Hibiscus contributes a hint of floral and tart complexity.
Macadamia brings a creamy richness.
Salt Bush provides a touch of salty and herbal character.
Strawberry Gum infuses a sweet and fruity accent.
THE TINY BEAR PROCESS
The production process for Tiny Bear gin begins with an unconventional step of using kale, water, sugar, and yeast to create a kale wine. We use kale to provide nutrition to the yeast in the fermentation process. This creates a higher-quality alcohol in the kale wine. Once the kale wine has been produced, the next step is to distil it to create a neutral spirit, which is essentially a vodka base.
The neutral spirit, is infused with traditional gin botanicals, with juniper berries being a key component, as well as the botanicals unique to the Australian Summer Gin blend which are distilled together to create our distinctive gin.
Australian Citrus Punch
To prepare an Australian Citrus Punch Bowl, simply combine 4 cups of crushed ice, 4 cups of chilled pineapple juice, 250ml of Tiny Bear Australian Summer Gin and 1/2 cup of elderflower cordial. Add the juice of 2 limes, a handful of sliced pineapple and 1/4 cup of fresh mint leaves. Top it off with 1.25 litres of chilled soda water. Best served with a group of friends