About 74 miles (120 kilometers) south east of Brisbane, is a little town by the name of Tumbulgum. While the town itself has a few buildings consisting of hotel, news agency, post office, cafes, restaurants and an antiques store, it is also home to the Husk Distillery.
Husk Distillery is located on a 150 acre farmland nestled in the deepest caldera in the Southern Hemisphere. It is a family run distillery, producing rum using the French style or Rhum Agricole approach. While Rhum Agricole was the distillery's primary focus, since then it has also been producing a unique form of gin called Ink Gin.
Ink Gin 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. The third group of minor botanicals include elderflower, cinnamon, cardamom, angelica root, oris root, licorice root and lemon peel. Like a pinch of salt, these minor ingredients are critical to the end 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. Butterfly pea flowers are highly sensitive to pH. When the floral-infused Ink Gin is mixed with something of low pH (including gin's best friends; tonic water, lime or lemon), the colour changes dramatically from blue to blush pink. Not magic – just science. (source)