Puhoi Raspberry Dry Gin

Puhoi Raspberry Dry GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins gets its natural pink colour from fresh New Zealand raspberries. The distillery uses 25 kilograms of fruit for a micro-batch of 100 bottles, balancing it with Macedonian juniper rather than letting the berry overwhelm the gin. Bottled at 38% ABV, the recipe also names citrus, mānuka and feijoa flowers, coriander and horopito. The limited run keeps the fruit at the centre while the dry base remains clear in the glass.

Citrus · Spicy · Floral · Fruity

Raspberry leads with a ripe, vivid fruit aroma, then juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary brings a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary counterweight. Citrus brightens the palate, while mānuka and feijoa flowers add a delicate floral quality. Coriander and horopito leave a gentle aromatic warmth behind the fruit. The producer describes the raspberry-and-juniper pairing as the core of the taste, with the remaining botanicals providing lift and detail rather than a sugary finish.

This gin is made in Puhoi and was designed by the distillery for cocktails. Its small-batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary scale is unusually specific: 25 kilograms of fresh raspberries go into a run of 100 bottles. That fruit gives the spirit its colour as well as its flavour, while Macedonian juniper keeps the classic gin structure in view. The result sits between a dry gin and a fruit-led cocktail base, with enough citrus and herbal detail to remain recognisable beyond the first berry note.

Pour 4.5 cl over ice and add 10 cl Fentimans Valencian Orange Tonic. Orange extends the citrus notes and its quinineQuinineAn alkaloid from cinchona bark that gives tonic its bitterness. The British in India drank it against malaria and added gin: the gin and tonic was born.Glossary gives the berry a clean finish. Add a fresh raspberry and a lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary to the cocktail, then place the same garnishes beside the glass. Stir gently once to keep the fruit aroma bright. The raspberry echoes the gin's main flavour and the lemon lifts it without turning the drink into a sweet fruit mix.