Wild Life Blackberry Gin

Fresh British Columbia blackberries give Wild Life Blackberry Gin its fruit-led character, while juniper and spice keep it firmly in gin territory. Made in Canmore and bottled at 40% ABV, it began as a winter release and is now available throughout the year. The recipe brings a vivid local berry note to the distillery's grain spirit without losing the dry botanical line that makes it work in cocktails.

Spicy · Fruity

Blackberry and juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary share the nose. The palate is soft and gently sweet, but balanced acidity keeps the fruit from feeling like a liqueur; warmth and spice follow as the sip develops. The finish is clean, with a lingering winter-spice note. That contrast between ripe berry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary juniper and a fresh acidic edge is the key to the gin: it is generous in flavour, yet still has enough definition to sit alongside other ingredients.

The distillery recommends a Gin Sour, a Blackberry Vesper or a Fruit Smash, and lists pairings from beet and goat cheese salad to a bison burger with juniper relish and blackberry pie. Those suggestions reveal the gin's range: the berry can brighten a savoury plate as easily as it can complement dessert. In a tall mixed drink, citrus and a lightly floral tonic provide lift, while too much added sweetness would flatten the juniper and the natural tartness.

For a balanced G&T, pour 45 ml over firm ice and add 100 ml Double Dutch Elderflower Tonic. Drop two fresh blackberries and a lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary into the glass, then repeat them on a small plate beside it. Elderflower gives the aroma a floral lift; lemon reins in the berry's sweetness. Stir gently once and taste before adding more tonic. The drink should remain crisp and botanical, with fruit leading but not overwhelming the gin.