Food Drink

Indigenous-owned Seven Seasons’ Spirits launching with bush apple gin

The man behind Green Ant Gin is lanching Adelaide-based distillery Seven Seasons Spirits, which revolves around the calendar of the Larrakia people.

Photos: Something Wild.

New, Adelaide-based distillery Seven Seasons’ Spirits is launching this month with offerings that revolve around the calendar of the Larrakia people, and the flavours sound amazing. 

Founded by Darwin native Daniel Motlop, the spirit brand will launch with their bush apple gin at a Light Adelaide release party. The ticketed event will include a take home bottle of the new gin, a gin cocktail, and Native Australian Fingerfood BBQ, and an opportunity to learn more about Larrakia culture from Motlop. The event will take place on the 20th of April from 6:30pm. 

Seven Seasons’ Spirits now houses award-winning Green Ant Gin under their brand, which was previously part of Motlop’s Native food company, Something Wild. The spirit company will soon release their Bush Apple Gin, and they will drop a native yam vodka in May. 

The original owners of Darwin land, the Larrakia people’s year is divided into seven seasons, each with diverse crops and weather patterns. All of the alcohol’s ingredients come from the Northern Territory, where they will be harvested by Aboriginal people, and the flavours are all based around the seven seasons of the Larrakia people.

“There’s traditional stories behind certain ingredients that have been around a long time for Aboriginal people, and I know a lot about the native ingredients through my area in Darwin,” Motlop says.

“We want to highlight Australian native ingredients in a way that creates jobs through the sustainable wild harvest.”

The Indigenous-owned spirit brand’s bush apples come from the monsoon season of January to February, the green ants come from the heavy wind period of August to September when Motlop says “the ants are juicy and citrusy,” and the yams come from the rainy season of November to December. 

“When it’s rainier, the sand is a bit softer, so it’s easier to dig the yams up,” Motlop says. 

Going forward, Seven Seasons’ Spirits will continue to create alcohol with ingredients harvested from various seasons, such as speargrass season, the hot season, and heavy dew time. 

The event is $129 a head, and includes native food and cocktail experiences, an informational lesson about Indigenous culture, and a bottle of the bush apple gin to take away.

To register for the event, click here. To visit the Seven Seasons Spirits website, click here. 

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