Taylor & Smith Gin 40% 500ml

  • Brand/Distillery : Taylor & Smith
  • Country of Origin : Australia
  • Vintage :
  • ABV : 40%
  • Volume : 500ml
  • QTY PER Box :
  • EAN Barcode Bottle :
  • UPC Barcode Carton :

Nose: Herbal, ginger bread and citrus punch through with pine notes of juniper that sit in the back ground, first thoughts are that this is a more modern class of gin. Incredible and powerful aromatic presence in the glass even at 40%abv. The juniper pine and berry aromas start to shine through with a sneaky background tone of malt biscuit, lemon and native Australian bush.
Taste: Clean with a huge aromatic lift and a complex pallet, definitely seems new world, juniper punches back to remind me that I am drinking a ‘Gin’. Incredible herbal top nots, citrus middle and aromatic floralness for length and finish. A gentle warmth helps carry the gins complexity, it wants to move backwards to finish but is held persistent in the middle of the pallet, with a resisting pace it moves very slowly onto the back, finishing softly and slightly dry.
Taste and nose: Seems initially masculine with its strong herbal presence, but, with the wonderful floral tones and mouth-watering spice that develops aromatically late in the glass, this could also be seen as very feminine, a complex mix of both worlds.
Taste: The flavours develop after a few more sips, into a blend of herbs and spice backed by a potpourri of strawberry, juniper resins and floralness, did I just get a wonderful hit of strawberry gum, yum! As I sit here making these notes the Cockatoos are squawking loudly in the back yard, definitely enjoying feeling at home here in OZ. I look forward to sipping away at this gin to explore its many complexities, this gin will stand up well in a GnT as well as most Gin cocktails, but what a great drop to even sip away at neat, slightly chilled.

Taylor and Smith is made up of Natalie Smith and Ben Taylor, based in Moonah, a suburb of greater Hobart. For our Gin, we make our base spirit in part from Tassie apples form the Huon Valley that we ferment and distill ourselves.

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