Brookie's Byron Bay Slow Gin

Nose: Distinctive and intriguing, presenting a vibrant, bright fruity aroma reminiscent of kumquats, persimmons, and umebushi fruit. Palate: The palate is more captivating than the nose. It offers a sweet fruit infusion, similar to a blend of rooibos and rose hip, with a sweet melon note. It has a slight dryness but isn't bitter, like soft oak tannins, and is nicely balanced. Finish: Brief. Equally sweet and dry. This isn't a typo in the name – it's "slow" gin, not "sloe" gin. It's made with the Davidsonia plum, a rainforest fruit native to the Northern Rivers region of NSW, rather than sloe berries. The plums are quite tart; raw, they taste like an unripe blood plum coated in citric acid. The whole plums are steeped in a batch of the distillery’s dry gin for 6 months. Water is then added to reduce the liquid to a lower proof, and sugar is incorporated to balance the plums' natural tartness. The result is a sweet, fruity gin liqueur with a unique flavor profile. It's somewhat like a medium-sweet sherry and is very easy to drink. It's best served neat or on ice as an aperitif, or with cheese as a digestif (it pairs exceptionally well with soft, ripened cheeses). Cape Byron Distillery is situated in the hinterland near Byron Bay and is operated by the Brook family (hence the brand name “Brookie’s”). Eddie Brook is the master distiller, and it's noteworthy that Jim McEwan, formerly of Bruichladdich, contributed to the development of their products, particularly their initial (and excellent) Brookie’s Dry Gin (which I really must review sometime…) This is a unique and pleasant gin liqueur, not exceptional but generally likable. “Above Average”: 84/100 (3.25 stars)