County Down rhubarb and blackberries, grown on local farms, give Rhuberry Gin its colour and its fruit; the bottle is sold as Rhuberry Pink Gin, a nod to that colour. Copeland is based in Donaghadee, a harbour town in Northern Ireland, and works with growers across County Down. The fruit and the other botanicals are soaked in alcohol for 16 to 24 hours, then the infusion goes into the distillery's 300-litre copper column still, where more fresh fruit and botanicals are added for the run.

Dry · Fruity

After distillation the gin is brought down to 37.5% ABV, rested for two weeks and bottled by hand in 70 cl. Copeland describes it as junipery like a gin, with hints of rhubarb and blackberry, and designed for drinkers who want a touch of sweetness without a sugary liqueur. At 37.5% ABV, the minimum strength for a gin in the UK and the European Union, it is lighter than most of the Copeland range and easy to mix. Rhubarb brings a sharp, green acidity, and blackberry adds depth.

Juniper leads the nose, then rhubarb brings a tart, tangy freshness and blackberry a softer, darker berry note. The fruit gives a gentle sweetness, but the finish keeps a dry gin character underneath, so the drink never becomes cloying, and juniper returns softly at the end. Served cold and neat, the rhubarb is easiest to pick out; with ice, the blackberry comes forward.

For a long drink, pour a generous measure over large ice and top with Indian tonic, which balances the fruit with a light bitterness. A blackberry, a twist of lemon peel and a ribbon of fresh rhubarb echo the recipe and make a colourful garnish. The gin also works with lemonade for a softer summer drink, or with soda water for a drier one that lets the fruit lead.