First Impressions
Tarsier Southeast Asian Dry Gin was inspired by a backpacking trip across the Philippines, Cambodia, Vietnam and Thailand, developed over two years in a Manchester kitchen copper still. Seven traditional gin botanicals meet four Southeast Asian signatures: calamansi (Filipino lime), Thai sweet basil, galangal and Kampot pepper from Cambodia.
Tasting
The nose delivers sour orange and sweet lime with prickles of black pepper, baking spice and earthy herbaceous juniper. On the palate, lime and mandarin lead with herbaceous notes and ginger spice — ripe sweet citrus merging with gentle warming spice for a long, complex experience. The finish is long and peppery from the Kampot pepper.
The Bottom Line
Tarsier earns an 8 for successfully translating Southeast Asian cuisine into gin. The calamansi provides citrus character that lemons cannot replicate, and the galangal-Kampot pepper combination gives genuine warmth and depth. GQ and The Independent both praised its botanical integration. At around £35, genuinely distinctive.
