Dry Gin

Tasmanian pepperberry and lemon myrtle give Adams 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 local accent, set within a generous floral selection of rose petals, hibiscus and elderflower. The gin is made by Adams Distillery in Perth, Tasmania, and bottled at 45% ABV.

Citrus · Spicy · Floral

Bright and zesty, it pairs prominent floral notes with a pepperberry kick. Lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary and orange peel carry the citrus, while juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, coriander, angelica and liquorice roots form the base. Chamomile adds a soft, almost honeyed note next to the cardamom, and cassia bark, orris root, almonds and black peppercorn complete the published list, bringing warmth and a peppery edge.

Adam Pinkard and Adam Saunders founded Adams Distillery at Glen Ireh Estate in 2016. The dry gin followed in 2017, created with guidance from Rex Burdon, and its original recipe counted sixteen botanicals. In February 2021 a fire destroyed the distillery, and the team rebuilt. That same year the gin won gold at the World Gin Awards, followed in 2022 by silver at the London Spirits Competition and the IWSC. It is sold in a 700 ml bottle.

For a Grapefruit Gin Fizz, 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 4.5 cl Adams Dry Gin and 6 cl fresh grapefruit juice, then top with soda water and stir. Garnish with a grapefruit slice: the fruit's bittersweet acidity sharpens the flowers and pepper in the gin.