Hickson House’s Founder explains Oyster Shell Gin

Last night, Hickson House officially launched its Oyster Shell Gin at its distillery and cocktail bar in the Rocks, Sydney. Drinks Trade caught up with Mikey Enright, Hickson House’s Founder & Director, to hear his thoughts on the release.

“We love Sydney Rock Oysters and we know that oysters are just that culinary thing that everybody seems to love, so it's almost like tapping into another market from that food link,” said Enright.

“Obviously, we love martinis and we want to champion that area as well. From our side, it was a no brainer to get Tim [Stones, Head Distiller] to start working on a recipe for the Oyster Shell Gin.”

Hickson House Oyster Shell Gin was made by infusing the distillery’s Classic Dry Gin with seaweed, tarragon, native finger lime, ruby grapefruit and crushed Sydney Rock Oyster shells. The use of oyster shells is said to impart a smoother, creamier mouthfeel.

“Basically, [we use] Sydney Rock Oyster, which was the top of the oyster after it got shuck. Then we wash it out and then we ground it down and then we added that into the mix,” explained Enright.

“[The goal] was to get a good balance of savoury-but-saline kind of minerality” and “to make it not too soft, but softish, in terms of the flavour.”

Hickson House Oyster Shell Gin is available now at an RRP of $88, which, according to Enright, is “a tiny bit more expensive than our core range because we put so much effort into it and it does cost us more money to make.” Along with the rest of the Hickson House range, Oyster Shell Gin can be purchased direct from the distillery’s online store or via its national distributor Amber Beverages.