Country of origin: Australia Alcohol content: 43% Alcohol by Volume
Colour from nature. Not an ordinary gin.
Ink Gin is a premium dry gin made with 13 organic botanicals, including a mix of traditional and Australian natives. Hungarian Juniper berries are the largest botanical component and form the basis of Ink Gin, but Ink’s defining character comes from the second tier group of botanicals. Led by locally grown lemon myrtle leaf, coriander seed, Tasmanian pepper berry and freshly peeled sundried sweet orange peel, these major ingredients give Ink Gin its freshly piney, spicy and citrusy aroma and flavour. The third group of minor botanicals include elderflower, cinnamon, cardamom, angelica root, oris root, licorice root and lemon peel. Like a pinch of salt, these minor ingredients are critical to the end result adding perfume, body and balance.
The final ingredient is added in a post-distillation infusion. The trimmed and carefully prepared petals of the butterfly pea flower are steeped in the still for twenty-four hours to give Ink Gin its distinctive colour.
Now for the scientific part. Remember high school chemistry?
Butterfly pea flowers are highly sensitive to pH. When the floral-infused Ink Gin is mixed with something of low pH (for example, one of gin’s best friends, the humble tonic water), the colour changes dramatically from blue to blush pink. Not magic – just science.
As well as contributing Ink’s curious colour-changing properties, the delicate obscuration of the floral ink makes for smooth drinking. The flower’s subtle astringency leaves the palate crisp and clean, allowing the citrus and floral notes of the major botanicals a long, refreshing finish. Have fun experimenting with Ink Gin in your favourite cocktails, or drink neat or over ice.
About Husk Distillers:
Inspired by the diverse and vibrant rum culture of the Caribbean islands and a yearning for fine Australian spirits, distiller Paul Messenger, along with his family and friends, embarked on a journey to create a plantation distillery on their cattle & cane farm, nestled in the green caldera surrounding Mt Warning in Northern NSW.
Their vision was to create a premium, paddock to bottle agricole rum with a unique Australian expression. It’s taken five years and they’ve had to develop new skills and adapt new methods of small-scale cultivation, harvesting and crushing not used in the area before. They’ve designed their distillery based on fermentation, distillation and maturation methods not typically used in commercial rum distilleries and the result is a rum that they are proud to say has the unique characteristics of our part of the world, our provenance.
While rum from their first harvest in 2012 was quietly maturing on oak they began creating a gin, not just another craft gin but something different, something that would challenge people’s perception of what gin can be.