Papaiti Whanganui Dry Gin

A gin that walks the line between old-school and bold, just like the town that inspired it: that is how Papaiti introduces its Whanganui Dry. It starts as a classic London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins style with juniper up front, then brings in pink peppercorn, orange and lemon citrus, a hint of peppermint and the creamy texture of almond. The Whanganui distillery bottles it at 45% ABV, as a tribute to the balance of heritage and reinvention. Papaiti makes it at its distillery on Drews Avenue, which also houses a cellar door and a cocktail bar.

Citrus · Dry · Spicy · Herbal

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary opens firmly, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary and dry. Pink peppercorn, a fruity, gently warm berry rather than a true pepper, follows with a soft spice, and orange and lemon brighten the middle. Peppermint adds a cool, unexpected lift, and almond gives the palate a smooth, creamy roundness. At 45%, the gin has enough weight to carry those modern touches without losing its classic shape. The finish is clean and aromatic, with a faint coolness from the mint. Almond is rare in gin, and here it gives a smooth, marzipan-like roundness.

Papaiti calls it a gin with character, confident, a little unexpected and built for both tradition and play. It recommends it in a bold NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, in a Papaiti Punch with raspberry and rhubarb, or in a sharp G&T with orange zest. Its almond and juniper also suit a MartinezMartinezThe presumed ancestor of the Martini: gin (often Old Tom), sweet vermouth, maraschino and bitters, stirred over ice and served straight up.Glossary. Neat over ice, the peppermint and almond are easiest to find.

For the G&T, pour 45 ml of Whanganui Dry over firm ice and add 100 ml of Fentimans 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 sprig of peppermint and an orange twist to the drink, and set matching garnishes beside the glass. The orange follows the distillery's own advice, and the peppermint echoes one of the botanicals.