Brookie's gin

Brookie’s Gin

I first met Eddie Brook when he was work for the Australian distributors of  The Botanist gin. Now Eddie and his family have launched Brookie’s gin in collaboration with Jim McEwan, creator of The Botanist. How’s that for serendipity?

Brookie's Gin
Brookie’s Gin Co Creators Eddie Brook & Jim McEwan (image supplied)

The Brook Family moved to Byron Bay, where the distillery is located, 30 years ago.  Then, it was little more than a run-down dairy farm with degraded land and poor soil. However some remnants of the rainforest remained and they set about planting macadamia trees and bringing the rainforest back to life. To date, they have planted over 4000 macadamia trees and over 30 acres of subtropical rainforest. Brookie’s Gin is part of their continuing commitment to supporting the environment around Byron Bay.

It was during Jim’s trip to Australia two years ago that he and Eddie hatched a plan to create Brookie’s Gin. Eddie confessed to me that he had been a long-time admirer of the man known as ‘The Cask-Whisperer’ and had avidly watched Jim’s YouTube videos.  Jim was captivated by Eddie’s stories about the family farm and plans to rebuild a rainforest. When Eddie began to talk about the various native botanicals within the area around Byron, Jim saw the opportunity to create a gin together.

Two years later and the dream is now a reality. The Brook family have built Cape Byron Distillery where you’ll find a 2000 liter pot still created by Peter Bailly at Knapp Lewer in Tasmania at the heart.

Brooke's Gin still
George, Brookie’s Gin still

Brooke’s Gin Botanicals

Of the 26 botanicals (interestingly The Botanist also has 26), 18 are native to Australia. The traditional botanicals, juniper, coriander, cassia, angelica and orris root form the backdrop for the gin. Then comes the extensive list of native Australian botanicals – Sunrise finger limes from Byron Bay, kumquat, blood lime, aniseed myrtle, cinnamon myrtle, White Aspen, riberry, the young leaves of the lilly pilly leaf, macadamia nut, native raspberries from Brook Farm, Dorrigo pepper leaf, river mint and native ginger. (If you want a little more information on some of these botanicals, check out this post).

Distillation

Brookie’s Gin is made using the one-shot method of distillation with a botanical basket to vapor infuse the gin with native ginger. The traditional gin botanicals go into the main body of the still, but because of the volatility of some of the native ingredients, these are placed inside a muslin ‘Babylon bag’ which is dangled over the alcohol inside the pot.

The taste

On the nose you are greeted with citrus followed by juniper and coriander and hints of cinnamon in the background. The flavour is initially citrus forward followed by some delicate fresh raspberry notes, but these are quickly replaced with bold spice flavours from the native ginger and aniseed myrtle and an intense peppery finish. As you’d expect from such a botanical rich gin, Brookie’s is complex and each sip reveals another facet of the spirit.

Drinking Brookie’s Gin

Brookie’s makes a fine gin and tonic with plenty of citrus and juniper flavours. I garnished with mint, lime peel and raspberries to complement the botanicals.

Brookie's Gin

With my martini I went for a 50/50 ratio (45ml gin to 45ml vermouth) as I wanted to let the botanicals shine. Maidenii Dry vermouth made an excellent partner and the martini was a botanical flavour bomb!

Brookie's Gin

Making my Negroni, I went full Aussie and used Applewood’s Distillery’s Okär (in place of Campari) and Maidenii vermouth. The result was a slighter sweeter Negroni than I usually drink, but was a good contrast to the spicy notes of Brookie’s gin.

Brookie's Gin

Brookie’s gin could not be anything but good with the distilling knowledge behind it. However, using lots and lots of native botanicals is risky and can result in an unbalanced gin (easy on the lemon myrtle people), but Eddie and Jim’s skills have created a tasty gin with a true sense of place.

ABV: 46%

Price: Medium

Follow Brookie’s gin on Facebook, instagram and twitter.

Artemis Gin

Australian distilling is growing at quite a pace and it’s thrilling to see so many people having a go at making gin, but when a renowned bartender and all-round industry legend like Seb Reaburn throws his hat into the ring, you know it’s going to be good.

Seb and his partner (and scientist) Derv, have set up shop at Craft & Co., a unique venture on Smith Street Collingwood. With a beautiful Carl still on the shop front, a brewery at the back, a deli, a bottle shop and the facilities to make cheese and cure meat on site, it’s a one stop shop for foodies!

Seb was clear in the intentions for Artemis gin. “It had to work with the cocktails in the Savoy Cocktail Book“, he told me. Classic cocktails are dear to his heart and the inspiration for his gin.

The Botanicals

Artemis gin gets its name from Artemisia absinthium (wormwood), one of the key botanicals. Booze geeks might recognise this as an ingredient in absinthe and vermouth. It gives a herbal, sometimes bitter flavour to spirits.

Artemis Gin
Artemisia absinthium (image Giuseppe Mazza)

Artmesia dracunculus (French tarragon) is there to give some licorice and vanilla notes. Seb has used two Australian natives, Eucalyptus radiata (river peppermint) and Eucalyptus citriodora (lemon-scented gum).

There are two types of Juniper – Macedonian and Hungarian, together with a combination of Egyptian and Indian coriander, the latter to provide more “lemony” flavours according to Seb.  Angelica and orris root are included as fixatives, alongside Vietnamese cassia which give hints of lavender and rose. Also included are grains of paradise, finger limes, clove, nutmeg and ginger. The last three create a softer finish to the gin.

It’s an interesting, complex group of ingredients that require careful management to create a balanced spirit. Some of the botanicals, like clove, nutmeg and ginger are used in almost minuscule quantities, but according to Seb, the gin wouldn’t work without them.

Tasting Artemis Gin

On opening the bottle there is the welcome smell of juniper with plenty of citrus and a little anise in the background. I could also detect the faint aroma of indian spice. On the palate I could taste fresh, minty herbaceous notes with lime, licorice and anise coming through. The flavour builds with grains of the paradise and ginger providing a warm, spicy and lengthy finish.

Sweet Martini
Sweet Martini made with Artemis gin

Artemis does exactly what Seb and Derv set out to achieve, it offers a great base for the old style cocktails they adore, and with the clever use of Australian natives, they’ve created a truly classic Australian gin.

It’s been on high rotation in drinks at GQHQ since my bottle arrived after they successfully achieved their Pozible campaign target. Whatever I’m drinking it stands up well in and that is the mark of a great gin.

ABV: 44%

Price: Medium

You can follow Artemis gin on Facebook, and Instagram.

Don’t forget to book your Gin Queen on Tour ~ Urban Melbourne tickets to meet Seb and Derv and taste their wonderful gin. Tickets available here.

Poor Toms Fool Strength Gin

At the beginning of the year I was chatting to Jesse from Poor Toms and he was quizzing me on my favourite overproof gin. Generally, I try not to play favourites. Asking me to pick my favourite gin is like asking someone to choose between their children. However, we both agreed that Sipsmith VJOP is as close to heaven in a glass as you can get. Jesse revealed that he and Griff had plans to create an overproof (not Navy strength) gin at the request of bartenders who like a little more oomph to their gin as it stands up better against other ingredients in cocktails.

After lots of R&D,  Poor Toms Fool Strength (Poor Tom is a crazy man in Shakespeare’s King Lear, so it seems appropriate) was born, cloaked in one of the best gin labels I’ve ever seen. Designed by the same designers who created the original label, it continues on the theme of the Garden of Earthly Delights, this one even takes a swipe at “Casino” Mike Baird.

poortomsfoolstrengthlabel

 

Fancy packaging aside, it’s the flavour that counts, and Poor Toms Fool Proof is right up my juniper-loving street.

I chatted with Griff to find out more about how they created their new gin, “When we blended our original dry gin to 50% we realised it wasn’t going to do the job. The botanical array was simply not suitable for an overproof. So we went back to the drawing board”.

Going back to the start involved sampling lots of gins in their original and overproof forms. Griff went on, “The ones we preferred had significantly changed their botanical mix, rather than using the same gin at a higher ABV. A higher ABV changes all the flavour profiles in the botanicals, essentially making a different gin, so we thought why not make something specifically for the ABV we wanted.”

Griff and Jesse put aside every ingredient they’d used in the original (gone are chamomile, granny smith apples, lemon myrtle and strawberry gum leaf) and went back to a classic base of  juniper, coriander, green cardamom, cubeb pepper and angelica. Liquorice root was added to provide richness. Griff explained that it wasn’t a conscious decision to exclude Australian natives from their list of botanicals, but that nothing they tried gave the desired result.

Both of them were really happy with the results using the 6 botanicals, but felt the gin lacked a final something. Griff told me “Mitch from the Gin Palace in Melbourne was visiting and thought it needed citrus and suggested  grapefruit peel. And he was so right!”, so grapefruit became the final botanical.

Aside from creating a completely different gin from scratch, they Poor Toms team have used a different process in making the gin. Juniper, cardamom and cubeb are steeped in alcohol in the still overnight. They then add additional juniper with the other ingredients before distillation commences. The juniper and grapefruit peel are also vapour infused to give additional depth of flavour.

Poor Toms Carl still
Poor Toms Carl still

There is plenty of juniper and coriander on the nose, while on the palate I got delicious piney juniper and citrus with a little spicy kick from the cubeb. It’s a very well-balanced gin with a smooth mouthfeel.

Poor Toms Fool Strength Gibson Martini
Poor Toms Fool Strength Gibson Martini

Poor Toms Fool Strength makes a robust, but not overpowering, gin and tonic, but it really shines in cocktails. I tried it in a Gibson martini and a Last Word and both were outstanding.

Poor Toms Fool Strength Last Word
Poor Toms Fool Strength Last Word

If navy strength gins aren’t your thing, but you want a gin that is bolder than most and has great versatility, Poor Toms Fool Strength is an excellent choice.

ABV: 52%

Origin: Sydney

Price: Medium

You can follow Poor Toms on Facebook, instagram and twitter.

Weaver gin and tonic

The Weaver Gin

The Weaver gin is the latest expression from Loch Brewery & Distillery in Victoria. At their beautiful cellar door (a converted bank building), Craig and wife Mel, are creating English style ales, distilling beautiful gin as well as putting their new-make whisky into barrels (launching 2017/18).

Mel and Craig, Loch Brewery and Distillery
Mel and Craig

Craig has already impressed with his Loch gin, which is based on a classic London Dry recipe, but he was keen to use some Australian native botanicals in a new higher proof gin.

A self-confessed perfectionist  (he grinds all the botanicals he uses by hand in a pestle and mortar) painstaking research went into choosing the botanicals. He could have released The Weaver at the end of 2015, but he wasn’t happy with it, so delayed the launch to tweak it some more.

Botanicals in The Weaver gin

Cinnamon myrtle, anise myrtle, lemon myrtle, strawberry gum and wattleseed were eventually selected (Craig uses locally sourced and sustainably harvested ingredients) and added to juniper, coriander, cassia, nutmeg and mace. If you aren’t familiar with Australian natives, check out my guide here.

Casting your eye over the list you’ll see a heavy lean towards warmer, earthier side of gin botanical spectrum, but this gin is anything but another hot spicy number.

On the nose there are juniper and citrus coriander aromas with hints of nutmeg and cassia. On the palate it’s fresh and astringent with a little anise to begin with. Then, warm, savoury notes with some lemon as the flavour builds, before a lengthy finish with a little heat. It has a pleasant mouthfeel and a smoothness belying it’s ABV.

Drinking The Weaver

Craig and Mel describe The Weaver as “a big Gin” (and at 50% ABV it certainly is in strength) but I think they’ve achieved a subtle, nuanced gin with great flavour and none of the brashness that can sometimes occur when using native botanicals.

As you’d imagine, The Weaver makes a wonderful gin and tonic, fresh but with a good kick of booze, but it would have been remiss of me not to experiment with some of Craig’s ales and The Weaver to make some old fashioned Purl, a wonderful winter warmer.

Purl

However, I think it’s shines brightest in a martini. With an olive it’s sublime and a lemon twist brings out those coriander and lemon myrtle notes. Try with Maidenii Classic or Castagna vermouth, if you want your martini Aussie style. If you can’t get your hands on these, Dolin is also an excellent choice.

weavermartini
The Weaver gin martini

If you are looking for a top quality Australian gin then I’d highly recommend The Weaver as a worthy additional to your collection.

 

Please note I as gifted a bottle of the Weaver for review. Please see my disclosure policy for more information.

 

Botanic Australis Navy Strength Gin and Capi Dry Tonic

Botanic Australis Navy Strength Gin

Fans of Botanic Australis Gin will be delighted to hear that Mark Watkins has developed a Botanic Australis Navy Strength. Mark had been busy perfecting the recipe when I visited in December, but he wanted to wait until he was completely happy with it, before sharing it with me!

Fortunately, I didn’t have to wait too long and it was certainly worth the wait. I was intrigued to see how Mark would match those bold native botanicals with an equally bold ABV (Navy Strength must be at least 57%). Working with native ingredients is a delicate balancing act and the original Botanic Australis recipe required some fine tuning to work with the stronger alcohol.

Mark explained “In the original we replaced the lemon peel component with lemon myrtle and lemon scented gum. The reason for this is that lemon myrtle is heavy and tends to hang on the palate, while lemon scented gum is very aromatic yet doesn’t stay on the palate. Combining the two you get a very balanced “lemon peel” like effect. So in the Navy strength we ramped up the lemon scented gum so you get a big lemon nose which fades away on the palate quickly to combat the higher ABV. We also increased the level of Bunya Nut which gives the Christmas fruits and spices flavour, as well as the ginger and pepperberry”

 

Botanic Australis Navy Strength Gin and Tonic
Botanic Australis Navy Strength Gin and Tonic

 

While Botanic Australis Navy Strength has it foundations in the original, it certainly has a different flavour profile. On the nose, as Mark wanted, there is plenty of lemon, but this fades quickly on the palate. We being with piney juniper and bright citrus notes , with a small spike of the river mint and eucalyptus,  leading on to spicier notes from the peppery berry and ginger through to a lingering warm finish. Some of the more herbaceous and earthy notes found in the original Botanic Australis have given way to a more citrus forward gin.

It makes a wonderfully refreshing gin and tonic. You’ll note in the image above, the louching (cloudiness) that comes with an increase in oils from the botanicals.

 

Botanis Australis Navy Strength Southside
Botanis Australis Navy Strength Southside

 

I also gave it a whirl in a Southside and it worked brilliantly with the lime and mint. I should warn you that it would be very easy to forget the higher ABV!

This is a very limited edition gin and certainly worth

Origin: Walkamin, Queensland

ABV: 57.7%

Price: High

Available from Mt Uncle Distillery

Cousin Vera’s Gin

During my review of Santamanìa gin, I mentioned a unique collaboration between the Madrid distillery and our own, Four Pillars Gin, and here it is; Cousin Vera’s Gin.

The Australian-Spanish gin project started life as a conversation on twitter between the two distilleries, with Santamanìa remarking on the similarities between Wilma, Four Pillars Carl still, and their own still, Vera. Fast forward a year and while planning a trip through Europe, Cameron Mackenzie, Master Distiller at Four Pillars, saw the opportunity to create a gin with Santamanìa. The Spanish distillers were very enthusiastic and the plan was set in motion.

Santamanía Distillery

Botanicals

Cousin Vera’s gin, like Santamanìa uses neutral grape-based spirit made with Tempranillo grapes. The Spanish botanicals are Cornicabra olive, almond, fresh rosemary, white pepper, and Seville orange peel. The Australian native botanicals are; lemon myrtle, anise myrtle, Tasmanian pepper leaf and coriander. All of the botanicals, not forgetting juniper, were added to Vera and left to macerate overnight, before 5 hours of distillation.

The result is amazing. On the nose there is lots of juniper and rosemary with a hint of coriander. On the palate it has a wonderful fresh to start, with bright citrus notes leading on to savoury flavours from the olive and rosemary. It has a warm peppery finish with an incredible creamy mouthfeel.

I used Cousin Vera’s gin to make a Spanish martini made with Fino Sherry, garnished with Mount Zero olives from Victoria and Jamòn Ibèrico. Perfection! I would certainly recommend this in a Dirty Martini too.

Spanish martini
Spanish martini made with Fino sherry and garnished with Jamòn Ibèrico and Mount Zero olives.

Naturally, Cousin Vera’s gin makes a great G&T, but I also made a Rosemary Collins which was lovely.

rosemary collins
Rosemary Collins

Cousin Vera’s gin is an incredible achievement, highlighting the skills of Cam from Four Pillars and Javier, Victor and Ramon at Santamanìa. The gin is available at both distilleries in their own unique packaging. This is an extremely limited edition and definitely worth seeking out.

Country of Origin: Spain and Australia

ABV: 42.8%

Price: Medium

Ironbark Distillery Dry Gins

Ironbark Distillery Gins

Ironbark Distillery Gins launched in 2015 after 2 years of painstaking research and plenty of paperwork according the Master Distiller, Reg Papps. Last week they were awarded Silver Medals at the prestigious San Francisco World Spirits Competition.

Reg knows a thing or two about distilling, having done the job within the petrochemical industry for 27 years. When I asked him if he is the longest-serving distiller in Australia, he laughed and replied that Bill Lark (from Lark Distillery) might have a few months on him!

Ironbark Dry Gins are both distilled using the vapour infusion method on a 100 litre stainless steel still with copper internals, ensuring the purest spirit possible.

Ironbark Distillery Gin still
Ironbark Distillery Gin still

Ironbark Distillery Dry Gin

Reg wanted, in his words, “to keep it simple” and has chosen only 5 classic botanical ingredients: juniper, coriander, fresh lemon zest, cardamon and vanilla. On the nose dry gin there is bright citrus notes and piney juniper. Initially, It’s smooth and fresh on the palate following on with some warmth and a spicy lift from the coriander. A smooth mouthfeel and great balance of flavours makes this a perfect G&T gin.

Ironbark Distillery Dry Wattleseed Gin

After creating the Dry gin, Reg wanted to create a version using native botanicals. Reg says “Plenty of gins were using lemon myrtle and pepperberry but none were using the famous Aussie emblem – wattleseed, so I thought I’d give it a go.” Ironbark Distillery Dry Wattleseed gin is made using the existing 5 botanicals from the Dry gin, plus wattleseed.

wattleseed gin
Wattleseed. ( Photograph: Mark Lucas @theguardian)

Wattleseed comes from the Acacia tree and is a very versatile bush food used as a thickening agent. By roasting the seeds they impart a coffee-like aroma and can be used as a beverage or an additional ingredients in desserts or chocolate.

Ironbark Wattleseed gin Gibson Martini
Ironbark Wattleseed gin Gibson Martini

Naturally I expected a gin with a hint of coffee, but fortunately this wasn’t the case! Wattleseed gives the gin an earthier flavour that mellows out the citrus notes of Ironbark Dry Gin on the nose and the palate. The flavour is very well-balanced and lingers well.

The Ironbark Distillery Wattleseed Gn is better with soda and lime, rather than tonic water, in my opinion. In a Gibson martini it created the perfect balance of savoury notes and in a ‘Little Ripper’  Negroni (with Red Økar and Maidenii Sweet Vermouth) it was deliciously different.

The 'Little Ripper' Negroni. Maidenii Sweet Vermouth, Ironbark Wattleseed Dry Gin and Applewood Distillery Red Økar
The ‘Little Ripper’ Negroni. Maidenii Sweet Vermouth, Ironbark Wattleseed Dry Gin and Applewood Distillery Red Økar

Country of Origin: Australia

ABV: Both 40%

Price: Medium

Ironbark Distillery, North Richmond, New South Wales. Visits to the distillery are by appointment only.

You can follow Ironbark Distillery on Facebook, instagram and twitter.

favourite-australian-gins-2015

My favourite new Australian gins of 2015

The Australian distilling industry has been growing rapidly since I launched The Gin Queen two years ago, and this year we’ve seen a bumper crop of new gins and distilleries. Rumour has it there are around 50 more potential distillers (not all gin) currently applying for their licences, so there will be more!

It’s been a challenge to keep up with all the new brands, but I’ve done my best! What characteristics do my favourites share? A good balance of flavours, excellent mouth-feel and length (how long the flavour lasts) and they mix well in drinks. Everything a good gin should be!

So, in no particular order…

Here are my favourite new Australian Gins of 2015

Archie-Rose-Distillery-Signature-Dry-Gin

Archie Rose Signature Dry Gin, Sydney

Archie Rose Master distiller, Joe Dinsmoor is one to watch. At only 23 he’s turning heads in the spirit industry, not least with his first gin, Archie Rose Signature Dry. The blend of traditional and native ingredients, the triple distillation method and six-times filtered water results in a truly excellent gin. You can read more here.

 

Strawberry-Basil-Gin-Smash
Strawberry Basil Gin Smash

Poor Toms, Sydney

Poor Toms Gin is a lighter, floral style of Australian gin. Distillers Griff and Jesse, have used strawberry gum leaf, freshly pressed granny smith apples and chamomile to create a fresh, crisp gin with a subtle sweetness. Read more here.

 

Poltergeist-True-Spirit-Gin-and-Tonic

Poltergeist Gin, Tasmania

Taught by Bill Lark, Master Distiller, Damian Mackey has been distiller for a little under 10 years. He recently joined forces with Shene Estate (the site of a new distillery) and launched not one, but two gins, Poltergeist ‘Unfiltered’ and Poltergeist ‘True Spirit’. While I was sceptical about the need to launch two varieties (especially with the same ingredients and ABV), having spoken to Damian I can understand why. These two gins have distinct personalities and appeal to different gin-drinkers. Read more here.

 

Distillery-Botanica_gin

Distillery Botanica, New South Wales

Philip Moore, of Distillery Botanica is one of the most experienced distillers in Australia and is the man behind Mr Black’s Coffee Liqueur. Distillery Botanica gin is made using a technique that perfumers use “enfleurage” to fully capture the fragrances of its floral ingredients. The result is a delicate floral gin while retaining those delicious juniper notes we gin-lovers enjoy. Read more here.

 

78-degrees-gin-adelaide-hills

78 Degrees, South Australia

A 100% vapour infused gin (like Bombay Sapphire), 78 Degrees has taken some pretty intense botanicals (clove, star anise and peppercorn for example), but master distiller Sacha LaForgia, has skilfully created a gin with that carries the bold flavours well, without overpowering. Read more here.

loch-distillery-gin-and-tonic

Loch Gin, Victoria

You have to admire Craig’s dedication and patience grinding all the botanicals by hand in a pestle and mortar before distillation.The result is a superb quality gin in a London Dry style. On top of that the distillery is a cracker! You can read more here.

So, there we have it my favourite new Australian gins of 2015. What have been your stand out Australian gins for 2015? Agree, disagree? Let me know!

 

*note I have not been paid to feature these gins, I just love them!

 

 

Distillery-Botanica_gin

Distillery Botanica Gin

Australian gins are coming thick and fast as we head towards 2016, but a new gin from Distillery Botanica had to be investigated immediately. Distiller Philip Moore has been in the game way before Aussie gins were featured on the back bar. His eponymous Vintage gin won a silver medal at the
IWSC back in 2009, and he is also the brains behind coffee liqueur Mr Black, which is currently winning the hearts and minds of caffeine fiends in the UK.

After learning that he uses a thousand-year old technique called “enfleurage” making Distillery Botanica gin, I knew I had to speak to Philip to find out more.

Philip explained that this technique is favoured by perfumers, as it captures the fragrance compounds at their best without using heat. This is achieved by putting solid coconut oil at the bottom of a jar and layering the floral botanicals on top. The jar is covered and the solid coconut oil soaks up the fragrant aromas. Afterwards, the flowers are discarded and the solid coconut is dissolved into alcohol before being cold-filtered to remove impurities. This floral essence is then blended with the other distilled botanicals

Botanicals

Philip uses juniper, Murraya, chamomile flowers, rose, sage ‘Berggarten’ ( a variety of sage that he says has less camphorous qualities than some other types) and orris root.

The juniper is used in two types of distillates – one created by macerating the berries and another by the 100% vapour infusion method (like Bombay Sapphire). The chamomile, sage and orris root are pot distilled, while the rose and murraya have their flavours extracted by “enfleurage”. The distillates are the all blended together to create Distillery Botanica gin.

Looking at the list of ingredients you’ll notice two things, the lack of citrus and the high volume of flowers. You’re probably expecting a highly-fragranced, floral gin and to a certain extent you are right. However, the juniper is still given prominence both in aroma and flavour. Philip explained “I like the juniper to have centre stage but it has to balance with the other flavours”.

Murraya-Paniculata
Murraya Paniculata

Murraya Paniculata (the variety in Distillery Botanica gin) is actually part of the citrus family. It has small, white scented flowers and some varieties bear small fruit a little like a kumquat. While this in itself does not create a traditional citrus flavour we are used to seeing in our gins, the “enfleurage” method extracts jasmine, honeysuckle and orange blossom characters that are delightful. The sage and orris root add balance by balancing the floral tones with savoury, herbaceous notes.

Distillery- Botanica-gin-and-tonic
Distillery Botanica gin and tonic garnished with cornflowers and lavender

So far I’ve only tried Distillery Botanica in a G&T, but will be experimenting as part of a post on Summer Gin Spritz. In the meantime, if you live near Dead Ringer (fab bar!) in Sydney, cocktail legend Tim D Philips has created a signature cocktail called The Garden Martini with it that sounds divine!

Origin: New South Wales, Australia

ABV: 42%

Price: Medium

You can follow Distillery Botanica on Facebook and Instagram

Poltergeist-Gin-Tasmania

Poltergeist Gin

There are so many different facets to the story around Poltergeist gin, it’s difficult to know where to start. There’s the fact that it’s made in Tasmania, its unusual name, and it’s home, Shene Estate, the country residence of early colonialist Gamaliel Butler.

The Kernke family acquired Shene in 2007 and have been tirelessly trying to preserve this historic site. Obviously, a project of this nature requires financing and following the discovery of centuries old gin bottles on the site, the family hit upon the idea of building a distillery.

shene-estate-tasmania

As a result they’ve joined forces with Damian Mackey and at the end of 2015 will merge Mackey’s distillery with their own to create Shene Distillery where they will produce gin and whisky.

Damian learned his craft from the godfather of Tasmanian whisky, Bill Lark, and has been producing his own Irish style whisky since 2007, but when I spoke to him this week told me that even before he started distilling whisky he was playing with botanicals.

The result is Poltergeist gin, of which there are two varieties, ‘unfiltered’ and ‘a true spirit’ but before we get to that, let’s talk botanicals!

A pleasing mix of traditional and native, Poltergeist is made with distilled with juniper, coriander seeds, cardamom, cassia bark, angelica, orris root, liquorice root, star anise and lemon peel. The native ingredients are Tasmanian mountain pepper berry, lemon myrtle and macadamia nut. These botanicals are macerated for around 20 hours before distillation.

So why are there two versions and what does unfiltered mean?

When distilling botanicals oils are released. These are perceptible but sometimes when water (or ice) is added, the liquid might ‘louche’, i.e. cloud. Many spirits do this and while there isn’t anything wrong with the spirit, Damian and the team decided to play around a little with a unique carbon filtered system (made from organic coconut shells) to see whether they could reduce the looting.

When I first heard about the filtering, I was concerned as I knew this process had the potential to remove all the flavour, thus returning the gin back to base alcohol. Damian explained that filtering is done swiftly, so the flavour is retained. The result? Two gins with different flavour profiles, each adored by the Shene team who decided to launch both!

Poltergeist Gin – A True Spirit

Currently, my favourite (but unfiltered is gaining ground) this is an excellent example of a London dry style gin. Classic and versatile with a nice balance of juniper and citrus flavours with a good length and a tiny hint of spice at the end. Fresh and bright, this is a perfect G&T gin.

Poltergeist-True-Spirit-Gin-and-Tonic

Poltergeist – Unfiltered

On the nose juniper is there along with some earthy notes, almost forest floor smells. The flavours of the spicier botanicals are elevated and there is much more heat and the flavour stays in your mouth for much longer. I’m already dreaming of this one in a warmed Negroni on a cold winter’s night.

And the name Poltergeist? Let’s just say that the Shene is estate is a little on the spooky side…

Origin: Tasmania

ABV: 46%

Price: Medium

You can follow Shene Estate on Facebook, twitter and instagram