Gindu Australian Dry Gin

Red Centre lime, old man saltbush and wattleseed give Gindu 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 its inland character. Gindu began with the idea of bringing Australian landscapes and native botanicals to gin, and this is the label's central dry gin, bottled at 42% ABV. The producer presents it as a local take on London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins, with a crisp, citrus-led profile, and completes the recipe with juniper, aniseed myrtle and pepperberry.

Citrus · Dry · Spicy · Herbal

Juniper leads the nose, followed by anise and the earthy, gently savoury note of old man saltbush.

On the palate, Red Centre lime gives a bright, piquant edge, and the producer notes a mandarin-like lift before a warm pepperberryTasmanian pepperberryA wild Australian berry: fruity at first, then a slowly building heat. It can tint the gin pink.Glossary finish. Wattleseed, the roasted seed of native acacia, adds an earthy, nutty and lightly spiced dimension, while aniseed myrtle supplies the distinctive anise. These native notes sit around a recognisable juniper-ledJuniper-forwardA classic profile where juniper clearly dominates, with resinous, piney notes.Glossary gin rather than replacing it. Old man saltbush brings a faint savoury, mineral quality as the palate develops.

Gindu puts the botanicals in the pot from the outset of distillation and relies on careful cuts to collect the heart of the spirit. The rest of the range branches out into gins inspired by other Australian settings, and Australian Dry is the inland starting point; its 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 version is rested in fortified-wine casks. Beyond the gin and tonic, Gindu suggests a pub-style Lemon, Lime and BittersBittersHighly concentrated bitters (Angostura, orange…), added in dashes to season a cocktail.Glossary highball, made with lemon juice, syrup, bitters and soda.

For a gin and tonic, fill a balloon glass with clear ice, add 5 cl of Gindu Australian Dry Gin and 15 cl of Fever-Tree Indian Tonic Water, and stir once. Finish with a thin lime wheel and a few pepperberries. The lime picks up the Red Centre citrus, and the pepperberries slowly add colour and spice. Keep the tonic light so the anise and saltbush stay present.