Five dollars from every bottle of this Rhodium gin goes to Save The Bay, the group that has worked to protect Narragansett Bay since 1970. The bay reaches deep into Rhode Island, from the Atlantic all the way up to Providence. Rhode Island Spirits, whose distillery stands on Bayley Street in Pawtucket and whose Rhodium Green Room cocktail bar is on Main Street, made Rhodium x Save The Bay Gin for that partnership. It is bottled at 46% ABV, or 92 proof, and was among the winners at San Francisco's World Spirits Competition in 2026.

Citrus · Fruity · Herbal

There are six botanicals in all: juniper, tansy, linden leaf, beach plum, saltbush and bay laurel. All of them except the juniper are gathered locally, which ties the gin to the shoreline the charity defends. Beach plum is a wild shrub of the dunes along the American north-east coast, saltbush a hardy, salt-tolerant plant of coastal margins, and tansy a strongly aromatic yellow-flowered herb.

The distillery describes herbaceous tansy and linden leaf balanced by bright citrus peel, beach plum and saltbush notes, with bay laurel bringing an aroma of sea spray. Juniper keeps the base recognisably gin. Tansy and linden give a green, gently floral tone, beach plum a darker fruit, and the saltbush a faint savoury, mineral edge that suits a gin named after a bay. At 46%, those coastal notes carry well when the gin is lengthened.

A Gin Rickey keeps the drink dry and lets the botanicals speak. Squeeze half a lime into a highball glass filled with ice, add 4 cl of gin, top with chilled soda water and drop in the spent lime shell. With no sugar and no tonic, the lime sharpens the citrus notes while the soda carries the bay laurel and saltbush aromas. The gin is just as much at home in a simple Gin & Tonic.