Muscat grapes and two pines, mountain pine and Swiss stone pine, feature alongside juniper in Marconi 46. Poli Distillerie makes this Italian gin in Schiavon, Veneto, in small batches using its Crysopea vacuum bain-marie still. Bottled at 46%, it develops a fresh, balsamic character, with mint, coriander and cardamom adding further herbal and spiced nuances.

Pine and juniper give the nose a distinctly resinous scent, fresh and reminiscent of conifer needles. Mint intensifies the cooling impression, while Muscat grapes introduce a softer fruit fragrance. That combination makes the alpine character more varied than pine alone: the grape adds a rounder note beside the sharper green aromas, without obscuring the juniper.

On the palate, the resinous botanicals retain their presence as the fruit and herbs become easier to distinguish. Coriander and cardamom bring a restrained warmth, contrasting with the freshness of the mint. At 46%, the mouthful has intensity, and the progression from fragrant fruit to pine and spice gives it several distinct sensations. The finish prolongs the balsamic notes, with the cooler herbs still perceptible beside the gentle warmth. The vacuum bain-marie distillation and the unusual pairing of grapes and conifers are both central to this recipe's identity.

Try Marconi 46 with an Indian tonic. The tonic's bitterness complements the dry-tasting resinous notes, while dilution makes room for the fruit fragrance. A small mint sprig and two halved Muscat grapes provide a coherent garnish: one recalls the cooling herbs, the other the softer fruit aroma. Keep the mint tip small to avoid covering the pine and juniper. Halve the grapes without muddling them, allowing their fragrance to develop gradually.