Looking for something genuinely different to pour this weekend? Green Ant Gin is about as unique as premium Aussie spirits get, and it’s as much about story as it is about flavour.
To answer your burning question, Seven Seasons Green Ant Gin really does contain green ants.
These tiny powerhouses bring a citrusy hit that lifts the entire spirit. It’s layered with native botanicals like Boobialla for a soft coastal floral note, strawberry gum for gentle spice, plus Lemon Myrtle and Pepper Berry to deepen the base and inject unmistakable Australian flavour.
What makes it even more interesting is how those green ants are sourced. Harvested during Windy Season when they’re at their most vibrant, the process follows traditional methods that carefully protect the colony and its lifecycle. Nests are carefully chilled at a specific temperature so worker ants can be gently separated and queen ants and breeding cycles left entirely undisturbed. This ensures the colony continues to thrive throughout the seasons.
A respectful nod to the land it comes from, Green Ant Gin has earned multiple awards locally and internationally, including the Gold Medal at the Australian Gin Distillers Association Awards.
From AFL To Sustainable Harvesting
You might recognise Larrakia man Daniel Motlop from his AFL days, but these days, he’s at the forefront of Australia’s native food movement. And as the founder of Seven Seasons, Motlop is helping bring sustainable harvesting and native ingredients into the spotlight one bottle at a time.
Grounded in 60,000 years of knowledge, Motlop ensures that Seven Seasons is about more than spirits. It’s about connection to Country and respect for the cultural lore that determines when particular ingredients are harvested.
Each year, harvesters sustainably wild-harvest more than three tonnes of native ingredients, creating jobs for Aboriginal people and supporting communities.
Where To Buy It
Find Seven Seasons Green Ant Gin at Dan Murphy’s and BWS for around $99.
Top Image: Instagram/@sevenseasonsspirits with photo via Nicole McLeod
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Keen to add this to your next cocktail night? Let us know what you’ll be making first!