TIME TO RENEW YOUR GIN MEMBERSHIP
A simple gin and tonic of five years ago is something incredibly different now, with a range of new gins and tonic flavours that were unimaginable then.
Imparting her extensive gin knowledge with WHO this week is Australian brand ambassador for Fever-Tree, Trish Brew.
It wasn’t that long ago that Australians didn’t have a lot to choose from when it came to gin – we had the imports but nothing locally made. How many gins are produced in Australia now?
There are approximately 580 gins being produced in Australia from about 190 distilleries. I have tried over a third of them. At the rate we’re growing, by the time I reach 580 gins there will be over 1000! Australians love gin!
How has this changed things?
I love how fierce native Australian botanicals are and how perfectly they pair with juniper – the key botanical in gin production. We are really shaking up the gin category and winning international spirit competitions frequently.
With all the gins available to us now, it’s easy to see why people get overwhelmed at the bottle shop and reach for known brands as opposed to new ones. Why should we try a local gin?
There is an Australian gin to suit everyone and when you find it, you won’t go back. If you head over to the Fever-Tree Australia page you can find your perfect pairing by picking some key flavours you like and it will do the hard work for you. Having said that, there is so much fun to be had with trial and error, take my word for it!
What does the term ‘botanicals’ mean? Botanicals refers to the natural flavouring agents added to a spirit to make gin. They can be herbs, bark, roots, citrus, flowers, spices – and even ants have been known to flavour gin in some cases. Nothing is off the table as long as one of the botanicals is juniper.
Is pink gin sweeter and less botanical? Pink gin originally refers to gin with aromatic bitters added. This was used as an anti-nausea medicine for sailors in the 1800s. The style will be quite spice-led and only a handful of distillers make gin in this style. One I absolutely love is the Adelaide Hills Sunset Gin. Modern pink gins will be quite fruity and often sweet with less discernible classic gin botanicals. For either style of pink gin I highly recommend the Fever-Tree Aromatic Tonic as the botanicals we use include cardamom, Madagascan vanilla, pimento and Angostura Bark, to name a few.
What is modern gin?
Modern gins steer away from classic ingredients and push the boundaries. Australian gin certainly falls into this category – bold and exotic combinations and layers of flavour.
Can you explain what London Dry Gin is and why is it called London Dry?
London Dry Gin does not have to be made in London. It is a mark of quality referring to when gin production was mastered in London and produced according to strict specifications. Such rules include: high quality base alcohol, a pronounced juniper flavour and only natural botanicals can be added. Some great London Dry Gins produced in Australia are Never Never Triple Juniper, Four Pillars Rare Dry and Brookie’s Gin.
Why is a good tonic important?
If the majority of your gin and tonic is the mixer, your mixer is pretty important. After you have selected your gin and paid a premium for it, it seems silly to water it down with a meagre, sugary, cheaply produced mixer. Fever-Tree has put the choice back into a forgotten category by going to the ends of the earth to procure ingredients as good a quality as that of your gin. This will ensure your whole G&T is delicious and not just the small measure of gin in your drink.
Your all-time favourite G&T combo?
It’s like choosing between children! If I’ve had a long day, I will grab a Navy Strength Gin (higher ABV and heaps of flavour), the Fever-Tree Indian Tonic, as it’s zesty and moreishly bitter, and I’m a huge fan of orange in my G&T! After dinner I will go for a Sloe Gin (plum flavoured with a port-like sweetness) mixed with the Fever-Tree Lemon Tonic, garnished with lemon peel!