Audemus Fractal 2.0 Gin

Geranium on the nose, roasted coffee underneath: Fractal 2.0 is built on a pairing few distillers would try. Audemus Spirits makes it in the Cognac region of France, and the foundation is an eau-de-vie distilled from pelargonium, the rose geranium, whose leaves give a floral and herbaceous spirit with a distinctly perfumed character.

Spicy · Floral · Earthy

The other two components shape that base rather than compete with it. Cold-infused coffee brings a gentle bitterness and roasted depth; cold infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary extracts the aroma of the coffee without the harsher bitterness that heat would pull out. Grape sugar is added to harmonise the flavours and round the whole, which is why the bottle is classed as a flavoured ginFlavoured ginGin with flavourings, often fruity, added after distillation. It may be coloured and lightly sweetened.GlossarySee Flavoured gin gins rather than a dry one. Audemus works in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary with controlled extraction, so that each of the three elements stays distinct. Putting a distilled flower at the foundation, rather than adding it among other botanicals, is what makes the bottle unmistakable.

The strength is 58%, high even by navy standards, and it supports the intensity of the botanicals while keeping their nuances. On the nose, perfumed floral notes are layered with soft roasted hints.

The palate is structured and expressive: geranium first, then warm spice and earthy undertones, the alcohol adding texture and lift. The finish is long, with floral, roasted and gently sweet impressions remaining side by side.

Fever-Tree Elderflower Tonic Water supports the floral side of the geranium and softens the coffee's bitterness. A rosemary sprig, briefly passed over a flame, brings a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, smoky accent that links the herbal and the roasted notes. At this strength, allow for proper dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary, and use the gin in cocktails that want its aromatic complexity as much as in a long drink.