Hernö High Coast Terroir Gin 2025 brings together the juniper landscape of Sweden's High Coast and a small, clearly defined set of locally gathered botanicals. Distilled by Hernö Gin at 42.2% ABV, this tenth annual release was bottled in a run of 416 bottles. Its recipe names juniper berries, fresh juniper twigs, rhubarb and dandelion, allowing the character of the place to come through without a long list of competing flavours.

Dry · Limited Edition · Herbal · Earthy

Juniper forms the centre of the profile, with fresh twigs reinforcing its green, resinous side. Rhubarb gives the gin a tart, garden-fresh counterpoint, while dandelion brings a more grounded, lightly bitter botanical note. Together they make a dry gin with a distinctly northern character: pine and green herbs first, followed by a sharper fruit note and a restrained earthy finish. The ingredients each have a clear role, so the profile remains focused rather than sweet or heavily perfumed.

On the nose, expect fresh juniper and pine, with rhubarb adding a bright, tangy lift.

The palate opens dry and resinous, then broadens into the tartness of rhubarb and the quieter, root-like quality of dandelion. The finish returns to juniper, with a clean herbal edge and a gentle bitterness that gives the sip definition. The 42.2% strength carries these flavours without making the alcohol the main event. A measured pour and a little time in the glass reveal more detail as the spirit opens.

Hernö's official 2025 serve is a Clover Club, a natural match for the gin's juniper and rhubarb. Shake 4 cl of gin with 1 cl dry vermouth, 2.5 cl fresh lemon juice and 2 cl raspberry syrup; add egg white or aquafaba if desired, dry-shake first, then shake with ice and double-strain into a chilled coupe. Fresh raspberries finish the drink. The citrus and berry components bring brightness and a soft fruit note, while the juniper keeps the cocktail recognisably gin-led. As a simpler alternative, serve the gin over a large clear cube to appreciate its dry, botanical detail.