On the nose, pronounced jalapeño leads, with light citrus and peppery tones around it. 13 Peaks Cucumber Jalapeño comes from Tonik Distillery in Crescent Valley, near Nelson in British Columbia, and its yellow label sums up the recipe in three words: jalapeño, mint, cucumber. It is bottled at 37% ABV in a 75 cl bottle, with the glacier-fed water and small-batch mention shared by the whole 13 Peaks range.

Citrus · Spicy · Herbal

Alongside juniper, the distillery uses fresh cucumbers, jalapeño, cracked black pepper, mint and lime. Like the other 13 Peaks gins, the botanicals are steeped like tea rather than placed in a gin basket, a long infusion that the co-owner Rick Nixon credits for the range's character. Crescent Valley lies on the highway between Nelson and Castlegar, below the peaks of the Valhalla range that give the brand its name. The same house makes 13 Peaks Old Tom, named World's Best Old Tom Gin at the World Gin Awards in 2026.

Tonik's tasting notes describe a clear spirit that is off-dry with low acidity, built on a refreshing cucumber body with a hint of mint, pepper and an earthy edge. The finish is clean, with what the distillery calls an easy burn: the chilli warms rather than stings. The lower strength keeps the heat approachable, and the cucumber stays in front even after dilution.

The distillery recommends tonic and some freshly cut cucumber. For a livelier version, it also suggests adding jalapeño slices, mint and a squeeze of lime before topping with tonic. Keep the chilli modest at first, since its heat grows as it sits in the drink, and avoid muddling the cucumber, which would make the glass watery. Mint and lime, both already in the recipe, are the most natural additions.