Navy Strength Asian Parsnip Gin is James Gin's 57% ABV version of Asian Parsnip. The producer keeps the same botanical direction as the regular bottling but presents it at a considerably higher strength. Juniper remains essential to the structure, while parsnip supplies the unusual core of the recipe: a rounded, lightly nutty and earthy note rather than a confectionery sweetness. The official recipe also lists ginger, caraway, cubeb, fenugreek, cardamom, grains of paradise, liquorice root, orange peel, angelica root, coriander and rosemary.

On the nose, the dry pine and citrus character of juniper and orange peel comes first. It is followed by a warm layer of ginger, cardamom and peppery spices, with rosemary giving a measured green edge. The parsnip is best understood as a textural and savoury note that rounds the spice rather than as an obvious vegetable flavour. At 57% ABV, the aroma is concentrated, so a small splash of water in a tasting glass can make the details easier to separate.

The palate is full and firmly structured. Juniper and caraway bring a dry, aromatic backbone; orange and coriander lift the middle; cubeb, ginger and grains of paradise leave a persistent peppery warmth. Fenugreek and liquorice contribute a subtle, earthy roundness that connects naturally with the parsnip. The finish is long, warm and spicy, but it should still read as gin rather than as a sweet or flavoured spirit.

For a gin and tonic, use 5 cl of gin with 12 cl of a very cold, clean Indian tonic in a large glass full of clear ice. Express an orange peel over the surface and add a small rosemary sprig only if it is fresh and restrained. The shorter tonic ratio preserves the parsnip, citrus and spice profile while giving the alcohol enough dilution to become more open.