Gin (700 ml)

Iron Balls Gin was born in Bangkok in 2015 when Australian bartender Ashley Sutton built a bespoke copper pot still inside a bar, making it one of Southeast Asia's first craft gins distilled on-premise. That origin — a working bar, not a factory — shaped a production philosophy centred on fresh, local botanicals rather than dried imports.

The gin draws on Thailand's agricultural abundance: fresh coconut, pineapple, and lemongrass are cold-macerated alongside more traditional juniper-forward botanicals before distillation in the custom copper pot. The tropical fruit base softens the resinous juniper backbone and pushes the spirit toward a rounder, lower-heat profile despite its 40% ABV.

What separates Iron Balls from most Asian craft gins is the insistence on fresh rather than dried fruit botanicals — a logistically demanding choice that requires sourcing ripe produce continuously and compresses shelf-life of the botanical charge. The result is a gin that reads unmistakably Thai without abandoning the London Dry structural framework of juniper dominance. Non-chill filtered to preserve aromatic oils.