The Publican - 500ml

“THE PUBLICAN” has been lovingly distilled in collaboration with my good friend Brad Wilson at Little Lon Distilling Co. I own a pub in the city. Brad makes gin in the city. We both share a passion for craft booze, hospitality, Melbourne history and muscle cars. So what happens when the chips are down and two mates finally come together to put one of their creative ideas into action? A new gin is born!  

This sublime slosh is a salute to one of Melbourne’s first publicans. It was the 1850’s, the era of the gold rush, a time when every fortune hunter with a pan and a dream was scouting the silt for shine and gleam. And into this scene, rode an imposing figure on a milk-white steer. The cigar-chomping, grog-dispensing, drunkard-ejecting prince of plonk – the publican at the Coopers Inn, John Byng.  

“THE PUBLICAN” has been created using traditional distilling techniques. I’m proud to have worked with Brad using the finest of Australian malted barley and good old-fashioned Melbourne water. Brad uses his own base spirit (no ethanol) and we’ve added my own unique mix of botanicals – smoked juniper berries, beer hops and sage – to create this one of a kind, truly unique, Melbourne born and bred gin.  

I hope you enjoy it!  

Cheers,

Matt O’Kane Publican & Trainee Distiller  

Moka’s Recommended Serving Instructions:

• 30ml The Publican gin
• Sprig of rosemary
• Slice of cucumber
• Serve with Tonic No.8 by Strangelove
• Short glass
• Plenty of ice