The first thing you’ll likely notice about James May’s Asian Parsnip Gin is the name. Created by James May—television personality best known for Top Gear—this celebrity gin immediately stands out.
The second thing that grabs your attention is the signature botanical: the parsnip.
While it’s not the first gin to spotlight this humble root vegetable, it remains an unconventional choice. Parsnips have a long culinary history in Europe, with cultivation dating back to the time of the Romans and Greeks.
Finally, there’s the regional reference. Despite the name, parsnips aren’t commonly grown or eaten in Asia. Instead, “Asian” alludes to the rest of the botanical bill, which draws heavily from Asian—particularly Indian—culinary traditions.
Tasting notes
Aroma: Slightly spicy and slightly vegetal— Asian Parsnip Gin has an unusual and hard to place nose. Unripe Bartlett Pear, with hints of methi, oregano, sweet orange zest, carrot and cardamom. There’s a surprising fruitiness to the aroma here that I didn’t expect.
Flavor: Early, lots of ginger. Hints of citrus on the edges, but the mid-palate is truly a celebration of that “Asian” side of the name. Cardamom comes through but with black peppercorn spice.
Asian Parsnip Gin begins to showcase a gentle sweetness. Licorice root, the warming glow of peppercorn, and the nutty roundness of walnuts.
Certainly warm, certainly spiced, but I’m not getting a specific note of parsnip. It’s part of a well balanced spice led complexity. It’s certainly contributing to the round, nutty, vaguely fruity back of the palate— but don’t be scared off if you don’t like parsnips. This is a spiced gin that happens to have parsnip in it.
Finish: Warming with the radiant glow of cooking spices. Hazy ginger, cardamom seed and pepper. Moderately long and warm.
Cocktails and suggested serves
Mixed, it showcases its spice side. Some of that parsnip led complexity on the end is quickly overshadowed. Try it in a gin and tonic, especially with a bold Indian Tonic like Fever Tree.
In cocktails, pepper, ginger, and cardamom will come through. I think it has a lot of potential in a gently spiced Negroni or in a creamy dessert cocktail like the Alexander.
Overall, Asian Parsnip Gin
While Asian Parsnip Gin is less about Parsnip than Piger Henricus was, it’s no less successful. The expert use of spices and supporting botanicals create a well rounded, spice forward contemporary gin that is far more than a single, attention grabbing botanical.
I don’t mean to downplay what the Parsnip does here— but it isn’t a Parsnip Gin. It’s a Gin that just happens to have parsnip.