Baker s Dozen Gin

Surplus sourdough bread supplies the base alcohol for Baker's Dozen Gin. The unsold loaves come from local bakeries on Sydney's Northern Beaches, where Hang 10 Distillery turns them into spirit rather than letting them go to waste.

Spicy · Fruity

True to its name, the recipe uses thirteen organic botanicals. Only part of the list is published: juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, coriander seed, apple and rosehip, along with allspice, almonds and raspberry. The distillery describes a savoury gin with plenty of spice but no heat. Allspice and coriander give warmth, apple and raspberry a soft fruitiness, and the almonds a rounder, nutty note beneath the juniper.

Released in 2021, Baker's Dozen was the first gin from Hang 10, which distils and bottles it in Warriewood. The recipe draws on the area's surf and café culture as much as on the aim of reducing food waste. Bottled at 43% ABV in a 700 ml bottle, it is described by the producer as vegan and gluten-free.

The distillery pairs it with Fever-Tree Mediterranean TonicMediterranean tonicA tonic with less bitterness and sugar, scented with herbs and citrus (rosemary, thyme, lemon). It leaves more room for the gin's botanicals.Glossary and orange. Fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with ice, pour in 5 cl gin, add 12 cl Fever-Tree Mediterranean Tonic Water and stir gently. Garnish with an orange slice, whose sweet citrus lifts the savoury spice of this bread-based gin.