13 Peaks Lemongrass Gin comes from Tonik Distillery in British Columbia, beneath the Valhalla Mountains near Nelson. Its pale orange label identifies the bottle clearly: 45% ABV, 750 ml and glacier-fed water. The recipe places natural lemongrass alongside juniper, giving the gin a direct citrus-herbal character rather than the dried-fruit sweetness associated with some flavoured gins. Tonik works in small batches, which suits a product whose defining ingredient is particularly sensitive to freshness. The mountain reference belongs to the distillery's setting and water, not to a claim that the botanicals themselves grow on a snowy peak.

The producer's tasting notes describe a light, clean lemongrass aroma. On the palate, the grass becomes more forceful, with a hint reminiscent of lime leaf and cereal before a long, spicy finish. Lime leaf is a tasting impression here, not a confirmed third botanical. Juniper gives the drink its gin structure, while lemongrass carries the brightest scent. The result can feel citrus-led without relying on lemon juice or a sweet citrus cordial. At 45%, the finish has real warmth, so a small initial sip is useful before deciding how much tonic the glass needs.

Tonik calls its range 13 Peaks of Nelson and highlights the use of glacier-fed water in production. The distillery's small-batch approach is another concrete part of the product story: it speaks to the scale of manufacture, not automatically to a special recipe in every bottle. The official product description confirms juniper and an infusion of lemongrass, but it does not provide a complete botanical catalogue. Those two plants are enough to explain the main contrast. The gin moves from a familiar resinous base to a clean, leafy citrus lift, then back to a longer, warmer close.

For a first gin and tonic, fill a balloon glass with firm ice, add 4 cl of gin and around 10 cl of chilled Indian tonic. Tuck one short, lightly bruised lemongrass stalk and a thin lime wheel among the cubes. Keep extra lemongrass and lime on a small plate beside the glass. The garnish makes the bottle's citrus-herbal character immediately recognisable without adding syrup. Use the lime sparingly: its acidity should sharpen the lemongrass, not replace it. The same pairing can be tried as a shorter highball if the first long drink hides too much of the juniper and spice.