TOHI Cloudberry Mist Nordic Dry Gin, 500 ML, 43%

Tohi Cloudberry Mist Nordic Dry Gin, 500ML, 43% The best stories start with falling in love. Cliche? Ok, that could very well be the case. But can fall in love you can also get into gin... That's what happened to us. In addition, a combination of ambition and daring, this is how Tohi Cloudberry Mist Nordic Dry Gin came about. Manufactured using the classic pot still process native. Rye alcohol, honeyed cloudberries and of course juniper berries. Plus some herbs. The Tohi Gin is a gin with the taste of the mysterious cloudberry, which is typical for Estonian nature. LOOK The passion fruit is “to blame” for the reddish, light golden hue. AROMA The bouquet includes notes of stone fruits, aromatic flowers and the ancient reputation of the Estonian forest. The result reveals the true face of the gin: the honey sweetness of the cloudberry, a hint of cardamom and the dry juniper berry complement each other perfectly. TASTE A dry gin with a honeyed, passionate taste and strong character. The ripe cloudberry is married to the nectar of passion fruit, juniper berries and spicy cardamom. In the finish, a hint of aromatic orange peel and the characteristic spices come into their own. SERVING SUGGESTIONS Pour ice into a Gin&Tonic glass, then pour 4 cl Tohi Cloudberry Mist Gin and fill up with 20 cl high-quality tonic water. Garnish with a slice of orange. If you want to enjoy a rather drier cocktail, use zest the orange instead of the orange slice. Just to fall in love with! TOHISOO DISTILLERY The Tohi Gin is produced in the old distillery of the Tohisoo Manor, whose history dates back to the 19th century. In the 1990s, a glorious leather goods factory produced gloves here. The estate was in its slumber until 2018, when it was decided that this would be the right place for a new success story and a distillery was installed to produce high-quality gin. The Tohisoo Distillery also welcomes visitors. Here you can see the production process, taste the gin or hold your own event. Now it should also be clear why our Gin Tohi (in Estonian: allowed) is called. Why shouldn't it be allowed?