Hartshorn Gin Sheep Whey 40% 500ml
Brand/Distillery : Hartshorn Distillery
Country of Origin : Australia
Vintage : NAS
ABV : 40%
Volume : 500ml
Words from Ryan Hartshorn (Head Distiller)
Besides the Juniper, my aim with this Gin was to only use Tasmanian native botanical's. I discovered some very impressive native berries, leaves and seeds however they could only be wild harvested which meant I could not get enough quantity to make it practical enough for an ongoing production. I have still been able to use some Tasmanian native botanicals however I have now broadened the list to only Australian native botanical's (plus the Juniper). The use of 6 Native Australian botanical's with 3 of them never used before in any other Gin is found in this Gin.
All of the botanical's are vapor infused which is a technique not used too often with Australian Gins. Vapor infusion (as opposed to steeped) will give the Gin a much more delicate and subtle bouquet. The Gin was designed to have a Beautiful smell. There will be delicate petal and citrus aromas with a hint of freshly cut hay.
Hartshorn Distillery is a new Tasmanian micro distillery making boutique batches of Vodka and Gin from their own sheep whey. They are the first in the world to create this unique product. Proud to be the smallest distillery in Australia making small 10 bottle batches using a 50L glass column still.
Each bottle and label is hand painted by head distiller Ryan so you can display it proudly amongst your collection. All of the spirits are unfiltered meaning you can enjoy a spirit with more character and complexity. Ryan and his family run Grandvewe Cheeses in Birchs Bay located deep in Tasmania's south. When making cheese, the whey is often discarded and put to little use.
Ryan has spent the last two years discovering how to turn the complex sugars held within the whey protein and convert them into a basic sugars to then ferment into alcohol and eventually distil. The resulting distillate has a delicately sweet bouquet and extremely smooth finish, thanks to the dairy influence and traditional aging methods.
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