500mL | 30% ABV
Threefold Distilling was, perhaps by no surprise, founded by three people. The trio are not newbies to the booze scene though, consisting of Luke Fleming (general manager at Paloma Bar and Pantry), Aidan Shaw (manager at 2KW Bar) and Steven Roennfeldt (owner of Steve The Bartender). Inspired over a shared gin & tonic, the trio spent 12 months experimenting before settling on a recipe for their first gin. Operating out of a warehouse in suburban Adelaide, the distillery really crams a lot into a small space. It features the gin production and storage area along with a full service bar and cellar door within a footprint of about 200sqm.
To make it, a combination of sour Morello and sweet cherries from Ashton’s Marble Hill Cherry Farm were macerated in Threefold's flagship Aromatic Gin over the cooler months with a spicy sprinkling of cassia and clove to round out those festive feels.
Christmas Harvest makes for a luxuriously seasonal G&T when served with Fever-Tree Mediterranean Tonic, lime and mint. Swap in Fever-Tree Ginger Ale for a very merry ode to the summer.
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