Spiced Cumquat Gin
One of the most popular Gins at the Gintoria and the most difficult to make. The base gin uses Cumquat as the citrus dimension and these are grown on our property and from other suppliers in the Swan Valley. The cumquats are soaked in grape spirit for four weeks to extract the deep full flavours, then the skins go into the boiler with grape spirit while the liquid is separated by freezing and added later. The spices added to the Gin include star anise, cloves and Kashmiri chillies. A final soak with fresh local turmeric root is used for colour and warmth.
In the glass the brilliant yellow of the turmeric is amazing and the first taste is an explosion of heat and sweet cumquat. There is a long palate of heat and complexity – a gin not for the faint-hearted!
Recommended with Fever Tree Ginger Ale and ice with a sprig of Rosemary. Impossible to stop after one glass.
AWARDS & ACCOLADES
Silver Medal at the 2019 Australian Gin Awards
Bronze medal at the Tasting Australia Spirit Awards 2019