Hickson House Wild Peach Gin

Wild peach leads the nose of Hickson House Wild Peach Gin, held in check by juniper and spice. Sold in a 500 ml bottle at 37.5% ABV, it has five botanicals: juniper, wild peaches, orange peel, cassia bark and cloves. Hickson House links the native fruit to a long Australian food tradition and makes it the central idea of the recipe.

Citrus · Spicy · Fruity

Ripe peach and citrus open the aroma. On the palate, the fruit brings a rounded, generous sweetness, while orange zest keeps it fresh and the dry warmth of cassiaCassiaThe bark of a Chinese cinnamon tree, coarser and hotter than Ceylon cinnamon. It brings a warm, slightly sweet spice.Glossary and clove keeps it lively. Rather than tasting like a simple peach 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, the gin stays tied to its juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary backbone, which adds a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary line beneath the fruit. The spice lingers after the first sip, and the finish is fresh, with the hints of orange zest the distillery describes. The progression runs from juicy peach through citrus to a gentle, dry warmth. Cloves bring a slightly medicinal warmth, while cassia adds a sweeter, cinnamon-like note.

That balance makes Wild Peach approachable without losing the botanical shape of a gin. Hickson House presents it as a natural fit for a spritz and also publishes a gin and tonic. Ginger and lime make a livelier long drink, the ginger picking up the cassia and clove. Served simply over ice, the fruit and spice remain easy to follow, and the moderate strength suits relaxed drinks as much as sipping. The lower strength suits its softer, fruit-led style.

For the spritz, add 5 cl of gin to a large wine glass filled with ice, pour in 8 cl of chilled prosecco and 4 cl of soda, then stir gently once. A peach slice and a strip of orange peel complete it. The prosecco brings bubbles and a light dryness that sharpen the peach, and the orange peel echoes the zest in the finish.