Distilled using a host of native botanicals and infused with crushed Sydney Rock Oysters, the resulting small-batch gin has a smooth and creamy texture with a delicate hint of salinity and vibrant citrus notes.
Eleven had the honour of producing and styling an exclusive media experience, including a Q&A with the master distiller and founders of Hickson House, followed by a ceramic workshop with each guest sculpting their own oyster dish.
The event celebrated creativity and innovation, letting the guests immerse themselves in the artistry that parallels the craft behind the distillery process.
The experience was held in the heart of the distillery, between copper vats and distillers, with floral compositions and gourmet canapes drawing inspiration from the Australian coastline. An abundance of saltbush, tarragon, oysters, scallops, and lamb served on burnt paper bark.
