Eleven botanicals go into Teuchtler Gin, a London Dry made by Roman Scheuringer in Peuerbach, Upper Austria. Distillation is done by hand in small batches with traditional methods, the spirit is brought down to strength with mineral water from the nearby Mühlviertel, and no artificial additives are used. The gin is sold in 500 ml bottles at 44% ABV.

The recipe combines juniper, coriander, lemon, ginger, orange peel, licorice root, cardamom, calamus root, angelica root, violet root and cinnamon stick. Violet root, as orris root is called in German-speaking countries, adds a powdery, floral depth; calamus brings a bitter, aromatic note; cinnamon and ginger give warmth; and lemon and orange peel keep the top bright, with juniper holding everything together.

The producer describes a spiced, herbaceous aroma with a pleasant juniper character and light citrus undertones. Judges at the IWSC 2026, where the gin won Bronze, noted a powerful herbaceous aroma and a spiced palate with nuances of dried grass and sweet bark, finishing with delicate green tea. Falstaff's tasters found vanilla pod and tonka bean alongside juniper, with camphor giving tension through the finish, and awarded the gin 92 points in 2025.

Teuchtler recommends it in a traditional G&T or in more demanding cocktails, where its spice and roots stand up to vermouth and bitters. With tonic, an Indian one suits the warm spices, and an orange zest brings out the citrus and cinnamon. The same producer also makes Teuchtler Sommer Gin, a fruitier summer edition with raspberry and rhubarb, which makes the original the drier, spicier of the two.