The first West Winds Gin I tried was the Sabre immediately followed by the Cutlass, a 50% ABV gin made using Australian botanicals that include bush tomato and lemon myrtle. It became my favourite Australian gin for some time. In 2014, The West Winds Gin released “The Broadside”, a Navy Strength gin of 58% ABV made with sea parsley, lemon verbena and Margaret River seawater. Could this be the world’s first salty gin?
The Broadside Navy Strength Gin is made from a wheat base grain spirit and twelve botanicals including juniper, orris root, coriander and angelica, distilled in 150 litre copper pot still using the one shot distillation. The gin was released last year under a different label. Presumably, the pirate ship label got some flack and now The Broadside mark 2.0 bears a more modern look.
The Broadside Navy Strength Gin Tasting Notes
- Country of Origin: Margaret River, WA, Australia
- ABV: 58%
- Colour: clear, viscous in the glass
- Nose: aromas of juniper, citrus peel and limoncello
- Palate: viscous and vibrant with bursts of citrus, and a balance of juniper and black pepper with hints of liquorice
- Finish: salty, savoury with good length
Comments: This is a gin that appeals to anyone who appreciates the umami taste. It’s big and bold, savoury and salty, and full on flavour. Despite the higher proof, I found myself sipping it neat with ease. It makes a great dry Martini with a grapefruit twist or a G&T with a lemon garnish.
This could well be the new favourite from the West Winds Gin.
Updated 14 December 2018
