Pink peppercorns aren't true peppercorns at all - they're dried berries from the Peruvian pepper tree that deliver a sweet, fruity heat rather than the sharp bite of black pepper. Combined with Sichuan pepper's numbing tingle, this creates a complex spice profile that adds warmth without overwhelming the gin's botanical balance. This dual-pepper approach gives the gin its distinctive character that works beautifully in both cocktails and food pairings.

The inclusion of pink Murray River salt and gunpowder tea creates savoury depth that most gins lack, while the citrus elements from pink grapefruit and mandarin provide acidity that cuts through rich foods. The poppy seed adds subtle nuttiness and texture to the flavour profile. This combination of umami, salt, spice, and citrus mirrors the fundamental flavour building blocks used in cooking, making it a natural companion to food rather than just a cocktail base.

While McLaren Vale is renowned for wine, its Mediterranean climate and proximity to pristine water sources make it ideal for gin distillation. The region's established artisanal food and beverage culture provides access to high-quality botanicals and expertise in flavour development. Never Never's location here connects them to South Australia's broader craft spirits movement, allowing collaborations with local establishments like Haines & Co. gin bar that drive innovation in Australian gin.

For a classic G&T, use a premium tonic and garnish with pink grapefruit peel to echo the citrus notes, or try a few pink peppercorns as garnish. In a negroni, the gin's spice complexity balances beautifully with Campari's bitterness. For something different, serve it neat over ice with a splash of soda - the gunpowder tea and salt elements shine when not competing with strong mixers.

Gunpowder green tea adds an earthy, slightly smoky undertone that provides depth and complexity beyond typical gin botanicals. The tea's natural tannins create a subtle astringency that enhances the gin's structure, while its vegetal notes complement the citrus and spice elements. This botanical choice reflects modern gin-making's move towards incorporating unexpected ingredients that add layers of flavour rather than just traditional juniper-forward profiles.