Blackwattle Dry Sydney Gin

Forceful juniper, a silky texture and a long finish were the qualities the 2026 judges noted in Blackwattle Dry Sydney Gin. Juniper, lemon and black pepper anchor its botanical character, and bay leaf, fresh ginger and cassia bark also appear in the product details. This 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 is chill-filtered before bottling at 40% ABV.

Citrus · Dry · Spicy

Lemon brings a fresh citrus impression to the juniper, while black pepper and fresh ginger suggest warmth. Bay leaf lends a herbal note and cassia a softer spice that lingers after the citrus has faded.

The Sydney Fish Market on Blackwattle Bay inspired its creation, and the distillery presents it as a companion to fresh seafood. Dry Sydney won Best in Show at the 2026 Australian Gin Awards, after taking the classic dry category trophy in 2025. It is offered in a 700 ml bottle.

Blackwattle Distilling took shape on lockdown walks by the bay, when school friends Kieren Doyle and Paul McLeay helped found the venture. Julia, a 120-litre copper pot stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary, does the distilling, and John Wren created the Blackwattle artwork associated with the label.

For a gin and tonic, fill 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 glass with ice, pour in 4 cl gin and 12 cl Thomas Henry Classic Premium Indian Style Tonic Water, then add a lemon wedge and lift gently with a bar spoon. The lemon wedge accentuates the citrus in the recipe and the Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary adds a refreshing bitterness while leaving the dry character clear. Served cold, the drink can accompany the fresh seafood that inspired the gin.