Never Never Distilling Co. has partnered with Melbourne restaurant, Gimlet at Cavendish House, to release a new dry gin martini. It will be exclusively served tableside at Gimlet and as a limited-edition 500mL bottled cocktail.
The McLaren Vale distillery has a passion for martini-focused gins, and the collaboration with Gimlet was driven by a singular challenge: to craft the driest martini possible.
Never Never’s head distiller and co-founder, Tim Boast, said he embraced the challenge with enthusiasm, working closely with Gimlet’s team to deliver a martini that pushes boundaries.
“The brief was relatively simple – to make a martini that mimics the traditional version but without vermouth, no exceptions...pretty easy!” said Boast.
“We love creating new interpretations of classics and exploring the relationship between texture and flavour.”
Drawing inspiration from winemaking techniques, the distillers experimented with various ingredients to achieve its dryness. Oak tannin extract proved to be the key.
To balance the tannins, milk from the Fleurieu Peninsula was clarified, leaving only the whey. This process added complexity, adjusted the pH of the final product, and contributed to its viscosity. Chamomile and orris root distillates were also incorporated, bringing floral notes to the Triple Juniper Gin base.
“When it pours from the bottle, it’s thick, viscous, and mouth-coating, drying out almost immediately thanks to the added tannin and whey,” said Boast.
“This bone-dry, Churchillian martini uses innovative ingredients to amplify texture and dryness. It’s unlike anything I’ve tasted before – dangerously moreish and exceptionally delicious.”
The Triple Dry Martini is now available at Gimlet at Cavendish House, as well as in limited quantities from Melbourne’s Meatsmith and Morning Market, and online at neverneverdistilling.com.au.
