The Osborne Park land Nick Bombak distils on has been in the family since his Croatian great-grandfather planted market gardens there in 1946. Now in its fourth generation of use, it produces small-batch gin using the one-shot method — botanicals macerated separately, then flame-distilled in a copper pot still. The Flora gin draws on Geraldton Wax and Sweet Peppermint leaf; the Pickle gin uses WA-grown dill cucumbers and habanero spice.
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