Tasting Notes for Blind Tiger Organic Shiraz Gin from the Distillery

Made at the height of vintage this artisan Organic Shiraz Gin melds the art of distillation with that of small batch winemaking. Carefully nurtured, hand harvested Organic McLaren Vale Shiraz from our family Warboys Vineyard was hand-picked in early March. These organic and biodynamically grown Shiraz vines were planted in the 1930s and yield the most delicious ripe berries, perfect for our first Shiraz gin vintage. Half was steeped in gin for a week, the organic gin spirit extracting colour aroma and fruit sweetness. The other half was fermented following time-honoured fortified wine techniques for three days until the fermentation was stopped by adding organic Blind Tiger Gin and then macerated for another 2 days. The 2 batches were pressed and blended to produce a unique, delicious Organic Shiraz Gin. A perfect marriage of only Organic Gin and Organic Single Vineyard McLaren Vale Shiraz, nothing else added or needed.

Deep opaque crimson with a purple hue, the juniper spice and citrus botanicals of the Organic Blind Tiger Gin lift the unctuous Shiraz fruit, full-bodied and delicious on the palate the Single Vineyard Organic Shiraz Gin finishes long and sweet.

Blind Tiger Organic Gin

In the 1920s Prohibition Era, a “Blind Tiger” was an establishment known to illegally sell alcohol, with a focus on celebrating the exciting flavour and taste of liquor cocktails, many of which were Gin based.

Blind Tiger Organic Gin is distilled in small batches and is a complex, yet elegant and aromatic gin made from the finest certified organic botanicals.

 

How to serve and enjoy Shiraz Gin - recipes and cocktails

 

SOUR PUSS

Ingredients

• 45mL Blind Tiger Organic Shiraz Gin
• 30mL Lemon juice
• 15mL Sugar syrup
• Egg white or Aquafaba
• Lemon twist

Method

Add 45ml Blind Tiger Organic Shiraz Gin to a cocktail shaker. Then add the remaining ingredients and fill with ice. Shake very, very well. Strain into a glass filled with ice. Garnish with a lemon twist.

TIGER SPRITZ

Ingredients

• 30mL Blind Tiger Organic Shiraz Gin
• 30mL Blood Orange juice
• 30mL soda water
• 90mL Angove Organic sparkling wine
• Blood Orange

Method

Add the ingredients to a tall wine or highball glass over ice. Top with your choice of sparkling wine. Garnish with a slice of blood orange.

SHIRAZ GIN CURED SALMON

Ingredients

• 800gm-1kg Whole Side Atlantic Salmon (skinless)
• 250gm Fresh Beetroot
• 100gm Rock Salt
• 50gm Raw Sugar
• 100 ml Blind Tiger Organic Shiraz Gin
• Zest of one Lemon
• 1 Bunch Dill
• 60gm Horseradish

Horseradish Crème Fraiche

• 200ml Crème Fraiche
• 2-3 tbls Horseradish
• 1 tbls Dill, finely chopped
• Cracked Black Pepper

Method

Peel and roughly chop the beetroot, roughly chop the dill and place in the bowl of a food processor along with the rock salt, raw sugar, and gin.

Process until the ingredients are a puree, stir in the horseradish and lemon zest.

Using a deep sided tray, spread a little of the mixture onto the base of the tray, lay the salmon on top and then pour the remaining mixture over the fish, ensuring that it is well covered. Tightly cover the tray with cling wrap, place another (smaller) tray on top of the fish and weigh down with a few cans from the pantry. Leave the fish to cure for 48 hours in the fridge.

Remove the salmon from the fridge, unwrap and scrape off the marinade, pat dry with paper towel.

To make the horseradish crème fraiche, place the crème fraiche, horseradish, chopped dill and cracked black pepper into bowl. Whisk until the mixture thickens, take care not to over whip.

To serve, place the cured salmon on a chopping board, using a long sharp knife slice very thinly on an angle. Sprinkle the salmon with some extra chopped dill and parsley leaves. Serve with the horseradish crème fraiche, caper berries, quick pickled cucumbers, pickled onions and fresh sliced Turkish or rye bread.

 

(SKU: BT_Gin_Shiraz)