At Tayport Distillery, one of our most exciting collaborations to date came through a partnership with Rama Thai – a restaurant known for bringing the bold and balanced flavours of Thailand to Scottish diners. They approached us with a unique challenge: to develop a gin that captured the essence of Thai cuisine using local distillation methods.
The Brief: Thai Flavour Meets Classic Gin
The brief was clear. Rama Thai wanted a gin infused with iconic Thai ingredients — kaffir lime leaves, lemongrass, coconut, tamarind, holy basil, mint, and lime — while still maintaining the foundational botanicals that make gin, gin: namely, juniper and coriander.
Our task was to honour the structure of a London Dry-style gin while expressing the unmistakable flavours of Thailand.
Botanical Research & Pairing Principles
Before jumping into the still, we started with research. When working with unconventional botanicals like longan or tamarind, we can’t rely solely on traditional gin recipes. Instead, we turned to tools like a gin flavour wheel to explore which combinations complement each other post-distillation (as many botanicals change character during the process).
Our primary focus? Ensure that Thai ingredients shine through without compromising balance. That meant evaluating each botanical individually before blending.
Individual Botanical Distillations
Each botanical was distilled separately in our airstill to understand its character. We treated them according to their nature — dry where possible (for stability and consistency), and using measured quantities of neutral spirit and water (410ml spirit at 96.3% ABV and 590ml water).
Here’s a look at the distillation test quantities used (not final recipe ratios):
Core Botanicals:
- Juniper: 25g/L
- Coriander: 12g/L
- Angelica: 2g/L
Thai Botanicals:
- Kaffir Lime Leaves: 3.3g/L
- Lemongrass: 5.4g/L
- Tamarind: 20g/L
- Longan: 15g/L
- Coconut Flour: 40g/L
- Toasted Coconut: 2g/L
- Holy Basil: 3g/L
- Mint: 3g/L
- Ginger: 2g/L
- Lime Peel: 1g/L
- Peppercorn: 1.5g/L
After distillation, we separated out the heads, hearts, and tails — collecting four 100ml samples of hearts per botanical to evaluate for aroma and flavour. Only the hearts were considered for blending.
Tasting & Standout Botanicals
With the individual distillates prepared and proofed to 40%, we undertook a structured tasting. We assessed each one on the nose, palate, and finish, keeping in mind our goal of a gin that offers a multidimensional flavour profile.
Highlights included:
- Kaffir Lime Leaves: Bright, zesty, and floral — excellent carryover from fresh leaves.
- Lemongrass: Herbal and grassy with a strong citrus tone — slightly dominant, so likely to be reduced.
- Ginger: Balanced and flavourful — a clean ginger finish.
- Holy Basil & Mint: Both had strong herbaceous notes and would need to be used sparingly.
- Coconut Flour: Sweet and nutty — potential for depth and texture in the final spirit.
Refining the Gin Recipe with Rama Thai
We shared our findings and samples with the Rama Thai team. The brief from both sides remained clear: a gin that is distinctive but not overpowering.
We created four sample blends using various combinations of the best-performing distillates. These were formulated with scale-up potential in mind (based on standard gin ratios):
- Sample 1: Coconut & Lime forward
- Sample 2: Lime & Mint forward
- Sample 3: Coconut, Lime & Ginger
- Sample 4: Full citrus & Tamarind
Samples 1 and 2 stood out for their balance and complexity. Sample 4, though bold, lacked clear identity. From here, we developed three final 725ml gin batches to simulate full production:
- Sample A: Juniper, Coriander, Kaffir Lime, Lime Peel, Toasted Coconut, Angelica
- Sample B: Same as A, but replacing toasted coconut with coconut flour and adding ginger
- Sample C: Sample B with Thai Holy Basil and a hint of tamarind
After a final round of tastings with Rama Thai, we all agreed: Sample C would become the final recipe. It hit every note — vibrant citrus, floral and herbal complexity, and a smooth finish — all grounded in a true gin base.
Scaling to Production: The 250L Final Recipe
The final gin recipe was scaled up for production using our 500L iStill. The process included a 24-hour maceration (pre-soak) for the core botanicals, and vapour infusion for the delicate Thai botanicals.
Pre-Soak:
- 141L @ 96.3% ABV
- 200L Water
- 5.2kg Juniper (macerated)
- 2.5kg Coriander (macerated)
Post-Soak Vapour Infusion:
- 112L Water
- 65g Kaffir Lime Leaves
- 32g Lime Peel
- 500g Coconut Flour
- 113g Ginger
- 33g Thai Holy Basil
- 280g Angelica
- 1g Tamarind
We proofed the pre-soak to 30% before distillation. The total run took 7–8 hours, yielding:
- 3L Heads
- 140L Hearts at 71.7% ABV
- 55L Tails
Once proofed down (slowly, over two weeks), we achieved a 250L gin batch at 40% ABV — smooth, aromatic, and distinctly Thai.
Botanicals
Juniper, Coriander, Ginger Root
Angelica Root, Tamarind, Lime Peel
Coconut Flour, Makrut Lime Leaves, Thai Holy Basil
The Final Spirit: Thai Gin Meets Scottish Craft
The final result is a gin that captures the aromatic soul of Thai cuisine while staying true to the structure and purity of a London Dry. The coconut flour brings a subtle sweetness and creamy texture; kaffir lime and ginger brighten the spirit; holy basil and coriander deliver depth and spice. All balanced by juniper and angelica to keep it firmly in the gin family.
Best served with tonic, garnished with a kaffir lime leaf and a sliver of ginger — or as the base for a Thai Martini or lemongrass Collins.
What This Project Represents
This gin is more than a product — it's a collaboration rooted in flavour, tradition, and craft. It's about bringing worlds together: Thai culinary excellence and Scottish distillation expertise.
At Tayport Distillery, we don’t just make spirits. We tell stories through flavour.
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