Ginache Gin

Ginache Gin is a 38% ABV Australian gin from Never Never Distilling Co. that brings McLaren Vale Grenache grapes into the distillery's Triple Juniper Gin. Fresh Grenache grapes are picked and crushed, then their juice is added to the gin and left in contact with the skins for up to one month before pressing, filtration and bottling. This 700 mL release therefore carries both a recognisable juniper structure and the colour, fruit and tannin of wine-country Grenache.

Citrus · Spicy · Fruity

The liquid has a deep raspberry-red, ruby-toned appearance when neat, changing toward bright hibiscus pink as it is lengthened with tonic or soda. Its nose begins with fresh cherry and plum, followed by soft pine and spice. The fruit is not used as a decorative flavour; the skin contact gives the gin a plush, ripe feel and helps explain the depth of colour and texture.

On the palate, raspberry arrives first, then dark plum and a light boysenberry character. Candied citrus peel and cinnamon-like spice provide detail around the fruit, while juniper and the Triple Juniper botanical base keep the profile anchored in gin rather than in a sweet liqueur. The body is silky with a gentle tannic grip, and the finish remains juicy, spicy and clearly fruit-led.

For a bright pink ginPink ginToday, a gin flavoured and tinted pink (red fruit, rhubarb…). Originally, plain gin with a few dashes of Angostura bitters.Glossary and tonic, pour 5 cl of Ginache Gin over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and add 12 cl of Fever-Tree Sicilian Lemon Tonic. Garnish with a thin lemon peel and two fresh raspberries. The lemon tonic lifts the candied-peel and berry notes, while the restrained garnish keeps the Grenache character visible rather than covering it with additional sweetness.

Ginache can also be served simply over ice, with a small splash of tonic, or used in a spritz-style drink. Keep the preparation cold and measured. As the ice melts, the raspberry and plum soften into the juniper and spice, making the wine and gin elements easier to read together.