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Product Details

Big River Cinn Gin

$84.95

Big River Cinn Gin

Citrus is absent from the botanical list, and the juniper is dialled back in this apple & cinnamon flavoured gin. In addition to true cinnamon, the spices clove, nutmeg and star anise are each distilled individually and then added back at an appropriate concentration to the juniper base to create this spicy take on a traditional gin.
Established in 2017, Big River Distilling Co. is sited near the confluence of the Molonglo River and Lake Burley Griffin, Canberra. We create artisan spirits of uncompromising quality using ingredients from Australia and afar.

OUR PRODUCTION PROCESS
Distilling is an exact science, combining flavours and inspiration. Curious and independent, we are guided but not bound by tradition. We create spirits that reflect the unique Canberra environs. They enliven your senses and evoke a sense of time and space.

Our gin is produced using a 420 L stainless-steel pot still fitted with a copper botanical basket in a “single -shot” distillation. Neutral grain spirit (from a wheat based feedstock) of the highest purity (96.0% ABV or higher) is used as the base to ensure the botanical flavours are not muddied by any dirty spirit character. This spirit is cut back with filtered, beautiful Canberra water and 10 different botanicals are added to the pot for a short maceration.

Gin basket for vapour infusing

The remaining 3 botanical ingredients are placed in the botanical basket, out of the way of the direct heat source. This technique is called vapour infusion and preserves the more delicate high-notes in the gin, such as the floral character of the hops. The distiller then makes a heads and tails cut, by nose, keeping only the middle fraction of the distillate, known as the hearts. The 14th and final ingredient, Lebanese cucumber, is added after distillation. Following a few weeks rest to allow for flavour reformation, the gin is bottled at its designated strength.

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Description

Big River Cinn Gin

Citrus is absent from the botanical list, and the juniper is dialled back in this apple & cinnamon flavoured gin. In addition to true cinnamon, the spices clove, nutmeg and star anise are each distilled individually and then added back at an appropriate concentration to the juniper base to create this spicy take on a traditional gin.
Established in 2017, Big River Distilling Co. is sited near the confluence of the Molonglo River and Lake Burley Griffin, Canberra. We create artisan spirits of uncompromising quality using ingredients from Australia and afar.

OUR PRODUCTION PROCESS
Distilling is an exact science, combining flavours and inspiration. Curious and independent, we are guided but not bound by tradition. We create spirits that reflect the unique Canberra environs. They enliven your senses and evoke a sense of time and space.

Our gin is produced using a 420 L stainless-steel pot still fitted with a copper botanical basket in a “single -shot” distillation. Neutral grain spirit (from a wheat based feedstock) of the highest purity (96.0% ABV or higher) is used as the base to ensure the botanical flavours are not muddied by any dirty spirit character. This spirit is cut back with filtered, beautiful Canberra water and 10 different botanicals are added to the pot for a short maceration.

Gin basket for vapour infusing

The remaining 3 botanical ingredients are placed in the botanical basket, out of the way of the direct heat source. This technique is called vapour infusion and preserves the more delicate high-notes in the gin, such as the floral character of the hops. The distiller then makes a heads and tails cut, by nose, keeping only the middle fraction of the distillate, known as the hearts. The 14th and final ingredient, Lebanese cucumber, is added after distillation. Following a few weeks rest to allow for flavour reformation, the gin is bottled at its designated strength.

Additional information

Brands

Big River

Country

Australia

Price

$50 – $100

Type

Gin

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