The heady waft of alcoholic vapour creeping up the stairs at The Lost Ones Gallery in Camp Street was tempered by the aromas of almond, orange, artemisia, wormwood, berry – even truffles and black ant.
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A gin masterclass was underway, with participants learning the basics and the finer details of making the famous spirit.
Wayne Klintworth of Bass and Flinders Distillery in Red Hill was unlocking the mysteries and methods of creating different styles of gin by adding up to 52 millilitres of 14 different flavours to a base of fine grape spirit.
“To be a gin it has to have juniper in it,” Mr Klintworth says. “And we use coriander because it helps smooth out the juniper.”
For Amy Brulee, the addition of such flavours as cassia, cardamom, pepperberry, almond and orange help make a smooth gin. A wine researcher by trade, she is interested in the flavour spectrum. “There are certain similarities with wine, but I’m most interested that the flavours, you can’t like them individually, but you need them in the blend.”