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Our collaboration with Marionette Liqueur brings the best of both our worlds into a delicious ginny take on an Old Fashioned.
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Sherry Cask Gin is rich and layered with fruit and nut flavours. Our Sherry cask solera is made up of 42 casks, some from Spain and some from Australian Apera (fortified wine). The colour has deepened as the casks age and residual sherry characters are underpinned by pine oil notes. The gin finishes with a subtle sweetness from the tweak of Amontillado Sherry we add at bottling.
The oak barrels that make up our solera system are taking a rest after serving up our latest blend (it’s a tough life ageing gin!). So this Sherry Cask Gin release will be our last for the next little while!
Our first solera release of Sherry Cask Gin was in 2018, and it’s been getting better with age since.
Our barrel-aged gins were inspired by an Old Tom style gin from America. There were flavours we had never seen in gin before – toasty oak with a softness on the palate. We sipped it neat. We tried it in cocktails. We wanted to make our own.
So first we aged a gin in Chardonnay barrels. And then we got our hands on some Sherry casks from Spain (plus some local casks), and have been ageing this Sherry Cask Gin since 2017 with even more fruit and nut characters.
We age Rare Dry Gin in Sherry and Apera casks, adding sweetness to the botanical spice.
Varying from 15 to 35 years old, our Spanish Sherry casks (together with some Aussie Apera barrels) make up a 42-cask solera, deepening the colour and sweetness of our Sherry Cask Gin.
Without juniper, there is no gin. When distilled, it adds a medicinal flavour with notes of pine needles. Juniper is grown wild, and the berries are harvested by hand on mountain slopes.
We source coriander seeds locally for their intense aromatics. We use the dry seeds (not fresh leaves) and they produce amazing lemony citrus notes when crushed and distilled.
We use green cardamom, one of the most expensive spices in the world. The flavour is intense, giving sweet perfumed notes and ginger characteristics when distilled.
This spice is made from the bark of East Asian trees related to the ‘true cinnamon’ of Sri Lanka. Cassia adds a distinct richness to our gin, bringing all the other spices together.
We source ours from Vietnam and the aromatics are insane. When we open a small package of star anise the entire distillery fills with aromas of fresh liquorice, sarsaparilla and pastis.
Lavender is used sparingly to lift the other aromatics, so it isn’t an obvious character in the final gin. Grown locally, though occasionally we have to source from France.
We use the root of the plant, which has a very earthy, mushroom or woody smell. Angelica adds to the soft texture of the final gin, along with a very, very subtle bitterness.
We use the leaf of the Tasmanian pepperberry. This local botanical works so well with our Asian spices, adding warmth and length to the palate without adding heat.
Lemon myrtle is a beautiful alternative to lemon peel when distilling. Its floral character mingles with the other spices without dominating any flavours, textures or aromas.
In Australia we’re lucky to have oranges all year round, from different growers depending on the season. Fresh biodynamic oranges give warm Mediterranean citrus notes that lift all the spices.
This gin is for sipping and mixing, but we don’t suggest trying it with tonic water.
Brooding, whilst refreshing. This simple highball brings the perfect balance of citrus and spice with a backbone of aged gin.
A riff on a modern classic with intensified flavour and texture. A true definition of beauty in simplicity.
We started barrel-ageing gin back in 2013, and our newest program uses Sherry and Apera casks to produce this rich and sweet Sherry Cask Gin.
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