Tarquin's Mojito Gin

Tarquin's Mojito 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 made in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary with fresh local mint and vibrant lime 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. Fresh lime, crushed mint and bright citrus lead to crisp juniper and a clean finish with lingering mint. 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 lime and mint, keeping the mixer restrained so the gin stays fresh and dry. 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.