The gin, from its name, would sound like it is made in Japan. That it is not. In fact, it is distilled – London Dry style – near Barcelona, Spain.

However, it does have a lot of Japanese influence in it. For starters the base alcohol is made from rice. While I have had gins made from corn base, wheat base and once even sugarcane base (remember the one from Colombia?), this is the first time I had something that was rice based.

The botanicals, other than the usual suspects, have some Japanese influence too in that it has dragon fruit, ginger, citrus and kumquat.

The nose is predictably fruity – as is the palate. Middle of the rung gin, in my opinion. I enjoyed it more with Fever Tree Indian Tonic Water.

This is perfect for my Bengali friends who typically like their drinks a little on the sweeter side. And the lychee-like aroma of elderflower is bound to win the noses of them.

If you do not use Uncle Val’s gin, use Hendricks. You will need the cucumber to interplay with elder flower. If none of them are handy, just gently muddle a couple of cucumbers and stir after you have poured the ingredients. (Do not shake though, it will become too frothy).

The ingredients are the gin and elderflower liqueur and tonic water. The original recipe calls for tonic syrup and sparkling water but tonic water is good enough and less hassle.

Another refreshing cocktail made with Uncle Val’s Botanical Gin. This has the gin, Elderflower Liqueur, Cucumber, mint leaves and fresh lime juice.