Gin can come in all kinds of flavours and colours, but there aren’t many these days we haven’t seen before. Here are some of the most unique Australian gins that push the botanical boundaries.
If the rising trend of craft gin has taught us anything, it’s just how creative distillers can be. And with the single codifier that Aussie gin must feature juniper, the part-scientist part artist brains of these distillery have come up with some amazing things.
The dazzling range of gin styles, flavours and colours appearing on the shelves of shops and bars shows just how variable—seemingly to the point of infinity—this spirit is. The likes of cardamom, angelica root and star anise have been favourites of gin distillers for years.
But beyond the regular ingredients we see on the botanicals lists and even the more exotic additions, like the full spectrum of myrtles that many Aussie distilleries are taking advantage of, here are a few gins we’ve found that are really pushing the botanical basket.
Distillery Botanica’s Pearl Crush Gin—40%ABV
Magic Touch: crushed pearl
Made by internationally renowned Philip Moore, Pearl Crush Gin is distilled with crushed Akoya pearls from Broken Bay Pearl Farm on the Hawkesbury River NSW, along with pink grapefruit, Valencia orange and blood orange grown in the nearby town of Kulnura.
There are other botanicals in the mix such as pink roses and pink flowered rosemary from Distillery Botanica’s own gardens in Erina on the Central Coast, making this not only a unique extraordinary gin, but a local one too.
Tasting notes
On the nose, Moore’s Pearl Crush Gin is light, bright and juniper-forward. There’s salinity and light floral here too. On the first sip, there’s a creamy texture and a prickle on the tip of tongue followed by more juniper, bright citrus and a luxurious finish.
I’m not exactly sure what the crushed pearl does to this gin. Is the rich texture down to this exotic ingredient? Or does the pearl add the fine mineral structure you can detect in this gin?
Either way, this is a beautifully made gin that’s wonderfully versatile and will pull its weight in any gin cocktail. It’s also refined enough to make a superb martini where the vermouth is no more than an afterthought.
Bondi Spirit Co’s Açai Super Gin—37.5%ABV
Magic Touch: açai fruit
Tucked away at the back of the ever-popular 44 North cocktail bar at 15 O’Brien St, Bondi Beach, Bondi Spirits Co distillery has created a superfood from our favourite spirit!
Adding Brazilian açai—a berry that contains more antioxidants than the likes of blueberries or cranberries, and is said to reduce blood sugar levels, reduce swelling and stimulate your immune system.
It also tastes good, which goes against most things that are good for you!
The açai is added after distillation to preserve the flavour, colour and nutrients this superfood is known for.
Tasting Notes
The juniper and dark berries, along with hints of vanilla, blend pleasantly as you sniff this unique gin, and these aromas follow through to the taste as well.
The açai gives lots of body and richness to the gin along with a sourness and a stewed green tea notes from the berries that cuts through residual sweetness. Hints of orange citrus lead the finish to a compelling end.
Drink this on the rocks, in a G&T or with soda and Prosecco in a spritz, or even as a Summer Cup cocktail.
Magic Touch: Davidson plums and passionfruit
Named after Martin ‘Brookie’ Brook, who—with his wife Pam—bought what was once an old dairy where Cape Byron Distillery now sits, the distillery’s gin line includes some superb craft spirits.
The Slow Passion Gin is an iteration of the classic Brookie’s Byron Dry Gin, where Davidson plums and passionfruit are steeped and macerated for several months to create this delicious gin liqueur.
CEO and head distiller Eddie Brooke, son of Pam and Martin, then blends water from the nearby Mount Warning Spring to bring the ABV down to its 26% before bottling.
Tasting Notes
Aromas of herbaceous citrus notes—exactly Davidson plum, come to think of it—and plenty of juniper.
To taste, this gin is a lot like classic sloe gin, but deeper, richer and spicier. There’s a dark molasses flavour—perhaps from the passionfruit—that builds mid-palate, but this is not the sweet syrupy drink I was expecting. Very moreish and cleverly crafted.
If you want to really elevate your negroni, this is the secret ingredient to do just that. Similar to the ‘sloe-groni’ we talk about here, adding Brookie’s Slow Passion Gin to your mix not only drops the ABV a bit but adds an incredible depth of flavour, texture and colour. You’re welcome!
