Introducing Underground Spirits
Founder Toby Angstmann is a man of many talents; Obstetrics doctor, distiller, and inventor. Utilising his medical expertise, Toby patented a sub-zero, sub-micron filtration process, which produces a spirit of unrivalled clarity and smoothness.
By chilling the base spirit to -35 centigrade, and then running it through their patented filtration process, the team at Underground are able to create a purity in their sprits which is unmatchable.
Proudly Australian, Underground Spirits is committed to sourcing their raw ingredients as locally as possible; they use pristine Snowy Mountain water, sustainably produced wheat spirit from NSW, and infuse their gin with local basil and Australian river-mint grown just up the road from the distillery.
The Botanical List: Juniper, Corriander Seed, Angelika, Tasmanian Pepperberry, local Basil, Poppyseeds, Black Pepper, Lemon Myrtle, Australian River Mint and Cinnamon.
This gin starts as clean pure wheat spirit, having been filtered using the Underground Patented Filtration Method; their unique method using cold temperatures and fine filters. It then is the maceration, vapour infusion and tincture techniques which allow the botanicals to shine bright.
The Signature Gin is the base, then topped with additional Tasmanian Pepperberries. Aged for 3 months in used Australian Shiraz, French-Oak barrels. An absolute modern classic, it presents an experience that goes a little bit deeper, tasting noticeably richer.
Base is the Signature Vodka, made with the same sub zero sub micron filtration process, but distilled to be an overproof 50.9%abv. It is then mixed and cut back with a rich caramel syrup made from Queensland cane sugar.