Eucalyptus is a bully. Its leaf is so aromatic that a small quantity will dominate anything it is put beside, and pairing it with a peach ought to end badly. That it does not is the achievement of this bottle. Cacimba distils in Sintra, uses the pink peach of Colares, and adds bay leaf, eucalyptus and citrus peel in copper stills at 40%.

The peach is the reason the balance holds. Colares pink peach is denser and more perfumed than the ordinary kind, heavy enough to take the centre instead of sitting politely above it, and that weight is what the eucalyptus meets. The leaf arrives cool and medicinal, camphorous in the way only eucalyptus is, and instead of covering the fruit it cuts through it and leaves the sweetness intact underneath. Bay leaf works alongside the eucalyptus, drier and more savoury, softening its edge. Orange and lemon peel supply the citrus above both, keeping the top bright, and the undisclosed botanicals close the gaps behind them, quietly. Juniper holds a resinous line, demanded by the classification and made necessary by this much fruit.

Fruit and camphor together want a mixer with no opinion. Neutral tonic, ice piled high, and enough spirit to respect the peach. A slice of peach repeats the headline; a bay leaf slipped alongside the ice follows the herbal half instead, and it is the livelier garnish. Sweetened mixers ruin the balance immediately. The name refers to the fine drizzle that hangs over Sintra, which fell on the first day of production. Choosing an ingredient that could wreck the recipe, and then keeping it in hand, is more interesting than avoiding it. Sintra grows the peach and supplies the weather; the eucalyptus is the outsider that makes the recipe work. It closes fruity, cooling and dry.