Archie Rose x Saint Peter Gin
Archie Rose x Saint Peter Gin
Created by Archie Rose, chef Josh Niland and Samuel Cocks of Saint Peter restaurant, this gin celebrates a shared commitment to the provenance and integrity of locally sourced ingredients, and the pursuit of flavour without waste.
At the heart of this spirit is ethically caught John Dory, meticulously dry-handled and dried to honour the fish in its entirety, with the bones then distilled and paired with native Australian botanicals to create a complex, umami-rich gin that speaks to the full potential of every ingredient.
Flavour profile
Nose
Opens with flavours of sun-ripened yuzu, spring alpine meadows, bay leaves and fresh pine needles. The nose evolves over time to offer a complex array of flavours, including bonito flakes, fresh kelp, grapefruit, and black peppercorns.
Palate
The palate has a remarkable translation of flavours from the nose with a creamy texture which counterpoints the citrus and saline focal points.
Finish
The gin concludes with a subtly drying herbaceousness that is both bright and savoury.
Production Notes
Botanicals Sourced
| Botanical | State | Origin | Sourcing |
|---|---|---|---|
| Juniper | Dried | Macedonian | Wild Foraged by hand |
| Juniper | Dried | Macedonian | Wild Foraged by hand |
| Coriander | Dried | Mundoora, SA | Cultivated |
| Orris Root | Dried | Morocco | Cultivated |
| Fish Distillate | Dried | ||
| Green Peppercorn | Fresh | ||
| Celery | Fresh | NSW | Cultivated |
| Sea Lettuce | Fresh | South Australia | Cultivated |
| Tahitian Lime | Fresh | Mareeba, QLD | Cultivated |
| Valencia Orange Zest | Fresh | Griffith, NSW | Cultivated |
| Sunrise Lime | Fresh | Red Gully, WA | Cultivated |