Animus Distillery Macedon Dry Gin 500mL
1 or more bottles$95.00
A bold reinterpretation of gin - Animus's Classic Dry took on a life of it's own when lemon myrtle and mountain pepper berry were added to the rich, juniper led base. It's a zesty, spicy, gin that has an effortless, almost fluffy texture across the palate. The inclusion of white sesame seeds adds to the body and leaves the nutty hint on the finish. There are bright, tangy notes thanks to fresh mandarin, lime and young kaffir lime leaf. The punchy, fresh ginger and galangal brings rooty intensity and earthy, spicy notes.
Silver Medal - Melbourne International Spirit Competition 2017
Bronze Medal - Australian Distilled Spirit Awards 2017
Silver Medal - Australian Distilled Spirit Awards 2018
Silver Medal - Tasting Australia Spirit Awards 2018
Silver Medal - San Francisco World Spirits Competition 2018
Silver Medal - Melbourne International Spirit Awards 2018
Light (Light)Full (Full)
Sweet (Sweet)Dry (Dry)
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Australia's wine industry is a thriving part of the country's economy, contributing significantly to employment, production, export, and tourism. In fact, the industry is the fourth-largest wine exporter in the world, shipping out 760 million liters of wine to countries including France, Italy, Spain, and the UK. One of the key factors contributing to Australia's success as a "New World" wine producer is the formal export and marketing of its wines through Wine Australia.
Australia's wine regions are scattered across the south and southeast, with almost every state boasting its own vineyards. Victoria, for example, is home to an impressive 21 wine regions. Some of the most famous wine regions in Australia include Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley, and local regions to New South Wales such as Cowra, Southern Highlands, and Mudgee.
Australian winemakers are known for producing a diverse range of grape varieties, with Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Pinot Noir being among the most popular. They tend to focus on producing wines that are ripe, fruit-forward, and easy to drink, using modern winemaking techniques and equipment such as stainless steel tanks and temperature-controlled fermentation.
With its bold, fruit-driven flavors and reputation for quality and diversity, Australian wine has become a popular choice for wine lovers around the world. And with such a broad range of wine regions and grape varieties, there's something for every palate to enjoy.
The wine region of Victoria has the highest number of grapevines than any other state in Australia. It is home to over 600 wineries and well-known regions such as Yarra Valley, Heathcote, and Rutherglen. Victoria is situated in the southeastern corner of Australia where due to the location, the climate has a cool maritime influence and is known for its outstanding Pinot Noir and Chardonnay, along with producing Australia’s most famed dessert Muscat and Topaque wines.
There are a number of different terroir levels throughout the wine region of Victoria which leads to the production of different ranges of wines. In the southern region of Victoria, the vines are regulated by the cool winds of the Bass Strait. Central Victoria consists of mostly flat terrain that tends to be drier and warmer than the rest of Victoria, which results in more fruit concentrated wines. It may be surprising to note that Victoria is the third most productive wine region in Australia, seeing as it does not have as many areas suitable for viticulture, which has resulted in the cellar door culture of Victoria being concentrated with smaller, but more personal boutique wineries.
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About the brand Animus Distillery
Animus Distillery was founded in 2015, by four friends with a shared passion for producing world-class spirits. Initially starting in Fitzroy North they quickly outgrew this space and expanded to a larger rural property in Central Victoria.
Capturing the soul of the freshest botanicals for their gin is central to their production philosophy. With the highest grade of 100% Australian grain spirit and triple filtering using a custom gravity-fed carbon filter system this provides the cleanest base for distillation.
With many of the botanicals grown on our property they use a 100% vapour pressed production approach with a custom-made 50L copper column still. The gins are produced in small batches, where their botanical baskets are changed after every few litres, to extract the freshest, richest flavours of Australian native and international ingredients. Whilst labour intensive, this approach allows them to continually balance their artisan gins with the sensibility of a fine chef.
The gins are tasted throughout the production process to ensure each batch displays exquisite balance and intensity. They are released at 50% alcohol, to best express the richness and complexity of the ingredients.
Sustainability is a core part of their business philosophy. All of the used botanicals are reutilised to provide fertilizer for growing the next generation of botanicals. Pure filtered rainwater from our estate is used to make the gins and all packaging is made from recycled and sustainable sources.
“Our business ethos is to minimise our footprint through cascading resource utilisation. We aim to constantly improve the efficiency of our energy utilisation, wherever possible upgrading our energy infrastructure to renewable sources.”