Big Tree Claude Navy Strength Gin

Southern sassafras, foragedForagingPlants gathered by hand in the wild (woods, heath, coastline) rather than grown or bought in.Glossary in the mountains of Victoria, is the one local botanical that Big Tree Distillery names in Claude, its navy-strengthNavy StrengthGin bottled at 57% ABV or more. Royal Navy lore holds that at this strength, gunpowder soaked in gin would still ignite.GlossarySee Navy Strength gins gin. The rest of the recipe stays private, and the distillery keeps its own description short: a hint of Australia, a light touch of sassafras, a full-flavoured and full-bodied spirit at 58% ABV. Big Tree is based on a farm in the Macedon Ranges, north-west of Melbourne, and says this gin grew from humble beginnings to win double gold at the World Spirit Awards.

Herbal · Navy Strength

Sassafras bark has a warm, woody scent with a hint of spice, and here it sits lightly over a dry, juniper-ledJuniper-forwardA classic profile where juniper clearly dominates, with resinous, piney notes.Glossary spirit rather than taking charge. The high strength is what defines the glass: the botanicals arrive concentrated, the texture feels dense and oily, and the alcohol carries flavour a long way into the finish. A few drops of water calm the heat and let the bark and pine separate a little. Because the gin is so concentrated, a small measure goes further than usual, in a stirred drink as well as in a long one.

Big Tree recommends Claude over ice or as a Gibson 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, the variation garnished with a cocktail onion instead of an olive or a twist. The onion's savoury bite suits the woody sassafras, and the navy strength keeps the drink firm even after stirring. The distillery also points to a gin and tonic made with a good-quality tonic, where a lighter pour than usual is the sensible choice.

For that long drink, pour 3 cl of Claude over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary in a copa glass and add 10 cl of Thomas Henry Dry Tonic, then stir gently once. Put a lemon wheel and a few juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary berries in the glass, and arrange matching pieces on a small side plate beside it. The dry tonic adds bitterness without sugar, the lemon brightens the juniper, and the smaller measure keeps the 58% spirit balanced.