Tarquin's Chilli Mango Gin

Tarquin's Chilli Mango Gin is a 38% ABV flavoured ginFlavoured ginGin with flavourings, often fruity, added after distillation. It may be coloured and lightly sweetened.GlossarySee Flavoured gin gins from United Kingdom. A limited Cornish summer gin infusedInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary with sun-ripened mango, fresh lime juice and Jamaican yellow chillies, all on a juniper-ledJuniper-forwardA classic profile where juniper clearly dominates, with resinous, piney notes.Glossary base.

Citrus · Fruity · Herbal

Its profile is deliberately gin-led. Sweet mango and tropical fruit meet fresh juniper, then a gradual yellow-chilli heat develops through the finish. The ingredients are not simply decorative: they shape the aroma, the palate and the finish while allowing a dry botanical backbone to remain recognisable.

On the nose, give the glass a moment before tasting. The brighter citrus, floral, fruity or spicy notes arrive first, then leave room for the drier juniper frame.

The palate gains definition with a little dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary, so a heavily sweet mixer would hide the balance rather than improve it.

For a long drink, Use a light Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary with mango, lime and a small yellow chilli to keep fruit and heat balanced. Plenty of clear ice and a measured pour keep the tasting focused. A final slow sip after the ice begins to melt makes the botanical sequence and the finish easier to read.

Taste this gin in stages rather than rushing the first impression. A cold glass gives the aromatics a clean start, while melting ice gradually softens the alcohol and opens the middle of the palate. Notice how the garnish echoes the documented ingredients instead of introducing a competing flavour. This restraint is particularly useful with a bottle whose fruit, flower, herb or spice notes are already clearly defined. The finish should remain dry enough to recall the juniper base, then leave the brighter character in a measured, persistent way. Adjust the tonic only after tasting it once: the goal is to support the gin, not to turn it into a sweet soft drink.