Fresh English pears, picked in late summer and vapour infused into the distillery's botanical recipe, give Spirit of Glastonbury Somerset Pear Gin its orchard character. It is bottled in 70cl at 42% ABV, and the makers are clear that no artificial flavourings go anywhere near it. The World Gin Awards gave it Silver in 2025.

Pear leads, but the tasting note that comes with the bottle also names juniper and cinnamon, so the profile is not simply sweet fruit. Juniper holds a dry base, cinnamon adds a measured warmth, and the pear sits between them with the softness of ripe orchard fruit rather than the sugar of a liqueur. At 42% there is enough body for all three to survive a long drink.

Somerset Craft Distillery cuts its gin with water drawn from deep beneath Glastonbury Tor and works in small batches at Barton St David. Apples from local orchards already run through the house recipe, so adding pear extends a fruit story the brand has been telling since the beginning. This bottling is the gentlest way into the range, a step away from the 57% navy version and its concentrated juniper.

The producer's own serve is worth following: plenty of ice, a slice of lime, lightly crushed fresh mint and 10cl of Fever-Tree Mediterranean Tonic Water over a 4cl measure. Lime sharpens the pear while mint cools the whole glass. Bruise the leaves barely at all, since heavy crushing turns mint into the loudest thing present and the orchard notes are the ones worth protecting. If you would rather stay closer to the fruit, swap the mint for a second lime wheel and let the pear carry the glass on its own. Either way, the pear reads as fruit rather than sugar, which is the point of infusing it as a vapour instead of adding a cordial.