Smoke and Zest brings together two kinds of smoke: malted barley from Kingsbarns, smoked over pine wood, and Lapsang Souchong tea. Darnley's bottles this limited London Dry Gin at 42.5% ABV. The recipe also names juniper, rowan berries, orange peel, coriander seed and angelica root. The producer's tasting notes describe a long finish in which the smoke gradually gains intensity. Darnley's gins are made at the Kingsbarns Distillery in the East Neuk of Fife, where the Wemyss family also produces Kingsbarns single malt whisky.

Citrus · Woody · Limited Edition · Fruity

The nose opens with sweet berry and citrus before a measured pine smoke emerges. Orange and grapefruit brighten the palate, while smoked barley lends a malty depth. Rowan berries add a tart fruit note, and the tea carries the smoke into a long finish that grows gradually rather than overwhelming the citrus.

The barley is grown for the Kingsbarns whisky made at the same site and smoked by the distiller's family over pine chips. That process gives the gin a direct link to the place of production; the other ingredients provide the dry, citrus-led structure expected of a London Dry style. The producer describes the result as a collaboration between its gin and whisky making.

A measured Indian tonic keeps the citrus visible while softening the smoke. Pour 4 cl gin over ice with 10 cl tonic, then add a thin orange twist and a small sprig of thyme to the drink. Set a few rowan berries and another orange peel on a small board beside the glass. The tasting moves from fruit and citrus toward malt and pine smoke, with the tea helping the smoky character last into the finish. Keeping the tonic dry and the orange peel narrow preserves that order instead of covering the gin with sweetness.