East Pole Mid-Strength Gin

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Our mission is to create full – flavoured, mid-strength gin, we like to think of it as lifestyle-strength gin. Our east-of-centre gins are made with locally sourced native fruits and botanicals, and special techniques to deliver all the flavour with only half the alcohol.

We’re recalibrating the way we can all enjoy gin.

East Pole Classic Dry

East Pole Classic Dry Gin is distilled with juniper, liquorice, whole lemon & coriander seeds, for a smooth, complex and perfectly balanced taste. Sit back and pour yourself an EP & Tonic.

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East Pole Pink Grapefruit

East Pole Pink Grapefruit Gin is distilled with pink grapefruit, sea salt and a hint strawberry gum for a perfectly balanced flavour with a touch of pink.

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East Pole Kakadu Plum

East Pole Kakadu Plum Gin is distilled with Kakadu plum, mango, coconut and lemon myrtle for a bright, fragrant and fruit driven flavour.

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East Pole Desert Lime

East Pole Desert Lime Gin is distilled with desert lime, ginger, turmeric and liquorice for a complex and savoury character with a hint of spice.

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Our Story

THE MID STRENGTH METHOD

When you’re making Gin you take the distillate which is usually around 80-85% alcohol and cut it back with water to a strength of 40-45% ABV.

So mid-strength Gin is just a more diluted distillate, right? Oh how we wish it was that easy.

A more diluted distillate would take just like that. It would taste like a “normal” Gin with more water, a diluted drink – the same thing you’d get by making a G&T with half a shot of Gin. They would all taste pretty bland, pretty boring. And it would defeat the purpose of actually making a mid-strength Gin.

When we started to experiment with East Pole we asked, “what if we could make a Gin with all the flavour of Gin and just half the alcohol?” And so, we spent the next 18 months and countless hours developing recipes and methodologies to do just that.

THE MID STRENGTH METHOD

Not everything we tried worked, and some things we didn’t think would work did. We tried countless combinations and asked so many questions including;

What happens when you macerate a unique combinations of classic Gin botanicals for longer?
What if we add whole lemons to the gin basket?
What if we make a hydrosol? A non-alc distillate with all the EP Botanicals and use that to reduce the alcohol rather than just water?
What if we double shot the Gin using a neutral grape spirit?
What if we use blending techniques similar to wine or perfume to bring the components together in our own way?

We won’t give away all our secrets but we will say we think we’ve hit on a method that maintains the mouth-feel, the intensity and that classic Gin flavour profile. It’s East Pole, not North, not South, a whole new destination in that perfect place in between.