In August 2021 we released our inaugural single vineyard Bloody Underhill Shiraz Gin made in partnership with the incredible Sarah Crowe at Yarra Yering.
It was a gin drink that defied easy description or categorisation. A bit amaro-like but not really amaro-like, a bit like a Barolo Chinato but different. It was truly unique.
So after making it once, and it selling out pretty bloody quicky, the inevitable question was raised. Would or should we do it again?
Well we were a yes and lucky for us, Crowey agreed to part ways with some of her very limited Underhill fruit for the second time. So here it is back for a second vintage.
As we did last year, we steeped whole bunches of the Underhill fruit in Rare Dry Gin which had by this point spent two years ageing in Yarra Yering Dry Red barrels. After last year’s release, Cam topped up the barrels starting a solera which has bought more complexity and richness, and dry fruit and gingery characteristics to the 2022 vintage.
After the best part of three months, Cam gently pressed the gin and juice, mixing in more barrel-aged gin and similar to last year, a small amount of organic gentian for additional bitterness and mouthfeel.
No gin-based drink we have ever seen has tasted quite like this. It is far removed from our regular Bloody Shiraz Gin; deeper in colour, higher in alcohol, more intense in sweetness and considerably more complex in flavour. The tannins are stronger and the Amaro-like bitterness adds a dryness that makes this very sippable.
Tasting the final gin requires a couple of ice cubes and, unusually for us, some quiet moments of concentration and reflection. It’s a bit mad and it will definitely challenge perceptions of what gin can be.
Bloody Underhill Shiraz Gin served over ice
INGREDIENTS
- 45mL Bloody Underhill Shiraz Gin
- Ice
- Sprig of rosemary
METHOD
- Build in a rocks glass over ice.
Add gin - Garnish with a sprig of rosemary, rubbing the leaves around the rim.
INGREDIENTS
- 50mL Bloody Underhill Shiraz Gin
- 5mL ruby Port
- 5mL salted sage syrup
- 2 dashes orange bitters
METHOD
- Stir ingredients over ice and strain into a chilled cocktail glass
- Garnish with a fresh sage leaf
To make the salted sage syrup, dissolve a cup of sugar and a tablespoon of salt into a cup of water over a simmer. Add a bunch of washed and dried sage to the pan and bring to a boil, then reduce to a simmer for 20 minutes. Once ready, remove from the heat and allow to cool before straining and bottling.
