Gindome Viking Dry Gin

Fourteen botanicals and an organic rye spirit shape Gindome Viking 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, an Estonian London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins bottled at 47% vol. in 50 cl. Its base spirit is made from organic rye grown and distilled in Estonia, and nothing but water is added after distillation. The Hope Distillery produces it in a 200-litre copper still.

Citrus · Dry · Spicy · Herbal

Fourteen botanicals shape the recipe: juniper, coriander, angelica, orris, lemon, liquorice, nutmeg, grains of paradise, radish, rowanRowanBerries of a mountain tree, bitter and tart.Glossary berries, chaga, grapefruit, cinnamon and galangal. Citrus and classic roots establish the dry frame, while rowan and chaga add a distinctly northern accent. The nose starts with juniper and peel before warm spice and earthy roots appear. Grapefruit supplies a drier bitterness than lemon, and the rye base gives the palate a firm texture. Galangal, cinnamon and grains of paradise extend the finish without blurring the sharper juniper line.

The gin has collected Gold medals at the San Francisco World Spirits Competition and the World Gin Awards, including Estonia Country Winner in 2024. These awards accompany a recipe whose interest lies in the combination of familiar London Dry structure and less usual Baltic ingredients. Pair a short pour of gin gently lengthened with Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary Indian tonic. Grapefruit peel sharpens the dry citrus, while a few rowan berries recall the northern botanical list.

The unusual ingredients do not all speak at the same volume. Radish and chaga deepen the earthy middle, rowan adds tart fruit and the classic roots provide continuity. This hierarchy matters: it prevents the fourteen-part recipe from tasting like a catalogue and lets the organic rye spirit, dry juniper and grapefruit remain easy to identify.