Haiver Daily Gin

Juniper, lemon myrtle and macadamia oil form the concise recipe of Haiver Daily Gin, bottled at 37.5% ABV. Haiver Spirits describes a citrus-led aroma, an oily lemon character, hints of sage, a pine undertone and a long, warm finish. The three named ingredients give the gin a clear direction: Australian citrus sits beside the dry botanical reference of juniper, with macadamia oil lending additional roundness.

Citrus · Dry · Herbal

The nose is bright with lemon, led by the fragrant citrus character of lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary. Juniper brings a dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary counterpoint, while a subtle sage-like impression adds a green herbal edge. Macadamia oil is part of the recipe and accompanies the fuller, slightly oily quality associated with this gin. The aromas remain easy to distinguish: lemon first, then pine and the softer herbal note.

On the palate, lemon stays prominent but feels rounder than it does on the nose. The producer compares the citrus character to lemon sherbet and describes a long, warm finish. Juniper gives the sweetness a dry frame, while the oil-rich texture adds weight without obscuring the citrus. At 37.5%, Daily Gin works in uncomplicated drinks that leave lemon myrtle visible, and a small taste over ice shows how the aroma shifts as the gin chills and opens.

Build a bright gin and tonic with 5 cl Haiver Daily Gin and about 12 cl Franklin & Sons Refreshingly Light TonicLight tonicA low- or no-sugar tonic, often sweetened with substitutes. Drier, it brings out the bitterness and the gin.Glossary over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary. The lighter tonic keeps lemon myrtle vivid without bringing excess sweetness. Add a long lemon peel and one small sage leaf as garnish, then set a few lemon slices beside the glass. Citrus links directly to the gin's main aroma; the restrained herb note picks up its sage-like nuance without making the drink taste like an 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.