New Zealand-grown yuzu is the addition that turns Dr Beak's Garden Gin into this limited Exploration Series release. The yuzu, a fragrant East Asian citrus fruit now cultivated in New Zealand, joins the herbs of the house gin and gives it, in the producer's words, a fresher and sprightlier character than ever. Offered in 50 cl at 45.5% ABV, it won a silver medal at the New Zealand Small Batch Gin Awards in 2025.

Citrus · Limited Edition · Herbal

Yuzu is prized for its aroma rather than its juice, which is scarce and very sour. Its peel combines notes of mandarin, grapefruit and lime with a faintly floral edge, which is why it is used so widely in Japanese cooking and, increasingly, in gin. Yuzu is also unusually cold-hardy for a citrus, which is why it can be grown in New Zealand. Here it sits on top of a garden-style gin base, so the citrus is framed by green, herbaceous notes rather than standing alone.

Dr Beak describes a balanced bitterness with bright citrus and herbaceous notes.

On the nose the yuzu leads clearly, the herbs carry the mid-palate, and a gentle bitterness from the peel keeps the finish clean, like a freshly twisted zest, and the herbs give the whole a garden-fresh character. At 45.5% ABV the gin has enough strength to keep the citrus vivid after dilution, and a little water brings out its floral side.

The distillery suggests your favourite tonic for a citrus-forward gin and tonic, or soda water for a lighter, drier drink that lets the herbs speak. A curl of yuzu or lemon peel is enough as a garnish. It also recommends a yuzu Tom Collins, one of its own favourite ways to use the gin: shaken with lemon juice and a little sugar, then topped with soda, the yuzu stays bright and fragrant.