Ube, the purple yam of Filipino kitchens, gives James Bay Distillers Berry & Ube Gin its vanilla and nut character. A classic base of juniper, coriander, angelica and orris sits under a gathering of berries: bilberries, saskatoons, honeyberries, black currants and wild-harvested Oregon grape. It is bottled at 40% ABV, or 80 proof, in 750ml.

The berries set the direction, deep and dark rather than jammy, and the ube arrives late with a soft, almost pastry-like finish of vanilla and pistachio. Underneath, the classic botanicals hold their ground: coriander and angelica keep a dry root structure so the drink stays a gin instead of sliding into liqueur territory. Colour comes from the fruit, not from an additive, and the sweetness stays at the level of an impression rather than a syrup.

James Bay Distillers works from Paine Field in Everett, Washington, and presented this as the first ube-flavoured gin on the market. The berry selection is deliberately international, with fruit from the United Kingdom, Saskatchewan, Minnesota and the distillery's own state, which explains the layered fruit rather than a single berry note. A bronze at the Bartender Spirits Awards in 2023 followed, along with a ninety-point gold medal at a San Diego judging panel.

Keep the glass light. Pour 4cl over ice, add 8cl of Indian tonic water and drop in a few blueberries and blackberries, whole and unbruised. Their freshness supports the berry layer without any need for syrup, and the shorter measure of mixer leaves room for the ube to show on the finish. Taste it before adding anything else. The same distillery also makes a Seattle Dry Gin, for anyone who wants the house style without the fruit on top.