Moore's Vintage Dry Gin
 

Artisan, hand-crafted Australian spirit

Award-winning artisan distiller and wizard of all things herbal, Philip Moore, has created the ultimate connoisseur’s gin using distinctive Australian botanicals.

Heavenly flavours such as Wild Lime, Cinnamon Myrtle and Illawarra Plum imbue the gin with the perfect earthly blend of liveliness and sophistication.

Moore’s Vintage Dry Gin is the result of seven separate distillations – one for each botanical – in the rarified environment of one of the world’s very few Carter head-style stills. Each and every hand-crafted bottle delivers exceptional flavour and aroma; perfect with tonic and divine in martini. We invite you to enjoy the spirit of Australia.

Artisan distilling at its finest

Gin is a complex convergence of herbs distilled in neutral grain spirit. In fact, it could be considered a herbal digestive tonic.

Consequently a gin distiller with an understanding of the aromas, flavours and characteristics that each herb contributes is critical to a successful blend, as is the knowledge of the interaction between the herbs.

Philip Moore – distiller of Moore’s Vintage Dry Gin is such a person. Prior to starting St Fiacre Distillery he spent 20 years growing, using, analysing and enjoying herbs as one of Australia’s premier herb specialists.

In a spirit of enquiry Philip trialled 250 different blends of herbs before he settled on the final blend of seven beautifully balanced herbs.

Seven separate distillations in one of the world’s rarest stills

Distiller Philip Moore has chosen to distill each herb separately to ensure that the distilled spirit of each herb is true to the flavour of the original herb. This also results in a pure spirit for each herb free of any undesirable congeners.

Once the high quality of each individual herb spirit has been achieved, the foundation is laid for the perfect blend; a consummate union of sublime flavours.

A Carter head style still is used to distill the Moore’s Vintage Dry Gin. There are only 5 Carterhead stills in the world owned by two companies.

St Fiacre Distillery may be only the third company in the world to use the Carter head style still.

Along with the individual distillation of each botanical the Carter head still captures and preserves the fundamental quality of each herb.

Distinctly Australian botanicals imbue liveliness and sophistication

Citrus makes a major contribution to flavour and aroma of gin. Moore’s Vintage Dry Gin is unique in using the Queensland Wild Lime with its Tahitian lime crossed with grapefruit qualities. The Wild Lime enhances the nose and palate of the rest of the botanicals and lasts forever on the aftertaste.

Four other Australian herbs ; Cinnamon Myrtle, Coriander seeds, Illawarra Plum and Macadamia nut play a major contributing role in the perfectly balanced blend of liveliness and sophistication.

THE GIN ENSEMBLE

 Juniper plays the lead role in the Moore’s Vintage Gin ensemble. However in this lineup the other players, earthy Angelica, zingy Cinnamon Myrtle, nutty Macadamia, zesty Wild Lime, spicy Coriander and the Illawarra Plum fairy have been given much greater roles than is the custom in gin theatricals .This inspires the whole cast to perform above themselves and deliver layer upon layer of highly aromatic and lingeringly flavoursome performances. The result is a gin of superb complexity, enlivened with the flavours of Australia.

THE CAST JUNIPER BERRIES – from Europe Juniper showcases floral,pine and rosemary aromas.On the palate a rich sweet entrance is followed by a warm lingering rosemary farewell. We use the most fragrant and authentically flavoured European berries.

CORIANDER SEEDS – from Southern Australia, distilled coriander offers a highly perfumed spice and orange skin aroma which lifts the nose of the gin.The palate is sweet, orangey, spicy and slightly earthy with a mild finish.

ANGELICA ROOT – from Poland Angelica root lends an earthy nose with overtones of saffron and crushed parsley stem.The flavour is initially sweet and viscous followed by a lifted, warm, earthy finish. Angelica unites the flavours and fixes the more volatile aromas.

WILD LIME SKIN - from Queensland, the fresh peel of the Australian wild lime gives freely of its sublime lime crossed with grapefruit nose.The flavour boasts a luscious mouthfeel with a long lingering citrus peel finish.

CINNAMON MYRTLE LEAF – from New South Wales, the nose tingling aroma of cinnamon, cardamom and a hint of eucalyptus is an integral part of our gin. An initially mild flavour finishes intensely spicy and warm.

MACADAMIA NUT - from New South Wales, our distilled spirit captures the true macadamia aroma and flavour. On the palate it acts to balance other stronger flavours.

ILLAWARRA PLUM FRUIT – from New South Wales, the nose and palate are reminiscent of refined stone fruit eau-de-vie. It makes a strong contribution to integrating the flavours of its six companions.

Gin Genesis

The predominant botanical in gin is juniper. For thousands of years it has been used to enhance strong flavoured foods such as game and also as a medicine.

Juniper is listed in medicinal recipes found on Egyptian papyri dating back to 1550 BC.

The British Herbal Pharmacopeia (BHP) lists juniper as a digestive tonic,carminative (for flatulence and colic),antiseptic and diuretic for the kidneys.

In 1650 a Dutch medical professor at the University of Leyden, Dr. Franciscus Sylvius was looking for a cheap reliable diuretic medicine.He chose oil of juniper mixed with grain alcohol.This mixture was given the name genever(juniper) from which the English gin is derived.

Dr. Sylvius is credited as the originator of gin.

Coincidentally an additional two botanicals in Moore’s Vintage Dry Gin are also listed in the BHP.

Angelica, along with juniper is a digestive tonic,carminative and diuretic.It is recommended for appetite stimulation, anorexia and flatulent dyspepsia.

Coriander is also a carminative which stimulates appetite and the secretion of digestive juices.

Gin is not alone in having its genesis as a medicinal compound.Many aperitifs,digestives,liqueurs and tonics of yesteryear were made with healing in mind.

The combination of herbs and alcohol is no accident as alcohol is an excellent medium for extracting the therapeutic ingredients in a plant and in addition it is a great way to preserve a herb or fruit when it is out of season.

THE CRITIQUE OF MOORE’S VINTAGE DRY GIN

NOSE: A finely balanced complex of lime, orange, floral, savory and herb aromas. Highly aromatic and nose tingling. Nose particularly long lasting.

PALATE: Sweet smooth entry finishing with a perfect weight of spicy myrtle and juniper warmth, a dash of angelica/saffron and long, long lingering citrus aftertaste.

USES: Absolutely shines with tonic water. A match made in heaven. Refined and elegant in a Martini or similar.