Page 17 - Food&Drink magazine July 2022

farm and Moontide started with the excitement of a new producer opening up in town.
“Andrew also has an interest in tourism, which is something that we’re really passionate about, so a friendship grew from there. We always think of each other and see how collaborating can help, but it wasn’t until this project that something more formal came about.
“We’re big believers that it’s not about someone coming in and taking a piece of the pie, but about growing the pie together,” Hornblow says.
POWER OF THE PEARL
The Pearlers Gin uses the mantle, or by-product, of the cultured pearling process. Once the pearl has been collected, the pearl meat and mother of pearl shell are harvested, leaving the shell and mantle behind.
Hornblow explains harvesting a pearl doesn’t harm the animal, with it able to be reseeded up to three times to grow another pearl. That said, it is a lengthy process, with each pearl taking two years to grow.
At its final harvest, the pearl, meat, and mother of pearl shell are harvested. The remaining shell gets crushed into powder and used in a range of industries.
“The final part of the animal is what we call the mantle and that’s the part we send to Andrew and his team to make the gin. It means there’s no part of the oyster at all that goes to waste, everything is given a second life,” Hornblow says.
ON THE MANTLE
Davidson says that using the mantle was not his first choice.
“It’s an unusual botanical to use in that it’s not a vegetable,
“ Moontide began with a dream, was given life by the spirit of Broome, and made a reality by the inspiration and passion of our hardworking team.”
COMPANY PROFILE
so that is something different for us. But we did want to make a drier gin because our other two are tropical and sweet,” he says.
It was the process of thinking and experimenting with flavours that had Davidson
FAR LEFT & ABOVE: The Pearler’s Gin is the first to use pearl oyster as a botanical, to create a dry gin reflecting the ancient, wild and remote place it is made.
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www.foodanddrinkbusiness.com.au | July 2022 | Food&Drink business | 17