Mudgee Shiraz Gin 2026

The Shiraz for this 2026 release travels only a few hundred metres, from the Roth family's single vineyard to Baker Williams Distillery in Mudgee, New South Wales. After harvest the grapes soak in high-strength gin, then go into a basket press that extracts the juice along with the spirit they have taken up. The result is a deep purple gin, produced and bottled in Mudgee.

Spicy · Fruity

The nose brings berries and Shiraz together, with spice and jammy notes underneath. Dark fruit and berries lead the palate, followed by juicy Shiraz and a spice that lingers well after the sip. Juniper stays in the background, giving the ripe fruit a firmer, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary edge. The texture is thick and luscious, coating the palate and giving the fruit time to unfold. Bottled at 40.5% ABV, the limited release comes in a 500 ml bottle, and it won gold at the Australian International Spirits Awards.

For a Pinky Lee, fill an old fashioned glassRocks glassA short, heavy glass (tumbler) for a spirit over a large ice cube or a short cocktail.Glossary with ice, pour in 3 cl Shiraz Gin and add 15 cl Fever-Tree sparkling pink-grapefruit soda, then garnish with a half-wheel of pink grapefruit. The grapefruit's bitterness cuts through the jammy fruit and lifts the spice. The distillery also suggests it simply over ice, where the thick texture and dark fruit stand on their own, or poured into a glass of sparkling wine, which the berries and deep colour turn into an easy aperitif.