Nose: Fragrant and spicy. Citronella, cloves, vanilla, beer. Adding tonic improves the nose, causing everything to meld together into a soft spicy-floral aroma. Palate: Sweet but not cloying on the arrival. Mildly spicy and herbal. The texture is creamy, piney and citric, and borders on being slightly astringent. Finish: Medium. Bittersweet and herbal with an oaky aftertaste. Barrel-aged gin is an acquired taste, and how well it works in each example depends on how well the character of the gin and the previous contents of the cask work in combination, and on how much wood and tannin the spirit acquires. This is one of the better examples I’ve tried, having a softer and more mellow character than some. It takes tonic and ice well, although the palate does gain a little bitterness. This can be balanced by adding a slice of orange, which works very well. KIS stands for Kangaroo Island Spirits, a gin distillery established at Cygnet River on Kangaroo Island, off the coast of South Australia near Adelaide, in 2007. It was the first craft distillery in South Australia. The barrels used are ex-Australian whisky barrels and I’m told they are sourced from Lark distillery in Tasmania. I’m inclined to believe this seeing as the owner and head distiller at KIS is Jon Lark, brother of Bill Lark. “Above Average” : 82/100 (3.25 stars)