Wild Australian Lemon Myrtle Liqueur
Citrus was never ours to invent. We just made it wild again.
Myrlèmon began with a feeling — the long lunch, the golden afternoon, the first bright sip that wakes everything up. The ease of the aperitivo hour, when the day slows down and the conversation opens.
The world has always had its golden-hour ritual. We wanted to build ours — from the land we know best, from a citrus that grows nowhere else.
2,000km of wild coast
Grows here, and nowhere else on earth.
Ancient coastline · rainforest · salt air
More lemon than lemon
The world has always looked to the Mediterranean for its citrus moment. But Australia has its own citrus, and it doesn't come from orchards. It comes from the wild.
Along 2,000 kilometres of ancient coastline — from the saltwater headlands of Byron Bay, past our home on the Sunshine Coast, to the tropical reaches of Port Douglas — grows lemon myrtle. The Queen of the Herbs, and it grows wild here and nowhere else on the planet.
Lemon myrtle carries up to 98% citral, against roughly 5% in a lemon — twenty times the intensity, growing completely on its own terms.
The maker
Myrlèmon didn't start as a lemon myrtle liqueur. It started as a lemon one — something in the spirit of a limoncello. But over two years of work, the lemon version was only ever good. Never extraordinary.
So master distiller Steve Grace — who built his first still in his late teens — turned to a native botanical that had been there the whole time. The moment the myrtle led, the liquid came alive. The answer came back gold. Then gold again. Then a third time.
We didn't tame the botanical. We bottled it properly.
Myrlèmon follows the sun — warm air, native botanicals, golden afternoons, salt-aired lunches. Here's what is, and isn't, in the bottle.
Queensland base from Bundaberg
Nothing artificial, no sour sting
Wild lemon myrtle, nothing else
Built on sugarcane, not grain
Even the bottle tells the same story. It's made from recycled glass - bottle and crown alike - with the lemon myrtle leaf embossed from base to crown. Sustainability didn't compromise the bottle. It created it.
Taste the wild
This is not citrus as you know it. Wild by nature. Golden by design. More lemon than lemon.
Nose — vibrant sherbet citrus, a floral coastal lift. · Palate — clean, honeyed, velvet smooth. · Finish — long, warm and pure.
The signature serve — the wild spritz
Fill a wine glass with ice. Add Myrlèmon. Top with soda. Twist a wide orange peel over the top. Serve golden.
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