The story of Tohi Distillery was born of love and its next chapter is rather spicy. And that’s what exactly the TOHI London Dry Ginger & Sichuan Pepper gin is. We distilled as many as 13 different natural spices from around the wide world in a copper pot still, mixed them with Estonian organic rye spirit and the result is a passionate fusion of lush ginger and hot pepper. Tohi London Dry Gin is a genuine craft gin made with love and full of heart.
Tohi London Dry Gin
Ginger & Sichuan Pepper
What´s TOHI London Dry like?
Clear and transparent.
A spicy bouquet with notes of juniper berries, black pepper, exotic star anise, licorice, hints of cinnamon and the warmth of cardamom.
A dry gin with an exuberant and strong character. The sensation on the tongue is as if the Orient Express train is rushing through the spice gardens: mellow cinnamon, fiery cardamom, soft juniper, and a touch of licorice. The aftertaste is long where one may sense ginger, coriander, the freshness of lemon, sharpness of pepper and cozy spices. The flavour does not keep on burning the tongue, but instead transforms into a soft and silky sensation, gently tingling the mouth.
Take a copa glass, fill it with ice. Then pour 4 cl of Tohi London Dry gin and add 20 cl of high-quality tonic water. Enhance your cocktail with a slice of orange or lemon. If you wish for a slightly drier cocktail, use aromatic oils squeezed from a citrus peel instead. Let the trip to in the first class of the Orient Express begin!
What´s it made of?
Also known as Szechuan, ratan or mala pepper. Apparently one of the most famous cosmopolitans of Southwest China, that has aromatic, citric, mellow, and somewhat numbing taste. A secret ingredient in Chinese gourmet foods.
Besides its pretty star shape, the anise spice is pungent and somewhat warming spice. Its dosage into a gin recipe is a super precise knowledge!
One of the oldest spices out there. These spicy seeds were found even in the tomb of Tutankhamun, not to mention the adventures of coriander seeds in the infamous „One thousand and One Nights “!
TOHI London Dry gin recipe includes fresh ginger. Pungent and spicy root, famous for its woody, yet floral taste and aroma.
Cassia is a relative of world-famous cinnamon bark. While cassia bark emits a fiery scent, it is a little sweeter than cinnamon. It is said that the smell of cinnamon increases cognitive processes.
Often referred as the „queen of spices “, as it grants gin a warm, aromatic and fragrant nose.
Not only a must have ingredient of marzipan. Almonds have been used for ages to cure lack of appetite. Gin & tonic as an aperitif – any questions?
Hate it or love it. Sweet liquorice root has been used for centuries in ancient medicine to aid digestion and headache. Careful dosage into the gin recipe guarantees a subtle sweetness.
The backbone of Tohi gins is organic, made in Estonia natural rye spirit.
The essence of every gin and that grants a bitter, yet aromatic dry taste.
Grains of paradise pepper
An elegant, flavorful pepper variety with an exquisite name. Known ingredient in gins, craft beers and last but not the least – voodoo rituals of Jamaica!
Considered to be a base or flavor-binding agent in gin, that grants earthy and herbal flavors. Ancient Scandinavians believed the Angelica root deters away ghosts.
The tart flavor is reminiscent of cranberry or pomegranate. Ancient nomads drank the tea of hibiscus petals to survive the desert heat.
Fresh citrus that truly balances the peppery notes of the gin.
Legend says that the king of Portugal prohibited cubeb pepper in the 17th century, to monopolize the black pepper. War of peppers ended 2 centuries later, and the mellow Cubeb pepper made true comeback, particularly in medicines. From there on, it was a short and hot journey into various gins.