Award-winning Bright restaurant Tani Eat & Drink owners Hamish Nugent and Rachel Reed made their first limited batch of Remedy Gin in April before their label, Reed & Co Distilling, is released nationwide in early June.

Nugent said creating botanical flavour profiles for gin was similar to cooking.

“Our gin is going to reflect the landscape by using wild and native ingredients in our botanicals,” he said.

“Juniper is the main botanical but we’re using wild apples, eucalyptus, fresh pine needles, Walkabout honey, coriander seeds, Wandiligong hazelnuts and pepperberry.”

Reed & Co Distilling will move to a new Bright site in Wills Street with Bright coffee roasters Sixpence by July.

The new site will include a bar, tastings and retail space. 

Tani Eat & Drink will close in April while their Mount Hotham venture with Provenance chef Michael Ryan, Yama Kitchen & Bar, will operate again this winter.