Bright Night Wild Tasmanian Gin

Mountain pepperberry, lemon myrtle and kunzea lead the fourteen botanicals of Bright Night Wild Tasmanian Gin. Distiller Damian Mackey makes it in Tasmania from a blend of local Australian and selected international botanicals. It is bottled at 45% ABV in a 700 ml bottle. The full list adds juniper, coriander, macadamia, citrus peels, elderberry, green cardamom, cassia, angelica, orris, sarsaparilla and clove.

Citrus · Spicy · Herbal · Earthy

Bright Night describes an earthy base balanced by bright citrus and peppery spice. Lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary gives the citrus its fragrant, lemony lift, and mountain pepperberry supplies a warm pepper that builds slowly on the palate. Kunzea, a native shrub, adds a fresh, slightly minty, herbal note. Beneath them, angelica, orris and sarsaparilla make the earthy foundation, while cassiaCassiaThe bark of a Chinese cinnamon tree, coarser and hotter than Ceylon cinnamon. It brings a warm, slightly sweet spice.Glossary, cardamom and clove add warmth and macadamia a little roundness. Juniper holds these elements together as a gin. Over ice, the gin can turn cloudy, a sign of the essential oils carried by its botanicals. Elderberry adds a dark, faintly fruity note in the background.

The maker recommends drinking it cloudy on ice or using it in a cocktail. This gin is also the base of the distillery's Pink GinPink ginToday, a gin flavoured and tinted pink (red fruit, rhubarb…). Originally, plain gin with a few dashes of Angostura bitters.Glossary and its Chardonnay Barrel AgedBarrel-aged ginGin rested for a while in wooden casks. It picks up a golden colour and notes of vanilla, spice or the wine that filled the cask before.GlossarySee Barrel-aged gin gins Gin, which shows how much the house builds on it. It has been recognised in Australian and international competitions, and its pepper and citrus suit 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 or a GimletGimletGin with lime cordial or sweetened lime juice, served well chilled without ice. It is said to come from the Royal Navy, as a guard against scurvy.Glossary as well as a long drink.

For a gin and tonic, fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear ice, add 5 cl of gin and 10 cl of Fever-Tree Mediterranean Tonic Water, and stir gently once. A strip of lemon peel and a small kunzea sprig finish it. The lemon keeps the citrus bright, and the kunzea brings one of the native botanicals straight to the nose.