World Gin Day calls for a double-take of some of the newest, tastiest and most interesting gins.
There’s no shortage of noteworthy Aussie gin makers, but one you need to know about in 2022 is 78 Degrees Small Batch Gin from Adelaide Hills Distillery. This gin is vapour distilled using their signature column and basket method, the result of this unique process being the most delicate flavours and aromas possible in a spirit. Also, the bottle is really chic in that Mad Men kinda way. You might not think that’s important, but as many of us were inspired to buy a bar cart through the show, it bears mentioning.
Another local gin of note is a more traditional London Dry-style gin hailing from Margaret River, The West Winds Gin Sabre Gin. This is one for people who like a stronger flavour. With an undercurrent of citrus, dominance of juniper and twist of wattle seed, this gin is perfect for a G&T.
Finally, for the curious cats, Seven Seasons Green Ant Gin, can’t be missed. Flavoured with real green ants – yep, the ones that really hurt when they bite. This gin was founded by Daniel Motlop, an Indigenous food entrepreneur, and employs First Nations people in Larrakia country (which covers the Darwin region in the Northern Territory) to wild harvest native ingredients, something they are approved to do by both the government and Traditional Owners of the land. Larrakia people have used green ants as top notch bush tucker for over 60,000 years, but this gin is fairly out-of-the-box. The green ants have a flavour akin to coriander and kaffir lime and Seven Seasons pairs them with finger lime to enhance that citrus flavour and pepperberry to balance it out, making for a very unique, very Aussie, take on gin.
We’re not the only ones with the know-how to make great gin – there’s a plethora of deliciousness to discover from Austria to Zimbabwe. Scottish gin, Hendricks, is a go-to, but their Lunar Gin is something extra special. Smooth, warmly spiced and a bit floral, it brings something special to the gin you know and love. Best drunk under the stars (to go with the bottle).
From Italy, Malfy Gin Rosa is pretty pink thanks to a distillation process using the peel of Sicilian pink grapefruit. It’s an all-round lovely, summery gin, particularly great to have on the rocks.
Final shout out goes to the Japanese Roku Craft Gin. The makers describe it in a way only the Japanese can – “a journey through four seasons”. Magical. Less elegantly put, it’s a noticeably different gin due to the Japanese botanicals used and the overall effect is a more refined and sophisticated flavour. When people try Roku, they are regularly converted for good. So be prepared to chuck out all other gins. Kidding. But also, kind of not.
Flavoured gin isn’t going anywhere (it works too well), but the range of flavours offered is growing, and the quality of the flavouring is levelling up. Citrus flavoured gin is done no better than in Gordon’s Sicilian Lemon Gin. A traditional London-style gin with a Sicilian twist, these flavours are all natural and mega juicy.
For something a little spicy, Whitley Neil Rhubarb & Ginger Gin, has a warm palate and a tart, crisp edge. It’s inspired by English country gardens, but actually pairs great with Asian cuisine. Mix it with some tonic, order some spicy pork baos and get ready for a flavour feast.
Back on home soil, South Australian, to be exact, 23rd Street Distillery (who have a gaggle of great drink creations under their belt) have created a Yuzu Gin that sounds like a yoga class in a bottle. It’s created with yuzu and Buddah’s hand (a type of citron fruit you absolutely need to google an image of right now) from a single Riverland orchard. It has a natural cloudy appearance that’s best explored in a G&T, though it’s great in all your usual gin cocktails.
Rounding out the flavoured gins is Four Pillars Olive Leaf Gin. Now, you’ll either feel one of two ways about this. If you only ever use olive oil for lubricating your pan, you might be like “huh?”, but if you’re ever tried olive oil on icecream, you’ll agree olive oil and gin is a match made in heaven. The flavour is of fresh olives so it’s, of course, ideal for a Dirty Martini. They spent a year testing and trialling to get this one right, and boy did they get there in the end.
From microbrewed beer and cider to organic artisan wines, there’s an element of experimentation and exclusivity you only get from small-batch liquor production. Luckily the trend has well and truly extended to gin, with even the big players dipping their toes in the water.
Bombay Premier Cru Lemon Gin is a key example of classic gin veterans trying their hand at premium, small-batch gin. And they’ve knocked it out of the park. It’s made with handpicked fruit from trees in Murcia, Spain, home of the world’s most exquisite citrus, and we don’t care what anyone says, you can taste the opulence.
Another powerhouse getting into small batch? Tanqueray. Tanqueray’s No. Ten Batch Distilled Gin takes its fruit from the Americas: fresh Mexican limes and Florida grapefruits and oranges. The result is a gin absolutely made for pouring a Tom Collins. It just took out the double gold at the San Francisco World Spirits Competition, so this is your opportunity to have a medalist in the house.
Last, but by no means least, Cotswolds Dry Gin is the gin that turns gin-haters into gin-lovers. It has such a smooth and well balanced flavour (think super herbaceous and peppery) and the reviews don’t lie. It’s a winner baby.
