Country of origin:   Australia        Alcohol content: 23% ABV

A versatile little nutter made from locally sourced roasted macadamia nuts & toasted native Australian wattleseed. The end result is the ‘Mac Daddy’ of all nut liqueurs.

Flavours of butterscotch, cacao, and coffee in a rich and silky package.

Enjoy over ice with a slice of lime—the Easy Mac—or mix with espresso, whiskey, or cocont water. Try in a 20th Century or Coffee Mac.eroni.

About Brookie's:

In 1988, Pam & Martin Brook bought a rundown dairy farm and over 35,000 subtropical rainforest trees were planted. Today, this landscape has transformed into a haven for birds and wildlife. Of the 26 botanicals in Brookie’s Byron Dry Gin, 18 are sourced locally, many from their own rainforest. 

The subtropical rainforest of the Northern Rivers is home to a plethora of unique edible native species and botanicals…the perfect pantry for creating a world-class Gin. As the months tick over they are spoilt with what the rainforest has to offer. With Spring comes new life as the rainforest teams with flowers, Native Raspberries and the various varieties of Riberry come into fruit, it provides a bounty of fruit. As Spring rolls into Summer they await the yearly harvest of the native Jerseyana variety of Davisonia Plum that is the backbone for their Slow Gin. Autumn & Winter bring a new landscape of flavour and not to mention perennial flavours such as Native Ginger, Cinnamon & Aniseed Myrtle.