Murrumbidgee Dry Gin

Riverina citrus and New South Wales kelp give Murrumbidgee Dry GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins its local character. The Aisling Distillery makes it in Griffith, in the Riverina, and bottles it at 45% ABV, combining regionally sourced citrus with traditional gin botanicals. The name comes from the Murrumbidgee, the river that runs through the region.

Citrus · Dry

The maker describes the gin as juniper-forwardJuniper-forwardA classic profile where juniper clearly dominates, with resinous, piney notes.Glossary, with pronounced citrus and an initially dry palate. Juniper opens with a straight, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary note, then the Riverina citrus brings a broad freshness. As the palate develops, the kelpKelpA brown seaweed from Atlantic shores, briny and rich in umami.Glossary adds a light saline, coastal contrast to the fruit, unexpected in a gin from an inland farming region. The finish stays clean and dry, with a refreshing citrus imprint and no marked sweetness. At 45%, the citrus and juniper have enough strength to remain distinct in a long drink. Kelp adds savoury depth and a slightly fuller texture.

The Aisling Distillery suggests drinking Murrumbidgee neat over ice, or with Capi or Fever-Tree tonic, and names it as a good fit for 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 Gin Gin Mule. In a Negroni, its dry, citrus-led profile cuts through the bitter aperitif; in a Gin Gin Mule, with mint, lime and ginger beer, the citrus and kelp keep the drink fresh. The same distillery makes Triple Juniper with Elder Flower, a softer, floral gin. Over ice, the dry entry and the citrus are at their clearest.

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 and pour in 5 cl of Murrumbidgee Dry Gin. Add 15 cl of Fever-Tree Indian Tonic Water, stir gently, and finish with a thin orange wheel and a lime wheel inside the glass. Keep the drink cold and avoid sweet flavoured tonics, which would mask the clean, dry entry.