Haiver Botanical Gin

Macedonian juniper, strawberry and mint define Haiver Botanical Gin at 40% ABV. Haiver Spirits combines a copper pot stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary, named Ron, with a rotary evaporatorVacuum distillationLowering the pressure makes alcohol boil at around 30 to 50 °C instead of 78 °C, so delicate aromas are not cooked and stay fresher.Glossary operating under vacuum at 30°C for botanical extraction. The production method and short list of ingredients give this Australian gin a clear contrast: the pine and resin of juniper meet soft red fruit and a fresh herbal note.

Floral · Fruity · Herbal

The aroma begins with juniper, then opens to ripe strawberry and cool mint. Strawberry brings a rounded fruit character, while mint lifts it with a leafy freshness. Juniper remains clear beneath both, keeping the impression botanical rather than liqueur-like. With only three named botanicals, the differences between fruit, herb and pine are easy to follow.

Strawberry comes through gently on the palate, followed by juniper and a clean, cooling finish from mint. The fruit supplies softness, but the gin does not rely on sweetness to make its character clear. Haiver uses vacuum distillation at 30°C for botanical extraction, a method intended to capture delicate aromas at a relatively low temperature; the copper pot still is also part of production. Together these details explain the method while keeping the taste at the centre.

Serve 5 cl over firm ice with about 12 cl Fentimans Traditional Tonic Water. The tonic's juniper and citrus infusionsInfusionFruit 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 support the gin's base, while its bubbles keep strawberry and mint lively. Add one strawberry half and a small mint tip as garnish; set additional slices and leaves on a side plate. Keep the mint unbruised and the fruit fresh: a restrained garnish echoes the recipe without adding competing aromas. The 30°C extraction and copper pot still are the production details that distinguish this gin.