June 2025 | Kilderkin Distillery Original Larrikin Gin

Chris’s first taste of whisky came not from a bar but a teacup – a sugared hot toddy, doled out as a childhood cold remedy with all the wisdom of old-school Scottish parenting. It may not have sparked a lifelong obsession then and there, but it certainly planted a seed. Paired with his heritage and many a pilgrimage to Scottish distilleries, whisky naturally took pride of place in the couple’s early plans. They envisioned crafting small batch single malt, aged in traditional 81.8-litre casks known as kilderkins – an old English measure with a name as distinctive as the spirit it holds. The name Kilderkin felt like the perfect fit: a nod to tradition with a curious charm all on its own.

But somewhere along that research tour, their focus began to shift. Observing the versatility and potential of gin production, Chris and Rebecca saw a new path opening up before them – one that didn’t require years of barrel ageing, and one that let them work with Australia’s remarkable native flavours from day one.

This month’s featured gin, Original Larrikin, was the very first spirit to flow from the Kilderkin stills – a bold debut that’s been stealing hearts (and shelf space) ever since. From the outset, Chris and Rebecca were ‘absolutely smitten’ with the idea of creating a gin that celebrated Australia’s native botanicals – a spirit that captured the wild, vibrant character of the land around them.

The early trials, though, may have been a little overenthusiastic. One batch in particular leaned so heavily on the lemon myrtle that a visiting distiller took a sip and politely dubbed it “a great lemon-flavoured vodka.” Rather than ditch the recipe, they took their time, adjusting the ratios and running blind tastings with bartenders, distillers, and gin-loving friends until every note landed just right.

As you take it all in, the walls catch your eye – every six weeks, they’re brought to life with a new exhibition from local artists, keeping the space fresh with each visit. The initiative supports emerging creatives from around Ballarat, with all pieces available for purchase. It’s a thoughtful touch that reflects the same creativity and local spirit you’ll find in every bottle.

Of course, no visit would be complete without a good drink in hand. You might opt for a tasting flight, or settle in with a cocktail crafted by someone who likely helped bottle the gin themselves. And if you’re feeling peckish, the toasties are a local institution. Created by Ballarat’s own Masterchef favourite, Tim Bone, the “Sir Lamb A Lot” is rich and savoury, while the “Salmon and Garfunkel” brings a fresh, herby zing. It’s a space where everything – from the drinks to the food to the art on the walls – tells a story and invites you to be part of it.

While Original Larrikin leads the charge, the rest of the range reads like a cast of colourful characters – each with their own personality, palate, and backstory.

There’s Buccaneer – an award-winning Navy Strength gin that balances a bold 57% ABV with citrus aplomb. With extra juniper and punchy lime, it’s smooth, strong, and made for cocktails that don’t mess around. Lola Gin is a bartender-strength gin created in collaboration with Lola restaurant at Provincial Hotel in Ballarat. She features double distillation, bold juniper, and a touch of exotic flair.

Then there’s Sunburnt Country – a love letter to the Australian bush, bottled at exactly 50.7% ABV to honour the nation’s highest recorded temperature. Earthy, intense, and unapologetically local, it’s a gin that wears its sunburnt soul with pride. 

Their take on an Old Tom Gin took nearly a decade to perfect and was well worth the wait – beautifully balanced and awarded Best in Class at the 2024 Australian Gin Awards. 

Raspberry Drop, a limited-edition pink gin, pays tribute to the famous boiled lollies from Sovereign Hill with sweet nostalgia and a tart finish. Lastly, Bramble Apple Pie Gin Liqueur wraps orchard fruit and warming spice into a dessert-worthy tipple that’s as comforting as it is indulgent.

And behind it all, whisky is quietly maturing in resized kilderkin casks – slowly coming into its own, one season at a time.