Southward Smoked Rosemary Gin

Rosemary and woodsmoke shape Southward Smoked Rosemary Gin, which the Wellington distillery evokes through the memory of a bonfire night: a sweatshirt that still smells of smoke the next morning, pinecones and rosemary thrown on the fire, lamb eaten with the fingers. It is bottled at 45% ABV in 700 ml and 200 ml sizes.

Dry · Herbal

The aroma is herbal first, rosemary's dry, pine-like scent meeting a deeper note of smoke. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps the nose recognisable as gin and adds a clean resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary edge, which sits naturally beside the rosemary since both share a piney character.

On the palate, rosemary stays prominent without turning the taste into seasoning, and the smoke develops gradually. The finish, the distillery says, is an exhale of smoke and dryness. The overall impression is savoury and dry, not sweet, and at 45% the herbs hold their shape when mixed.

Southward, on the ocean side of Lyall Bay, builds its range on flavour experiments, and this gin takes them in a savoury direction. It works especially well in a gin and tonic with a restrained tonic, and adds a savoury note to a Martini or a gin-based Bloody Mary. It also pairs naturally with grilled meat, roast lamb in particular, as its story suggests. Neat over ice, the smoke opens slowly.

For a gin and tonic, pour 4 cl over ice, add 10 cl of chilled Top Note Classic Tonic Water and stir gently. Garnish with a fresh rosemary sprig and a lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary, expressing the lemon oils over the drink. The classic tonic leaves room for the savoury character, and the lemon adds a crisp lift to the dry finish.