Welcome The New Picturesque Distillery Opening Its Doors In Byron Bay

Welcome The New Picturesque Distillery Opening Its Doors In Byron Bay

Get ready to RUM-ble, It’s About To Be-GIN

By Eloise Firth | 3rd May 2019

Listen here gentlewomen and men, we have the best news for you since figuring out gin may actually be good for helping to keep those wrinkles at bay. So you can pop aside your retinols and moisturisers for a minute and help us test out this theory because Husk Distillers is opening its cellar doors and bar in June.

The distillery is nestled in the hinterland of northern NSW, on 150 acres of farmland with the Pacific Ocean to the east and the Gondwana Rainforest to the west, and is the home of Ink Gin and Husk Rum, Australia’s only agricole rum. A family owned business, run by distiller Paul Messenger, along with his wife Mandy and daughters Harriet, Edwina & Claudia. The Messenger’s are definitely to blame in this situation!


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As their slogan says, from paddock to bottle. Their rum is made from the finest quality homegrown sugarcane that is harvested from August to November, and is cut and juiced on their farm. Agricole rum is made with sugarcane juice, instead of molasses, and only 3% of the worlds rum can be called this and mostly comes from small islands in the French Caribbean. This is because unlike molasses, sugar cane and cane juice can’t be stored and must be crushed and fermented as soon as possible. This means that agricole rums are seasonal and can only be made during the sugar cane harvest.

While their all natural gin is floral infused with 13 organic botanicals. Their gin, like most has juniper berries as the largest botanical component, (this is the element packed with antioxidants, so it’s healthy right?) 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 sun dried sweet orange peel. The third group of minor botanicals include elderflower, cinnamon, cardamom, angelica root, oris root, licorice root and lemon peel.


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So, it’s time to renew your gin membership and what better way is there to celebrate World Gin Day (9th June, if you don’t already know) than with a tasty icy drink while overlooking the panoramic views of the New South Wales caldera.

I’m sure we’ll be seeing you there. For more information, head to their website.

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Article by Eloise Firth

Eloise is a journalist, and a self-proclaimed rosé connoisseur who has a serious addiction to chasing a sun kissed glow and bathing in the waters under the Mediterranean sun. When she is not dreaming about her next trip to the salty airs of the Amalfi Coast or the terracotta streets of Marrakech, she is busy scouring for cosy cafes, eating zesty foods and shopping for yet another linen dress. Oh, and she is also always within reach of her camera to snap away while she does it.


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