Never Never Distilling Co continues its penchant for collaborations, working with gin bar Hains & Co to develop its latest its latest release, Never Never Pink Pepper Gin.
The gin is inspired by the flavours of the spice trade routes of Asia and uses pink peppercorn and Sichuan pepper to deliver an exciting spice profile that marries with the citrus notes of pink grapefruit and mandarin.
The intensely aromatic and bold spirit contains 16 botanicals, a fusion of pink pepper, pink grapefruit, Sichuan pepper, mandarin, poppy seed, gunpowder tea and Murray River pink salt in a purpose-built style for the ultimate gin and tonic or gin and soda.
Poppy seed is first steeped to extract natural oils and then pot distilled to assist in delivering a long and extended mouthfeel.
Never Never co-founder and brand director Sean Baxter said, “We wanted a gin that was built for a cracking highball gin and soda serve, but also something that was able to deliver fantastic G&Ts. It also needed to be flexible enough to work in classic cocktails like a Negroni.”
The considered inclusion of Chinese gunpowder tea which contributes to length and overall complexity. A slightly elevated alcoholic strength creates the perfect gin for refreshing G&Ts while the citrus and spice botanicals create a fantastic platform for negronis, and Martinez serves.
Gunpowder tea, a slightly obscure ingredient, adds herbaceous complexity, while pink Murray River salt allows the botanical flavours to linger across the palate. These botanical flavours combine beautifully with the base triple juniper process, which is a part of every single gin that Never Never Distilling Co. creates.
“Gunpowder tea, Sichuan pepper, pink pepper, poppyseed, mandarin, are all flavours that have found their way to us via a cacophony of countries and export routes, and we’ve tried to bottle that specialness in this release.
“This was a really tough one to get right, but the end result is absolutely spectacular, we love what we’ve been able to create,” Baxter said.
