Reed & Co Saint Juni Juniper Dry Gin

Saint Juni puts juniper first, as its name suggests, and adds only two local botanicals: Eucalyptus nicholii, a peppermint-scented gum, and cedar. Reed & Co. makes it in Bright, in Victoria's High Country, as a celebration of the scent of the Australian bush, and bottles it at 40% ABV. With so short a list, every ingredient has a clear role, and the gin reads as a juniper-ledJuniper-forwardA classic profile where juniper clearly dominates, with resinous, piney notes.Glossary dry style with a woodland accent.

Woody · Dry · Floral · Herbal

The distillery's own summary is elegant juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary and piney citrus with a herbal, woody undertone. The nose is soft and floral, with pine and a warm wood spice from the cedar.

On the palate, the juniper starts sweet and floral, then piney citrus takes over, followed by herbal and cedar notes that recall a forest floor. The eucalyptus adds a cool, leafy lift with a faint note of peppermint. Long and dry, the finish lets the cedar linger after the juniper. Cedar is unusual in gin, and here it gives the finish a dry, pencil-shaving quality.

Reed & Co. suggests a G&T garnished with sage, eucalyptus, rosemary, mint, lime or juniper, and classic cocktails such as the Gibson, the Gin Rickey or the French 75French 75Gin, lemon juice and sugar, topped with champagne. It is named after the French 75 mm field gun of the First World War.Glossary. The French 75 makes the floral juniper sparkle, while the Gibson's onion suits the herbal and woody side. In a Gin Rickey, lime and soda keep the citrus in front. Any of the suggested herbs can replace the cedar sprig for a simpler drink.

To make the 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 copa 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 Fentimans Herbal Tonic Water and stir gently once. Place a strip of lemon peel and a cedar sprig in the glass, then arrange matching pieces on a small side plate beside it. The herbal tonic follows the gin's undertone, the lemon brightens the piney citrus, and the cedar sprig points to the wood in the recipe.