Giniversity Barrel Aged Gin

Freshly emptied Shiraz wine casks from some of Margaret River's best wineries give Giniversity 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 its red hue. Giniversity takes delivery of these unsulphured French oak barrels on the day they are emptied, and each small batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary spends time in them before bottling at 49% ABV, the strength at which this gin is always released. The colour varies slightly from batch to batch, depending on the barrels used.

Woody · Spicy · Fruity

The gin itself is built on juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, coriander, cardamom, angelicaAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary and citrus, distilled in Margaret River from grape spirit. In the cask it takes on the wine: Giniversity describes layers of red fruit and spice, finishing with a residual sweetness. The Shiraz brings red berry and a soft tannin, the oak a gentle structure, while cardamom and coriander keep the spice lively and juniper keeps the spirit clearly gin.

At 49%, the gin carries its fruit and spice through dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary, and it is handcrafted in small batches. Giniversity recommends a slice of dehydrated or fresh orange and a dash of premium Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary over plenty of ice. It also suits 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 Martinez, where the red fruit meets sweet vermouth, and makes a rich sipping gin over a single ice cube. It belongs to Giniversity's premium collection, and each batch is individually blended and fine-filtered for consistency.

For a gin and tonic, pour 4 cl over clear ice and add 10 cl of Fentimans Herbal Tonic Water. Add a fresh orange wheel. The herbal tonic suits the spice, and the orange follows the distillery's own suggestion.