The gin is a joint venture between Adelaide distiller Sacha La Forgia and Something Wild, a company that supplies a range of indigenous food and wild game meat and has a permit to harvest green ants in Australia’s Northern Territory.
A new gin being launched in South Australia this week has a special ingredient – green ants.
The gin is a joint venture between Adelaide distiller Sacha La Forgia and Something Wild, a company that supplies a range of indigenous food and wild game meat and has a permit to harvest green ants in Australia’s Northern Territory.
Ants are collected by cutting their nests out of trees - painful work when the ants bite back.
Green ants are gaining momentum in culinary circles, with growing interest from Australian and international chefs including Rene Redzepi from Noma restaurant, the ABC reports.
Traditionally used as a bush medicine, ants are now selling to restaurants for the wholesale price of A$650 (US$499) per kilo.