PRIMARY FLAVOURS

• Lemon Myrtle
• Pepperberry
• Juniper
• Fresh

Story

Animus Distillery was founded in 2015 by four friends with a shared passion for producing world-class spirits. From the trendy inner-north suburbs of Melbourne to a newer, bigger distillery in Kyneton, in Central Victoria, their journey has been one of exploration of flavour and the pursuit of excellence in Australian distilling. Capturing the soul of the freshest ingredients, with a focus on local, is central to the production philosophy.

The key here is the 100% Australian grain spirit, triple-filtered using a custom gravity-fed carbon filter system, to provide the purest base for capturing the essence of the botanicals. Many of these are grown on the property, and a vapour-pressed production approach is used for distillation, capturing the highest quality aroma and flavour compounds. Whilst labour-intensive, this approach balances each element with the sensibility of a fine chef to ensure the highest quality. Did we mention they're also ecologically sustainable? A brilliant operation all round.

Originally designed as a homage to the best London Dry Gins, Animus’s Macedon Dry took on a life of its own when lemon myrtle and mountain pepperberry were added to the rich, juniper-led base. These Australian natives add a subtle, citrus tang, while dialling up the aromatic complexity to make for a very complete gin experience.

Specs

PAIRING GUIDE

Clear and pristine gin styles like this one from Animus really tend to lend themselves to pared-back dishes (and less sweet tonic), where that clarity of flavour can really shine. We enjoy this gin with fresh or grilled fish, calamari, or shellfish, and salads or rice dishes that incorporate a citrus element. Freshness is the most welcome angle here, with this gin shining as a great standalone drink over ice, accompanied by a citrus twist too.

RECIPE MATCHES

• Horseradish and Cardamom Mackerel
• Lemon and Asparagus Rice
• White Fish with Coconut and Lime