The guys at Poor Toms have come up with Australia's answer to Campari. Their new aperitivo bitters, called Imbroglio (Italian for a messy situation), has just landed. And it's delicious!
Made using similar techniques to their gin, they individually distill Seville oranges and mandarins plus ten more familiar gin ingredients€”juniper, et al. Add to the mix 13 steeped herbs, fruits, and vegetables (including gentian, wormwood, strawberry gum, and beetroot), and the ensuing calamity is a fresh, herbaceous frenzy that will make you forget whether you're coming or going.
This bitter/sweet Amaro Australiano is right at home in a Negroni, a spritz, or straight over ice.
The nose is fresh and bright with obvious citrus notes dominating, but with added complexity from herbal and spice notes. Like all good amaro, the palate starts with a sweet, spicy, citrus-y burst up front, before a tangy mid-palate, and then a delightfully bitter finish. Perfect over ice, or with a spalsh of soda to make a slightly longer drink.
“The Poor Toms boys are taking the Aussie spirits scene by storm. Their flagship gin features the highly aromatic native strawberry gum, but gin fans are also eagerly awaiting their soon-to-be-released overproof expression.”
“The final product is incredibly nuanced. It’s sweet, dry, floral, lingering and marked with a list of nostalgic flavours.” Broadsheet
The old adage that passion alone isn’t enough to succeed in business, didn’t seem to carry much weight with Jesse Kennedy and Griffin Blumer. Fueled by their mutual love of craft gin, these two ex-schoolmates – with zero combined experience in distillation – pooled pretty much every available penny they had and ordered a small 200 litre copper still from Müller in Germany back in 2014. They then quickly realised that making great gin wasn’t as easy as it sounded and after a great deal of trial (and error), they managed to convince Marcel Thompson, “…one of Australia’s most experienced gin distillers…” (June 19, 2015, The Shout) to join their posse and that was when thing got a serious. With a history that includes stints making Gordon’s and Tanqueray amongst others, Thompson offered the group the engineering and distilling nous to match Kennedy and Blumer’s passion.
The original gin – described by Blumer as a ‘new world take on the London Dry style’ – was launched mid-2015. Overlaying the spirit’s archetypal juniper base, native botanicals such as strawberry gum leaf and lemon myrtle hint at the gin’s place of origin, and bring a unique floral lift. A celebration in simplicity, the Sydney Dry is your quintessential, versatile back bar gin, and one that will have you coming back for its floral sweetness, classic dryness, refreshing top notes and fragrant, meadow-scented finish. Following the success of the Sydney Dry, Poor Toms turned to craft a more opulent, layered, ‘cocktail’ strength gin. The Fool Strength (like Poor Tom, the name is borrowed from King Lear) uses juniper three ways and is bottled overproof at 52%. It’s a bold, bone-dry, swashbuckling gin, tailor made for the classics.