Tarquin's Pressed Apple Gin

Tarquin's Pressed Apple Gin begins with the brand's juniper-ledJuniper-forwardA classic profile where juniper clearly dominates, with resinous, piney notes.Glossary gin, distilled in copper pot stillsPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary before an overnight infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary with tart, juicy apples. Made on the Cornish coast, this limited release is bottled at 38% ABV. The distillery connects it to ancient Cornish orchards and autumn harvests, while the apple infusion gives the gin a clear fruit character without losing the juniper at its core.

Limited Edition · Floral · Fruity

The aroma suggests Bramley blossom and an orchard in warm sunlight. On the palate, tangy golden apple and fresh cloudy apple juice bring a juicy, gently tart quality. The juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps the fruit in balance and gives the gin a dry botanical line; the finish turns toward apple crumble and the sweeter character of Cox apples. Rather than reading as a simple sweet apple spirit, the tasting moves from floral orchard notes through bright fruit to a softer, pastry-like finish.

Tarquin's recommends pairing it with a light tonicLight tonicA low- or no-sugar tonic, often sweetened with substitutes. Drier, it brings out the bitterness and the gin.Glossary and cloudy apple juice, garnished with fresh mint and apple slices. The apple repeats the central flavour, while mint gives the long drink a fresh herbal lift. Use plenty of ice and add the tonic gently; a modest dash of cloudy juice is enough to round the drink without obscuring its tartness. The gin can also be used in an Apple and Honey Gin Sour with fresh apple juice, lime and honey syrup, a combination that brings together its orchard character and acidity. For a simple gin and tonic, fill a large balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear ice, pour 5 cl and add 10 cl of Fever-Tree Indian Tonic Water, then add a thin slice of tart apple and set an apple blossom beside the glass; the apple echoes the overnight infusion.