Our Sloe Gin is made from locally foraged Sloe berries and our own vapour infused gin. Made simply, from pure Tasmanian rainwater and organic cane sugar the base for our gin is double distilled and charcoal filtered. We vapour infuse our base with carefully chosen botanicals, combining the subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender which are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root. We then steep the sloe berries in gin for several months, add a little bit of organic sugar for taste and then decant it into bottles.

In 2018 we only made one batch of Sloe Gin, although it did win a gold medal and a trophy for being the Best Australian Flavoured Gin at the Australian Gin Awards.

Last year we prepared three batches. This year we have prepared six batches and now have it available in both 200ml and 500ml bottles.

Our Sloe Gin is made from locally foraged Sloe berries and our own vapour infused gin. Made simply, from pure Tasmanian rainwater and organic cane sugar the base for our gin is double distilled and charcoal filtered. We vapour infuse our base with carefully chosen botanicals, combining the subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender which are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root. We then steep the sloe berries in gin for several months, add a little bit of organic sugar for taste and then decant it into bottles.

In 2018 we only made one batch of Sloe Gin, although it did win a gold medal and a trophy for being the Best Australian Flavoured Gin at the Australian Gin Awards.

Last year we prepared three batches. This year we have prepared six batches and now have it available in both 200ml and 500ml bottles.

The base for our Vapour Infused Gin is made simply, from pure Tasmanian rainwater and organic cane sugar. After double distilling, and charcoal filtering, we vapour infuse our base with carefully chosen botanicals. The subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root to create a uniquely Tasmanian gin experience.

Our Vapour Infused Gin won a Bronze Medal at the Australian Gin Awards 2019. (As well as a Bronze Medal for our label design!)

The base for our Vapour Infused Gin is made simply, from pure Tasmanian rainwater and organic cane sugar. After double distilling, and charcoal filtering, we vapour infuse our base with carefully chosen botanicals. The subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root to create a uniquely Tasmanian gin experience.

Our Vapour Infused Gin won a Bronze Medal at the Australian Gin Awards 2019. (As well as a Bronze Medal for our label design!)

Hellfire Bluff's Xmas Gin is made specially for the festive season, the flavours of this new Christmas spirit are sure to bring out your Christmas cheer.

It features a secret blend of fruits and spices, including ginger, blood orange and allspice, as well as plenty of raisins for that authentic fruitcake taste

This limited edition barrel aged gin has been handcrafted with premium Hellfire Gin that has been left to rest and mature in a French Oak Tasmanian Pinot Noir Barrique, freshly charred by a local Tasmanian cooperage.
The barrel ageing process imparts a rounded sweetness, and smooth platform for the botanicals to shine through.
With notes of sweet stone fruit and spice with a lingering peppery finish, this Barrel Aged Gin is perfect neat for sipping, or over ice with your favourite tonic.

All our gin botanicals are vapour-infused, which isn’t done very often in Australia. It gives it a delicate, subtle bouquet — petals, citrus, a hint of fresh-cut hay.

Besides the juniper, we wanted to use only native Tasmanian botanicals. Along the way, we discovered some pretty impressive berries, leaves and seeds but they could only be wild-harvested, so it wasn’t very practical for ongoing production and our plan failed. Instead let’s pretend we were going to use only Australian native botanicals (six to be precise, three of ‘em never used in gin before) from the get-go and we’ve bloody nailed it.

All our gin botanicals are vapour-infused, which isn’t done very often in Australia. It gives it a delicate, subtle bouquet — petals, citrus, a hint of fresh-cut hay.

Besides the juniper, we wanted to use only native Tasmanian botanicals. Along the way, we discovered some pretty impressive berries, leaves and seeds but they could only be wild-harvested, so it wasn’t very practical for ongoing production and our plan failed. Instead let’s pretend we were going to use only Australian native botanicals (six to be precise, three of ‘em never used in gin before) from the get-go and we’ve bloody nailed it.

Apothecary Gin is produced using 10 different botanicals that are each individually distilled in a small copper pot still then married together to create the perfectly balanced dry style Tasmanian gin.

Apothecary Gin is produced using 10 different botanicals that are each individually distilled in a small copper pot still then married together to create the perfectly balanced dry style Tasmanian gin.