Wattleseed

Wattleseed is an intriguing and underutilised gin botanical that adds a warm, nutty depth to the spirit. Derived from various species of Australian Acacia, wattleseed has been used as a traditional food source by Indigenous Australians for thousands of years. In gin production, it introduces rich, earthy flavours with hints of roasted coffee, cocoa, and hazelnut, providing a unique contrast to traditional citrus and herbal botanicals.

When distilled, wattleseed contributes a toasty, slightly spiced complexity that complements both classic and contemporary gin styles. It pairs particularly well with juniper, vanilla, cinnamon, and native Australian botanicals such as lemon myrtle and Tasmanian pepperberry. This makes it a versatile ingredient for distillers looking to create distinctive, terroir-driven gins.

One of wattleseed’s strengths is its ability to enhance mouthfeel, lending a smooth, almost creamy texture to the spirit. This makes it an excellent choice for gin styles that emphasise warmth and depth rather than sharp, bright citrus notes. Some distillers use it in a roasted form to intensify its rich, nutty character, while others prefer a milder infusion for a more subtle effect.

In cocktails, wattleseed-infused gin works beautifully in an Old Fashioned-style serve, where its toasty, coffee-like notes complement the caramel sweetness of a sugar cube. It also pairs well in espresso martinis, bringing out the roasted qualities of coffee liqueur. As craft gin continues to embrace bold and diverse botanicals, wattleseed stands out as an exciting ingredient that adds depth and a distinctly Australian touch to the spirit.