Persie Herby & Aromatic Gin

Juniper, rosemary, basil, bay leaves and olives make up Persie Herby & Aromatic Gin, bottled at 40%. It is one of the three Distillery Originals from Persie, alongside the citrus-led and sweet, nutty styles. The recipe takes a savoury direction, with garden herbs and olive character at its centre rather than a fruit-forward profile.

Spicy · Herbal

Rosemary and basil give the nose its leafy, fragrant quality, while bay brings a deeper herbal note.

On the palate, Persie describes gentle spice and a rich mouthfeel reminiscent of olive oil. The olives are named among the key botanicals and help distinguish this gin from a conventional juniper-and-citrus profile. Juniper remains part of the structure, giving the herbs a dry, unmistakably gin-like frame.

The texture and savoury flavour make the gin especially versatile at the table. A light tonicLight tonicA low- or no-sugar tonic, often sweetened with substitutes. Drier, it brings out the bitterness and the gin.Glossary keeps the herbal detail in focus; a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary gives the olive note a natural partner. Persie also suggests rhubarb tonic for a softer, sweeter contrast, and basil leaves for a gin and tonic. The distillery has received awards for this bottling, including Best Gin at Scotland's Trade Awards in 2025 and a gold medal for Contemporary Flavoured GinFlavoured ginGin with flavourings, often fruity, added after distillation. It may be coloured and lightly sweetened.GlossarySee Flavoured gin gins at the Scottish Gin Awards in 2019.

To serve, fill a 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 iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, pour 4 cl, add 10 cl of Fever-Tree Naturally Light Tonic Water and stir once. Add two fresh basil leaves to the glass, gently clapping one between your hands to release its aroma. Place a few additional basil leaves and one green olive on a small plate beside it. The restrained garnish follows the gin's own botanical profile: basil lifts the nose, while the olive hints at the savoury finish without turning the drink into a Martini.