Underground Spirits Shiraz Gin with Tasmanian Pepperberries

Eight weeks in oak barrels that once held Shiraz turn Underground Spirits' Signature Gin into this Shiraz Gin with Tasmanian Pepperberries. The Canberra distillery starts from its ten-botanical recipe, increases the Tasmanian pepperberry, then rests the spirit in the wine casks before bottling. Shiraz refers to the barrels' previous contents: this is a cask-matured gin, not a grape-flavoured one.

Woody · Spicy · Fruity · Vanilla

Vanilla, toast and cedar lead the nose, all brought by the oak. Juicy, wine-like fruit follows on the palate, and the extra pepperberry gives the finish a warm, pronounced spice that lingers. Beneath the cask, the original botanicals remain: juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, angelica, coriander, lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary, river mint, Tasmanian pepperberry, poppy seed, black pepper, basil and cinnamon. Over a few sips the toast comes first, then ripe fruit and spice, before juniper returns at the close. Each batch reflects its barrels, so the balance between fruit and wood varies slightly from one release to the next.

Like the Signature, it is sold at 40% ABV in 700 ml bottles, and the short maturation adds roundness without hiding the gin. Vanilla and cedar soften the edges, while the pepperberry keeps the drink lively. That layering makes it suited to slow sipping over ice as well as to stirred cocktails that can carry a fuller, barrel-shaped gin, such as 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 MartinezMartinezThe presumed ancestor of the Martini: gin (often Old Tom), sweet vermouth, maraschino and bitters, stirred over ice and served straight up.Glossary, where the wine fruit meets sweet 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.

For a gin and tonic, pour 4 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary in 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, add 10 cl of chilled Fever-Tree Mediterranean Tonic Water and stir once. Orange peel and a few Tasmanian pepperberries garnish the drink. The orange warms the aroma alongside the oak, and the pepperberries slowly tint the drink while adding their spice. Serve it cold, so the oak stays soft.