Peach and apricot give this limited Tarquin's release its clear summer character. The Cornish distillery works in small batches, adding fresh-pressed apricots and sweet peaches to a gin led by juniper. Bottled at 38% ABV, it keeps enough botanical structure to remain recognisably gin while allowing ripe stone fruit to occupy the foreground. The result is bright and generous, without the weight or syrupy texture of a liqueur.

The aroma begins with nectarine blossom and fresh peach. Apricot then adds a slightly sharper, more tangy fruit note, while juniper provides a dry pine line underneath. That contrast matters: peach alone could make the profile feel soft, but apricot skin and the botanical base give it definition. A light floral tone links the fruit to the gin rather than sitting above it as a separate perfume.

On the palate, peach arrives first with a rounded, juicy impression reminiscent of peach melba. Fresh apricot follows through the middle, bringing gentle acidity and a faint kernel-like dryness. Juniper becomes clearer as the initial sweetness recedes, and the finish is floral, clean and moderately long. The lower strength makes the texture approachable, yet the fruit remains distinct when the gin is mixed over plenty of ice.

Serve 4 cl with 10 cl of Fever-Tree Sicilian Lemon Tonic over large clear cubes. Add one slim peach wedge and a small mint sprig, keeping both garnishes restrained. The lemon tonic sharpens the apricot and prevents the peach from becoming heavy, while mint adds a cool lift to the floral finish. Pour the tonic slowly and stir once so the fruit, citrus and juniper remain easy to distinguish.