Burgess’ “Mountain gin” is his Tassie riff on the classic London Dry. This full bloodied, juniper-bomb takes in 11 botanicals with a starring role given to the native pepperberries harvested from the foothills of the Blue Tier, as well as herbs found on the way to Cradle Mountain. It’s a wildly fragrant shot of alpine freshness, with deep, lingering zingy coriander and earthy liquorice latching expertly onto the musky, piney juniper, and topped off by the zing of the mountain pepper.
Ripe, juniper-forward bouquet is menthol-fresh with aromas of pine needle, pepper and sea spray; follows through to a concentrated, medium dry burst of fresh juniper, black pepper and liquorice root with a coriander accented finish. Ends pleasingly spicy, balanced and long.