A distilled gin made in the traditional London Dry style with addition of some Australian botanicals such as hops, lemon myrtle and mountain pepperleaf.
Canberra Dry Gin
- Lemon Myrtle
- Mountain Pepperleaf
Clean and crisp juniper driven nose with citrus characters from coriander, lime, navel oranges and Australian lemon myrtle and spiciness of hops. The traditional gin botanicals of cassia, liquorice and angelica root is with an earthy background and Australian mountain pepperleaf adds some savoury, spicy notes. The palate is intense with the juniper asserting itself. The long, dry finish is freshened up with a hint of cucumber.
Bronze 2020 Australian Distilled Spirits Awards
Curious and independent, Big River Distilling Co. are guided but not bound by tradition and create spirits that reflect the unique Canberra environs. They enliven your senses and evoke a sense of time and space.
Sin Dry Gin & Canberra Dry Gin are produced using a 420L stainless-steel pot still fitted with a copper botanical basket in a “single -shot” distillation. Neutral grain spirit (from a wheat based feedstock) of the highest purity (96.0% ABV or higher) is used as the base to ensure the botanical flavours are not muddied by any dirty spirit character. This spirit is cut back with filtered, beautiful Canberra water and 10 different botanicals are added to the pot for a short maceration.
The remaining 3 botanical ingredients are placed in the botanical basket, out of the way of the direct heat source. This technique is called vapour infusion and preserves the more delicate high-notes in the gin, such as the floral character of the hops. The distiller then makes a heads and tails cut, by nose, keeping only the middle fraction of the distillate, known as the hearts. The 14th and final ingredient, Lebanese cucumber, is added after distillation. Following a few weeks rest to allow for flavour reformation, the gin is bottled at its designated strength.