Moore’s Pearl Crush Gin: Road Test

Gin makers are always thinking of crazy things to add in the distilling process. But crushed pearls? That’s a new one. So what’s it like?

A cool bit of storytelling marketing: Moore’s Pearl Crush Gin

WHAT IS IT? A rather unusual new Australian gin. Get this: it’s distilled with crushed pearls!

SURELY THAT’LL MAKE YOUR G&T ALL GRITTY. No, there’s no discernible pearl bits in it. And honestly, I can’t taste any pearls in it either. (Come to think of it, what should pearls taste like? Fishy marbles?)

SO WHAT’S THIS PEARL BUSINESS ALL ABOUT THEN? Well, it’s a nice example of what is known as storytelling marketing. This gin is pitched as a love story to the NSW Central Coast, you see.

GO ON… It’s made with crushed Akoya pearls from Broken Bay Pearl Farm, plus citrus from the orchards of Eastcoast Beverages in nearby Kulnura, and finished with “pink botanicals” from the three-acre garden of Distillery Botanica in Erina.

IT ALL SOUNDS SO BEAUTIFUL! I’M HOOKED. Yes, it’s the creation of Distillery Botanica’s master distiller, Philip Moore. He’s the only Aussie in Gin Magazine’s
Hall of Fame, you know.

VERDICT: It’s delicious, actually. Chin Chin! Or Gin Gin, if you prefer.

$79, distillerybotanica.com