Though I’ve always been very mindful of supporting Australian gins, I’ll admit I have been a little remiss in not featuring our antipodean cousins when New Zealand make some many fine gins.
Distilling in Auckland since 2014, Rogue Society is noticeable in the market for its strong brand voice and aesthetic. From the moment it launched with it’s eye-catching tall black bottle and silver nameplate it was clear the team meant business. The brand voice continues through all their copy and marketing distinguishing itself in the antipodean market with a level of finesse.
Rogue Society Gin Reviews
Rogue Society is batch distilled in a hand beaten 19th century copper still. They don’t explicitly describe their distilling process, but reading between the lines the botanicals are distilled at once rather than blended post distillation. The heart cut is blended with glacial water from New Zealand’s Southern Alps to an ABV of 40%.
Rogue Society is an uncomplicated gin. It owes a fresh, bright flavour to its classic London Dry botanical profile and that bright glacial water. Despite the presence of many warm spices, it is citrus that dominates the flavour profile, with a welcome juniper kick. The spicy notes only linger briefly with citrus rounding out the finish.
I found Rogue Society rather lost in Fever-Tree Indian tonic water. While perfectly pleasant it didn’t offer distinction against the quinine punch. However I found it an enticing backdrop in citrus driven cocktails. It makes an outstanding classic French 75, which I topped up with Aldi’s Veuve Monsigny Brut Champagne NV. At $20 a bottle, it is certainly not spectacular, and is rather bland on its own, but in a French 75 the all-important bubble texture is significantly smoother than an equivalent price Australian sparkling. The juniper and spice of the gin paired perfectly with the tang of lemon and fizz of champagne.
I also experimented with with a Gimlet, which again showed the strength of Rogue Society as a juniper backdrop. I made up a lime cordial with palm sugar (hence the colour) and basil stalks, which pair beautifully with gin’s citrus and spice profile.
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