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  1. Copper Rivet Dockyard Gin Mini's 50ml 41.2% alc
    Copper Rivet Dockyard Gin Mini's 50ml 41.2% alc

    Distilled using locally grown barley and Kentish water, this is as fresh and bright as a sunny spring day in the countryside. Elegant and refined gin, with a lovely, half floral, half herbal lift. I tasted it before learning what botanicals had been used in its production, and suspect its fragrant quality comes from the local elderflowers. MAX ALLEN

    Ingredients: Italian Juniper berries, locally sourced elderflower, Bulgarian Coriander seeds, Spanish orange peel, Italian lemon peel, Guatemala green cardamom, grains of paradise from Africa, European Angelica root and Orris root, our own neutral grain spirit and Kentish chalk filtered water.

  2. Dodds London Dry Gin Mini's 200ml
    Dodds London Dry Gin Mini's 200ml
    49.9% ABV. Inspired by and named after the visionary engineer Ralph Dodd, this small-batch, full-bodied Gin, was one of the trailblazers that initially fired London's contemporary craft Gin scene. First created in 2013, Dodd's is a unique marriage of two separate distillations; the bulk of the botanicals are distilled in a relatively small, 140-litre copper alembic still called 'Christina'. Then, the distillation of the more delicate botanicals (such as raspberry leaf) takes place in a small, bespoke 'Cold Vacuum' still, christened 'Little Albion'. The two spirits are blended for several weeks before bottling. The team's attention to detail extends to exquisite individually numbered, letterpress labels, which are printed on an old Heidelberg press and attached to each bottle by hand.

    Intensely juniper-driven with bright, fresh lime peel in place of the more traditional coriander seed, this makes for a Gin that is at once elegant, refreshing and yet mellow and textured. It's full-bodied yet somehow remains light on its feet--despite the higher ABV. Verdant lime and bay laurel greet the nose, while the pillowy mouthfeel and a subtle sweetness come from the addition of London honey collected from local beehives, imparting a creaminess that mellows the refreshing, earthy, menthol notes delivered by lingering hints of juniper, bay and angelica. The finish is wonderfully perfumed suggesting an array of elements like lime blossom and jasmine, cardamom and a tickle of nettle and red fruit from the fresh red raspberry leaf. Put simply, this is a complex, audacious Gin (which happens to be 96% organic) that holds its own against the very best. Whether served neat, in a Dodd's Martini, Gin & Tonic, or in classic cocktails such as the Martinez or Negroni, this is Gin (and presentation) in its boldest, most sustainable guise.
  3. Poor Toms Xmas Negroni 700ml
    Poor Toms Xmas Negroni 700ml
    Finally, a present we can all get behind! Buy it for your mum, then drink the whole thing yourself. For serious Negroni enthusiasts, Sydney Dry Gin and Imbroglio are enriched by pudding-spiced butter tinctures and vermouth. Like your nephew on his third gap year, the Poor Toms family continue to push the boundaries and barely get away with it.

    This is ready-to-drink but not as we know it Jim. No nead for anything but a glass and ice... but I guess either of those are optional. But seriously this is good stuff and super limited so get your hands on it while it lasts.
  4. Herno Gin 500ml
    Herno Gin 500ml
    The Herno Gins are contemporary gind in a classic mould with some native botanical added. Meadowsweet is the most unique and has a somewhat subtle aroma reminiscent to almond. it is, most importantly, a traditional component of Scandinavian Meads as well as wines and preserves.

    Among other it has been awarded with IWSC World’s best London Dry Gin, World’s best Gin & Tonic and a Double Gold at the San Francisco Spirits competition.

    There is a sweet grassy/floral element with savoury coriander and juniper to the fore. The flavours ebb and flow on the palate gently pushing and pulling between savoury corriander/cassia bark and sweet vanilla. There is an almost confectioned element but it is soft and beautifully done. The flavours are long and lingering and there is a crunchy black pepper, green herb spice element on the close. PWS
  5. Tasmanian Spirit Company Barrel Aged Tasmanian Malt 375ml
    Tasmanian Spirit Company Barrel Aged Tasmanian Malt 375ml

    Tasmanian Spirits Company is a Brand owned by Devil's distillery located in the suburb of Moonah Tasmania. Created in 2014, they produce some of the finest Single Malt on the Island.

    Using 100% Tasmanian Barley, the ferment is made on site before distillation.

    Tasmanian Malt is handcrafted solely from three ingredients – Tasmanian malted barley, Tasmanian water, and yeast. Batch distilled, then rested in American Oak, Ex-bourbon cask just under 24 months.

  6. Monkey Shoulder Whiskey 700ml
    Monkey Shoulder Whiskey 700ml
    The nose is nice and sweet with sherry, not quite ripe plum, cinnamon sprinkled baked pears (pretentious, I know, but I think that describes it better than pear and cinnamon separately), butterscotch, barley and strawberry. There is also a distinctively Bourbon-esque vanilla note. Very pleasant nose, I would rate it highly amongst blends so far as aroma goes. The palate is surprisingly tangy with a heathery/sweet nutty honey sweetness which is paired with tinned fruit, citrus and mint. Towards the end you’ll also notice some oak notes and orange peel which stay in the finish which is medium-long. The nose is more impressive, but the palate has nothing to be ashamed of. I could see this going really well in a Rob Roy, actually.

    A blended Scotch from William Grant, Monkey Shoulder features a proportion of whisky from Kininvie, Balvenie and Glenfiddich. The nose is of medium-body and quite sweet. There are notes of milkshake, spice, a touch of strawberry jam and a little barley sweetness. The palate is of medium-body and quite well-balanced. There are notes of mint and crème anglaise, a distinct fruit salad note with honeyed sweetness. The finish is of medium-length with developing oak.
  7. Applewood Gin (500ml)
    Applewood Gin (500ml)

    When we first imported our still in 2012 - the intent was always to play around with Gin and Whisky - and after 3 years of trial-after-trial, we're astoundingly happy with the result - a citrus-driven and floral Gin that has an interplay of fragrance, depth and vibrancy - inspired by Spring-time in the Adelaide Hills, distilled from grape-based spirit and composed of the following botanicals: Juniper Berries, Coriander Seed, Angelica Root, Ginger Root, Lemon Myrtle, Earl Grey Tea, Lavender, Vanilla, Cardamom, Macadamia, Lemon and Orange Peel. Applewood Distillery

  8. Melbourne Gin Company Dry Gin (700ml)
    Melbourne Gin Company Dry Gin (700ml)

    Frank Moorhouse in his book Martini - a memoir states, "Every time it is served, the martini represents a journey towards an unattainably ideal drink". The idea of endlessly pursuing a perfection that does not exist is something well known to passionate winemakers. Having a winemaking background we thought we would delve into the mysteries of gin production. This was largely brought about by our fascination with martinis and all things gin.
    The notion of the "unattainable ideal drink" led us into a series of trials and experiments and we have become fully immersed in the alchemy of batch distillation and the extraction of exotic and local botanicals. The MGC doffs its hat to London Dry Gin with the two major components being juniper berries and coriander seed. There are 11 botanicals in total (not including a lot of love) with the grapefruit peel and rosemary coming from the garden at Gembrook Hill Vineyard. The other botanicals are macadamia, sandalwood, honey lemon myrtle and organic navel orange, which are all sourced from Australia. The exotics in the mix are angelica root, orris root and cassia bark.

    Each botanical is distilled separately and then blended to our recipe - essentially a winemakers approach. We use a copper pot baine-marie alembic still. A still traditionally used for making perfume. This allows us to preserve the delicate nature of the botanicals we work with. The final component is the water used to break the gin back. We use Gembrook rainwater which is pure and fresh and allows the botanicals to shine through. At only 60kms from Melbourne this local source contributes to the definition of the unique "Melbourne Dry Gin" style.

    The MGC is not chill filtered. We didn't want to take out the oils that contribute so much to the aromatics and mouth feel of the gin. So when the gin is very cold the oils become slightly insoluble and form a light haze. The French use the word louche to describe this. In a different context someone who is louche is of a shady character! Each bottle is numbered to reflect the small batches in which it is made. ANDREW MARKS, Distiller & Winemaker

  9. Starward Whisky - Two Fold (700ml)
    Starward Whisky - Two Fold (700ml)
    Our vision has always been to create a whisky that is not only world class in quality and craftsmanship but accessible to all, regardless of how you choose to enjoy it.
    Two-Fold is our biggest step in that ambitious direction - a double grain whisky that is entirely matured in our signature Australian red wine barrels. A union of Australia's two most quintessential grains; Wheat and Malted Barley, coming together to create a flavor-forward whisky that is filled with rich complexities driven by the power of two grains. Matured in Melbourne's intensely reactive climate, leading to a beautifully balanced and incredibly versatile sipping whisky. The nose is filled with spiced vanilla and fresh tropical fruit. Whilst the palate is flowing with hints of Fuji apples, roasted pineapple, lightly toasted oak, and a soft tannic finish. STARWARD
  10. Martin Miller Gin 700ml
    Martin Miller Gin 700ml
    On the market since 1999 this spirit is hailed as a pioneer in the current wave of high-end gins. It was the first to use cucumber as a botanical, and the distiller's obsessive attention to detail is given as the reason for shipping the spirit to Iceland for bottling with local spring water before importing the finished gin in to the UK. Many people who say they don't really like gin do like this one, the major difference with a more traditional London dry being beefed-up angelica and orris root notes with hints of violets, and a spicy finish carried home by nutmeg and cassia bark. Floral on the nose, with juniper following. An interesting and modern gin, particularly good in cocktails.
  11. Animus Distillery Classic dry Gin
    Animus Distillery Classic dry Gin

    Originally designed as a homage to the best London Dry gins, Animus's Classic Dry took on a life of it's own when lemon myrtle and mountain pepper berry were added to the rich, juniper led base. These Australian natives add a subtle, citrus and piquant edge, while dialing up the aromatic complexity. You don't have to look hard to find the freshness provided by the ingredients harvested from the distillery's gin garden. These botanicals also add intensity and depth. We love the classic juniper, sappy freshness offset by the smooth texture and complexed by the deeper, spice driven undertones. Classic yet with a twist.

    Botanicals: Juniper Berry, Cardamom, Angelica Root, Cinnamon, Cloves, Coriander seed, Lemon Myrtle, Sarsaparilla Root, Star Anise, Lemon, Lime, Turmeric.  bibendum.com.au

  12. Aviation Gin 700ml
    Aviation Gin 700ml
    With its clean, neutral profile, this graceful gin works well with just about anything, from Aviation cocktails (natch) to bone-dry Martinis. On the palate, look for bewitching hints of caraway, juniper, grapefruit and a dry, faintly spicy finish. WINE ENTHUSIAST

    Aviation American gin hails from Portland Oregon and is Part owned by Hollywood star Ryan Reynolds. He loved it so much he bought shares! The creation of leading US bartender Ryan Magarian. Designed to be consumed by itself their is a remarkable creamy texture due to its rye base rather than the far more common wheat-based gins. The oily palate gives it lovely texture and weight - perfect for the on-the-rocks.

    Ryan describes it as a "botanical democracy" of juniper, cardamom, coriander, lavender, anise seed, sarsaparilla, and dried orange peel. PWS
  13. Four Pillars Rare Dry Gin (700ml)
    Four Pillars Rare Dry Gin (700ml)

    Four Pillars Rare Dry Gin is crafted to deliver the best of all worlds: a perfect, classic gin and also something that would fascinate and delight even the most hardened gin fanatic. It’s spicy but with great citrus, a truly modern Australian gin.

    Four Pillars Rare Dry Gin captures the essence of contemporary Australia’s heritage in Europe and Asia. We’re using whole oranges which is unusual but Australian citrus is highly aromatic and supports the spicier botanicals like cardamom.

    The cinnamon and star anise add rich fruitcake tones, the Tasmanian pepperberry leaf provides warmth rather than heat, and the lemon myrtle is a beautiful alternative to lemon peel.

    Our Rare Dry Gin has been awarded medals at a number of prestigious international competitions: Double Gold in the San Francisco World Spirits Competition in 2014 and 2016, Silver in the London International Wine & Spirits Competition 2014, and Gold at the Hong Kong International Wine & Spirits Competition 2014.  fourpillarsgin.com.au

  14. Lighthouse Gin 2010 700ml
    Lighthouse Gin 2010 700ml
    Lighthouse Gin is the brainchild of Neil Catherall. Born and raised in Masterton, Neil was a beer man and worked as chief engineer at New Zealand Breweries in the 1970's, before spending the next 20 years in finance until he retired with his wife to Greytown in 2001.

    Handcrafted in Martinborough, Lighthouse Gin draws its name from the iconic Cape Palliser lighthouse on the southernmost tip of the North Island of New Zealand. Each hand-crafted and hand-distilled batch of Lighthouse Gin contains a unique blend of pure mountain spring water with individually distilled botanicals, including hand zested New Zealand navel oranges and Yen Ben lemons, with hints of native botanicals including Kawa Kawa, to create a batch distilled premium Dry Gin.

    Double distilled in a 200 litre copper pot, each batch has its own subtle flavour, but carries the signature Lighthouse style, which may be best appreciated in a dry martini or in a refreshingly flavoursome gin and tonic.

    A modern gin profile with Yen Ben Lemon and orange zest that really marks it stamp on this gin. Lovely brine and coriander notes that offset the decidedly citrus twang through a viscous and smooth palate. Nice balance and freshness, new world gin for sure that lingers oh-so pleasantly.
    New Zealand
  15. Copper Rivet Dockyard Damson Gin 500ml 28% alc
    Copper Rivet Dockyard Damson Gin 500ml 28% alc

    The least expensive of the three Copper Rivet spirits, but my favourite. Damson –an ancient variety of plum – has been grown in this part of Kent since Roman times.The damsons are steeped in gin – itself distilled using the kernels and skins of the fruit – resulting in a spirit with a mellow maroon colour, spicy, oaky warm aromas and a deliciously tangy, rich and not-too-sweet autumnal warmth on the tongue. The kind of gin you can sip at the end of an evening – preferably at the bar. MAX ALLEN

    Ingredients: Damson berries, juniper berries, elderflower, coriander seeds, orange peel, lemon peel, green cardamom, grains of paradise, angelica root and orris root, our own neutral grain spirit, Kentish chalk filtered water and new American oak barrels. 

  16. Poor Toms Sydney Dry Gin 700ml
    Poor Toms Sydney Dry Gin 700ml
    Welcome to the booming, dynamic world of Australian craft gin: as recently as five years ago, no one would have dreamed of investing this much money and effort into a gin distillery but, almost overnight, Australians have developed an insatiable thirst for gin and producers are struggling to keep up with demand. One of the great things about Australian gin makers is how many of them are exploring indigenous ingredients. The botanicals (the spices, herbs, fruits and roots that give the spirit its distinctive character during the distillation process) used in old-world gins such as London dry are traditionally juniper (essential if the spirit is to be called gin) and the likes of coriander, star anise, orange.
    Poor Tom's works on this base with Australian native botanicals such as indigenous Fins, cubeb, angelica root, cinnamon and cardamom, strawberry gum, and a powder derived from a NSW eucalyptus that smells somewhere between strawberries and freshly mown lawn. After months of trials, with some horrific mistakes (apparently kelp flakes are a terrible gin aromatic) Blumer and Kennedy of Poor Toms admit they're stoked with the result.
    Drink over ice, Capi dry tonic and a strawberry to garnish. JACQS PWS
  17. Four Pillars Bloody Shiraz Gin 2020 Batch (700ml)
    Four Pillars Bloody Shiraz Gin 2020 Batch (700ml)
    Five years on, after Four Pillars created this game-changing gin from a 250-kilogram load of shiraz grapes from the Yarra Valley, we thankfully have a steady supply for you all you gin lovers.

    While this is based on sloe gin, the Bloody Shiraz gin has its own little twist that sets it apart from the rest. It drinks more like an infused gin then a liqueur as a lot of sloe gins do with a higher ABV (37.8) and a lower sugar content.

    Try it in a G&T or in cocktails where you would usually use your regular gin, but, if you're feeling crafty, the Four Pillars team suggests making a Bloody & Lemon or a Bloody Spritz - both equally delicious, we know.

    Bloody & Lemon

    45 millilitres of shiraz gin
    100 of lemon bitter or lemon tonic (we suggest Strangelove Bitter Lemon)
    Pour over ice and garnish with a wedge of ruby grapefruit

    Bloody Spritz

    30 millilitres of shiraz gin
    30 of ruby grapefruit juice
    Pour into a champagne flute and top with sparkling wine
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