* Gin tasting, The Oak Barrel, Sydney, November 6th, 2018. Gin #1 Nose: Bright, with a light herbal, woody character and mild citrus notes. The juniper is not too heavy and there is a slight ethanol aroma. Palate: A balanced and fairly neutral palate, mild herby juniper being the most noticeable aspect. It’s sweet rather than dry and has a creamy, almost oily texture which is the standout feature of this gin. There’s also a hint of licorice and a nutty flavour. Finish: Short. Soft, creamy, sweet and slightly herbal. Wattleseed is an Australian native seed gathered in commercial quantities from acacia trees. It’s a versatile food and spice that is used in many Australian products in combination with, or instead of, nuts and cereals and other seeds. The aroma is subtle. When ground into a flour it smells a little like crushed sunflower or pumpkin seeds and very, very mild cinnamon and cumin. The flavor is where it stands out, being midway between chocolate, coffee, carob and hazelnut. It also gives foods a creamy and mildly oily texture (wattleseed and macadamia ice cream is particularly popular). In this gin it contributes a mild herbal and woody note and the velvety, creamy texture. The other gin from Ironbark has a more citrus profile, which comes from the use of lemon myrtle leaves, but in this expression the myrtle presence has been decreased. This does tend to make the palate a little shy and the focus is almost entirely on texture. It makes a good G&T with a rich, sweet quality but the tonic tends to be what stands out more than the gin – again, it’s the texture that is most notable. “Above Average” : 82/100 (3.25 stars)