From The Producer
It all started years ago when Sean McGuire (now Manager of the Poor Toms Gin Bar in Marrickville) was introduced to a “life-changing” Piña Colada. It was stripped back and short, not too sweet, and served in a rocks glass without a garden of garnish. It didn’t take long for the newly-arrived Melbournian to convince Poor Toms Founder Jesse Kennedy that not only should this become the Sydney team’s drink of choice, but that the freshness of pineapple and richness of coconut would marry very well with juniper to make a fairly off-the-wall Gin.
It turned out however that, although these flavours and textures fit together easily in a glass, capturing them in the still was a different matter. Over several seasons they refined their approach to evoke a whisper of holiday while maintaining clarity of flavour and without losing any Gin-ness (it had to be balanced, colourless, clear, unsweetened, juniper-forward, and taste good with tonic).
The theatre behind the scenes involved careful hand preparation of the hero ingredients; juicing, skinning, brewing, toasting, dehydrating, fat-washing and more (of which you can listen to in depth if you’re so inclined) to end up with a Gin that captures bite-into-the-flesh pineapple freshness, luscious mouthfeel, and the seaside salinity of fresh coconut. There’s plenty of juniper of course, pandan for that green and nutty, tropical element, then layers of botanicals—lime peel, nutmeg and allspice.
All that to make 5,000 bottles—when it’s gone, it’s gone.