Bloody Shiraz Gin 2023.
It all started with Shiraz grapes found at the back of a mate’s winery in 2015. And ever since its first vintage release, this experiment that worked has been a happy shock to the senses for all who try it. From its dark purple colour to its natural grape sweetness, it’s the perfect balance of citrus, spice, sweet fruit and ginny goodness.
For our 2023 limited-edition bottle, we collaborated with Australian artist Luke Lucas to create a bottle you can treasure and re-use long after the purple gin is gone. From pre-batched cocktails to a vase, we can’t wait to see what you do with it.
Our gin distillery is in Melbourne’s Yarra Valley, beautiful cool climate wine country. We’d have to be crazy not to take advantage of it.
So back in 2015 that’s what we did. We were happily making gin out the back of our mate Rob Dolan’s winery when a tiny parcel of Shiraz came in from one of the region’s best vineyards. Rob wasn’t sure what to do with it, so we kindly ‘took it off his hands’…
Cam, our head distiller, steeped those grapes in Rare Dry Gin and the result was alcoholic alchemy… the juice turned a magical purple colour and found a sweetness straight from the ripe grapes.
Each year we take Victorian Shiraz fruit and steep the whole berries in high-proof gin for eight weeks before pressing.
The colour remains a deep, rich purple. Aromatically it shows fresh pine needles, citrus and spice, and distinct peppery, dense raspberry notes. The palate is lovely and sweet with a long juniper and spice character on the finish.
Stronger than sloe gin and more natural than (and pre-dating) pink gin, seven years on more gin drinkers at home and abroad have fallen in love with it…
A bittersweet beauty that adds a coffee hit to a classic. What could possibly go wrong?
- 30mL Bloody Shiraz Gin
- 30mL sweet vermouth
- 15mL Campari
- 15mL Mr Black or cold drip liqueur
- Stir ingredients over ice
- Strain into a rocks glass over a block of ice
- Garnish with an orange wedge
Sometimes you need a bit of bright fizz to brighten up a dark, winter’s day. This is it.
- 50mL Bloody Shiraz Gin
- 15mL fresh lime juice
- 15mL Maraschino liqueur
- 1 egg white
- Grapefruit soda
- Shake the first four ingredients over ice
- Strain into a Highball glass over ice and top with grapefruit soda
- Garnish with a lime wheel
It’s cold outside but this is like a hot water bottle on the inside.
- 50mL Bloody Shiraz Gin
- 15mL honey
- 1 tbs mixed spice*
- 150mL hot water
- 1 hibiscus tea bag
- Build the first four ingredients in a heat-proof vessel and stir
- Add the hibiscus tea bag and steep for three minutes
- Remove the tea bag and strain liquid into your favourite hot beverage vessel
- Garnish with a lemon wheel
*To prepare mixed spice, place a bay leaf, sprig of rosemary and anise pod in a cheese cloth or tie together.