THE O HOBART N 4 EDITION
HOBART,TASMANIA
A PANORAMIC VIEW OVER THE CITY FROM THE TOP OF MT WELLINGTON.
FOUNDER’S
WELCOME This issue, we embrace Tasmania’s historic whisky-making traditions. That might sound strange for a society dedicated to the celebration of all things gin, but bear with me. We meet head distiller Heather Tillott at Sullivans Cove to find out how the island’s bountiful barley and crystalclear spring water, along with a blend of aromatic Australian botanicals, have been expertly combined to create a single-malt gin. ‘Rustic’ and ‘robust’ are just two of the words Heather uses to describe Hobart No.4, and we can’t help but agree. Try it neat to savour its big, bold flavour before mixing up a classic cocktail with a barley twist.
THE ‘ROBUST’ HOBART NO4 IS VERY DIFFERENT TO A LONDON DRY AND ANYTHING BUT NEUTRAL!
If you’re spending more time indoors than usual, our guide to decking out your home bar means you don’t need to miss out on a premium cocktail experience. And with winter well and truly on our doorstep, it made sense to share our favourite winter warmer gins. Last, but never least, we pay tribute to Melbourne gin scene visionary Vernon Chalker. Dubbed “the man who taught Australia how to mix a proper drink” by The New York Times, we know his legacy will live on through a new generation of mixologists. On that note, our thoughts are with the entire hospitality industry at this time. With restrictions easing, we can’t wait to safely enjoy some great food and drink. And while it’s been a delight to support local distillers over the past months, from August we will be back to showcasing exclusive international gins never before seen in Australia. As always, feel free to drop us a line anytime: hello@ginsociety.com
Andrew Burge Founder, Gin Society
VISIT US AT WWW.GINSOCIETY.COM
@GINSOCIETY GIN SOCIETY
14 MASTER MIXER
4 MEET THE MAKER
Hobart No4 Single Malt Gin
Get mixing with these Hobart No4 cocktail recipes
Co 18 TASTING NOTES
The Gin Society team
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Founders: Andrew Burge and Craig Hodges Director: Jagdev Singh General manager: Edwina Lawry Creative director: Annah Lansdown Editors: Lisa Cugnetto and Helen Alexander Sub-editor: Simon Jones
22 A LASTING LEGACY
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Celebrating Vernon Chalker
THE GIN LIST
5 must-try winter warmers
HOBART N O4
ontents
26 BRING THE BAR TO YOU
Why go out when you can stay in?
Get in touch Gin Journal is the bi-monthly members’ magazine of the Gin Society. Members Got a question or query about your membership? We’re here to help. Drop us a line – hello@ginsociety.com
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Partnerships Launching a new gin? Opening a new venue or distillery? Let us know – partnerships@ginsociety.com
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H O B A R T
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A TASTE OF TASMANIA
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H E AD D I S T I L L E R H E AT H E R T I L L OT T T E L L S U S H O W DOING THINGS THE T R AD I T I O N AL W AY H AS RESULTED IN A SINGLEM AL T G I N T H AT ’S D R I V I N G T H E TAS M AN I AN SCENE INTO THE FUTURE. 5
I T A L L S T A R T E D W I T H W H I S K Y... When Sullivans Cove Distillery make a gin where you could opened in 1994, the team put all really taste that.” their efforts into making highquality whisky. After all, island- Based in Cambridge on sourced ingredients such as the outskirts of Hobart, the bountiful barley and pure distillery has seen Tasmania’s spring water from the highlands whisky scene emerge and evolve are the blocks on which this over the decades while picking beloved spirit is up accolades and built. But like so EVEN THOUGH SULLIVANS awards along the many of the best way. However, COVE IS DIVING INTO GIN, distillers around making gin was THEY’RE NOT BEGINNERS, a totally new the world, they had an itch to proposition. HOLDING THE TITLE OF keep creating AUSTRALIA’S MOSTnew things. “As a whisky AWARDED WHISKY. distillery first As Heather, who and foremost, originally hails from NSW’s gin was always just a bit of South Coast, remembers: “We fun for us,” says Heather. were always banging on about “But we saw that it was how the quality of local barley increasing in popularity and is the thing that sets Sullivans figured we could put our own Cove apart, so we wanted to twist on it.”
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WE WERE ALWAYS BANGING ON ABOUT HOW THE QUALITY OF LOCAL BARLEY IS THE THING THAT SETS SULLIVANS COVE APART, SO WE WANTED TO MAKE A GIN WHERE YOU COULD REALLY TASTE THAT.
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THE TEAM USES THE SAME METHODS AS THEIR SINGLE-MALT WHISKY, INCLUDING THE SAME POT STILL, AFFECTIONALY NAMED MYRTLE.
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S I N G L E - M A L T “Back when Sullivans Cove was founded, there really wasn’t a distilling industry here in Tasmania at all. It was just Lark Distillery and us,” says Heather. “Over the following few years, more little distilleries opened up, but it’s only in the past 10 years or so that things have really taken off.”
S E N S A T I O N crafting Sullivans Cove’s singlemalt whiskies and utilising Myrtle (their Tasmanian-made pot still), Hobart No.4 Gin was born.
“We decided to call it a singlemalt gin because it’s made exactly the same way as a singlemalt whisky,” says That OUR STYLE IS BIG AND Heather. There’s also that means it’s distilled RUSTIC, NOT CLEAN little thing of from 100% malted holding the title of barley on a pot still AND CRISP. IT’S THE Australia’s mostPOLAR OPPOSITE TO A at one distillery. awarded whisky. “The only LONDON DRY. In 2019, Sullivans difference is that, Cove French Oak instead of putting Single Cask won World’s Best that spirit into a barrel to turn Single Cask Single Malt at the it into whisky, we infuse it with World Whiskies Awards, and botanicals and bottle the liquid was presented with the same unaged.” accolade the previous year for its American Oak Single Cask That said, the distillery has – making it the only distillery previously released a barrel-aged in the world to ever win the gin that was matured in a 300-litre award twice. French oak cask previously used to age its whisky. They might You know the old adage: stick to well think about doing that what you know. That’s exactly again in the future as, testament what the team did. By following to its popularity, it’s all sold out the same methods that go into for now.
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L E S S R E F I N E D , M O R E R U S T I C “We like doing things the oldfashioned way, so we imagined how gin would’ve been made in colonial Hobart,” says Heather. During that time, barley was a major crop and a lot of smallscale, farmhouse distilling was taking place. Because it would have been incredibly expensive to import herbs and spices traditionally used to flavour gin, the team assumed the amateur distillers of that era would have relied on the botanicals they could find growing in the bush around their farms, like pepperberry. Fittingly, Heather cites traditional gin as the inspiration behind Hobart No.4’s wellbalanced blend of flavours – selecting anise myrtle for its
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bright aromatics, lemon myrtle for a hint of citrus, wattleseed for an earthy base note and then the spicy pepperberry, alongside plenty of juniper, of course. Perhaps most importantly, embracing age-old Tasmanian distilling traditions meant leaving behind any notion of creating a London Dry gin. With that style, distillers infuse a neutral spirit, which is most commonly wheat-based, with a range of botanicals. “That’s how you get a clean, crisp style. Ours is big and rustic, not clean and crisp. It’s the polar opposite to a London Dry and it’s anything but neutral! It’s big, textural, robust and packed with natural barley flavour. It’s basically pre-industrial gin.”
DURING FLOWERING SEASON, FRANK AND HIS TEAM ARE ON HIGH ALERT, WAITING FOR THE EXACT MOMENT THEIR PLANTS WILL PRODUCE THE PERFECT FLOWER.
HEATHER’S MIX OF NONTRADITIONAL BOTANICALS SET HOBART NO4 APART FROM A LONDON DRY GIN, CREATING A ROBUST GIN PACKED WITH FLAVOUR.
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T A S M A N I A ’ S S P I R I T E D H I S T O R Y
I WOULD PREFER BARLEY BE FED TO PIGS THAN IT BE USED TO TURN MEN INTO SWINE. — Lady Jane Franklin, 1838
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In 1804, a group led by Captain David Collins settled at Sullivans Cove on the west bank of the Derwent River. Over the next few decades, Tasmania’s clean water and excellent conditions for growing crops meant it became home to a thriving spirits scene with 16 legal distilleries dotted across the island, as well as many small-scale farmhouse operations. But that all changed in 1838 when Lady Jane Franklin convinced her husband, Governor John Franklin, to outlaw the production of spirits.
For the next 150 years, people might have enjoyed the odd bottle of moonshine, but making whisky (or gin, for that matter) was strictly forbidden. That was until 1990, when Bill Lark managed to overturn prohibition, establishing his own distillery in 1992. Two years later, Sullivans Cove opened on the site of an old brickworks before moving to Cambridge in 2004 under the watchful eye of head distiller Patrick Maguire. Since then, Tasmania has become renowned the world over for its whiskies and – if Heather has anything to do with it – its gin. We hope that, secretly, Lady Jane Franklin might have grown to love it, too. Sullivans Cove Distillery pays respect to the Muwinina people, the traditional owners of Hobart, whose ancestors walked this land long before anyone thought to make whisky.
F R O M G R A I N T O G L A S S While tours and tastings at the distillery are currently on hold, the 25-strong team can’t wait to welcome visitors again soon. In the meantime, there are plenty of ways to sip this whisky-gin hybrid from the comfort of your own home. “It’s great on the rocks with a slice of pink grapefruit,” says Heather. “And, just as whisky goes really well with bitters, we recommended G&T drinkers out there add a dash of bitters and a squeeze of lemon. It also works really well in an equal-parts Martini with off-dry vermouth and dry sherry.”
JABBERWOCKY MARTINI
FOR SOME MORE HOBART NO4 COCKTAIL RECIPES, SEE OUR FEATURE ON PAGE 14 .... 13
H O B A R T
C A L L I N G
A TWIST ON A GREAT MODERN CLASSIC, THE LONDON CALLING. HOBART NO.4 AND SHERRY WORK BRILLIANTLY TOGETHER, BUT THIS TIME COMBINED WITH FRESH CITRUS FOR A BRIGHT AND COMPLEX DRINK THAT WORKS AT ANY TIME OF DAY OR YEAR.
INGREDIENTS
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45mL Hobart No.4 Gin 20mL Pennyweight Manzanilla (or other dry sherry) 15mL fresh lemon juice 15mL sugar syrup 1 dash orange bitters Grapefruit peel to garnish
Add all ingredients to a shaker full of ice. Shake hard for 10 seconds. Strain into a chilled cocktail glass and garnish with a sprig of basil or a grapefruit twist.
A U S S I E
N E G R O N I
THE AUSTRALIAN SPIRITS INDUSTRY HAS REALLY TAKEN OFF RECENTLY, ALLOWING US TO MAKE COCKTAILS USING ENTIRELY AUSSIE INGREDIENTS. TRY THIS HOMEGROWN VERSION OF A NEGRONI FOR A RICH AND TEXTURAL APERITIF THAT ALSO SUPPORTS THE LITTLE GUYS.
INGREDIENTS
30mL Hobart No.4 Gin 30mL Maidenii Sweet Vermouth 30mL Applewood Distillery Red Okar Orange peel to garnish
Add all ingredients to a mixing glass full of ice. Stir until chilled and diluted. Strain into a rocks glass over a large chunk of ice and garnish with orange twist. 15
J A B B E R W O C K Y
M A R T I N I
THIS BRILLIANT VARIATION ON THE CLASSIC MARTINI COMES FROM THE SAVOY HOTEL COCKTAIL BOOK (1930).
INGREDIENTS
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30mL Hobart No.4 gin 30mL off-dry vermouth (Causes & Cures, Lillet or Cocchi Americano) 30mL dry sherry or Australian apera Twist of lemon peel
Place all ingredients into a mixing class. Fill with ice and stir until chilled and diluted. Strain into a martini glass and garnish with a lemon twist.
H O B A R T
N O . 4
O L D
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TRY THIS CLASSIC STIRRED COCKTAIL FOR A BRIGHT AND AROMATIC-STYLE OLD FASHIONED.
INGREDIENTS
50mL Hobart No.4 gin 10mL Cointreau or other orange liqueur 5mL sugar syrup 1 bar spoon absinthe Twist of lemon peel
Place all ingredients into a mixing glass. Fill with ice and stir until chilled and diluted. Strain into rocks glass over a large chunk of 17 ice and garnish with lemon twist.
TASTING NOTES JUNIPER
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CITRUS
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FLORAL
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HEAT
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HERBAL
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SPICE
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As a pot-distilled, 100% malted barley spirit gin, Hobart No.4 is remarkably different from your standard London Dry from the outset. The nose is full of rich, malty, ripe fruit and grain – more like a new-make whisky than a traditional gin. Piney juniper is subtle but present along with a lovely peppery note with hints of thyme, sweet oregano, liquorice and lemon butter. Aeration emphasises the citrus aspect with lemonade alongside mild cardamom. On tasting, a light, piney juniper entry leads into a big, textural, malty profile with aniseed dominating, as well as vanilla, vibrant pepper and a grounding burnt coffee and dark cocoa note from the wattleseed. Both on the palate and the finish, the malt spirit exhibits its texture by really gripping the palate and not letting go. Much creamier than a standard London Dry. Aftertaste is fresh, herbal and aniseed-forward, with a lovely lingering peppery warmth from the pepperberry. 18
The Gin List MUST-TRY WINTER WARMERS If a global pandemic isn’t keeping you inside, then the winter chill certainly should be. Enjoy the great indoors and keep yourself warm with these punchy Aussie-made gins – perfect for the cooler months. KIS WHISKY BARREL GIN
Kangaroo Island Spirits is riding high on a wave of success after O’Gin was awarded Best Contemporary Gin at last year’s International Wine and Spirits Competition. But with winter well and truly here, it’s common to turn to richer and warming drops like whisky. The good news is you can get the best of both worlds with KIS Whisky Barrel Gin. Aged in barrels formerly used for single-malt Aussie whiskies, this concoction packs the perfect punch of smoke, citrus and vanilla, with that buttery finish reminiscent of a hearty whisky. Sip it neat or class it up in a gin-based Old Fashioned. https://kispirits.com.au/
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FORTY SPOTTED WINTER RELEASE
Produced at the famous Lark Distillery in Hobart, Forty Spotted stands on its own and is quickly earning a reputation as one of Tassie’s sharpest gin labels. This special winter release picked up the Best Australian Matured Gin gong at the 2019 World Gin Awards and will play tricks on your palate as it balances classic gin and whisky flavours. Aged in an old bourbon cask, you’ll taste dried fig, grapefruit, ginger, cardamom and serious oaky deliciousness. https://larkdistillery.com/shop/ product/forty-spotted-winter/
NEVER NEVER JUNIPER FREAK GIN
One drink is rarely enough, but this 58% ABV gin may give you pause before going back for another. Distilled in a unique triple-juniper process, this is a long, complex, viscous and captivating gin. Never Never Juniper Freak Gin distils the freshness and brightness of North Macedonia’s spectacular juniper, wafting fragrant pine to your nose, splashing your tastebuds with rich and luxurious juniper, and then finishing it all off with a coating of pepperberry. Like a high-quality wine, every release of Juniper Freak is different, so make it a winter tradition to warm up and https://neverneverdistilling.com.au/ compare the vintages.
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BROGAN’S WAY ROYAL BLOOD GIN
Urban distilleries are nothing new – especially in Melbourne – but Brogan’s Way is one of the best around. Here, distiller Brogan Carr’s strongest gin yet takes you on a trip around Australia thanks to a variety of phenomenal botanicals. Australian sea parsley, roasted wattleseed, saltbush and mountain pepper leaf are standout flavours, but it’s the lingering heat from the cardamom that will live long in the memory. Brogan suggests drinking Royal Blood Gin either on its own or in a Martini. https://www.brogansway.com.au/
ARCHIE ROSE DISTILLER’S STRENGTH GIN
The folks at Archie Rose aren’t afraid to experiment. After all, there are very few distillers who would joke about making a Vegemite gin, let alone actually do it. But they also produce some spectacular classic gins – their multi-award-winning Distiller’s Strength Gin is a firm favourite around here. If you’re in the mood for big, bold flavours, this 52.4% ABV gin drives home complexity and intensity with every sip. With 16 individually distilled botanicals – including local honey and pears grown in Orange – it’s the perfect winter warmer on its own or as the base in a classic Negroni. https://archierose.com.au
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VERNON CHALKER
A LASTING LEGACY
The legendary Vernon Chalker
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Ben Luzz
We sat down with Ben Luzz from Melbourne’s Gin Palace to discuss the legacy of the late Vernon Chalker – his passion for people, and how he brought gin to the Australian masses. 23
When Vernon Chalker passed away on May 5, all of Australia – but particularly Melbourne – lost one of the brightest sparks in the bar scene. A visionary for what hospitality should be, Vernon packed plenty of life into his 55 brief years, from bringing gin to the masses to introducing table service to bars. His influence was felt around the world, with even The New York Times assigning him the accolade of being “the man who taught Australia how to mix a proper drink”. Any gin lover worth their salt will know Vernon best for creating the Gin Palace (10 Russell Place), a Melbourne institution. Such is the magnitude of the man’s influence on the bar scene that Ben Luzz, Managing Director at the Gin Palace, and Vernon’s loyal following of liquor aficionados are lobbying for Russell Place to be renamed Chalker Place.
CREATING SOMETHING FROM NOTHING “Vernon and the Gin Palace were the true start of the gin scene in Australia,” says Ben. “And 24 it began more than a
decade and a half before there even was a ‘scene’. When the Gin Palace opened there were only five or six gins on the back bar, and there were definitely no Australian gins.” In any other bar, Ben says, you’d be lucky to find a bottle of Beefeater or Vickers. “It was looked at as a grandma’s drink.”
or some solo skateboarder drinking a martini and eating toasted sandwiches at 3am. “He’d be as engaged with them as he was with some of Au s t ra l i a’s b i g ge s t celebrities, like Barry Humphries. He had the
What Vernon and the Gin Palace built was a forerunner to the diverse gin scene we 10mL Cointreau see today, and he personally 90mL gin (your choice) helped pave 15mL dry vermouth the way for Australian Anchovy-stuffed olive distillers to come into their own. Make no mistake: without Vernon Chalker, the Australian same passion no matter gin community would be who he was speaking eons behind where it is to. And that was one of right now. the clearest memories I have of those early days: I was always thinking to A P E O P L E P E R S O N myself, ‘Wow, this is a world-renowned business owner who is happy Ben recalls Vernon just spending time with spending many a night people.’” talking for hours with the bar-back or the cleaner, It was Vernon’s passion some couple from the for discourse and simply country who’d made their spending time with people way into the Gin Palace,
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that helped carve out Ben’s own career aspirations. “One of Vernon’s greatest qualities was his generosity of time. He would happily talk to you about his ethos,
anything but complex. A martini was best, but he was just as comfortable with a good bottle of wine or three fingers of whisky in the wee hours following a busy night.
METHOD Add ice to a mixing glass and pour over the vermouth – enough to coat all the cubes. Discard the excess liquid and keep the ice. Pour the gin over the ice and stir for 15 seconds. Swish Cointreau in a chilled martini glass until fully coated. Discard remaining liquid. Strain gin into glass and garnish with an anchovy-stuffed olive.
his vision, his history in hospitality, and he’d share all the things he’d learnt so that those lessons could also help you. I couldn’t say where I’d be without having Vernon as a mentor in those early years.”
NOTHING LIKE A GOOD MARTINI Business was business, but when it came to cocktails, Ben says Vernon’s drinking preferences were
VALE, VERNON With lockdowns keeping Melbourne bars shut for the foreseeable future, Ben and his team won’t be able to celebrate Vernon’s life in large numbers for quite a while. If not for the establishment’s 23rd birthday in November, then Ben hopes everyone can get together in January for Vernon’s birthday. For now, Ben is content that Vernon’s legacy will live on in all the people’s lives he touched.
“The martini list at the Gin Palace hasn’t really changed since we first opened in 1997. It’s based on Barnaby Conrad III’s book The Martini. One of the martinis Vernon drank was the martini that won the 1951 Chicago Cocktail Competition. “But his go-to was a Dry Plymouth martini with a twist of lemon – pretty straightforward. He was old-school like that.”
“Many of his former staff have gone on to great things. Vernon started a vermouth with one of the exmanagers [Shaun Byrne, who previously managed the Gin Palace] to create Maidenii, for example. “He was a real building block for so many people, and he gave them the tools to launch their own careers. “I know that his legacy will live on in all those people and all the creations that he helped turn into 25 something special.”
T U O O G WHY
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When can
RESTRICTIONS MAY BE EASING, BUT LOCKDOWN HAS CERTAINLY TAUGHT THE GIN SOCIETY A THING OR TWO ABOUT COCKTAIL CREATIVITY. AS WE PREPARE FOR COOLER DAYS AND WINTRY EVENINGS, HERE’S HOW TO BRING THE BAR TO YOUR PLACE.
you n stay in?
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G R A B A F E W E S S E N T I A L I N G R E D I E N T S Armed with your latest Gin Society selection, you only need a few extra ingredients to shake up (or stir) something special. For starters, adding just a few extra bottles to your home bar will see you through many a classic cocktail recipe. Italian aperitifs like dry and sweet vermouth 1 , Aperol 2 and Campari 3 are always a good call, as well as flavoured liqueurs like Chambord 4 (raspberry), Cointreau 5 (orange), Luxardo 6 (cherry) and St Germain 7 (elderflower). And if you want to keep things super simple, aromatic bitters 8 are an easy and cost-effective way to brighten up your concoction – one bottle can last for years. Then there’s sugar syrup – also referred to as simple syrup. It’s one of the easiest ways to sweeten and flavour a cocktail, and can be made in your own kitchen. Combine two parts sugar to one part water in a small saucepan and bring to the boil while
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stirring until all the sugar has dissolved. Once cooled, it can be stored in a bottle in the fridge for up to a month. If you don’t have any prepared in advance, fear not. It’s also possible to substitute honey or agave nectar – even marmalade or jam for extra flavour. You could also infuse your sugar syrup with herbs like basil, mint and rosemary. And, if you have a few pots growing around the house, you’ll never be short of an aromatic garnish. As for mixers, always keep a bottle of tonic or soda water in the fridge. Top tip: Don’t leave that orange lingering in the bottom of the fruit bowl to go mouldy. Cut up unwanted fruit – lime, lemon, grapefruit, pineapple and more – into wedges and pop the segments into a plastic bag to freeze. That way you’ll need way less ice and always be able to enjoy a burst of citrus throughout the winter months.
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A S S E M B L E Y O U R C O C K T A I L K I T A few simple tools and you’ll be well on your way to taking on Tom Cruise in the cocktail stakes. Get started with a wooden muddler 1 to release the oils and juices of various ingredients, a long bar spoon 2 to swizzle ice cubes and cool down liquids, and a Hawthorne strainer 3 . In addition, a stainless steel jigger 4 will come in handy when measuring out spirits and getting those ratios right. It can be tempting to go to town with your glassware but, as many cocktails are served in the same style of glass, it’s possible to get away with just a couple of versatile vessels. Coupe glasses 5 add a touch of oldschool glamour and should be stored in the fridge for an hour or so before serving up a Manhattan or a Martini. Next, an elegant
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Old Fashioned glass 6 . (also known as a rocks glass or lowball) channels Mad Men-era cool and is perfectly suited to a Negroni or a Martinez. Then think about what you already have in your cupboard. Most tall glasses that you’d normally use for water or soft drinks can double up as Collins glasses, which are ideal for long cocktails like a Gin Fizz or Singapore Sling. In addition, large red wine glasses can release the aromatic botanicals of a G&T without the need for a Spanish-style Copa or balloon glass. Top tip: You can always improvise if you don’t have a cocktail shaker 7 – you just need a bottle with a cap that has a large enough opening to add ice and ingredients such as fruit and herbs.
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M A S T E R S O M E C L A S S I C R E C I P E S Stanley Tucci threatened to break the internet a few weeks ago when his cocktail masterclass went viral – but purists were quick to point out that a Negroni is stirred in the glass, not shaken. Secure your social media stardom by perfecting a few iconic drops. Let’s start with that Negroni 1 , which is made
with equal parts gin, sweet red vermouth and Campari. Measure and pour the ingredients into an Old Fashioned glass filled with ice and garnish with a wedge of orange. Simple and sophisticated. Speaking of which, make a Gimlet 2 by shaking two parts gin, 1 part lime juice and 1 part sugar syrup
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over ice before straining, or create a fizzy French 75 by pouring 10mL gin, 10mL orange liqueur, 10mL lemon juice and 5mL simple syrup into a coupe glass and top up with chilled prosecco or champagne. If you’re feeling chilly, ditch the mulled wine in favour of a G&T hot toddy 3 . Combine a generous
amount of cloudy apple juice in a saucepan with a cinnamon stick, vanilla pod (sliced down the middle) and a teaspoon each of star anise, cloves and cardamom pods. Heat the mixture until just before boiling, then ladle into mugs and add 50mL gin per serving. This one is guaranteed to keep the winter blues at bay.
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GIN SOCIETY GIFT SUBSCRIPTIONS Perfect for the gin lover in your life, a subscription to the Gin Society is a passport to the incredible world of craft gins. Available for 6 or 12 months, visit www.ginsociety.com
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