Gins selected for their aromatic taste.
The Wengler Châteaux et Domaines Symposium platform, dedicated to mixology, offers a selection of the best gins and explains how to mix them for a perfect tasting experience.
Juniper berries serve as the basis for the production of all gins and give the gin its characteristic bitter and at the same time delicately spicy taste as well as its strong and delicate aromas. By the way, gin takes its name from the plant itself: The term gin was derived from the juniper “genever”.
Gin seduces with its diversity of aromatic profiles, its freshness and its vivacity. Although it is made from juniper berries, herbs, flowers and other spices can be added to it after distillation, to give it different flavour combinations and uniqueness.
Enthusiasts of dry, herbal gin with citrus notes will be delighted with Tanqueray Ten, the only gin made from fresh fruits. For a sensational hand-distilled gin with intense flavours of Italian Mediterranean macchia such as basil, thyme and mint, Poli’s Italian gin Marconi 42 is perfect. If an aromatic excursion through the Bocage Normandie appeals to you, the new Gin Pira by Drouin is just the thing! The pear variety combined with juniper berries, vanilla, lemon, black pepper and the root of the iris, the emblematic flower that adorns the thatched-roof houses of Normandy, brings out delicious flavours of white fruits, pepper and iris. Finally, Bertha’s revenge gin shows its uniqueness as it is made with alcohol derived from milk and plants grown locally on Irish soil. This gin is strongly reminiscent of juniper with warm and spicy notes of sweet citrus, caraway and paprika.
Gin is simply drunk on ice or unfolds its flavours when mixed in cocktails. Symposium suggests a Perfect Serve that you can easily mix at home by infusing each gin with a tonic that brings out the specific flavours of each variety.
For the Gin Tanqueray Ten, fill 1 long drink glass with ice, add 1 shot of gin and top up with 1 Tonic London Essence Pomelo and Pink Pepper. Garnish with a pomelo zest.
The Gin Marconi 42 is best served in a crystal glass filled with ice, into which you add a shot of gin and top up with the Tonic London Essence Grapefruit and Rosemary. 1 sprig of rosemary is recommended as a garnish!
A long drink glass is suitable for Drouin’s Gin Pira. Fill it with ice, add a shot of gin and fill the glass with London Essence Original Indian Tonic. Finally, garnish it with a slice of pear.
Finally, for an ideal digestif, mix 4cl Bertha’s revenge with 4cl coffee liqueur and 4cl crème fraîche. Then pour it into a martini glass filled with ice.
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