Seven Seasons Australian Green Ant Gin

Seven Seasons Australian Green Ant Gin is an extraordinary craft spirit founded by Larrakia man Daniel Motlop in South Australia. Rooted in Indigenous knowledge and the seven seasons of the Larrakia seasonal calendar, this expression celebrates native bush foods harvested at their ecological peak. The centerpiece botanical is hand-harvested green ants (Oecophylla smaragdina) sourced from Northern Territory Indigenous communities. The ants impart a distinct citrus lime pop and formic acid zing, complemented by native botanicals including strawberry gum, lemon myrtle, boab apple, and mountain pepperberry alongside traditional piney juniper.

Food Pairing: Freshly shucked oysters with lime, kingfish ceviche, grilled prawns, Thai green curry, and lemon-myrtle tart.

Tasting Notes: Crystal clear in appearance with floating green ants at the base, featuring a vibrant, crisp, and refreshing mouthfeel.

Nose: Remarkably bright and zesty up front, bursting with notes of fresh lime leaf, lemongrass, and citrus oils, grounded by piney juniper and subtle native pepper spice.

Palate: Energetic and complex, opening with a signature burst of sharp kaffir lime zest and electric citrus pop from the green ants, evolving into sweet strawberry gum, herbal lemon myrtle, and resinous juniper.

Finish: Long, crisp, and tingling with lingering notes of citrus acidity, gentle pepperberry heat, and a clean, dry botanical tail.

Serve: Serve over ice topped with premium tonic water or soda water, garnished with a lime wheel and a sprig of fresh mint, or build into a vibrant Southside, Gimlet, or Tom Collins.