It used to be that a bottle of Tanqueray 10, Bombay Sapphire or Plymouth Dry London Gin marked the pinnacle of class and sophistication at your local bottle shop. Now, if you stumble into any national, mega-mart boozer, it’s the Aussie gins that receive top nods. So when did Australian gins become so cool and are they going to stay that way? We’d say it’s around the time vodka was out. That would be when the internet became an everyman’s amenity and bartenders no longer had to scrimp and save for an educational pilgrimage to New York anymore. They could download interviews, cocktail bar manifestos and even menus from America, during which they would learn that anyone worth an accolade had declared vodka a waste of shelf space. Vodka was touted as the easy option, encouraging guests to habitually “drink without thinking”, and its popularity was an impediment to the evolution of taste. We arguably have America to thank for the rise of Australian gin, as this more versatile and sophisticated spirit became the next best option for consumers, while vodka casually disappeared from Australian shelves. It also helps that gin is a very quick alcohol to produce. Unlike wine,…

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