Bath Botanics Raspberry Fruit Gin

Bath Botanics Raspberry Fruit Gin is a 25% ABV fruit gin made in the historic city of Bath and presented in a 50 cl bottle. It begins with the house No.1 Gin, then receives a seasonal raspberry infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary. The distillery works with locally grown biodynamic fruit and wild-foragedForagingPlants gathered by hand in the wild (woods, heath, coastline) rather than grown or bought in.Glossary harvests when available, giving this bottling a deliberately seasonal character rather than the fixed profile of a standard flavoured ginFlavoured ginGin with flavourings, often fruity, added after distillation. It may be coloured and lightly sweetened.GlossarySee Flavoured gin gins.

Limited Edition · Fruity · Herbal

The No.1 Gin beneath the fruit is distilled in a copper pot stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary and brings juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, Somerset lime flowers, coriander, angelica, liquorice, cardamom, star anise, cassia and lemon peel into the picture. Raspberry changes that dry botanical base with a vivid berry note, while lime flower and lemon peel keep a fresh edge around the fruit. Natural cane sugar is added in a restrained amount; Bath Botanics uses neither artificial flavouring nor artificial colouring, and a little natural fruit pulp may remain in the bottle.

The nose opens with ripe raspberry and a touch of lemon, followed by the floral lift of lime blossom. In the mouth, the berry flavour is bright and gently rounded rather than syrupy. Juniper, coriander and the warm spice of cardamom and cassia keep the centre of the palate structured, while the finish returns to tart raspberry and citrus peel. The result is softer than a dry ginDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins, but the botanical base remains easy to recognise.

Serve it in a balloon glass with plenty of clear ice, 5 cl of gin and 15 cl of elderflower tonic. Two fresh raspberries and a narrow lemon peel echo the fruit and sharpen the finish without overwhelming it. The distillery also points to Prosecco, Cava or Champagne as natural partners for its tart raspberry gin; in a tonic serve, the light floral sweetness of elderflower keeps that same lively balance.