Four Pillars Olive Leaf Gin is our new savoury gin, five delicious years in the making. It’s textural, bright and perfect for a Martini or Gintonic. We’ve used three types of cold-pressed extra virgin olive oil and olive leaf tea from the world-class groves of Victoria’s Cobram Estate. Botanicals like rosemary and bay leaf transport you to the Mediterranean (even though they’re from Cam’s garden), while native macadamia nuts and lemon myrtle make the gin distinctly modern Australian.
'Artemis' has been renamed 'Anther', after the part of a flower that holds pollen, the essential element for reproduction for botanicals.
Hand distilled in small batches in Collingwood, Melbourne, this is a juniper forward, classic London dry style, complimented by Australian native botanicals. It's a spicy, savoury gin with a kick of citrus and a long finish of clove, nutmeg and ginger, bottled at a slightly higher strength than your average gin to give the botanicals extra punch. Great in a G&T, a perfect match with Vermouth in a Dry Martini or Negroni, and the spices in Anther emerge in citrus cocktails like the White Lady or Southside.
Tasting note: Something special captured in the bouquet with a tangible creaminess to the "nose feel"; scents of green cardamom, citrus oils and coriander becoming pine-like with further air contact. Excellent freshness and lift. A creamy, delicately spicy delivery with bright juniper and coriander flavours and a tangy, citrus accented finish. Ends medium long, with lingering cool mint / pine and juniper freshness. 44% Alc./Vol.
Whitley Neil Raspberry
Honestly, the raspberry hit is so intense you can almost feel the imminent arrival of berries set to burst in your mouth, although they’re joined by a stewed, sweet hibiscus and fiery coriander. You’d have to search far – very far – to find any juniper to taste here, so as a Gin it’s a no from us. As a cocktail spirit, though, it works. It’s so forceful in its delivery of flavour that it’ll cut its way through a million potential mixers, and the aftertaste, which really doesn’t take too long to arrive, is a surprisingly herbal affair. With tonic it’s… odd. The quinine and greens of the underlying gin run away together, leaving the raspberries in the dust and resulting in an aftertaste that is nowhere near where it needs to be. Tonic isn’t always necessary here though, and just thinking about how this would work all dressed up in a Clover Club has us all flustered. Try it in a cocktail. It works. - ginfoundary.com
Still: Column Still
To many, Tanqueray London dry is the benchmark for the style. Tanqueray is distilled at the massive Cameronbridge Distiller in Scotland and owned by Diageo. In contrast the other gins, the botanicals are distilled immediately and not macerated prior. Secondly, it also does not use a concentrated botanical distillation which is diluted with neutral spirit after distillation. The botanical strength of the distillate is the botanical strength of the gin. The palate begins with juniper, but finishes with rich hints of baking spice including angelica root, cinnamon and coriander seed.
A unique partnership between Lee Medoff and Christian Krogstad of House Spirits Distilling in Portland, Oregon, and mixologist Ryan Magarian of Liquid Kitchen in Seattle. Believed to be the first collaboration of its kind, the gin employs a traditional Dutch copper pot still all-Rye grain base, which brings it's own zest, spiciness and weight compared to corn or wheat base counterparts, combined with a more even handed blending approach (i.e.- less juniper than a London Dry Gin). Other botanicals include cardamom, coriander, lavender, aniseed, saraparilla and dried orange peel.
Chris Carllson of Spiritsreview.com commented: "While taking an old style genever or American style base they have added a deft sense of blending, maceration and distillation to create a truly outstanding Gin. This is the gin to use to resurrect those classic pre-Prohibition American cocktail recipes such as the Alamagoozlum and a host of others, that simply cannot be done with a London Dry...a must have for the discerning gin connoisseur."
Tasting note: Clear. A sweet star anise top note descends the liquorice octave to fennel and sarsaparilla over hints of dill, caraway and rye bread. Soft, glycerous entry leads into a broad, semi sweet rye, caraway, anise flavour profile with citrus zest adding freshness. Excellent balance. White pepper to finish refreshed by sarsaparilla and caraway through the aftertaste. A solid alternative to traditional Genevers. 42% Alc./Vol.
Other reviews... The bouquet emits earthy/mineral-like and fruity scents of slate/stone, wax and orange zest. The palate entry is very citrusy and tart; at midpalate the flavor profile turns astringent and bitter with major grain and citrus fruit influence. Concludes zesty, acidic, fresh and clean. A floral/citrusy style that’s completely different from London Dry's. 85-89 points. - www.wineenthusiast.com
Distillery:William Grant & Sons Distillers Ltd
Still: Continuous and Carter-head
Known Botanicals:Angelica,Caraway,Chamomile,Coriander,Cubeb Pepper,Cucumber,Elderflower,Juniper,Lemon,Orange,Orris Root,Rose,Yarrow
Hendricks is produced using a Carter-head still (https://www.sightunseen.com/2010/10/hendricks-gin-in-girvan-scotland/hendricks-carter-head-still-colour/). Tanqueray 10 use this also which can be seen in this video (https://www.youtube.com/watch?v=_Ei8WaYlRJc) The base spirit is produced using the maceration method, and then the rose and cucumber are added to the basket for the second distillation which produces a clear spirit infused with the essential oils. William Grant and Sons runs a large distillery in Scotland and is used for producing some of its main spirits brands including Hendricks, Monkey Shoulder, Glenfiddich, Grants and Balvinnie. It is by no means a craft distillery as its production is on monumental scale.
For more info on the Hendricks process check this out https://www.youtube.com/watch?v=i8LLstqRtrQ
Known Botanicals:Almond,Angelica,Cassia,Coriander,Cubeb Pepper,Grains Of Paradise,Juniper,Lemon,Licorice,Orris Root
This is the gin which really set about to rejuvenate the Gin category. It is very widely consumed and a general crowd pleaser. It is citric dominant with juniper slipping into the background somewhat. While it is a gin which lends itself to a more “craft- gin” appreciation, it is most certainly a commercial product and as such it is a clean spirit with much of its aromatic characters restrained and balanced.
Have a look at this video for more info https://www.youtube.com/watch?v=v3MOZXjZ-_w&t=102s
Jensens Old Tom
A classic Old Tom gin from Christian Jensen, made from a recipe taken from a distiller's handbook dating back to the 1840s. It doesn’t contain any sugar, but is simply naturally sweetened using a larger number of botanicals than seen inJensen's Bermondsey Gin. A modern revival of a truly traditional tipple.
Nose:Spicy and intense nose. Plenty of juniper, cut herbs, rosemary, a little coriander. Blossom.
Palate:Floral palate with cereals, lavender, hints of apple blossom and aniseed. Big, spicy juniper.
Finish:Spiced. Citrus zest and aniseed.
Key botanicals are hibiscus and rose petal which blend to form a gin which is delicate and floral. light blush Pink Gin from Eden Mill brings together an outstanding blend of local botanicals and exotic fruits.
Our pink gin is a pale colour when poured and when diluted, sweet vanilla, strawberry and floral notes are brought out.
The Eden Mill is based in St Andrews (home of Golf) in the County of Fife (SE Scotland). Dating back to the 1850s the distillery, on the banks of the River Eden- an estruary of the river which feeds into the North Sea. The distillery produces beer, whiskey and grain spirit for its gin. The use of barley and wheat for the whiskey and beer is predominantly used for the gins base spirit.
The typical aromatics provide the backbone to the gin but the true star is the lemons from Corsica and Sicily which gives the unmistakable zesty character of the Amalfi Coast.
The Vergnano family’s gin is naturally distilled in a modern fashion, but similarly builds on the bounty of the Italian land: the base is Italian wheat, the juniper is from Tuscany, and the lemons are a blend of Sicilian and boutique Amalfi Coast lemons. The gin is produced using Vacuum distillation, also called cold-distillation at Torino Distilleries in Piemonte Italy. This distillery produces a wide range of products and is a workhorse for the local industry of northern Italy spirit production. The company is owned by Pernod Ricard.
Distillery:Laverstoke Mill- For more info on the distillery click here
While launched in the 1960s, the recipe dates back to 1760s and features the usual aromatic- those which were widely available in England at that time. While the other aromatics play their role, this has more pronounced flavours of Juiner, lemon and angelica root.
Bols Genever is distilled from a malt wine grain base composed of wheat,ryeandcornthat were fermented alongside juniper berries. 22(!) botanicals are present in total. It is is then rested in oak for a minimum of eighteen months before bottling. Juniper is present but just a background facet. The star here is the base spirit. The drink is simultaneously spicy and earthy.This particular variant was aged in oak barrels for 18 months. The colour indicated older oak barrels were used which did not impart a tremendous amount of colour but aids in the purification of the spirit itself. To infuse aromatics they use three methods- distillation, maceration and percolation- depending on the ingredient to be infused. Percolation is most likely NOT used in this product as this methd results in colour being added from the infused ingredient. Percolation is used for cacao for chocolate liqueurs to infuse the flavour and colour.
This is a classic Dutch spirit and it is from this family of products that the phrase ‘Dutch Courage’ was formed. The distillery also produces a range of liqueurs and most notable of which is Galliano.
Four Pillars Rare Dry Gin distilled withwholeoranges, Tasmanian Pepperberry(for warmth and spice) lemon myrtle(for citrus notes replacing traditional lemon) The rest of the botanicals like cardamom and lavender are distilled on a base of local grain spirit and diluted with localYarra Valley water. The producers state that this gin was made to be an ideal gin for Negroni. The base grain spirit is produced in Bomaderry, NSW- possibly by Manildra- a cooperative group for wheat farmers in the area which also make grain spirit on an industrial level. They use a maceration method for the dry botanicals and a vapour infusion for the whole fruits. The column still is used to create a clean and pure spirit.
Distillery:Hayman's Gin Distillery
Known Botanicals: Angelica, Cassia, Cinnamon, Coriander, Juniper, Lemon,Licorice, Nutmeg, Orange, Orris Root
The ten botanicals, playfully referred to as the “Hayman 10,” on whichallof theirginsare based, are added to neutral grain spirit for a 24 hour maceration period before distillation. After distillation Haymans Old Tom is gently sweetened with sugar.