Achroous Gin comes from Electric Spirit Co in Leith, where the recipe is built as a compact piece of distilling rather than as a long botanical catalogue. Seven ingredients are macerated together for two days before distillation in a 500-litre still: juniper, coriander seed, licorice root, angelica root, orris root, Sichuan peppercorn and fennel seed. That method gives the gin a clear centre. Juniper is not a background note here; it is the frame that holds the roots, seed spice and brighter pepper character in place.

On the nose, Achroous opens with dry pine and a firm rooty depth. Angelica and orris bring a woody, slightly earthy grip, while licorice softens the edges without making the gin sweet. The distinctive lift comes from Sichuan peppercorn, which adds a citrus-floral sparkle and a gentle tingling spice. Fennel then gives a fine aniseed sweetness that rounds the mid-palate. The result is dry, structured and aromatic, with a finish that feels resinous, lightly spiced and more persistent than its 41% ABV might suggest.

The best gin and tonic for Achroous should stay lean enough to let the pepper and fennel speak. Fever-Tree Indian Tonic Water keeps the profile clean, and a lemon peel twist reinforces the citrus side of the Sichuan peppercorn. A small fennel frond can be added when available, but it should stay discreet: the aim is to underline the gin’s aniseed detail, not to turn the drink into a garnish-led serve.

Achroous is interesting because it has a modern voice without abandoning classic gin structure. It suits drinkers who enjoy juniper, root botanicals and spice handled with precision. It can also work in a Martini, especially with a dry vermouth that leaves room for fennel and pepper to show their more delicate side.