Raspberries, blackcurrants, fig leaves, lavender, angelica, coriander, juniper and wild fennel pollen were all collected and used in the gin. The result is a gin that bursts with hints of berry and sherbet together with a glowing floral finish. It's balanced enough to drink neat and there's not a hint of that alcoholic afterburn.

Stewart Dobson, from Underground Spirits, said it was important that every product has a story.

"We don't want to have 10 of the same thing on the shelf so we talk to the client and work towards a unique product," he said. "We said to Pialligo, just go and grab whatever you want, from the gardens, from all around the estate and it became quite involved.

"I think because they were from a hospitality background too, flavour and balance became very important."

Pialligo executive chef Mark Glenn said he enjoyed the whole experience, thinking about flavour in a different way.

"It was definitely a little bit outside of what we would normally do here, but it was pretty awesome to be able to work with people as talented as Underground Spirits," Glenn said.

"We had 100 ideas and I think we brought about 20 or 25 different things to make the tinctures out of and then went through the process with Stuart from there."

The limited-edition gin was launched at the sell-out Secret Gin Garden during Enlighten and is now available via Underground Spirits and the Pialligo Estate cellar door.

Claudia Roughley, Underground Spirits' chief executive officer, said the gin was a unique collaboration.

"We have thoroughly enjoyed working with Pialligo Estate," she says.

"As a like-minded and well-established Canberra premium brand, they, like us, put a high value on foraging for local ingredients of exceptional quality.

"They love our gin, and we love their authenticity, and their love of indulging one's senses and nourishing one's soul."

The distinctive label uses an earthy green tone to reflect the grounds of Pialligo's garden, with the vibrant magenta a nod to the fruits and florals within, particularly the raspberries, lavender and blackcurrants. The feature fig leaf has been designed in the style of Underground Spirits logo, and ties together the seasonality - the gin was foraged in Spring, and will be sipped through Autumn and enjoyed through the seasons.

Underground Spirits has previously collaborated with the National Botanical Gardens for another unique gin, we love to see them telling the stories of Canberra via the glass.