Takapuna Pineapple Gin

Natural pineapple, infusedInfusionFruit 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 with care into a traditional pot-stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary gin, gives Takapuna Pineapple Gin from CarbonSix Distillery its tropical character. The distillers combine the finest quality botanicals with a carefully controlled pineapple infusion, and bottle the gin at 37% ABV. The aim is a fruit-led gin that still keeps juniper in view. It is one of the fruit gins of the Takapuna range.

Citrus · Fruity

The inviting tropical aroma of ripe pineapple opens the nose, as the distillery describes it, followed by smooth citrus and subtle juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary notes.

On the palate, the pineapple is juicy and rounded, with a gentle sweetness from the fruit itself. Citrus lifts the middle and keeps the fruit fresh, and juniper gives the finish a light, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary edge. The lower strength suits the fruit, making it easy to drink long. The finish is fresh and tropical rather than sticky. Served very cold, the pineapple tastes fresher and the juniper crisper.

CarbonSix recommends it with tonic water and plenty of ice, garnished with fresh pineapple or citrus, and as a base for tropical cocktails. It is a natural fit for a gin take on the Piña Colada, a Southside with lime and mint, or a long drink with soda and a squeeze of lime. Over crushed ice with lime, it makes a quick tropical cooler. Neat and chilled, the pineapple is at its brightest.

For the G&T, pour 45 ml of Takapuna Pineapple Gin over ice in 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 and slowly add 100 ml of Fever-Tree Mediterranean Tonic WaterMediterranean tonicA tonic with less bitterness and sugar, scented with herbs and citrus (rosemary, thyme, lemon). It leaves more room for the gin's botanicals.Glossary. Add a thin slice each of pineapple and fresh lime to the glass, and serve the same garnish on a small plate beside it. The herbal tonic balances the sweetness, and the pineapple and lime follow the distillery's own advice.