Hickson House Australian Dry Gin

Ten botanicals go into Hickson House Australian 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, half of them classic and half bringing citrus, native herbs and tea. Juniper, coriander, angelica, orris and liquorice form the traditional base; orange peel, finger lime, native thyme, aniseed myrtle and oolong tea give it its Australian character. Its strength is 42% ABV.

Citrus · Herbal · Earthy

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary comes first on the nose, then the citrus opens around it: orange peel and finger limeFinger limeAn Australian citrus whose pulp forms tiny tart pearls that burst in the mouth.Glossary give a lively, almost sherbet-like lift. Native thyme answers with a savoury herbal note, and aniseed myrtle adds a gently sweet anise that never turns the gin into a confection.

On the palate, oolong tea and liquorice root lengthen the flavour and give it weight. The finish is dry and earthy, grounded and lingering, as the distillery describes it, with tea and anise lasting after the citrus has faded. Over several sips the order stays clear: resin, bright citrus, then anise, tea and a dry close.

The roots and coriander provide a dependable classic structure, and the native leaves, fruit and tea change the direction of the drink without masking the juniper. That balance suits a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary as well as a long drink: with dry 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, the herbs and tea add savoury depth, while in a highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary the citrus becomes the main thread. At 42%, the botanicals hold up well to dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary. Hickson House offers the gin in 200 ml and 700 ml bottles.

For a gin and tonic, pour 4 cl over clear ice in a balloon glass, add 10 cl of chilled Fentimans Mediterranean Tonic Water and stir once. Finger lime pearls and a sprig of native thyme repeat two of the Australian botanicals. The Mediterranean tonic's herbal side meets the thyme, and the finger lime pearls burst slowly, keeping the citrus fresh to the end.