Drumshanbo with Brazilian Pineapple Gunpowder Irish Gin, Ireland

Brazilian abacaxi pineapple brings a sweet-tangy tropical accent to Drumshanbo with Brazilian Pineapple Gunpowder Irish Gin, while juniper, citrus and Chinese gunpowder tea keep its botanical character firmly in view. Crafted at The Shed Distillery in County Leitrim and bottled at 43% ABV, this Irish gin combines copper-pot distillation with pineapple vapour infusion. Its balance of fruit, tea and spice lends itself to a refreshing gin and tonic or a citrus-driven cocktail.

Product Details:

• Alcohol by Volume (ABV): 43%.
• Proof: 86 US proof.
• Botanicals: Brazilian pineapple, juniper, Chinese gunpowder tea, meadowsweet, grapefruit, lime, angelica, orris root, caraway, coriander, cardamom and star anise.
• Distillation: Slowly distilled in copper pot stills, combining botanical distillation with vapour infusion of Brazilian pineapple.
• Bottling: Hand-filled, labelled and sealed at The Shed Distillery.
• Dietary Suitability: Vegan.
• Head Distiller: Brian Taft.
• Recipe Creator: PJ Rigney.

Sensory Description:

Fresh pineapple and bright citrus introduce the nose, with pine-like juniper providing an herbal counterpoint. On the palate, gunpowder tea and gentle cardamom develop into a tropical centre of pineapple, lime zest and candied citrus. The fruit suggests sweetness while retaining a green, tangy edge, allowing the tea and spice to remain distinct. A smooth, warming finish carries tropical fruit, citrus peel and lingering botanical spice.

Awards & Accolades:

• Gold: New Zealand Spirits Awards, 2026.
• Silver: San Francisco World Spirits Competition, 2025.
• Bronze: The GIN is IN, 2025 Awards.
• The GIN is IN, Editorial Rating 3.5/5: Publication date not stated. “Early notes of beautiful gunpowder tea, juniper, and a touch of cardamom open the experience.”

Distiller's Background:

PJ and Denise Rigney established The Shed Distillery in Drumshanbo, County Leitrim, in 2014, building a family-owned spirits business around traditional distillation and botanical experimentation. Head Distiller Brian Taft worked alongside PJ from the distillery’s earliest production, bringing its recipes to life in purpose-built copper stills. Gunpowder Irish Gin connects locally gathered meadowsweet with ingredients inspired by PJ’s travels, including the rolled Chinese green tea that gives the range its name. The Brazilian Pineapple expression extends that approach through abacaxi, adding tropical fruit to the gin’s established citrus, tea and spice character.

Serving Suggestions:

Serve chilled, around 6–10°C, in a small tasting glass, or pour over plenty of ice in a highball with tonic and a grapefruit wedge. A pineapple garnish draws attention to the fruit, while a lime twist emphasizes its tangier side. For a more elaborate serve, The Shed’s PJ’s Pineapple Parade combines this gin with coconut water, lime, limoncello and sugar syrup; the importer also pairs it with pineapple juice, lime, orgeat and Creole bitters. Alongside food, try grilled prawns with lime, ginger chicken or lightly spiced fish tacos. Salted cashews and fresh pineapple with a little chilli make useful snack pairings for its citrus, spice and tropical notes.