TOHI Aronia Infused Gin is produced once a year in limited quantities. Aronia berries from Estonian gardens are pressed by foot, mixed with gin and left to rest for six months before filtration. No sugar is added, and the ruby-coloured spirit is bottled at 38% vol. in 50 cl.

Aronia gives the nose a dark berry character close to blackcurrant, with a naturally tart and slightly tannic edge. Juniper from the underlying gin provides resinous freshness, while the long resting period integrates the fruit without turning it into a sweet liqueur. The palate is dry for a fruit-infused gin. Jammy black-fruit notes appear first, followed by winter spice and supporting herbs, a profile also noted by IWSC judges. The aronia skin contributes grip, and the finish balances berry acidity with juniper.

The producer's method is unusually tangible: locally picked fruit, foot pressing, half a year of rest and one annual release. Alko's listing confirms zero grams of sugar per litre, supporting the clearly unsweetened style described by TOHI. A published pairing uses Fentimans Connoisseurs Tonic Water and orange. Lengthen the gin with a clean tonic, place orange peel and a few aronia berries inside the glass, then arrange a little of each beside it. Keep the berries whole to preserve the clear ruby colour.

Aronia is naturally more austere than many berries used in flavoured gin. Its acidity and tannin explain why the producer can omit sugar without leaving the drink thin. Six months of contact draw out colour and dark-fruit depth, while filtration restores clarity. The annual rhythm also follows the local harvest rather than a continuous production schedule.