Produced in Ho Chi Minh City, this gin is built around a distinctly Vietnamese botanical identity, combining traditional gin structure with a wide range of locally sourced ingredients. The base spirit is distilled in copper pot stills, with 16 botanicals used in total, including familiar elements such as juniper and coriander alongside regional components like lotus flower, dragon fruit, makrut lime, and Saigon cinnamon. The production emphasises freshness and intensity of aroma, with many botanicals selected for their high essential oil content. Citrus plays a particularly prominent role, driven by makrut lime and other tropical elements, giving the gin a brighter and more aromatic profile than many European styles. Juniper remains present, but is integrated into a broader botanical framework rather than dominating it.
The combination of tropical fruit, floral notes, and spice creates a layered profile that reflects both classic gin principles and Southeast Asian flavour influences. Compared to more traditional dry gins, it shows greater aromatic lift and complexity, with a noticeable shift toward citrus and exotic botanicals. It performs well in simple serves where its aromatic profile can be appreciated, but also adds depth to cocktails that benefit from a more expressive and less juniper-forward gin.
Tasting Notes
Nose:
Highly aromatic, with citrus, floral notes, juniper, and hints of tropical fruit and spice.
Palate:
Vibrant and layered, featuring makrut lime, spice, light sweetness, and a balanced juniper backbone.
Finish:
Medium to long, fresh and slightly dry, with lingering citrus, floral notes, and gentle spice.
