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The Sabre comes from The West Winds Gin range in Australia, envisioned by Jason Chan, Paul White, Jeremy Spencer and James Clark. For the Sabre, they use a selection of classic botanicals including juniper, citrus and coriander seed, as well as toasted Australian wattle seed, which brings a wonderful creaminess to the table. Also, it appears to be named after a sword. Which is awesome.
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On Dan Murphy's gin shelves I counted 73 brands..How to decide.? Simple. Ask the experts.I found that West Winds Gins, Sabre and Cutlass, had won prizes consistently internationally and in Australia !Not bad for a small production from South West W.A , Margaret River .So what's different? What's it like?The botanicals, mainly from WA give it a unique flavour. That's it in a nutshell.It up there with the best Swedish Schnappes and Sardinian Firewater, known only to real connoisseurs.Not for guzzlers.I found it best straight as a starter like Scandinavian schnappes Then straight with fish or shrimps and salad .If you insist on diluting it in cocktails, make sure you use top quality tonic. or vermuth.
10th May 2018
Cracking gin, great for a south side or a G&T with a slice of lemon!
2nd April 2016
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