Product of Sydney
An intense smoked gin featuring ironbark smoked water, juniper, native thyme, wattleseed, caraway and a small amount of distilled chocolate malt this is the second release under the Archie Rose Concepts label, reserved for our rarest and most experimental releases.
This gin is a result of the R&D phase of our Summer Gin Project creating Bush and Coast Gins which saw our Master Distiller Dave Withers experiment with melting huge hunks of ice into water using sustainably sourced NSW ironbark next door in the wood-fired oven of Three Blue Ducks, Rosebery. Just like our Bush Gin Smoked Gin brings to life the character of our most challenging yet iconic season serving as a bookend to our Summer Gin series.
Crystal with faint blush.
Reminiscent of campfires in the bush with pronounced eucalypt and tea tree punctuating notes of white smoke, cinders, roasted meat and damper bread. Evolving and engaging with assertive juniper. A woody structure reveals fruity accents.
Bold and intense with strong herbal elements against the backdrop of cocoa powder.
Fresh wood smoke sits alongside milk chocolate, pine and blue gum.
A gin is only as good as its ingredients. By working closely with providores and embracing experimental techniques, an emphasis could be placed on local ingredients which speak of their uniquely Australian provenance.
|Juniper||Dried||Macedonia||Wild foraged by hand|
|Ironbark smoked water||Fresh liquid||NSW||Sustainably harvested wood and hand cut ice|
|Chocolate malt||Dried||Whitton, NSW||Cultivated heirloom variety|
|Pink peppercorn||Fresh||Urban Sydney||Wild foraged by hand|
|Native thyme||Fresh||South East New South Wales||Cultivated- limited availability due to drought|
|Wattleseed||Dried||South Australia||Ethically sourced|
|River mint||Dried||South Australia||Ethically sourced|
|Dorrigo pepperleaf||Dried||Northern Tablelands of New South Wales||Wild foraged by hand|
By meticulously distilling each botanical separately we pay respect to the ingredient and can optimise conditions to achieve the best possible flavour.
|Botanical||Still||Manufacturer||Steep||Position in still|
|Juniper||Botanical||Knapp Lewer, Tasmania||Yes||Carter head|
|Ironbark smoked water||N/A||N/A||N/A||N/A|
|Chocolate malt||Botanical||Knapp Lewer, Tasmania||No||Pot|
|Pink peppercorn||Botanical||Knapp Lewer, Tasmania||Yes||Pot|
|Native thyme||Botanical||Knapp Lewer, Tasmania||No||Carter head|
|Wattleseed||Botanical||Knapp Lewer, Tasmania||No||Carter head|
|Caraway||Botanical||Knapp Lewer, Tasmania||No||Pot|
|River mint||Botanical||Knapp Lewer, Tasmania||No||Carter head|
|Cardamom||Botanical||Knapp Lewer, Tasmania||Yes||Pot|
|Coriander seed||Botanical||Knapp Lewer, Tasmania||No||Carter head|
|Orris root||Botanical||Knapp Lewer, Tasmania||No||Carter head|
|Angelica root||Botanical||Knapp Lewer, Tasmania||Yes||Carter head|
|Dorrigo pepperleaf||Botanical||Knapp Lewer, Tasmania||No||Carter head|
Carefully uniting the individual botanical distillates requires great skill. Understanding how to make flavours cooperate is how inspiring gins are crafted.
|Juniper||Pine, pepper||Classic London Dry profile|
|Ironbark smoked water||Meaty, campfire cinders||Distinctively Australian smoke|
|Chocolate malt||Biscuit, chocolate||Chocolate and savoury chalkiness|
|Pink peppercorn||Woody, berries||Distinctive fruity aroma|
|Native thyme||Eucalyptus, menthol||Classic Australian aroma|
|Wattleseed||Biscuit, chocolate||Classic Australian aroma|
|Caraway||Dill, rye bread||Depth of character|
|River mint||Menthol, spearmint||Freshness which support classic gin character|
|Cardamom||Woody, herbal||Support pink peppercorn|
|Coriander seed||Citrus, herbal||Classic London Dry profile|
|Orris root||Violets, musk||Floral highlights and to bind flavours|
|Angelica root||Macadamia, cookies||Classic London Dry profile|
|Dorrigo pepperleaf||Basil, tomato||Classic Australian aroma|