Tohi
Aronia Infused
- Tohi Distillery
- Eesti
Berry / red fruitBitter / root
Aronia berries turn it deep pink and bring a dry, tannic bite — dark berry skin, a touch of sloe-like sourness, more astringent than sweet. Juniper holds the middle, with the clean grain and soft water you expect from an Estonian distillery. Finishes tart and drying rather than jammy.
Serve
Fever-Tree Mediterranean Tonic
1:2 — low sugar so the aronia tannin stays dry
Garnish — A strip of lemon peel
Cocktails
Gin Sour
Lemon leads and sugar follows close enough to keep it drinkable, while egg white thickens the texture and rounds off the acid. The foam is cool and near-tasteless; the sour underneath is bright and sharp. Juniper has to push through all that citrus, so a dry, assertive gin holds its shape best.
Aronia's tannic grip and colour need lemon and egg white to soften them — the berry does the work a liqueur usually would.
Bramble
A gin sour with blackberry bleeding down through the crushed ice: sharp lemon first, then dark sweet fruit at the bottom of the glass. The liqueur is heavy and sweet, so the gin has to push back — juniper and bite carry through where a softer floral bottle just gets buried.
Aronia's dark berry skin and sloe-like sourness echo the creme de mure while its tannic, astringent grip keeps that heavy liqueur from turning the drink jammy.
Negroni
Bitter first, then sweet: Campari's rind-and-root edge held up by the vermouth's dark, herbal sugar. The gin has to push through both, so juniper and a firm backbone read clearly where softer florals get buried. Stirred over ice, it drinks cold and slow, the orange peel lifting the bitterness.
The dry, bitter-root tannin of the aronia runs with Campari's rind-and-root edge instead of fighting it, and the berry's tart finish stops the sweet vermouth going syrupy.
