Sharing the juicy production goss with head Brewer and Distiller Aimee
Sitting down with Aimee to slice open the production walls and share the inspiration behind our newest upcoming seasonal gin!
- Where did the inspiration come from for this flavour?
We floated the idea of Australian icons about a year ago. If I think of Summer Holiday, I think of Weis Bars. You have classics like mango and macadamia, or straight tropical – what we wanted to do was marry the idea of a pina colada Weis bar, without the cream. I was fortunate enough to grow up on the Sunshine Coast, so my mind immediately went to Pineapples. So, we sourced these pineapples specifically from the Sunshine Coast to pay homage to one of my favourite fruits, and one of my favourite places. (Hey Mum!)
- How are the pineapple skins from Black Caviar Café used in the process?
Coming form a cheffing background, a part of my core values as a creator is to utilise every part you possibly can. As the Japanese say, ‘itte daki mas‘ – thankyou for the life of the food, thank you to the grower, thank you to the overnight driver, thank you to the forklift driver, thank you for the regional freight, and thank you delivering me my childhood pineapples 20,000ks away. That was a roundabout way of saying, we used every skin that came off those pineapples and skins from the café next door to create a pineapple skin syrup, which will be the base of the drink. We simply removed the skins, added 2% water, 5% sugar, and ‘cooked’ it at 63° for 3 hours. It then cooled down overnight, allowing the skins to really marinate in the juice pulled from the remaining flesh. It was then triple strained and reduced, so we have a fresh pineapple skin syrup that emulates the fruit itself, not a stewed fruit. It’s bright and punchy and makes a great base for a summer cocktail.
- You mentioned that you’re using a new technique for this gin – was this inspired by the pineapple infusion?
Fat washing is a culinary technique that infuses a spirit with the flavours of fat, creating a unique and aromatic profile. In the case of pineapple gin fat-washed with coconut oil, the process begins by gently heating the coconut oil to a liquid state, then combining it with the pineapple gin, allowing the flavours to meld. The mixture is left to sit for several hours or overnight, during which the oil captures the essence of the pineapple and enhances the gin’s botanical notes. Afterward, the mixture is chilled, causing the coconut oil to solidify and separate from the spirit. This separation filters out any impurities while leaving behind a subtly flavoured gin with a smooth mouthfeel and tropical aroma. The result is a harmonious blend of gin, coconut, and pineapple, ideal for crafting innovative cocktails.
Liking what you hear? We are too!
We can’t wait to see this creation come to life and see everyone enjoying a glass of their own.
