Three Tuscan botanicals define this concise London Dry: juniper, rosehip and helichrysum. Ginepraio Organic Tuscan Dry Gin is bottled at 45% ABV in 70 cl and made with certified organic ingredients gathered from areas including Maremma, Val d'Orcia and Chianti. The short recipe is a strength rather than a limitation. Each plant has enough room to remain recognisable, and the gin can describe its region through real ingredients instead of a long catalogue of loosely connected flavours.

Juniper leads with pine, resin and a dry balsamic quality. Rosehip contributes a discreet tart fruit note and a softer bridge through the middle. Helichrysum, a sun-loving Mediterranean plant, brings warm herbal aromas that can recall dry grass, curry leaf and coastal scrub without tasting of added spice. Together the three botanicals create a profile that is firm, aromatic and slightly citrus-like, although no citrus fruit is needed in the published recipe.

The palate begins with concentrated juniper, then opens toward rosehip and the drier perfume of helichrysum. At 45%, the texture has weight but remains clean. The finish is persistent, balsamic and gently savoury, with the fruit acting as a small counterpoint rather than the main subject. This clarity makes the gin particularly effective in a Martini or Negroni, where a concise botanical profile can hold its shape beside vermouth and bitters.

For a lighter preparation, fill a balloon glass with clear ice, add 4 cl of Ginepraio Organic Tuscan Dry Gin and 10 cl of Fever-Tree Mediterranean Tonic Water. Place a narrow lemon peel and two dried rosehips in the glass, then present a second peel and several rosehips on a small dish beside it. The lemon adds aroma without juice, while the rosehips directly recall one of the three documented botanicals.