Makar Cherry Gin is a fruit-led Scottish gin from The Glasgow Distillery Company, bottled at 40% ABV. The official launch page explains that ripe seasonal cherries and pink peppercorn are infused into Makar Original Dry Gin, then the fruit is pressed to release maximum flavour. That method matters because the gin keeps the Makar base rather than becoming a neutral cherry spirit: juniper, citrus, rosemary, spice and liquorice remain present under the fruit.

The confirmed Makar Original Dry botanicals are juniper berries, fresh lemon, fresh rosemary, black pepper, coriander seeds, liquorice, cassia bark and angelica root. Makar Cherry adds ripe cherries and pink peppercorn to that structure. Cherry brings colour, richness and a dark fruit character; pink peppercorn gives a subtle aromatic spice on the finish. The balance is built around contrast: juicy cherry sits over a dry, herbal and peppery gin base.

On the nose, the red-fruit note arrives first, but the best reading of the gin keeps juniper in view. Cherry gives depth and a little tartness, while lemon and rosemary from the base prevent the aroma from feeling heavy. In the mouth, the fruit is fuller than in a classic dry gin, yet the peppercorn and original botanical frame bring grip. The finish should remain lively, with cherry richness fading into spice rather than syrup.

Makar describes Cherry Gin as full flavoured and well suited to mixing. A clean Indian tonic works because it brings bitterness and avoids adding another fruit layer. Fresh cherries make the garnish visually clear, while a tiny pinch or a few grains of pink peppercorn on the side staging can echo the recipe without overwhelming the glass. Serve cold, with plenty of ice, and keep the mixer restrained so the cherry, juniper and pepper remain in balance.