As G&T weather gives way to red wine season, Threefold Distilling have unveiled their brand new GSM which combines the best of both worlds.
For GSM, Threefold has combined their multi-award-winning Aromatic Gin with Shiraz grapes from Kuitpo
in the Adelaide Hills as well as Mourvèdre grapes from Sellicks Hill in McLaren Vale. As you may have
figured out by now, “GSM” stands for Gin, Shiraz & Mourvèdre.
The debut 2021 vintage of GSM is set to be released on the Monday 24th of May (with the exception of
their VIP mailing list who get early access to all new releases).
During the development phase for GSM, the distilling team personally picked grapes by hand, macerated
and foot stomped to refine the blend. “We all love wine-based gins. We think it’s a really cool way that we
can tie in what we do as distillers to another part of the industry that is so profound here in South Australia.
Most distillers work with straight Shiraz so we wanted to create something unique for our first release, hence the inclusion of Mourvèdre to add another layer of complexity.” says co-distiller Aidan Shaw.
To make the final product, Threefold sought winemakers’ expertise to ensure their chosen grape varietals were at their prime. The grapes were first macerated in Aromatic Gin to extract their vibrant colours and rich tannins. The gin-soaked grapes were then removed from the spirit and pressed to extract the juice; which was used to dilute the gin, adding sweetness and intense flavour.
The team recommends serving their GSM with tonic, Bitter Lemon soda or in a signature GSM Sour (recipe
RRP: $80 for a 500mL bottle. 37.8% ABV. Only 500 bottles from this vintage will be available online. GSM is
now available for pre-order here. The first deliveries are due in late May in time for World Gin Day in June.
GSM Sour Recipe
● 30ml Threefold GSM
● 30ml Threefold Aromatic Gin
● 22.5ml Lemon Juice
● 15ml Simple Syrup
● 15ml Egg White
Add all ingredients to your shaker. Dry shake (without ice). Wet shake (with ice) for 12-15 seconds.
Strain over fresh ice into a double old fashioned glass. Garnish with a slice of orange.