Award-winning craft gin maker Saint Juniper adds to its stable of gin expressions with the arrival of Red Lime Gin [No. 05]. Founded by sommelier turned gin distiller Paul Walton, the new drop captures the essence of red lime finger, ginger, lemongrass and kaffir leaf – fusing citrus and spice for a twist when you next crave a gin and tonic.
Paul Walton spoke to The Write Drop for our At The Bar series.
MY CITY
Nothing beats the Sydney Harbour on a warm summer’s day, cruising around on a motor yacht with a glass in hand (gin and tonic or rosé, take your pick). It’s really what makes Sydney so unique, along with the beaches and ever-growing list of unique bar and restaurant openings.
FAVOURITE FOOD MEMORY
I’ve had many dishes from restaurants all over the world that have been special, but there is really only one dish that I don’t think will ever be beaten. It was at a restaurant on the side of the mountain in Santorini where the sun was setting one summer evening. I ordered what was meant to just be a simple appetiser of Feta cheese, but what was delivered was the creamiest feta covered in a lush red sauce that was filled with the rich flavour of locally grown ripe tomatoes from the volcanic, rich soils of the island. With a glass of Assyrtiko to pair, it’s a food memory that I’ll never forget.
FAVOURITE BAR
Doss House is a beautiful, hidden bar down at the Rocks in Sydney that has a number of small nooks and intimate areas and a great selection of gin. I’m always looking to try new gins, normally first as a gin and tonic, and then in a cocktail like a Southside or Negroni.
DRINK THAT DESCRIBES YOU
Negroni. Balanced, uncompromising, and quietly confident, with depth that reveals itself over time.
BEST HANGOVER CURE
It’s either a greasy bacon and egg burger in a soft milk bun or splash of cold water and a 5km run. Take your pick.
BEST INTERSTATE BAR
Definitely Gin Palace in Melbourne for its extensive range of gin, atmosphere and the story behind the venue.
OVERSEAS BAR
In London, I will be checking out Tayer + Elementary next. No matter what country or bar you’re at, ask for your favourite Australian spirit or wine. It definitely helps spread the word about the amazing producers we have here.
FAVOURITE WINE
My favourite wine is definitely the Rockford Basketpress Shiraz, but for something that is a little more casual, Travis Earth Backbone Shiraz.
FAVOURITE WINERY
Domaine De Binet, Hunter Valley. Daniel Binet makes some exceptional wines using a few interesting varietals and blends that are not normally found in the Hunter.
The winery has a great boutique cellar door that is perfect to finish the day at where Daniel will no doubt over-deliver on the tasting, and probably tell stories that go well past closing time.
NEXT DESTINATION
Back to Greece for another Mediterranean summer, but maybe not for another year or so, travelling with kids makes that first drink well deserved.
What inspired you to swap from sommelier to gin distiller?
It was less of a switch and more of a new expression. Both are about discovering and composing flavour. Gin has always been another way of expressing flavours and pairing with moments, but now, instead of just talking about those flavours, I get to create them. The inspiration was really out of wanting to take my ideas and turn them into something others could enjoy.
What did you love most about being a sommelier?
I received my first qualification over 10 years ago; the intention was never to work as a sommelier, and it was more out of personal interests. Then, about five years ago, I studied my WSET Level 3 and started dabbling further into the world of wine. What I loved most was the tasting experiences that we produced, and being able to go in-depth in conversation with people who were there to learn and discover wine and spirits. I’ve hosted over 18,000 tastings, both in person and virtually, which has given great insight into what people love.
Tell us about the new gin and how we should drink and pair with dishes this summer/autumn?
Red Lime Gin is an expression of bright fresh and zesty South East Asian & Australian cuisine. It features a range of lime notes through both finger lime, lime peel and lime leaf as well as ginger, lemongrass, lemon myrtle and a touch of star anise.
It’s a great gin for mixing with any citrus forward cocktail, but for me it pairs perfectly with the Fever-Tree Lime Yuzu soda for a refreshing gin and lime soda.
