“A gentleman is simply a patient wolf “~ Lana Turner
Lana’s quote is an apt one for Dave and Matt at Patient Wolf gin. Plenty is required when setting up a distillery. Like many before them it took the team almost three years to set up in Brunswick, Melbourne. Finally in October last year they welcomed Sebastian Mueller, 4th Generation still maker, to Melbourne to help them build their stunning Mueller still and what a beauty she is!
Matt and Dave then had the tricky task of taking the recipe they had created on their tiny desk-top still and making it work on the full-size one. Not an easy feat as many distillers will tell you. The team spent hours with several of Melbourne’s top bartenders like Trish Brew at Gin Palace and Seb Costello at Bad Frankie sharing their test batches and looking for feedback. They were finally happy with the recipe in December and launched Batch 1 on crowd funding site, Pozible.
The gin features both native and traditional botanicals. Steeped overnight and distilled in the pot are juniper berries, coriander seeds, orris root, angelica root, cardamom, cubeb pepper and the interesting (and extremely expensive) tonka bean. Tonka bean is a relatively recent inclusion in gins, but it’s long been used as a replacement for vanilla, in perfumes and tobacco. Fresh local organic ruby grapefruit, fresh organic oranges and aniseed myrtle (from northern NSW) are vapour infused in the botanical basket. Dave found the aniseed myrtle too overpowering to use directly in the pot still!
Tasting Patient Wolf gin
I was fortunate to taste some of Matt and Dave “gins in progress” while they were refining the recipe and it’s exciting to see how far they have come from the initial batches. I recently received Batch No. 5 to taste and trial.
On the nose Patient Wolf has hints of citrus, light vanilla and earthy/musky notes. To taste, citrus starts us off before moving into floral, earthy notes with a faint touch of parma violet (I’m guessing from the orris root and angelica) followed by a lengthy spicy finish. It has a wonderfully smooth feel on the mouth.
Drinking Patient Wolf gin
Patient Wolf makes a fine gin and tonic, not as juniper forward as I like, but delicious with a wedge of ruby grapefruit as per their recommendation. For martini lovers, I’d try it in a wet rather than a dry. Where Patient Wolf really stood out for me was in a Negroni. The musky, earthy notes provide a good backbone against the sweetness of the vermouth and bitterness of the Campari.
Patience has certainly paid off for Dave and Matt. Producing a quality gin is not as easy as you’d think! Patient Wolf was a worthy recipient of a Silver Medal at the Australian Distilled Spirits Awards in 2017 and I’m looking forward to watching what the team does next.
Country of Origin: Australia