Spring Bay Gin (700ml)

Established in 2015 on Tassie's East coast by Cam and Suzy Brett. Their gin is triple distilled in a 1200 litre locally made copper pot still and employs coastal rainwater which is both soft and sweet. Notable in the eleven botanical mix are three indigenous ingredients: Native Bush Pepper, Lemon Myrtle and Tasmanian Wattleseed.

Tasting note: Creamy yet fresh aromas and flavours of lemon thyme, pepper, vanilla, anise / liquorice root and a touch of smokey cardamom. An elegant, light to medium bodied gin offering delicate pepper warmth and a refreshing juniper / anise accented finish. Pure, textural and engaging with a distinctive botanical range. 46% Alc./Vol.

Other reviews... Encompassing a traditional gin profile, with the addition of a few local botanicals, this gin sings with juniper. Offering woodier, stemmy pine on the nose, bolstered by wattleseed, which tends to this woody aroma with slight bitter coffee and dry spice. The palate offers riches of oily juniper and resin, encapsulating the botanical and keeping it at the forefront of flavours in full abundance. Other botanicals offer support and help bounce the juniper around. Notes of preserved lemon and hints of spice keep the spirit interesting. Using rainwater is an intriguing choice to cut the gin to the desired alcohol percentage; it is done by distilleries around the world using a variety of spirits. Rainwater is incredibly low in minerals; the process of water becoming rainwater is not dissimilar from vapour distillation. Distillers in areas of low pollution may choose to use rainwater to create softness within their spirit. The finish brings in subtle hues of mint and heavier use of licorice creates a lasting, creamy finish. 96 points - Jess Clayfield, winecompanion.com.au