Tara Pot Still Gin

Sea lettuce gathered around Jervis Bay meets Irish rowan berry and heather and Newfoundland savory in Tara Pot StillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary Gin. Tara Distillery makes it in the Shoalhaven region of New South Wales, distilling it in traditional pot stills as a London Dry ginLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins, and bottles it at 43% ABV. Juniper, coriander and mountain pepperleaf complete a recipe that draws its botanicals from three coastlines.

Dry · Spicy · Herbal

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary leads with a dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary aroma, and coriander adds a gentle citrus-spice accent. Sea lettuce brings the maritime side in a restrained way, more a soft savouriness than a briny taste. Mountain pepperleaf lends a fresh, peppery herbal quality, rowan berry and heatherHeatherA small flower of the Scottish moors, honeyed and slightly woody.Glossary add softer fruit and floral notes, and savory, a peppery herb, gives the finish a leafy edge. The gin is layered but not crowded, each botanical bringing a different register while the pot still keeps the texture rounded and the juniper present. It is also the base of Tara's 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.

The geographic mix is part of the recipe: Jervis Bay's coastal plants sit beside ingredients from Ireland and Newfoundland, and Tara names each of them. The distillery recommends a classic gin and tonic, a Martini and other cocktails. At 43%, the gin has enough weight for citrus and tonic while staying composed in a stirred 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 chilled Fever-Tree Indian Tonic Water, and stir gently. Add a thin lemon wheel and a small piece of sea lettuce. The lemon gives a bright counterpoint, and the sea lettuce signals the gin's coastal botanical.