Freeland Spirits Gin gives fresh rosemary, mint and cucumber a leading role. A combination of heat and vacuum distillation is used to preserve their most fragile aromas, before citrus, juniper and spice add structure. Produced in Portland, Oregon, and bottled at 45% ABV, the gin has enough concentration to retain its freshness in a mixed drink.

Rosemary gives the nose an aromatic green line, mint adds cool lift and cucumber brings a clean watery crispness. Grapefruit and lemon peel supply brightness and a measured bitterness. Juniper remains present beneath those fresh botanicals, supported by coriander, pink peppercorn and star anise. Ten dried botanicals complete the recipe in the background, adding depth without obscuring the vivid herbs and citrus that define the first impression.

The palate opens with garden herbs and citrus before becoming rounder and more floral. Cucumber softens the transition, pink peppercorn adds a delicate prickle, and star anise contributes a dark aromatic accent without dominating the finish. Juniper returns with a spruce-like note as the sip lengthens. The overall effect is generous and layered, yet the fresh ingredients keep it mobile: no single spice settles heavily on the tongue.

Serve 5 cl with 10 cl of Fever-Tree Indian Tonic Water over large clear ice. A long cucumber ribbon and a slim grapefruit peel mirror the two clearest parts of the profile: cool garden freshness and bittersweet citrus. Add the tonic slowly and stir only once. Avoid extra herbs in the glass, which would crowd the rosemary and mint already captured through distillation.