Applewood Gin is at the forefront of Gin’s terroir movement and the first product from this Gumeracha-based distillery. It’s a spirit of place that has gone far to make sure its ingredients are sustainably farmed and that its profile reflects the culture of its provenance. That is to say, Applewood Gin is from South Australian, just outside Adelaide, and has put in the work and care to make sure you taste that in the drink.
Made from 20 fresh botanicals, including juniper, lavender, saltbush, peppermint gumleaf, lime, lemon myrtle, anise myrtle, thyme, quandong, and pepperberry. the saltbush, myrtle, gumleaf, and quandong all help to give the beverage a uniquely Australian profile.
The nose is delicate and fragrant featuring a melange of botanicals with a subtle citrus note. On the palate, it’s light with juniper and coriander coming through along with some ginger. Despite coming in at 43% ABV, there is not much fire here, it is a smoother and light Gin with little alcohol flavor.
Applewood Gin has been winning awards across the globe essentially since its appeared on the market. In 2017, it won Gold at the New York Wine & Spirit Competition and at the Australian Distilled SPirit Awards, while also receiving a silver at the San Francisco World Spirits Competition. In 2018, it was named one of Wine Enthusiast’s Top 100 Spirits of the year. In 2020, it took home Gold at the San Francisco World Spirits Competition.
Applewood is perfect for a G&T with a quality dry tonic with lemon peel and wild thyme. But if you’re interested in mixing something up a bit fancier, the distiller recommends The Pegu Club:
The Pegu Club
- 45ml Australian Gin
- 15ml Orange Curacao
- 15ml Lime Juice
- 1 dash Aromatic Bitters (Angostura)
- 1 dash Orange Bitters
Add all ingredients to a cocktail shaker filled with ice, shake and double strain into a chilled coupe glass, and garnish with either lemon or lime peel.
Outside of their original Gin, the distillery also makes a Coral (Pink) Gin as well as a navy strength variety, along with bitters, a coffee liqueur, limoncello, and something dubbed “Outback Liqueur.” The company desires to decrease their carbon footprint, which is part of the reason for their love of native flavours.