Note: The Manly Spirits team sent me a bottle to try, but as always I’ll let you know what I think.
New South Wales is probably most famous for being the state that Sydney lies in on the south east coast of Australia. The Australian gin scene is growing rapidly (so much so that Junipalooza has expanded out there), and Manly Spirits started life in Tasmania in late 2015. Founders David and Vanessa discussed the possibility of opening a distillery and dedicated their time to researching successful distilleries around the world before commencing training with a distillery closer to home. They launched their own distillery in April and utilise the biodiversity that Australia has to offer. Their spirits are hand crafted – they don’t rely on a machine to work out when the head/heart/tail start and end, instead relying on the noses of their team. They forage for their marine botanicals with the help of renowned forager and chef Elijah Holland to ensure that everything is sustainably sourced. Their range now features two vodkas, a whisky currently sat ageing in barrels, a limoncello, a coffee liqueur and three gins. The gin we are trying today is the Coastal Citrus gin that features botanicals such as lemon aspen, sea parsley, meyer lemon, lemon myrtle and fresh coriander leaf. If the name alone didn’t connote that this was citrus led, then the botanical list certainly does. So, how does it taste?
An Australian distillery founded by four friends – no it’s not Four Pillars, it’s Animus Distillery. Founded in 2015 in their garage, they soon expanded into their rural property in Central Victoria (about an hour from Melbourne). Their grain spirit is triple filtered through a custom made gravity-fed carbon filter before being vapour distilled – in fact many of their botanicals are grown on their farm. They are another brand with a big focus on sustainability, they reuse their botanicals as fertiliser and use recyclable materials in their packaging. They currently have four gins in their range: Abrosian gin with a South East Asian influences of mandarin, kaffir lime, galangal and ginger; Arboretum gin which utilises estate grown herbs lemon thyme, rosemary and native bush tomato; Davidsonia gin which is their take on a British sloe gin using a tropical sour plum with is steeped in their Macedon gin for a number of months. Speaking of the Macedon gin, that’s what we are trying today which is a London dry style using lemon myrtle and mountain pepper berry alongside juniper, cardamom, cloves, cinnamon, star anise and rosemary amongst many others.
I have heard VERY good things about this gin. So when my housemate bought some of the 2017 vintage home, I was very excited. The Yarra Valley outside Melbourne, Australia, is home to a thriving wine growing community. Amongst the vineyards, you’ll find the Four Pillars distillery. They say that they base their craft distilling on four pillars – stills, water, botanicals and love. After years of research and testing, they released their Rare Dry Gin in December 2013, followed by a Barrel Aged Gin on World Gin day, 14 June 2014. On a roll, in 2014 they also released their 58.8% Navy Strength gin. Since then they have released their Bloody Shiraz gin, a spiced negroni gin, the modern Australian gin, a cardonnay barrel gin and a sherry cask gin. The Bloody Shiraz gin is closely tied to the wine industry around it, changing with each year’s vintage after the grapes are steeped in the gin for eight weeks. This gives it a rich red colour alongside notes of fresh pine, spice, and a touch of berry. Don’t confuse this with a sloe gin through – this still packs a punch at 37.8% ABV. Continue reading