The Second Pour Project
Because flavour deserves more than one life.
At Frankly, we don’t believe in waste. We believe in possibility.
After distillation, most gin botanicals and citrus are discarded — even though they’re still rich with aroma, oils and character. We saw that as an opportunity.
So we created The Second Pour Project — our commitment to reimagining what “spent” really means.
From Still to Spice
Once our botanicals have done their first job in the still, we carefully dry and blend them with sea salt, cracked pepper and rosemary to create our signature botanical meat rub.
Juniper. Citrus peel. Native herbs.
Bold, aromatic, unforgettable.
Perfect for roast lamb, grilled chicken, vegetables or slow barbecue. The spirit lives on — just in a different form.
From Citrus to Conserves
Our naked citrus and whole fruit don’t end their journey in the bin.
We transform them into small-batch jams and marmalades — layered with subtle botanical warmth and bright natural flavour.
Spread it. Glaze with it. Pair it with cheese. Stir it into cocktails.
It’s the distillery, reimagined for the table.
Why It Matters
The Second Pour Project significantly reduces our organic waste while celebrating the full life of every ingredient we use.
It’s circular thinking.
It’s practical sustainability.
It’s flavour without landfill.
Because at Frankly, nothing extraordinary is ever wasted.
