WHAT IS IT?
Bringing together flavours and techniques from distillation and brewing, the Young Henrys Noble Cut Gin is one of a kind. The base of the gin is a grain spirit that is distilled on site using locally sourced grain. Young Henrys ferment the grain, distill it twice, and then infuse the spirit with classic botanicals like coriander, juniper, cassia bark, angelica root, liquorice root and orange peel plus some native Australian ones like pepperberry, bush tomato and a pinch of cascara (skin of coffee pods) and Sencha grown here. All the botanicals have their own distinct character, which ends up adding to the overall flavour of the gin. Being brewers, Young Henrys have added their own touch in the form of Tasmanian grown Enigma hops. More traditionally used in beer brewing, the use of the hops in the distillation process gives a mineral complexity to the gin, which is similar to fine white wine. On the nose, the hops are just discernible with a mild spice on the palate.
Alcoholic strength – 42% ABV
WHO'S BEHIND IT?
Richard Adamson and Oscar McMahon are the brains behind Young Henrys. Richard has a brewing background and Oscar comes from a hospitality background. Young Henrys officially entered the foray with its first batch of beer in 2012 which became an instant hit. Based in Newtown in the inner west of Sydney, the brewery expanded into spirit production in 2015 after importing a 2000 litre still from Tennessee. The Noble Cut gin is the first spirit released from the Young Henrys stable.
HOW TO DRINK IT - SOME SERVING SUGGESTIONS
Try this in a Noble Smokehouse cocktail:
- In a shaker filled with ice, combine 45ml Noble Cut gin, 20ml Young Henrys Real Ale syrup, 5ml lemon juice, a barspoon of peaty whisky and 2 dashes of orange bitters
- Shake and fine strain into a chilled coupe or martini glass
- Garnish with a lemon twist