Launched in Ballarat, Kilderkin is a small batch gin created by Chris Pratt and Scott Wilson-Brown, the man behind Red Duck Brewery (where Kilderkin is housed).
Discovering the wonders of small batch gin both in Australia and overseas, the pair decided to launch two of their own: The Scoundrel – a London dry style with juniper, cinnamon, coriander and both green and brown cardamom; and The Larrikin made with Australian botanicals – three myrtles, pepper berry leaf, roast pepper seed, fresh lily pilly and river mint.
“Gin opens up a world of opportunities – there is a vast range of botanicals one can use, and the art is to balance these perfectly to complement the juniper and produce new experiences for drinkers. There is nothing more rewarding,” Chris says.
Kilderkin is launching a new cherry gin just in time for Christmas, and they plan to release a whisky in 2019. You can pick up a bottle of Kilderkin at the Coburg Night Market, running every Friday, 5.30 – 10pm, November 24 – December 15.
Kilderkin Christmas Gin Cocktail
30ml of a SCOUNDREL London Dry Gin
15ml of muscat (Kilderkin use St Anne’s)
60ml of unsweetened pineapple juice
Dash of lime juice
Fresh mint and pineapple, to garnish
Place gin, muscat, pineapple juice, lime juice in a cocktail shaker with ice and shake vigorously. Strain into a glass with ice and top up with ginger ale. Garnish with fresh mint and pineapple and serve.