Latest news with #DawnDavies
Forbes
03-07-2025
- Business
- Forbes
One Of The Best New Whisky Distilleries Ever Is About To Close Down
Maison Lineti's distinctive fermentation eggs. Thomas Liaunet Last month, French whisky distillery Maison Lineti played host to the sixth edition of the World Whisky Forum, a celebrated industry gathering that welcomed around 70 attendees representing some of the top names in whisky to Bordeaux in southwest France. The event, lauded for its openness and intellectual depth, was a resounding success: 'You get the right people in the room, and you know that barrier that sometimes exists between a speaker giving a presentation and the audience just kind of breaks down, and everybody is chatting, everybody's discussing stuff, and some really positive things come out of it,' said whisky writer and author Dave Broom, who is one of the festival organizers. But behind the scenes of the event's convivial spirit, Maison Lineti (an anagram of 'Saint-Émilion' where it is based) was facing an existential crisis. Unbeknownst to the attendees, the distillery is heading toward liquidation after its principal shareholder suddenly withdrew financial support earlier this year. Now, unless a new owner can be found soon, it is likely to shut down entirely. While deeply unfortunate, Maison Lineti is not the first distillery or whisky business to face these kinds of ugly pressures as the wider whisky market begins to face a tough downturn, nor will it be the last. However, I was drawn to the distillery's story because two industry figures I deeply respect and admire, Broom and Dawn Davies, took to social media to express in no uncertain terms that the very possible closure of Maison Lineti would be a deep and unacceptable tragedy to the wider world of whisky. Davies is the head buyer for The Whisky Exchange, the world's first and largest online whisky retailer, and she is a walking alcohol encyclopedia. Broom is one of the world's leading authorities on whisky, and is deeply knowledgeable about all kinds of projects around the globe. So I wanted to know, what made them want to speak up for a small French producer? To both of them, Maison Lineti's approach to whiskymaking represents a potential paradigm shift for how the wider industry considers whisky production. Its closure before it ever releases an actual whisky to them is unacceptable given what they have tasted so far. "I thought, f***, I have to go to bat for this distillery, because I'm just not going to let this quality of liquid not arrive to the market', Davies told me. 'Because the market needs it. The industry needs this." How Maison Lineti Makes Whisky Maison Lineti's alembic stills. Gunther Vicente Maison Lineti is not a conventional whisky distillery. Located in the heart of Bordeaux wine country, it applies oenological techniques more commonly associated with winemaking than distilling. This hybrid approach is what has attracted an increasing amount of admiration within the whisky world, as attendees to the World Whisky Forum can attest. 'We try a lot of things used in the wine industry, like cold soaking, lees aging, and malolactic fermentation,' says Maison Lineti co-founder Alex Cosculluela. 'We do only long fermentations. We're applying different things to the whisky that are typically used in the wine industry'. Their production is rooted in detailed research and scientific precision led by Cosculluela's partner in whisky and in life Dr. Magali Picard. The distillery uses fermentation eggs—typically seen in avant-garde wineries—and extended aging on lees to develop complexity and texture. The use of malolactic fermentation introduces lactic acid bacteria to convert harsher malic acid into softer lactic acid, enhancing roundness and balance. Distillation is done through alembic stills, which are more typical of Cognac. The philosophy extends beyond practice to communication. Until a couple of days ago, Maison Lineti made its technical findings publicly available on its website, part of a broader mission to democratize knowledge. 'She [Picard] wants to collaborate, and she wants to democratise whiskymaking knowledge,' said Broom. 'She wants to share this information because what they are doing is mind-blowing'. Maison Lineti's approach is centered on what Cosculluela calls their "organoleptic DNA,' which defines the sensory identity of their whisky: 'We decided to base this DNA on four pillars. The first one is floral notes. The second one, mineral notes. The third one is tautness, tension. It's the perception of strength in the mouth due to the acidity. It's a notion from the wine industry, but really important. Our last pillar is roundness.' Broom, Davies, and others have been blown away by the results. 'These spirits are not even three years old [the legal age at which you can call whisky 'whisky' in the E.U.], and I would happily drink it at two years because they are so balanced,' said Davies 'The oak is so well integrated, and the spirit is texturally amazing' Coming from a wine background, Davies found the use of winemaking methods revelatory. 'Everything that I expected in my head based on what I knew about how they approached that combination of wine and whisky all came perfectly together when I tried it. It made sense in terms of texture, in terms of balance, in terms of just these beautiful flavours coming through the acidity.' Broom echoed her sentiments. 'I don't know of anybody who has gone into this level of detail about how to chart flavour, how to work out techniques and ways in which whisky can be enhanced' he said. This is high praise indeed. Will Maison Lineti Ever Release A Whisky? Distillery co-founders Alex Cosculluela and Dr. Magali Picard Gunther Vicente Despite revolutionary methods and the high quality of the spirit it has produced so far, Maison Lineti is now on the verge of financial collapse. Its main shareholder—a wine merchant and producer—informed Cosculluela and Picard it was pulling out of the project earlier in the year, citing instability in the wine market. 'Our main shareholders are from the wine industry... they preferred to stop their diversification strategy, and to be focused on their main business' said Cosculluela. France's wine sector is currently experiencing a deep crisis, with many businesses forced to consolidate or retrench. 'Right now there is a huge, huge wine crisis. We never had something like that before,' he continued. 'The wine and spirit industry in France is really struggling right now. They are in a storm, a huge storm'. With the shareholder exit, Maison Lineti lost its principal source of funding. Efforts to find a replacement investor have so far fallen short. 'We tried to find a few investor before the bankruptcy situation, but we didn't receive any sufficient offers,' said Cosculluela. 'We have three months to sell all the assets of the company and to find someone who is interested in relaunching the distillery'. Maison Lineti's uncertain future is a reflection of broader pressures facing the global spirits industry, where financial constraints and falling demand have squeezed new smaller producers particularly hard. If the distillery does in the end go completely under, it means us whisky fans won't get to taste the results of some of the best research ever done on the science of whisky's aromas and flavors. "They told me that they didn't think they were going to bring this project to fruition and it broke my heart, because I think that these are two absolutely amazing people who have really done something revolutionary in our industry', says Davies. "I just think they deserve a voice, and they deserve a chance."
Scotsman
01-07-2025
- Business
- Scotsman
Inside independent Scottish single malt bottling and interesting drams from the whisky industry's approach
Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Blending whisky has been going on for centuries in Scotland - and with it the trading of casks. This has resulted in the creation of many independent bottler businesses in and outwith Scotland. Often seen as disruptive to stand-alone distilleries or big name brands, these firms are creative and often agile businesses that are making some seriously interesting drams . It's all about knowing your customer, price point and quality of liquid. Advertisement Hide Ad Advertisement Hide Ad Dawn Davies, buying director at The Whisky Exchange, explained what to look out for as a customer, saying: 'There are a lot of independent bottlers out there who do not understand the liquid and are putting out some really bad quality and many who are just bottling the same brands time and time again and have not done research into pricing or what the category needs. 'There are, however, really good ones that do have great liquid at a fair price. When it comes to independent bottlings, the customer really has to do their due diligence to make sure that they can trust what they are buying. But by investing this time they can uncover some excellent bottlings.' Dawn Davies of The Whisky Exchange said: "My absolute favourite to date are our Whisky Show Bottlings from 2024 which featured some of our fabulous staff on the label! We bottled these as part of our #WeAreWhisky campaign to hero the people that make whisky so special." | The Whisky Exchange One of these is Fife-based Lady of the Glen, which does four outruns a year. Within each outrun, the firm has about six casks. Balance and customer taste is in mind with every release. Director Gregor Hannah said: 'Within the outrun we try to follow five principles - one, it's not from a distillery we have bottled in the last 12 months. Two, we have a peated release. Advertisement Hide Ad Advertisement Hide Ad 'Three, we have a strong finish or Port or Sherry finish whisky. Four, we have something older, so over 20 years old and five, something that is relatively low priced. Ultimately, we want a good, well balanced spirit within each of the releases. This means we have something for everyone within each outrun.' For Sam Simmons, head of whisky of That Boutique-y Whisky Company (TBWC), it's all about creating whisky that you want to share. He said: 'It's always about finding the next 'holy s**t you have to try this' drinking experience, whether it's a 42-year-old unnamed Tomatin or a three-year-old rye from Australia. Good, bad, or mind-blowingly great, if a whisky makes you want to enthusiastically share what's in your glass with a like-minded whisky lover, that's a Boutique-y.' Independent bottlers buy casks of whisky directly from distilleries and are then free to do what they wish with the casks and liquid, such as re-racking, cask finishing or just leaving the liquid in cask for longer. The whisky will then be bottled and sold under the bottler's own brand, often with no mention of the distillery. This can give the freedom and opportunity for a wider variety of products and expressions. Advertisement Hide Ad Advertisement Hide Ad Dawn Davies, Buying Director, The Whisky Exchange | The Whisky Exchange Mr Hannah said of the excitement about being able to bottle something from a famous distillery: '[It's] being able to illustrate how the distillate character has changed or is different from the official bottling version or taking a risk with a single cask and re-racking it into something the distillery couldn't risk doing with a large release of thousands of bottles. We can try it with a single cask because, why not? 'However, I would say distillate character being expressed in different circumstances is always interesting because it's like listening to David Bowie in different eras. It's the same, but then it's not.' Mr Simmons added: 'Beyond taste, the package and labels of indie bottlers are often pop art in themselves and are able to tell stories in ways many distillery bottlings simply cannot. When TBWC began 13 years ago, there were few doing this, but today there are many excellent examples of this benefit of indies.' As with anything whisky, there are some common misconceptions - one of which is that independent bottlers are not as good as a big single malt brand. Advertisement Hide Ad Advertisement Hide Ad Graeme Mackeddie, master blender at Morrison Scotch Whisky Distillers, said: 'People often think that independently bottled spirits are somehow inferior to their 'official' counterparts. The truth is often the opposite, with independent bottlings of whiskies being presented naturally, free of artificial colouring, and without chill filtration. Very often these whiskies will be presented at slightly higher strengths or perhaps at natural cask strength.' Mr Simmons added: 'There is a misconception that independent bottling is not part of the long standing eco-system of whisky production in Scotland and are instead somewhat malignant, parasitic and harmful. I have long believed that indie bottlers are big whisky's greatest advocates and assets.' The past five to ten years have seen the opening of some new and exciting Scotch whisky distilleries, which means potential casks of liquid from these winging their way to independent bottlers. So which are they most excited to work with? Ms Davies said: 'There are a lot from non-traditional countries that are exciting at the moment. We're also finding gems like Clynelish back on the market. In fact, we worked with Signatory Vintage to release a 17-year-old Clynelish earlier this year, which sold out almost immediately when we launched it online.' Advertisement Hide Ad Advertisement Hide Ad Graeme Mackeddie, Morrison Scotch Whisky Distillers | Morrison Scotch Whisky Distillers Mr Hannah added: 'I genuinely get excited when we receive stock from any distillery. Even the young stuff, where you can taste the raw character, but you can chat with colleagues around the cask about what could make this better, is it just time or will it benefit from a re-rack in a particular style of cask? Those are exciting days.' Mr Simmons said: 'Holyrood, Dornoch, Ardnamurchan and the incredible Inchdairnie are high on my list and we're big fans.' Lady of the Glen Craigellachie bottling | Lady of the Glen
Forbes
09-04-2025
- Business
- Forbes
Six Top Rated Irish Whiskeys, According To The Whiskey Exchange
Shot glass full of Irish whisky with a four leaf clover as a lucky garnish. getty Irish whiskey has been the fastest-growing whiskey category in the world over the past decade. Ireland has over 45 whiskey distilleries, up from just 3 in 1990. Recently, I spoke with Dawn Davies, head buyer at The Whiskey Exchange, the world's largest online whisky vendor, about her top Irish whiskey recommendations. Here are brief descriptions and tasting notes on her six top choices. Boann is a family-owned distillery in County Meath, Ireland. One of their unique creations, the Marsala Cask expression, showcases their innovative cask finishes. The triple-distilled whiskey uses a traditional single pot still mash bill of malted and unmalted barley, oats, and rye, all locally sourced from Irish farms. The spirit is first aged in heavily charred ex-bourbon barrels from Kentucky's Brown-Forman distillery. After the initial maturation, the whiskey is transferred to Superiore and Fine Marsala butts of French oak from the esteemed Cantine de Vinci in Sicily. The Marsala cask finish adds layers of spice and juicy citrus character. The whiskey features subtle spices, resinous bark, and burnt orange aromas, complemented by freshly cut grass and honey notes. It's rich and viscous on the palate with a notable mouth weight. It features sweet marmalade, peppermint, and oak spice notes. The finish is long and flavorful, with a lingering spicy aftertaste of cinnamon and clove notes. Blackwater Distillery, in County Waterford, Ireland, is known for its innovative approach to whiskey production. Its Starburst Spicebag Peated Rye Whiskey is Ireland's first peated rye whiskey. The whiskey's mash bill is 55% rye, 31% malted barley, 9% oats, and 5% peated malt, all sourced and malted within Ireland. The whiskey is matured in a single ex-Ribera del Duero wine cask from Northern Spain. The initial release was limited to 400, 500ml bottles. The whiskey is spice-forward, complemented by rich aromas of seasoned oak, caramel, vanilla, and assorted red berry fruits. It's bold and robust on the palate, featuring vanilla, ginger, cinnamon, caramel, and cooked barley malt flavors, balanced by red wine, peppery spice, and smoky notes. The finish is long and warming, with lingering spice, red fruit notes, and a subtle smokiness. The Starburst Spicebag Peated Rye Whiskey from Blackwater Distillery was awarded 'Best Irish Rye' at the prestigious World Whiskies Awards 2024, a testament to its exceptional quality and unique flavor profile. The Midleton Distillery, County Cork, Munster, Ireland where Green Spot and Redbreast, among other well known Irish whiskey brands are produced. getty The Green Spot Leoville Barton Bordeaux Finished Single Pot Still Irish Whiskey is a unique collaboration between two historic Irish families: the Mitchells, renowned Dublin wine and whiskey merchants, and the Bartons, esteemed Bordeaux winemakers of Château Léoville Barton. This partnership brings together the best of Irish whiskey and French winemaking traditions. This expression, crafted at the Midleton Distillery in County Cork, Ireland, undergoes initial maturation in a combination of ex-bourbon and ex-Oloroso sherry casks for 7 to 10 years. It is then finished for 12 to 24 months in French oak casks previously used to age Château Léoville Barton wine, imparting unique characteristics to the final product. The whisky is aromatic on the nose, featuring delicate, perfumed aromas of honeysuckle, orange blossom, ripe strawberries, and yeasty bread dough. It's light to medium on the palate, featuring honeyed and fruity red berries, vanilla, and spice notes. The finish is long with with lingering sweet fruit and subtle spice notes. The Bushmills 16 YO is an outstanding expression from the Old Bushmills Distillery in County Antrim, Northern Ireland. The triple distilled whiskey is aged for approximately 15 years in a combination of Oloroso sherry butts and bourbon barrels, followed by a finishing period of about 9 months in port wine pipes. This triple cask aging imparts a layered, complex character to the whiskey. The whiskey features honey, sweet apples, pears, bananas, and sherry aromas on the nose. It's robust, concentrated, and full-bodied on the palate, with a viscous texture and a pronounced mouth weight. It expresses orchard, stone, tropical fruit flavors, nuts, and spice, complemented by almonds, honey, Port wine, and vanilla hints. The finish is sweet and syrupy, with lingering notes of red berries, golden raisins, dried figs, and honey. Dingle Distillery, established in 2012 in County Kerry, Ireland, is among the pioneers of the new wave of Irish craft distilleries. Situated along the Wild Atlantic Way in Dingle, it was the first new distillery built in West Ireland in 150 years when distilling began in 2012. In mid-2020, Dingle released its core single malt Irish whiskey release, marking a significant milestone in its history. The whiskey is triple distilled with a 100% malted barley mash bill. It's aged in a combination of 61% Pedro Ximénez (PX) sherry casks and 39% ex-bourbon casks, creating a harmonious blend of rich, sweet, and fruity notes. The whiskey offers a flavorful and complex nose, featuring pine aromas, chalky minerality, charcoal/smoke, pronounced notes of citrus peel, and the typical PX notes of raisin, fig, and date. It's smooth and robust on the palate with an oily, viscous character and a pronounced mouth weight. Showcasing flavors of licorice, candied citrus zest, dark chocolate, dried black fruit, and creamy butterscotch. The finish is long and layered, with lingering notes of dark dried fruit, spice, and a subtle sweetness. The Redbreast Range of Irish Single Pot Irish Whiskeys Photo, courtesy Redbreast/Irish Distillers Ltd Redbreast 15 YO is a premium expression from Midleton Distillery, one of Ireland's most iconic whiskey producers. Redbreast is celebrated for its single pot still Irish whiskey style, which uses a mash bill of malted and unmalted barley, triple-distilled in copper pot stills. The 15-Year-Old expression was first introduced in 2005 as a limited edition for the French market but became a permanent addition to the range due to its popularity. This whiskey is aged in bourbon and Oloroso sherry casks, offering a richer and more complex profile than its younger sibling, the Redbreast 12 YO. Combining bourbon and Oloroso sherry casks creates a harmonious balance of sweetness, spice, and fruit. The whiskey is rich, layered, and aromatic on the nose, showcasing dried fruit notes of raisins, figs, and prunes, sweet notes of honey, caramel, subtle hints of toasted oak, vanilla, cinnamon, and nutmeg spice. A touch of candied citrus zest and floral undertones adds brightness to the aroma. It's robust, flavorful, and silky on the palate, exhibiting flavors of rich dark chocolate, dried fruits, and orange marmalade, balanced by creamy toffee and vanilla. Spicy undertones of clove and black pepper emerge mid-palate, blending with the nuttiness of roasted almonds. A subtle Sherry sweetness and seasoned oak notes provide depth and structure. The finish is exceptionally long and warming, with lingering notes of dried fruit, sweet spice, and oak, and a gentle nuttiness that fades gracefully. These Irish whiskeys are generally available in the US. They can also be ordered directly from the Celtic Whiskey Shop, Ireland's largest whiskey retailer, or The Whisky Exchange. All six whiskies are outstanding and worth trying. If you are a fan of Irish whiskey, or just getting started, you have much to explore here. For more recommendations of top rated Irish Whiskeys see: The World's Best Irish Whiskeys From The World's Top Competitions and The Top Irish Whiskeys According To The 2025 World Whiskey Awards.
Forbes
08-04-2025
- Business
- Forbes
Six New Gins You Must Try, According To The Whisky Exchange
Five colorful gin tonic cocktails on bar counter. Gin has been one of the fastest growing spirit categories over the last decade. Gin has undergone a renaissance over the last several decades, with an unprecedented increase in aroma and taste profiles. At last count, there were over 6,000 gins available worldwide. Recently, I spoke with Dawn Davies, head buyer at The Whiskey Exchange, the world's largest online spirits vendor, about her best new gin selections. Here are brief descriptions and tasting notes on her top six recommendations. Bordeaux Distilling Co., a contemporary distillery in Bordeaux, France, established in 2018, is known for its innovative approach to spirit production. Botrytis Old Tom Gin, also known as Noble Rot Old Tom Gin, pays homage to the region's renowned Sauterne dessert wines produced by the Botrytis cinerea fungus, commonly known as "noble rot." The gin is crafted using seven aromatic plants, emphasizing green cardamom and jasmine botanicals. True to the Old Tom style, this gin is sweetened, but uniquely, the distillery employs Sauterne wine to impart sweetness. The gin features powerful aromas of white flowers and cardamom on the nose, complemented by subtle hints of fresh citrus. On the palate, the gin presents a harmonious blend of botanical flavors, with green cardamom's spiciness and jasmine's floral notes taking center stage. The sweetness from the Sauterne adds depth and a smooth mouthfeel, enhancing the overall complexity. The finish is long and smooth, with lingering sweet and floral notes gradually fading away. Almqvist Destilleri, a boutique distillery located in the historic village of Rejmyre, Sweden, was founded by Bex Almqvist. She brings over a decade of experience from her tenure at Absolut Vodka. The Nordic Dry Gin is Almqvist's interpretation of the classic London Dry style, infused with distinctive Nordic botanicals to create a unique flavor profile. Distilled in a 110-liter copper pot still, the gin incorporates seven carefully selected botanicals: juniper, lingonberries, coriander seed, orris root, angelica, fennel seed, and meadowsweet. Notably, the gin eschews traditional citrus elements, instead relying on the natural citrus notes derived from coriander seeds. The gin features juniper and fresh floral notes, complemented by subtle hints of fennel and coriander seed. The palate presents a balanced and rounded profile, with the traditional juniper backbone enhanced by the sweetness of lingonberries and fennel. The finish is long and crisp, with lingering notes of meadowsweet and a subtle herbal undertone, leaving a refreshing aftertaste. The gin still at Mousehall Estate Mousehall Country Estate, a family-run distillery in East Sussex, UK, produces Sussex Dry Gin. The estate, first recorded in the Domesday Book of 1086, was revitalized in 2017 by Gary and Kathy Jordan, owners of Jordan Wine Estate in South Africa, along with their daughter, Christy Jordan. With a background in viticulture, the family transformed the neglected property into a thriving distillery and winery. In 2021, they converted an abandoned barn into their distillery, housing a 400-liter traditional copper pot still named "Amahle," meaning "The Beautiful One. This operation is among the first distilleries within a winery in the UK. Launched in June 2022, the gin is crafted from grape and grain neutral spirits, combined with 13 botanicals reflecting the family's English and South African heritage. The gin includes South African Rooibos and locally grown Sussex coriander seed. The nose displays enticing aromas of juniper, fresh citrus, and floral notes from lavender and Rooibos. It's refreshing and complex on the palate, featuring juniper, zesty citrus, cardamom, and subtle floral undertones. The finish is long and smooth, with lingering hints of cubebs, citrus, and fennel seeds. This distinctive gin, produced by the Holyrood Distillery in Edinburgh, Scotland, is inspired by Arthur's Seat, the prominent hill overlooking the city. "Height of Arrows" is the literal translation of "Àrd-Na-Said," the Gaelic name for this extinct volcano. Standing at 823 feet, Arthur's Seat's height was historically considered the maximum distance an archer could shoot an arrow, hence the name. Holyrood Distillery's gin focuses on highlighting juniper aromas and flavors. A balanced presentation of clean, fresh pine and resin notes and light citrus zest adds depth and complexity. It's oily and mouth-coating on the palate, featuring juniper, orange zest, and lemon pith, followed by bold black pepper and cardamom notes, tempered with a light herbaceous smoothness. The finish is long, smooth, and dry, with effervescent spicy notes. A Refreshing Gin Martini with a Lemon Garnish Seadog is a robust gin from the Southwestern Distillery on the rugged north coast of Cornwall, England. Founded by Tarquin Leadbetter, the distillery is renowned for producing small-batch, artisanal gins that capture the essence of Cornwall's maritime terroir. "The Seadog" adheres to the traditional, 57% ABV, navy strength standard. This gin was awarded "World's Best Gin" at the 2017 San Francisco World Spirits Competition. The gin uses 12 botanicals: juniper, coriander seed, angelica root, orris root, green cardamom seeds, cinnamon, bitter almond, licorice root, Violet leaves, and orange, lemon, and grapefruit peel. These botanicals are distilled in small batches using traditional copper pot stills. Fresh, crisp, and vibrant juniper dominates on the nose, complemented by light aromatic spices, orange blossom, and a hint of cardamom. The gin is creamy and dry on the palate, with delicate green pine and subtle frangipane notes, leading to a harmonious blend of citrus zest and exotic spices. The finish is long and crisp, with lingering citrus zest and a touch of spice. Four Pillars is a globally acclaimed distillery founded in 2013 in Healesville, Victoria, Australia. The founders—Cameron Mackenzie, Matt Jones, and Stuart Gregor—set out to create a gin that encapsulates Australian botanicals while paying homage to gin's global heritage. The distillery quickly rose to fame, earning the International Gin Producer of the Year title at the International Wine & Spirit Competition in 2019, 2020, and 2021. The name "Four Pillars" symbolizes the key elements in their gin-making process: a copper still, exceptional botanicals, pure water, and a commitment to craft. Four Pillars uses small copper pot stills, including their iconic "Wilma," to produce their distinctive gins, which showcase a balance of traditional and native Australian botanicals. The gin is bright and fresh, with dominant juniper and citrus notes. It features subtle hints of native Australian botanicals like lemon myrtle, which adds a zesty and herbaceous touch. Spice notes, including coriander seed and cinnamon, add complexity. It's juniper-forward on the palate, but balanced by layers of sweet orange, grapefruit peel, and native pepperberry. It is creamy, with cinnamon and star anise offering a warm and slightly spicy undertone. Using Tasmanian pepperberry adds a unique earthy and spicy depth, distinguishing it from classic London Dry styles. The finish is long, smooth, and clean, with lingering citrus and soft spice. A faint floral note from native lavender enhances the complexity. The Four Pillars Gin Range Four Pillars also produces several exotic gins. These include: Four Pillars Bloody Shiraz Gin: Made with Shiraz grapes, resulting in a rich, fruity, and slightly sweet gin. Four Pillars Olive Leaf Gin: A savory gin with olive and rosemary notes, ideal for martinis. Four Pillars Spiced Negroni Gin: A bold gin crafted to complement the bitter elements of a Negroni cocktail. These gins are all outstanding and will make outstanding Gin & Tonics that are refreshing and aromatic. Garnish them with a slice of citrus to bring out the citric notes or a sprig of rosemary to bring out the more herbaceous notes. A slice of apple or berries will accentuate the fruity notes. The Old Tom Gin is ideal for a Tom Collins or Martinez, while the herbaceous gins are ideal for a Gibson. All of them will work well in a Martini or a Negroni. Some of these gins are already available in the US, others are slated for release later in the year. Those gins unavailable in the US can be ordered via a UK internet vendor like The Whisky Exchange. For other gin recommendations see also The World's Best Gins For The Perfect Gin & Tonic. Cheers
