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Intriguingly this gin is made with a base of grape spirit. This is likely because the distiller and founder, Sacha La Forgia, was originally a winemaker by trade. He travelled the world working various different harvests, and whilst in Italy, spent some time at a grappa distillery.
Here, his passion for distilling was recognised, and he was encouraged to return to Australia and establish his own distillery. Sacha designed a special copper still, and began to produce top notch small batch gins heavily influenced by Australian botanicals.
Weighing in at 48%, this bottling packs a punch, and is imbued with flavours of three different kinds of wattle, or acacia: Victoriae, Kempeana and Coriacea.
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Rather citrusy at first, with notes of lemon rind, grapefruit and lime juice. Bittersweet juniper lifts the nose, with earthier, coffee-like aromas of wattle providing depth.
Quite thickly textured with the higher strength. The citrus is there again, particularly the Australian blood lime, and is underpinned by a grassy juniper and fragrant toasted wattle note.