Brought together by a love of gin, a certain circle of Hollywood actors, producers and writers – namely Josey McNamara, Tom Ackerley, Margot Robbie, Regan Riskas, and Charlie Maas – set out to create a spirit that captures the essence of an idyllic Australian beach day, and after five years of development, their passion project has landed in the UK.

Founded by friends, it’s no surprise that the ethos behind the gin is all about gathering to have a good time and, as Barbie actress Margot Robbie puts it: “Our love of gin was born in London’s pubs and bars, and we still spend so much time in London. We can’t wait to see Papa Salt on the back bar at our local.”

Crafted in collaboration with the Lord Byron Distillery in Byron Bay, Papa Salt is produced at its own distillery next door, which operates on renewable energy and produces zero waste for a sustainable approach to gin making. The Aussie influence doesn’t stop there: its flavour profile features native botanicals, including wattle seed and oyster shell, resulting in a citrus-led spirit with a hint of spice for a smooth finish.

Papa Salt Gin x Fever-Tree

Papa Salt Gin’s co-founders

Having gone down well in Australia, and at international award festivals, Papa Salt is now making waves in the UK. Enjoy it in the classic G&T format, try it in a signature serve like the Papa Paloma or sample the new canned cocktail, Blood Orange Gin Spritz, created in collaboration with Fever-Tree. Tom Ackerley, co-founder of Papa Salt, says: “I’ve always loved seeking out new gins and sharing them with friends. That’s truly how Papa Salt started, with sessions in our garden, and we hope that’s how you’ll enjoy Papa Salt this summer.”

Here, Charlie Maas, CEO of Papa Salt, takes us through the Aussie-inspired flavours that define this gin.

TASTING NOTE 1: JUNIPER

To be called a gin, juniper must take centre stage: it’s what gives gin its signature piny character. While Papa Salt is a contemporary Australian-style gin that doesn’t emphasise juniper as heavily as a classic London dry, it’s still one of the first things you’ll notice on the nose. We use older juniper berries, which are larger and naturally sweeter than younger berries. This results in a fresh, green aroma with a touch of natural sweetness that sets Papa Salt apart.

TASTING NOTE 2: CITRUS

Citrus plays a major role in shaping the vibrant, fresh nose of Papa Salt. We use four different types of locally sourced citrus to capture a perfectly balanced brightness. For the orange and lemon, we use only the peel, ensuring we extract all the juicy, aromatic oils without any bitterness. The two types of lime included in the botanical mix make use of more of the whole fruit, bringing an extra layer of depth. Interestingly, there’s even a hint of citrus that comes from the peppercorns, adding another dimension of zest to the profile.

TASTING NOTE 3: SPICE

The mid-palate of Papa Salt delivers a subtle yet exciting warmth, thanks to a careful blend of peppercorn, ginger, and cardamom. Different palates will pick up different notes, some will feel the gentle heat of ginger first, while others might notice the peppercorn’s bold bite. Regardless of where it hits you first, the spice is perfectly balanced, adding complexity without overpowering the delicate citrus and juniper.

TASTING NOTE 4: WATTLESEED

The true magic of Papa Salt lies in its finish, where Australian native wattleseed takes the spotlight. A wattleseed is any seed from the 120 species of acacia trees that grow across Australia, and they’ve been a staple of local diets for over 5,000 years. Our wattleseed is harvested wild each year and carefully roasted to bring out its rich, nutty character. In the gin, it creates an incredibly smooth and lingering finish that perfectly rounds out the spice from the mid-palate, leaving a lasting impression that keeps you coming back for another sip.

Papa Salt Gin

£42.50

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Visit papasaltgin.com

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