Tonka Gin is a German gin from Hamburg, created by Daniel Soumikh and first presented in 2014 after almost two years of development. The idea came after a trip through Spain, where Soumikh encountered the tonka bean not only as a culinary spice but also as an aromatic ingredient used in bars. He then worked on translating that warm, distinctive note into a gin, with support from bartenders and a distillery. The current classic bottling is presented by the brand as Tonka Dry Gin Klassik, Est. 2014, and is bottled at 47% ABV in a 500 ml format.

The profile is deliberately centred on tonka bean, but it is not built as a sweet liqueur. Juniper remains the structural ingredient, giving the gin its dry and recognisable frame. Coriander seed and citrus peel support the fresher side of the recipe, while tonka bean shapes the finish with its characteristic aromatic register. Tonka naturally suggests vanilla, bitter almond, hay, warm spice and soft pastry-like nuances, but these should be read as effects of the tonka bean rather than as separate confirmed botanicals.

On the nose, Tonka Gin opens with classic juniper and a clean aromatic lift. The citrus element brings freshness through the middle of the aroma, preventing the tonka from becoming too heavy or dessert-like. As the gin sits in the glass, the tonka bean becomes more obvious, adding a warm and slightly sweet impression that recalls vanilla and bitter almond. The result is distinctive but still gin-led: the tonka is the signature, not a replacement for the gin base.

On the palate, the 47% ABV gives the gin enough strength to remain clear when mixed. Juniper arrives first, then lighter citrus and coriander notes brighten the middle of the mouth. The tonka bean develops later, bringing softness, spice and a rounded aromatic finish. The balance depends on contrast: dry juniper and fresh citrus on one side, warm tonka on the other. The finish is long, smooth and aromatic, with a warm vanilla-almond echo and a dry gin structure still visible underneath.

Tonka Gin works well in a gin and tonic when the mixer is not too sweet. A neutral or dry tonic helps preserve the contrast between juniper, citrus and tonka bean. A grapefruit or lemon peel garnish can reinforce the citrus side, while a very restrained tonka or almond-led garnish would risk making the drink too heavy. It can also be used in cocktails where the gin needs a warm aromatic base, especially drinks that leave space for vanilla, almond and spice impressions without hiding the dry juniper core.