Archie Rose has launched the second gin in its limited-edition Summer Gin Project, a two-part series that showcases two of Australia’s most distinctive natural environments: bush and coast.
Just like the earlier release ‘Bush’, ‘Coast’ was developed by Archie Rose’s Master Distiller Dave Withers in collaboration with Diego Bonetto, a specialist in ethical foraging and wild food.
“Working with Diego has made us re-evaluate how we view botanicals, and has allowed us to appreciate the craft and impact of distilling from a unique standpoint – that of the environment from which these ingredients are typically harvested,” says Withers.
Bush launched on October 1, with distillates that showcase the often challenging and harsh conditions of Australia’s bush during the summer months. Featured botanicals include native wax flower, wild farmer’s friend, native thyme, wild foraged Dorrigo pepperleaf and pink peppercorns.
According to Archie Rose, the resulting gin has aromas of tea tree, citronella candles and eucalyptus, while the palate “begins with the impression of bark and dry undergrowth finishing with dry juniper, and vibrant herbal elements.”
The newly-released Coast, on the other hand, is a softer gin that features wild sea lettuce, native strawberry gum, lemon myrtle, peach and coconut.
Tasting notes for Coast read as follows: “The palate greets you with generous sweet stone fruit: apricot, peach and mango each with a creamy accent. Notes of salty sea air emerge alongside lemon ice blocks, before transitioning into a drier herbal and salty finish. It’s a fantastic juxtaposition between the sweetness of the fruit and saltiness of the sea lettuce.”
In terms of suggested serves, Archie Rose says that Bush works best in a Churchillian Martini – featuring a small lemon twist – and Coast in a classic G&T (“made properly – gin with a dash of tonic over a mountain of ice”). Both have a RRP of $99.
“We’re really proud of this Summer Gin Project,” says Archie Rose founder, Will Edwards. “It was a hell of a lot of work, but as Dave says, it forced us to recognise and respect the value of the botanicals and the land from which they are sourced – something that is far too easily forgotten when everything can be purchased and seasonality all too often an afterthought.
“Trying to capture Australia’s two most iconic landscapes during our most iconic season was always going to be a challenge, but it’s one that, arguably more than any project we’ve previously worked on, has had a lasting impact on our perspective. Plus the gins are unbelievably delicious.”
