Archie Rose Distilling Co. is launching a new gin made from... fish bones. More specifically, John Dory fish bones. 

The unconventional new expression, called Saint Peter Gin, is the result of a collaboration between the Australian distillery and Sydney seafood restaurant Saint Peter, led by Archie Rose's master distiller Dave Withers and Saint Peter's bar manager Samuel Cocks respectively.

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To make the gin, John Dory fish is dried in-house at the restaurant over woodfire and dehydrated with salt, before being distilled into a uniquely savoury gin by the Archie Rose team. According to the brand, the Saint Peter Gin is inspired by the production of pechuga mezcal, which traditionally involves redistilling mezcal spirit over air-hung meat to incorporate the flavours of the meat. 

To complement the flavour profile and add "a fragrant lift and refined spice", other botanicals such green Kampot peppercorns grown by Niland and Lyndall Picone of Picone Exotics in Mullumbimby, New South Wales were also added. The result is said to be a complex and umami-rich gin expression, featuring bright, peppery aromatics and an unmistakable sense of Australian provenance.

Bottled at 40% ABV, 2,000 bottles are available for purchase on the distillery’s website and cellar door with an MSRP of AU$84 (US$55).

Kanpai!

88 Bamboo Editorial Team