Silver — Citrus Gin
Bronze — Gin & Tonic

If Classic Dry is the polite introduction, Bartender’s Cut is where we turn the volume up.

At the 2026 Australian International Spirits Awards, our bigger, bolder gin picked up Silver in Citrus Gin and Bronze in Gin & Tonic — two more medals for a bottle that was never particularly interested in being subtle.

More juniper. More citrus. More bite.

SHOP BARTENDER’S CUT

SIX MEDALS. PLENTY OF BACKBONE.

Bartender’s Cut has been keeping the medal shelf busy for a while now.

Gold in 2023. Silver in 2024. Bronze in 2025. Silver and Bronze in 2026.

Add a 2023 Australian Gin Awards Bronze and it now sits at six confirmed medals — five from Melbourne Royal.

Behind the bottle is our Head Distiller, Aimee.

Bartender’s Cut is pretty good evidence of what happens when she decides a perfectly good gin could use a little more of everything.

More juniper. More citrus. More spice.

Six medals suggest she judged that one pretty well.

BUILT TO HOLD ITS OWN.

At AISA 2026, the judges found dried citrus and evident juniper, with citrus and savoury botanicals working together through the palate.

In the Gin & Tonic class, it showed up with big dry spice, plenty of citrus and well-integrated botanicals.

Which is exactly the point.

Bartender’s Cut was designed to keep its character once ice, tonic or the rest of a cocktail turns up.

It doesn’t politely disappear into the background.

SHOP THE DOUBLE-MEDALLED GIN

A CLASSIC, TURNED UP.

Bartender’s Cut started with our Classic Dry, then we pushed things a little further.

It takes that old-school gin backbone and adds more strength, more juniper, fresh citrus peel and spice.

Inside you’ll find juniper berries, coriander, angelica root, cardamom, orris root, lemon and orange peel, plus whole lemons and oranges.

The result is strong, dry, citrus-forward and hardly ever delicate.

Exactly as intended.

MADE FOR THE MIX.

There’s a reason we called it Bartender’s Cut.

This is the bottle we reach for when a drink needs a bit more muscle.

Pour it long with tonic and fresh citrus. Shake it into a cocktail. Stir it into something short and serious.

The extra juniper, citrus and spice are there to make sure you still know there’s gin in the glass.

No garnish gymnastics required.

MADE HERE. BUILT FOR THE BAR.

Bartender’s Cut is distilled here in country Victoria, and there’s no better place to give it a proper run than Nagambie.

Come down to Nagambie Brewery & Distillery, find yourself a spot by Lake Nagambie and ask the team to pour you one.

You’ll get good food, a proper drink made on-site and the sort of lake view that makes the drive north feel like a pretty sensible decision.

And if you’re local, you’ve got considerably less distance to travel. Lucky you.

TAKE THE BOLDER ONE HOME.

Prefer to play bartender yourself?

Grab Bartender’s Cut online and put all that juniper, citrus and spice to work at home.

SHOP BARTENDER’S CUT

Or come and try it where it’s made:

VISIT NAGAMBIE BREWERY & DISTILLERY

Six medals deep. More juniper. More citrus. More bite.

Still made right here in Nagambie.

18+ only. Please enjoy responsibly.

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Our original old-school, no-fuss gin has gone and collected two more shiny stickers.

At the 2026 Australian International Spirits Awards, 3608 Classic Dry picked up Gold in Gin & Tonic and Silver in Contemporary Gin, adding to a medal shelf that’s getting a little crowded.

Bright citrus. Proper juniper. A good hit of spice.

We’ve been saying it for years: damn, that’s good.

SHOP CLASSIC DRY

TWO MORE FOR THE SHELF

Classic Dry has been quietly stacking up the hardware.

Bronze in 2023. Bronze again in 2024. Silver in 2025. Now Silver and Gold in 2026.

Add another Australian Gin Awards Bronze and our original 3608 gin is sitting at six confirmed medals.

A fair bit of that comes down to our Head Distiller, Aimee — part distiller, part perfectionist, part professional stirrer of trouble.

She puts the hard yards into every batch, keeps a very close eye on the good stuff and has a fairly low tolerance for average gin.

Six medals later, the judges seem to agree with her.

GOLD WHERE IT COUNTS

This year’s Gold came in Gin & Tonic, where Classic Dry scored 91 points.

The judges found a gin that stayed long and strong through the drink while keeping things fresh.

Or, in less official language: it makes a cracking G&T.

That’s a result we’re particularly happy with, because Classic Dry was never made to sit around looking pretty on a shelf.

It was made to be poured.

GRAB THE GOLD WINNER

WHERE THE 3608 STORY STARTED

Classic Dry was our inaugural gin and the bottle that helped kick off the 3608 story here in Nagambie.

It takes its cues from old-school British gin — straightforward, juniper-led and not interested in chasing whatever botanical is fashionable this week.

Proper juniper leads the way, backed by whole lemons and oranges, citrus peel, coriander, angelica and cardamom.

The result is dry, bright, spiced and unmistakably gin.

No strange tricks. No unnecessary carry-on. Just a solid bottle made in country Victoria that knows exactly what it’s meant to be.

KEEP IT SIMPLE

Classic Dry was built for a proper G&T, so there’s no need to turn your kitchen bench into a cocktail laboratory.

Plenty of ice.
A good tonic.
Fresh citrus.

That’s about it.

The juniper holds its ground, the citrus keeps things bright and the spice gives it enough backbone to carry through the glass.

And if your garnish requires specialist gardening equipment, you’ve probably gone too far.

MADE HERE. POURED HERE.

The best place to get to know Classic Dry properly is where it’s made.

Come down to Nagambie Brewery & Distillery, grab a spot by Lake Nagambie and ask the team to pour you a Classic Dry G&T.

It’s an easy way to spend an afternoon — good food, lake views, drinks made on-site and a proper excuse to get out of Melbourne for the day.

And if you’re already local, even better. Consider this your reminder that there’s a Gold-winning gin being poured down the road.

TAKE A BIT OF NAGAMBIE HOME

Prefer to pour your own?

Classic Dry is available online, so you can bring the Gold winner home and put it through its paces yourself.

SHOP CLASSIC DRY

Or come and try it where it’s made:

VISIT NAGAMBIE BREWERY & DISTILLERY

Six medals deep, still no fuss.

Just proper gin, made in Nagambie.

18+ only. Please enjoy responsibly.

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If you’re looking for a cocktail that’s equal parts refreshing, vibrant, and effortlessly premium, the Peach Gin Highball made with 3608 Distillery Bartenders Cut Gin deserves a spot at the top of your list.

This simple, citrus-driven highball showcases everything that makes Bartenders Cut Gin special—its clean, bold character, lifted botanicals, and exceptional smoothness. When paired with sweet peach and zesty lemon, the gin truly shines, creating a cocktail that feels like summer in a glass.

Whether you’re mixing at home or curating a drinks menu, this is the perfect way to experience the flavour profile that sets 3608 Distillery apart.

Peach Gin Highball Recipe

Ingredients

• 30ml 3608 Distillery Bartenders Cut Gin
• 30ml peach purée
• 30ml fresh lemon juice
• 10ml sugar syrup
• Soda water, to top
• Ice

Method

1. Add gin, peach purée, lemon juice, and sugar syrup into a shaker.
2. Fill with ice and shake until well chilled.
3. Strain into a highball glass packed with fresh ice.
4. Top with soda water.
5. Garnish with a peach slice or mint sprig for a fresh finish.

Perfect for Any Occasion

This cocktail is light, fruity, and incredibly sessionable—ideal for:

• long lunches
• sunny weekends
• BBQs and gatherings
• effortless at-home entertaining

And because the ingredients are simple, the quality of the gin takes centre stage. One bottle of Bartenders Cut Gin goes a long way, giving you the perfect base for highballs, spritzes, and classic cocktails.

Ready to Taste the Difference?

To experience this cocktail the way it was meant to be enjoyed, grab a bottle of 3608 Distillery Bartenders Cut Gin.
It’s the hero of this recipe — and once you’ve tried it, it’ll become a staple at home

Add Bartenders Cut Gin to your cart and start mixing.

https://www.3608distillery.com.au/product/3608-bartenders-cut/

Final Sip

With just a handful of ingredients, the Peach Gin Highball becomes something truly impressive when paired with 3608 Distillery Bartenders Cut Gin. Fresh, balanced, and beautifully crafted — it’s the perfect showcase of what premium small-batch gin can do.

The post Bartenders Cut Peach Gin Highball appeared first on Nagambie Brewery & Distillery.

As the festive season approaches, there’s no better place to celebrate your end-of-year event or Christmas breakup than at Nagambie Brewery and Distillery. With breathtaking lakeside views, locally crafted beers, and a relaxed yet refined atmosphere, it’s the ultimate destination to wrap up the year with your colleagues, friends, or family.

Host the Perfect End-of-Year Celebration

Whether you’re planning a corporate Christmas party, a team thank-you lunch, or a private dinner with friends, Nagambie Brewery offers a range of versatile spaces to suit every occasion.

• The Whiskey Room – A cosy, intimate setting ideal for smaller groups and relaxed celebrations.

• The Bistro – A vibrant social space with a lively atmosphere and plenty of room to mingle.

• Private Dining Room – Elegant and exclusive, perfect for formal events or executive gatherings.

Each space provides its own unique character, complemented by stunning lake views and exceptional service from our team.

Eat, Drink, and Be Merry

Our chefs have curated a menu that celebrates seasonal local produce, perfectly paired with our signature craft beers, spirits, and cocktails. From shared platters and canapés to multi-course meals, we’ll tailor your dining experience to suit your group and budget.

And of course, no celebration is complete without a glass of something special — whether that’s our award-winning gin, a locally brewed Nagambie Lager, or a fine single malt whiskey distilled right here on site.

Let Us Take Care of the Details

Planning your Christmas party or end-of-year function doesn’t have to be stressful. Our events team makes it easy — from styling and setup to catering and beverage packages, we’ll handle it all. That means you can relax, soak up the views, and focus on what really matters: celebrating another great year.

Book Your End-of-Year Event Today

Spots for Christmas parties and festive functions at Nagambie Brewery fill up fast, especially on weekends. Whether you’re after a long lunch, sunset drinks, or an exclusive evening celebration, now’s the time to secure your booking.

Book your end-of-year event at Nagambie Brewery today and make this year’s celebration one to remember.

The post Celebrate the End of the Year in Style at Nagambie Brewery appeared first on Nagambie Brewery & Distillery.

Sharing the juicy production goss with head Brewer and Distiller Aimee

The journey to our upcoming Gin style Muscat Liquor release has been nothing short of exciting!

It all started when we decided to take our Classic Dry Gin to the next level. We laid it to rest in lightly charred 22L Bench Bandit Barrels, each one carefully seasoned with the rich, luxurious Muscat wine from our good friends at Pfeiffer’s in Rutherglen. As the long, hot days of summer rolled through, the barrels began to breathe, drawing in the air and interacting with the gin in ways we couldn’t have imagined. This intense exchange accelerated the aging process, deepening the flavours and enhancing the contact between the Muscat and gin, transforming it into something truly unique.

After just 2.5 months, we noticed something incredible – the swift aging had softened some of the gin’s bright citrus and floral notes, rounding out its profile. But we weren’t done yet! To bring back a touch of the gin’s lively character, Aimee worked her magic, carefully refreshing one of the barrels with a splash of our Classic Dry Gin. The result? A perfect balance of smooth, rich flavours with that signature burst of freshness.

Now, let’s talk taste. Picture warm, golden scones fresh from the oven, rich with the sweetness of golden raisins, all served up with a dollop of citrusy juniper butter. That’s the magic we’ve captured in every drop of our Muscat Gin.

We can’t wait for you to taste it, but stay tuned – this exciting release is almost here!

The post HAVE A SNEAK PEEK AT OUR UPCOMING GIN STYLE MUSCAT LIQUOR… appeared first on Nagambie Brewery & Distillery.

Sharing the juicy production goss with head Brewer and Distiller Aimee

Sharing the Brand Story behind our Newest Release: Strathbogie Select Whiskey

Nestled in the heart of the Strathbogie Ranges, where the land meets the river, our whiskey is crafted with the precision and care that only the rugged beauty of this region can inspire. We are driven by a passion for the everyday drinker, promoting accessibility for all – a whiskey that invites you to sit back, relax, and enjoy the simple pleasures of life, all while savouring the nuanced flavours of something truly special.

Our journey begins with the land and the water – two elements that define the essence of Strathbogie. Drawing inspiration from the nearby riverbanks, our whiskey is a reflection of the landscape: vibrant, raw, and true to its roots.100% Victorian Malted Barley mash is fermented onsite using Australian Yeast. The mash is then double distilled in our 200L Copper Pot Still, imparting a subtle yet distinctive character that sets our whiskey apart. We carefully separate the feints and foreshots, leaving only the purest heart cut. This commitment to precision ensures that only the most premium, refined liquid ever touches our barrels.

Each batch is aged in 110L ex-Wild Turkey bourbon casks, imported directly from America. These casks, with their deep, rich history, offer a perfect home for our whiskey to evolve. Resting in our Whisky Den, on the eastern wall where the light and conditions are just right, this whiskey has been aged for 36 months, slowly developing its complex flavours. The casks breathe in the cool Victorian air, infusing our spirit with notes of blood orange peel and subtle clover, while maintaining the distinct smoothness and character that define our house style.

At the heart of our whiskey is the crafts(wo)manship of Aimee Cahill, our master distiller. Aimee’s whiskey journey began with time spent in the mountains of Japan, where she honed and refined her skills in balance and heritage. Her ingredients-driven approach, influenced by her time in Japan and her Irish heritage, has shaped her palate for whiskey like no other. This perfect blend of technique and tradition is the ideal reflection of Aimee’s meticulous crafts(wo)manship and dedication to creating a whiskey that not only honours the land but elevates the craft itself. Every drop is a testament to her passion, evolution from cheffing to distiller, and the fine balance she strives to achieve in every bottle.

Our house style is a carefully crafted blend of our barrels, each contributing to the unique character of our whiskey. However, as always, there are stand-out barrels that capture something truly exceptional. Keep your eyes peeled for our special releases, including single malt+single cask, or fortified finishes, each offering a rare glimpse into the depth and complexity of our craft. While our bourbon cask finish remains the beating heart of our whiskey, rest assured, she has some fun sisters that bring individuality and flair to our small batch specialty releases. These limited editions offer a fresh perspective, showcasing our distillery’s creativity and passion for pushing boundaries while maintaining the balance and integrity that define us. Each bottle tells its own story, making every release an adventure in flavour.

The result is a whiskey that is as much about balance as it is about flavour. It’s approachable, yet full of depth – perfect for the everyday drinker who seeks more than just a drink but an experience. With every sip, you’re transported to the banks of the Strathbogie River, where the land, the water, and the spirit of the place come together in perfect harmony. This is our whiskey – nuanced, refined, and always a reflection of the place we call home.

Liking what you hear? We are too! 

Come give it a whirl in the venue now and toast to our newest addition!

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Adding to a growing list of accolades, 3608 Distillery has proven its excellence in the field securing awards in a competitive field where over 1000 spirits were tasted.

SILVER – 3608 BARTENDER’S CUT GIN
BRONZE – 3608 CLASSIC DRY GIN
BRONZE – 3608 NAVY STRENGTH GIN
BRONZE – 3608 VODKA

Backing up last year’s result where the 3608 Navy Strength Gin was rated the best in the country having been awarded the champion’s trophy; whilst the 3608 Bartender’s Cut and 3608 Classic Gin racked up gold and bronze medals respectively in 2023.

A credit to our locally-distilled range in the heart of Central Victoria with a special round of applause to Nagambie Brewery & Distillery’s master brewer and distiller, Aimee Cahill!

Nagambie Brewery & Distillery’s range of boutique, handcrafted spirits are carefully crafted using locally sourced ingredients. Smooth and easy drinking to be enjoyed wherever, whenever!

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1. Plenty of folks believe gin originally came from Holland. But genever, a malted spirit with juniper that was sold in pharmacies, is the Dutch version. Gin, a much purer distillate, was first made in England in the late 1600s.

2. Sailors in the Royal Navy were given a daily ration of gin up until as recently as 1970. It was for medicinal purposes, of course, mixed with lime juice to prevent scurvy. In fact, its place on sailing ships is one of the reasons why gin is so popular all around the world.

3. Much of the “bathtub gin” made in the USA during Prohibition was dangerous thanks to the inclusion of methanol. Those 13 years from 1920 to 1933 also saw the creation of some much-loved classic cocktails – the Gin Ricky, Bee’s Knees and Southside Fizz are just a few – developed to mask the taste of the low-quality hooch.

4. The best way to taste gins for comparison is at room temperature mixed with an equal measure of water.

5. The juniper berry, the only botanical that must appear in gin for it to be called that, isn’t actually a berry, but a tiny seed cone.

6. We hate to say it, but James Bond was wrong; martinis are always best stirred – shaking with ice dilutes the gin. The fictional spy never drank a classic martini, anyway, instead preferring to sip on a Vesper, which blends gin, vodka and vermouth all topped with a lemon twist.

7. If you thought the Bloody Mary was the original hair-of-the-dog hangover cure you’d be wrong. Years before, New Yorkers would drink gin and tomato juice to fix their morning-after blues.

8. Before the 1990s, when martinis became fashionable, the glass they were served in was simply called a cocktail glass.

9. Tonic was originally created as a carrier for quinine, a powder made from cinchona bark that helped fight malaria. The gin was added to make it more palatable.

10. We celebrate this great spirit every year on World Gin Day, which falls on the second Saturday in June.

The post 10 things you probably didn’t know about gin appeared first on Nagambie Brewery & Distillery.

Gin distillers use an array of botanicals during the creative process – it’s what makes gin one the most diversified spirits on the bar. The sheer number of botanicals is so extensive, we’ve listed the most popular ihere for your reading pleasure.

Juniper berries

It’s the most obvious on the list, but there’s something important to say about them: without these special berries, there is no gin. The name of the spirit even comes from here: in French, juniper is genièvre and in Dutch it’s jenever. The juniper berry forever remains the most critical of gin’s botanicals.

Angelica root

This root adds an earthy, almost medicinal component that  brings together other botanical flavours and adds complexity and depth. Some distillers also use angelica’s seeds and flowers.

Citrus

We use lemons and oranges for nearly everything, from cooking to cleaning. No surprise then they’re outrageously helpful when it comes to gin. Lemon and orange peels add zest, and lift other flavours to create spirit-ual perfection.

Coriander

The dried seeds of coriander are recruited to create a mosaic of flavours that include nutty, citrusy and spicy. The seed is crushed for optimal results and seamlessly complements the flavours of the juniper berry.

Cardamom

You’ll likely know this unique spice from your Indian takeaway. It’s been described as having a eucalyptus flavour, with hints of citrus and spice,  and is closely related to ginger. The bright green pods have a bit  of a medicinal taste, with a strong flavour and aroma.

Liquorice root

When used in gin, liquorice root is ground into a fine powder – it has a similar flavour to the stuff you buy in a packet, but has a bittersweet, sugary, earthy taste that helps gin become a standout spirit.

Orris root

It looks like ginger, but orris root is actually part of the iris flower. Its sweet floral aroma means it’s often used in perfume. Additionally, it gives off wood and earthy flavours. We use it to “correct” other aromas in gin that are what you might describe as a little iffy.

Cassia bark

The tree is closely related to cinnamon, and the bark is harvested then turned  into quills. The taste isn’t dissimilar to that of cinnamon, but it’s slightly sweeter with hints of liquorice.

Nutmeg

This tree produces oval-shaped seeds that are harvested and ground into a fine delicious powder. This adds a sweet, aromatic, warming spice to the gin.

So there you have it: a comprehensive list of some of the most common gin botanicals. Understand them and you’ll elevate gin tasting to an art form.

Article credit: The SIP Awards

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