Daniel Motlop's vodka world's first to be made with native yams

Seven Seasons has released the brand-new Native Yam Vodka, made from wild-harvested yams from the Top End.

According to Seven Seasons’ Daniel Motlop, it’s the first time native yams have been used to make alcohol.

“I wanted to create a drink that was both distinctive and delicious,” says the proud Larrakia man, “And I love the way the native yams create a creamy, warm and earthy flavour.  It smells like fresh, wet dirt, but in a really good way, and reminds me of home.”

Those balanced earthy flavours and creamy, nutty notes mean Native Yam Vodka is perfect for making a dry martini, garnished with a hint of native citrus.

“This Native Yam Vodka is a product of the Rainy Season. It’s when the green tree frogs are singing and the native plums are ripe,” says Motlop. 

Native yams are located on the root of a long vine that is characterised by a distinctive bellshaped flower at the vine’s end. In December and January, the vibrant flower blossoming is a sign the yams are ready to be pulled from the earth.  

Seven Seasons works with local harvesters in the Top End to carefully dig the native yams from the ground, ensuring a minimal footprint is left on the earth.  By employing locals, the business has been able to create sustainable jobs for hundreds of Aboriginal people, with their payments flowing back into supporting their communities.

“Native yams are the most bountiful and sustainable native ingredient we use in the production of our spirits and for this vodka, we’ve hand-harvested two varieties.  One is often eaten raw and has a parsnip flavour while the other is earthy and more traditional with notes of potato and coconut,” says Motlop.

Owner of Adelaide’s popular Udaberri Bar, Rob Dinnen is already a fan of the Native Yam Vodka. 

“Finally, an interesting vodka that tastes good!  The Native Yam Vodka is the next step from Seven Seasons in their mission for ethical and sustainable spirit production in Australia. 

"Seasonally foraged, the yams have been expertly used to create a warm, earthy vodka that feels like silk to sip on,” he says.

To showcase the native flavours of the Native Yam Vodka, the bartenders at Udaberri have paired it with some Australian botanicals to create a ‘Yam & Jam Caprioska’.

• 60ml Native Yam Vodka
• Barspoon of Davidson plum jam
• 10ml sugar syrup

Shaken with 4 muddled lime wedges over ice. Double strain over crushed ice into a Murray River pink salt-rimmed Old Fashioned glass Finger lime garnish

“If you prefer to keep it simple, Native Yam Vodka works perfectly chilled in a martini or with your favourite mixer,” says Dinnen. 

Native Yam Vodka is the third release for Seven Seasons, which takes the world’s oldest flavours and gives them a new spin. The first was Green Ant Gin, which has proved a hit with discerning drinkers, and the second was the beautifully balanced, blush-coloured Bush Apple Gin. 

Seven Seasons Native Yam Vodka is now available. It can be purchased online and from all major national and independent retailers. RRP $89.99 (700ml).