Isle of Harris Gin is distilled in Tarbert, on the Isle of Harris, at 45% ABV. Its identity begins with sugar kelp, hand-harvested from the seas around the Outer Hebrides and used alongside eight other botanicals in the small copper still known as The Dotach. Juniper, coriander seed, cubeb, bitter orange peel, angelica, cassia bark, orris root and liquorice root give that maritime signature a precise botanical frame rather than turning it into a saline novelty. The result is a gin built around place, but one whose detail comes from the still as much as from the coastline.

The nose starts with pine-like juniper and fresh citrus. Bitter orange, lime and grapefruit bring brightness, while green herbs, floral notes and mixed spice sit behind them with restraint. On the palate, the sugar kelp lends a dry, subtly mineral edge instead of an overt seaweed flavour. Citrus grows broader through mango, grapefruit and orange impressions, then the roots and cassia bring a firmer, lightly spicy structure. The finish is long, clean and dry, carrying a trace of vanilla and black pepper after the fruit has receded.

A large copa filled with clear ice gives this profile room to open. Pour 5 cl of Isle of Harris Gin, add 15 cl of Fever-Tree Mediterranean Tonic Water and finish with a broad grapefruit twist. The tonic's gentle herbal lift supports the gin without obscuring the juniper or maritime dryness, while grapefruit makes the citrus line more vivid. Stir only briefly and serve very cold: as the ice melts, the floral, peppery and mineral notes become easier to follow from the first sip to the finish.