Underground Spirits Signature Gin

In Canberra, Underground Spirits distils its own wheat spirit for Signature Gin. Ten botanicals are named: juniper, angelica, coriander, lemon myrtle, river mint, Tasmanian pepperberry, poppy seed, black pepper, basil and cinnamon. The gin is presented as gluten free.

Citrus · Spicy · Herbal

Production combines three techniques: macerationMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary, vapour infusionVapour infusionBotanicals sit in a basket above the liquid, so only the alcohol vapour passes through them, for a lighter, fresher extraction.Glossary and tinctures. Using all three lets the distillery extract each group of botanicals in the way that suits it and build the flavour in distinct layers. The nose is subtly sweet and faintly floral, and the palate brings soft citrus and fragrant herbal tones. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary and coriander form the familiar core, supported by angelica. Lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary gives a gentle citrus brightness, while river mint and basil add a green, aromatic lift. Tasmanian pepperberry and black pepper bring warmth, and cinnamon and poppy seed round off the base. No single botanical dominates.

Underground Spirits connects the gin to the landscape around Canberra through its water and native botanicals, while keeping a classic juniper frame. The wheat base gives it enough body for cocktails and keeps it clear in a gin and tonic or a Martini. The tasting moves from resin and soft citrus to mint, basil and a measured pepper warmth, which makes it a versatile house gin, from a stirred cocktail to a long drink. The gin is bottled at 40% ABV in 700 ml bottles, and the distillery's Shiraz Gin starts from this same recipe.

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 Fentimans Premium Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary and stir once. A lemon myrtle leaf and a sprig of river mint, two of the native botanicals, finish the drink. Fentimans' botanical bitterness suits the herbs, and the lemon myrtle leaf lifts the citrus.