Gin Never Never - Triple Juniper

NEVER NEVER - Triple Juniper

Triple Juniper is the signature of Never Never. It's a classic London dry, very versatile. It was created to make the best gin and tonics.
The juniper berries are first soaked in alcohol for 24 hours. This maceration is then added to the still, along with new juniper berries, and even more juniper is added to the steam basket, to capture the fresh, floral character of the berry. There is also angelica, yellow and green lemon zest, licorice root and wild Tasmanian pepper. It is a rather sweet pepper, fruity and floral with notes of wild blackberry, violet and myrtle. It becomes spicy in the mid-palate, with peppery and wild touches.
The name “triple juniper” comes from the fact that the three processes of making a gin are used, with the aim of highlighting the juniper.

🍸 Smooth, fresh and spicy on the palate, this gin will be perfect for all your classic cocktails. And in Gin-To it goes well with Fever Tree Indian Tonic.

50cl - 43%

As with many good Australian stories, Never Never began over a pint in a pub. Tim, George & Sean are three friends passionate about flavors and know-how, who decided to pool their money to buy the last piece of the puzzle: a 300 liter hybrid pot and column still, which they named Wendy. They set it up at the back of a brewery on the outskirts of Adelaide in southwest Australia, and the adventure began.
Starting a small business is not for the faint-hearted, especially in the crowded market of the modern gin scene. But while they may have chosen to step into the unknown, it wasn't without the knowledge and passion to back them up.
Tim 's obsession with distilling and brewing is hereditary - a descendant of the Gilbey family of distillers in Scotland, he was tinkering with stills and fermenters in his garden long before he had a full-scale distillery to play with.
George 's background is in finance - but don't hold that against him. Always a whiz at science, he traveled the world in search of the skill of flavor production (including lessons in brewing and distilling). He was drawn to the world of flavors and he knew that when he made his own spirits, it would be in his hometown of Adelaide, inspired by the quality craftsmanship the region is known for.
Sean comes from a hospitality background as a career bartender and passionate chef (a Masterchef contestant, yes yes!). He is well-versed in the flavor manufacturing process and has extensive marketing and brand management expertise, which stems from his work as a national ambassador for a distributor.
Never Never has grown considerably since its creation and the very small space they occupied became far too narrow for the production demands. They have built their own distillery, in McLaren Vale, which has a bar where you can come and taste gins and oysters, with breathtaking views of Never Never Land.
What is Never Never Land? The vast expanse of the Australian outback stretching beyond the horizon, from which they got their name, but also their spirit of adventure. 

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