Ink Gin’s fourth release is a citrus-heavy Bitter Orange Gin, a variation on the brand’s original colour-changing gin.
Australia produces a staggering 600,000 tonnes of citrus fruit per annum, three-quarters of which is oranges, something Quentin Brival, Head Distiller at Ink Gin, said gives his latest recipe a real punch.
“Our aim was to strike for the perfect balance between intensity and smoothness in every sip. So, we wanted to create a recipe that could be sessionable in a Gin and Tonic. We were interested in bringing out the richness of the bitter orange, as this is such a great flavour for cocktails, with a dry rather than sweet profile,” he said.
Flavoured gins are all the rage right now, with IWSR data reporting a 54 per cent growth in the category, reflecting consumer trends favouring fun and escapism, while Ink Gin’s Trend Report revealed 66 per cent of Australians find unique flavours exciting in a spirit brand.
Distilled with negronis and sun-drenched aperitifs in mind, Ink Bitter Orange Gin is highly versatile, said Brival, who used juniper, angelica root and coriander seed generously to provide a strong base for the orange and spice notes.
The addition of 20 additional botanicals and different orange flavours creates complexity. Bitter orange brings a lemony tart taste, sweet orange, sweet orange peel, and rescued orange leftovers give a citric mouthfeel, while bergamot and grapefruit round out the flavour.
“We wanted to create a truly unique offering that highlights the robust and multifaceted nature of bitter orange flavour. To balance out the bitter notes, we completed a post-distillation infusion with real vanilla and sweet orange peel to infuse, balance and smooth the end product,” said Brival.
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