Prohibition Field Blend Shiraz Gin

Whole Shiraz grapes from McLaren Vale, with Pinot Noir and Chardonnay from the Adelaide Hills, are maceratedMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary in Prohibition's Original Gin to make this Field Blend Shiraz Gin. The name borrows from winemaking, where a field blend brings several varieties together; here the proportions are 71% Shiraz, 26% Pinot Noir and 3% Chardonnay. It is bottled at 38% ABV.

Fruity · Herbal

The distillery describes the current release as bright and balanced. Ripe cherry, tart plum and blueberry jam lead the fruit, joined by a crisp Granny Smith apple impression. Natural grape sweetness meets fresh acidity, and a piney juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary backbone keeps the finish recognisably gin. Fruit fills the middle, acidity lifts it, and juniper closes it, which gives the gin more structure than a simple berry infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary. Shiraz supplies most of the depth and colour, while Pinot Noir and Chardonnay bring lighter red fruit and freshness. The colour is a deep, bright red from the grape skins.

The blend ties two South Australian wine regions into one bottle. A spritz is the most natural way to keep its wine character in view, since sparkling wine lengthens the drink without hiding the grapes. It also suits a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary with a lighter vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary, where the fruit softens the bitter aperitif. Served simply over ice, the cherry and plum are at their freshest.

For the spritz, build over ice in a large wine glass: pour 4 cl of gin, add 6 cl of sparkling wine and 5 cl of chilled Fentimans Pink Grapefruit Tonic Water, and stir lightly. Add a small cluster of red grapes and an orange twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary. The grapefruit tonic sharpens the fruit, and the grapes make the link with the vineyards visible.