Gin things Gin reviews by Gill Gordon-Smith IWE
Certified Gin Ambassador. Yes this is a thing. Spirits of the Fleurieu The smell of fermenting grapes is something we know well on the Fleurieu, but over the last decade new aromas and flavours have been added to the conversation. Distilleries have been popping up all over the region and, unlike wine, spirits can be made all year round. In a relatively short period of time Fleurieu distilleries have gained worldwide attention, winning top honours in prestigious awards. It’s a versatile spirit that forms the basis of many cocktails, can be drunk neat over ice or balanced by different garnishes and tonics. In 2002, trailblazers John and Sarah Lark set out to establish the first Australian distillery dedicated to gin on Kangaroo Island. This triggered an amazing chain reaction that has inspired many craft distillers. Using abundantly available local botanicals our innovative distillers have added to the traditional base of juniper to make their products distinctly Australian.
What makes gin, gin? The process of distillation dates back to pre-biblical times and was used to make medicines, balms and perfumes. The word ‘alcohol’ comes from the Arabic word al-kohl which came to mean any liquid obtained by distillation – which is the process of heating a substance to a gaseous state and then cooling it back to liquid form. Gins can be sweet or savoury depending on which botanicals are used. Traditionally, juniper has been used to make a neutral spirit into gin, but distillers now add a variety of botanicals to make their gins unique. Berries, barks, roots and spices are some of the common 50
botanicals, as well as citrus peels, anise, coriander seed, cardamom. Some not-so-common flavours to look out for include grains of paradise, finger lime, yuzu and even grenache grapes. The flavours can be added by cold compounding – steeping the botanicals into the spirit and leaving for a period of time without heating – putting them directly into the boiling alcohol in the still, or steeping them via a large ‘teabag’ (gin-bag?). They can be vapour infused or even blended. All of this is up to the producer and the type of still used.
Categories of gin – A few of the many London Dry – a traditional distilled gin, no flavours or sweeteners can be added after redistillation giving the gin its ‘dry’ designation. Old Tom – dates back to the 1800s when gin drinking was rampant in England. There is no legal definition, but this style is usually sweeter, less botanically driven and is sometimes barrel aged. Distilled gin – made by redistilling a neutral spirit with juniper berries. Other flavours and botanicals can be added after redistillation. Old Navy – Taking its name from its association with the British Royal Navy, this gin was made stronger so that spilt gin would still allow the gunpowder to light. The officers were given gin rations while the common sailors were given rum as part of their wages.
Tastings We tasted each gin neat and also with a range of mixers to find our favourite combination.
