Giniversity Sriracha Gin

Fresh chilli and garlic, fermented slowly in the Margaret River forest air until they become Giniversity's own sriracha sauce, go into Giniversity Sriracha Gin. The fermentation is tended daily until it reaches its peak, then blended with the distillery's premium 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, which has first been aged in a used Limeburners whisky barrel, and a few secret botanicals. It comes, at 40% ABV, from what Giniversity calls its creative laboratory.

Woody · Spicy

The result brings together oak, whisky, sriracha and juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary. The barrel gives the base gin a soft wood and whisky character; the fermented chilli adds heat with a tangy, slightly sour depth, and the garlic a savoury, umami note that is unusual in a gin. Juniper keeps the spirit grounded, and the heat builds gradually rather than all at once. Fermentation softens the raw edge of both chilli and garlic, so the gin is savoury and warming rather than harsh.

Giniversity serves it neat, with dry tonic or in a cocktail such as its own GiniMary, a gin take on the Bloody Mary, which is its most natural home: tomato, citrus and seasoning meet the chilli and garlic directly. It also suits a spicy Margarita-style sour or a dirty 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 with an olive. A small measure neat, slightly chilled, shows the fermented chilli and the oak most clearly.

For 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, 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 highball glass, add 10 cl of chilled Thomas Henry Dry Tonic and stir gently. Add a small chilli and a lime wheel. The dry tonic keeps the savoury notes clear, and the lime freshens the heat.