Naught Distilling | Sangiovese Gin 2023

Once Chris was satisfied with his recipe, it was time to turn his focus towards the distillery itself. Alongside Marcus Hanson, his elusive business partner they launched Naught Distilling into the Aussie gin scene in 2020 and haven’t looked back since. 

Contrary to first impressions, the name ‘Naught’ means anything but nothing, or zero. Its meaning harks back to the 1920s where its definition ran closer to ‘lost, ruined, wicked’ – and Mother’s Ruin of old seemed an appropriate fit. Much like the botanicals in their gins, Naught balances a blend of values; the first is an appreciation of feminine beauty and strength; and the second is the aim to free creativity from within. Their mantra of ‘playfully wicked, distinctly elegant’, embodies everything, whether a new gin or experience, that emerges from their headquarters in Melbourne’s northeast. 

Dubbed ‘the green wedge’, Chris’s hometown of Eltham is nestled in suburbia, yet holds its own as a densely-treed region boasting art, coffee and of course, gin! From their cocktail bar’s styling (more on that later) to the labels adorning every bottle, Naught invites patrons to lose themselves in their world and get just that little bit wicked.

And the tasting room? Well, it’s the jewel in their crown – an indulgent speakeasy-style cocktail bar, showcasing the full range of gins, including limited special releases you can’t find anywhere else. 

Tucked away in the industrial backstreets of Eltham, Naught’s gorgeous bar, designed by Studio Y, has been described as an ‘ode to feminine beauty’. Velvet drapes and leather booths set the tone, while striking lighting cast from the flicker of tealight candles, a canopy of dried botanicals and Art-Deco inspired design lead to the beating heart of Naught – their giant 800L CARL still named Abigail. 

With nothing else added to the recipe, it’s very normal for tartrates (sediment) to form in the bottle – akin to what you’d find in a good wine. Exposure to cold temperatures can impact this too, so rest assured your gin is still perfect if you notice some of this goodness in the bottom of your bottle! 

The special thing about Naught’s Sangiovese Gin is that each year brings a new and unique release. Variations in weather conditions offer nuances to the flavour of each vintage’s grape yield, so every release is a limited-edition favourite and one to savour (if you can make it last!). 

For their 2023 release, Naught continues to feature local produce from the Yarra Valley as they have in previous years, but in typical distilling fashion, things aren’t always easy! This year’s vintage of Sangiovese grapes was very light on, so handpicking grapes to ensure the best quality was their only option. The challenge was then sourcing enough grapes, as Naught (yet again) had to amp up production to satisfy their thirsty fans (yay for us gin lovers!). 

The first iteration of the product was perfect as is (quite the rarity to hear)! The recipe stays true to the original recipe from 2021, with only the process fine-tuned over the last two years to maintain temperatures and control the oxidisation of the grapes.

Naught’s core series features four gins including their Sangiovese Gin. Their flagship Australian Dry Gin is the original signature gin with a distinctly Aussie stamp, using toasted wattleseed with warming spice. Their Classic Dry Gin is Naught’s delicious take on a London Dry style and their punchy Overproof Gin is their big, bold, citrussy Navy strength gin. 

From time to time, Naught also rotate an exclusive series of Signature releases for those wanting something a little bit different, carefully curated, and super limited. In former months, they’ve released 40 bottles of their perfectly spiced Easter Gin; and they’ve also combined their Australian Dry Gin with Shiraz grapes to release 300 bottles of Barrel Aged Shiraz Gin. The only way to access Signature series gins like these (and more!) is to keep your eyes peeled on their email list, and move quickly when one is announced.