Okay, I freely admit this is one of our favourite Gins! It's beautifully aromatic, distilled in the traditional London Gin method by the Hunter Valley Distillert, but with one major exception. To ensure the absolute balance of the 11+ botanicals, the botanicals are distilled separately in flavour groups, then the various components are blended as would a fine wine. This ensures a high-quality product and manages the seasonal variations of the botanicals. Copperwave Gin is prepared at the traditional 45% alc/vol.
The Botanicals include; Juniper, Coriander, Cassia, Cinnamon, Australian Lemon Myrtle, Australian Aniseed Myrtle, a selection of 3 citrus peels, Cardamom, Nutmeg, Calamus, and Sweet Flag.
Copperwave opens with a beautifully aromatic nose of juniper, lemon zest and liquorice. The herbal palate is smooth and deep, filled with an earthy juniper and citrus notes. Copperwave's middle palette is long and deep in flavour with a combination of juniper and Asian spices coming through. The finish is bold but retains the spirit's brightness, and complexity. Awarded best in class at the 2014 Royal Melbourne Fine Food Awards. We think this is a wonderful Gin that sits well in a G&T, but don't just take our word for it - why not try our stackable Gin selection to compare them all!?
Best for: The Perfect G&T
Made by the Hunter Valley Distillery in New South Wales. A small distillery in a well-known wine producing region, they insist on using organic ingredients, locally sourced wherever possible using traditional copper pot stills and methods.
"There was a lot happening in beer, and a bucket load of wine being produced... we wanted to do something different. And just to be more different, we opted to shake it up by going organic"
- Matt, Head Distiller
The small team at the Hunter Valley Distillery have been kicking goals of late, having secured 5 awards at this year's Royal Melbourne Fine Food Awards and a Gold and Silver at the San Franciso and London International Wine and Spirit Competition. Their Ginger Liqueur was also awarded at this years Royal Melbourne Fine Food Awards and we will be experimenting with it in our cocktails!