Awildian Coromandel Spiced Gin

Twenty-three spices and botanicals go into Awildian's Coromandel Spiced Gin, a 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 style gin made by the Coromandel Distilling Company in Thames, on the Coromandel Peninsula. It starts from a sugar-cane base spirit and is distilled in a custom-made 150-litre Carl still, crafted in Germany and shipped to Thames. Most botanicals macerate for 16 hours, while the most delicate are integrated by vapour percolation; the gin is then rested for at least 21 days, left unfilteredUnfiltered ginThe essential oils of the peels and plants stay in the gin: when chilled or mixed with tonic they turn it slightly cloudy, like pastis (the "louche" effect).Glossary and bottled at 47% ABV.

Citrus · Dry · Spicy

Cardamom, wild pepper and nutmeg are the key spices, and the distillery traces where several botanicals come from: Seville orange, bramble and blueberry from the Coromandel, star anise from Vietnam, Ceylon cinnamon from Sri Lanka, cardamom from Guatemala, grains of paradise from São Tomé and juniper from North Macedonia. The result is a subtle heat complemented by sweet notes. Nutmeg and cinnamon bring baking-spice warmth, wild pepper and grains of paradise a lingering peppery edge, and Seville orange a bittersweet lift. Bramble and blueberry add a darker fruit tone, and the sugar-cane base softens the finish.

It took Country Winner Gold in the London Dry category at the World Gin Awards 2024, and gold at the NZ Small BatchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary Gin Awards. The distillery's own cocktail for it is a Spiced Gin Bramble, where the blackberry liqueur meets the bramble in the recipe, and its spice 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.

For the G&T, pour 45 ml of Coromandel Spiced Gin over firm ice and add 100 ml of Schweppes Premium Mixer Pink Pepper Tonic. Add an orange wheel and a star anise pod to the drink, and set matching garnishes beside the glass. The pink pepper follows the spice, and the orange and anise echo two of the botanicals.