Oyster Shell Gin

Oyster Shell Gin is a Distilled GinDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins from Never Never Distilling Co., bottled at 42% ABV. Oyster Shell Gin was developed with Society. It uses Kangaroo Island oyster shell, waxflower, Tasmanian wakame, coastal daisy bush, saltbush and round mint. The aromatic profile starts with sea spray, split lime leaf and grapefruit zest; the palate is saline and savoury, with oyster-shell minerality, wakame, native greens, salted citrus, pine and coriander spice. Its long finish was designed for dry martinisDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary and spirit-forward cocktails.

Citrus · Dry · Herbal · Earthy

Juniper supplies the backbone and almost everything around it comes off the coast. Oyster shell brings the minerality the gin is named after, sea salt the plain salinity behind it, and Tasmanian wakame the iodine note of seaweed. Saltbush and coastal daisy bush add a salted green edge, waxflower a dry floral touch, lime leaf and grapefruit zest the citrus lift across the top, and round mint closes on a soft coolness rather than a menthol one. Saline gins usually take their salt from one source and stop there. This one layers three, and they do not taste alike: shell is mineral and dry, sea salt is direct, wakame is savoury and faintly sweet.

Clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and measured dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary keep that structure intact. In a long drink, a clean restrained tonic and a citrus garnish leave the saline half audible; served short and very cold, the minerality and the length come forward instead. The dry martini is where it belongs: oyster shell and sea salt do the work olive brine usually does, and they do it with more precision. Neat and cold it reads savoury rather than fresh, the citrus arriving first and the salt staying last. Grapefruit peel is the safest garnish, since the fruit is already in the recipe.