OHD Gin

OHD Gin brings Norwegian potato spirit and a citrus-led recipe together in a London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins distilled in Oslo. The distillery chose angelica, a plant with a long place in Norwegian gin history, as the emblem of its identity; here it also has a practical role in linking the other botanicals.

Citrus · Dry · Spicy

Juniper sets the familiar resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary note, while lemon and orange peels give the aroma its bright opening. Coriander adds a dry citrus-spice quality, and grains of paradiseGrains of paradiseWest African seeds related to cardamom, also called melegueta pepper: peppery and warm, with a citrus note.Glossary carry a warmer peppery accent into the finish. Orris rootOrris rootIris rhizome dried for years, then ground. Powdery and violet-like, it mainly works as a fixative that binds and lengthens the other aromas.Glossary and angelica round the transitions; lemon verbena keeps the citrus line fresh rather than candied.

The nose is concentrated, with citrus, coriander and juniper readily discernible.

On the palate, the texture is rounded, then the peel oils and verbena lift the middle. Juniper and dry roots hold the finish while pepper notes become clearer with time. At 40%, the botanicals remain legible without the alcohol dominating the glass.

Oslo Håndverksdestilleri distils this recipe with Norwegian potato spirit in its modern still at Bryn, Oslo. Eight botanicals shape this London Dry, from juniper and coriander to lemon verbena and grains of paradise. Citrus leads the tasting, then juniper and pepper carry the finish.

Pour 5 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary in 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 and add 10 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Finish with a narrow lemon peel and a small orange peel, both placed in the drink and kept modest. The tonic's quinine and restrained sweetness leave space for the gin's citrus and pepper finish. A single gentle stir is enough; more agitation would quickly flatten the bubbles. The same dry, citrus-led character also suits a Martini, where a measured vermouth keeps the juniper and peel in view.