Ink Gin is an Australian Craft Gin
In 2011 distiller Paul Messenger was introduced to Dok un Chan the traditional Thai drink using the flowers from the Butterfly Pea Clitoria ternatea. Knowing that tonic water is acidic, he soon realised that ink from the pH sensitive flower petals would change colour when mixed with tonic water and the idea for a colour changing gin and tonic was born. He immediately set about developing a gin recipe around the butterfly pea.
By 2013, family and friends, impressed the flavour and theatre of his colour changing gin convinced him to market this new product. He lodged an Australian trademark application in August 2013 and by June the following year he had trademarks for Ink Gin in all major markets including the UK. In 2015 he applied for an Innovation Patent, a world first for a gin, and released Ink Gin onto the Australian market. By 2016 it had become one of the most popular gins in Australia and took out the prestigious 2016 Australian Drinks Award for Best Innovation in Spirits.
Ink Gin is not an ordinary Gin. It is a premium dry gin made with 13 organic botanicals, including a mix of traditional and Australian natives. Like all true gins, juniper berries are the largest botanical component, however the defining character of Ink Gin comes from the second-tier botanicals led by locally grown lemon myrtle leaf, coriander seed, Tasmanian pepper berry and freshly peeled sundried sweet orange peel. These major ingredients give Ink Gin its fresh piney, spicy and citrusy aroma and flavour. The third group of minor botanicals include elderflower, cinnamon, cardamom, angelica root, oris root, liquorice root and lemon peel. Like a pinch of salt, these minor ingredients are critical to the result adding perfume, body and balance.
The final ingredient is added in a post-distillation infusion. The specially prepared petals of the butterfly pea flower are steeped in the still for twenty-four hours to give Ink Gin its distinctive colour.