SULLIVANS COVE

HOBART NO4 GIN

BUY NOW | $95.00
HOBART, TASMANIAN
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Traditional gin is the inspiration behind Hobart No.4’s well-balanced blend of flavours – anise myrtle for its bright aromatics, lemon myrtle for a hint of citrus, wattleseed for an earthy base note and spicy pepperberry, alongside plenty of juniper, of course. Perhaps most importantly, embracing age-old Tasmanian distilling traditions meant leaving behind any notion of creating a London Dry gin. Hobart No. 4 is a big and rustic gin, not clean and crisp. It’s big, textural, robust and packed with natural barley flavour – anything but neutral.

 

 

GIN SOCIETY TASTING NOTES

As a pot-distilled, 100% malted barley spirit gin, Hobart No.4 is remarkably different from your standard London Dry from the outset.

The nose is full of rich, malty, ripe fruit and grain - more like a new-make whisky than a traditional gin. Piney juniper is subtle but present along with a lovely peppery note with hints of thyme, sweet oregano, liquorice and lemon butter. On tasting, a light piney juniper entry leads into a big, textural, malty profile with aniseed dominating, as well as vanilla, vibrant pepper and a grounding burnt coffee and dark cocoa note from the wattleseed. Both on the palate and the finish, the malt spirit exhibits its texture by really gripping the palate and not letting go. Much creamier than a London Dry. Aftertaste is fresh, herbal and aniseed-forward, with a lovely, lingering peppery warmth from the pepperberry.


by
fred siggins
Gin Society Expert

FLAVOUR PROFILE

JUNIPER
CITRUS
FLORAL
HEAT
HERBAL
SPICE

PUBLISHED TASTING NOTES

MARTINI WHISPERER

When award winning expert Single Malt distillers turned their minds to crafting a gin you can expect a singular spirt.

Tasmania Distillery, who produces Hobart No. 4 Gin are the team who create the world’s best Single Malt Whisky, Sullivans Cove.

I’ve heard cynics say that making a gin is a good business strategy to generate cash flow whilst you’re waiting a decade or more for the liquid gold can be released into the market.

I certainly don’t think this is the case here, nor do I buy the argument that a specialist in one spirit expression can’t approach another with due regard. After all, it doesn’t help anyone to release an spirit that is compared unfavourable with the there labels in your stable.

That said, what I’m seeing emerging in the craft gin scene is a sub-genre of what I’ll call sipping gins. These are typified as those with a complex flavours, richness in their body and can shine on their own, say chilled or over ice. Examples I’ve experienced of that style would be Ferdinand’s Saar Dry Gin, Berlin Brandstifter, or Blue Bottle or Four Pillars Rare Dry Gin.

It takes quality in craft to be able to pull this off. I’d also place most Aged gins in this category too. Any gin is fine in a G+T – that’s a no brainer.

Even I will admit that not every gin belongs in a Martini glass. I know….
“The French perfumers' time-honoured technique of enfleurage is used to extract the delicate scent and flavour from the hero botanical Murraya. It along with Chamomile, Sage, Rose, Angelica, Orris Root and of course Juniper bring this floral gin alive. On the nose, there are hints of jasmine, sweet honeysuckle and orange blossom.”

COCKTAILS AND BARS

Hobart no 4 Gin is a small batch double distilled gin made from Tasmanian barley, the same malt spirit used to make Sullivans Cove whiskies and pure Tasmanian water. Four native Australian botanicals give the gin its distinctive character: lemon myrtle, anise myrtle, lanceolata and wattleseed.

The gin comes in a 700ml bottle with a label bearing similar colour to the award-winning Sullivans Cove French Oak Cask, a single malt whose price point has catapulted since it was voted the World’s Best Single Malt Whisky at the 2014 World Whisky Awards.

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