Diplôme Dry Gin is a French London Dry Gin associated with Dijon and produced with a deliberately traditional approach. The brand presents the gin as being based on a historical recipe dating to the mid 20th century, and it is positioned as an expression of classic gin making rather than a contemporary flavored interpretation.

Production is described as using bain marie distillation in small pot stills, a gentle method that helps control heating and can preserve aromatic detail. The spirit base is presented as neutral alcohol made from beet, into which the botanicals are macerated before distillation. This set of choices places the focus on clarity, balance and a precise extraction of the botanical profile.

The botanical bill is built around juniper as the structural core, supported by coriander and angelica for classic gin spice and dryness. Whole lemons and orange peel bring fresh citrus lift, while fennel seeds and iris root add aromatic nuance and a lightly powdery, rounded texture. Saffron is used in small quantities for a subtle spicy and slightly warm aromatic accent rather than overt sweetness.

On the nose, Diplôme Dry Gin opens with bright citrus and clean juniper, followed by hints of spice and soft herbal notes. The palate is dry and structured, with a clear juniper backbone, lively lemon character and a gentle, savory spice from coriander and fennel. The mouthfeel is smooth and medium bodied, leading to a persistent finish where citrus oils and dry spice linger.

In mixed drinks, the gin performs naturally in a classic gin and tonic, where a neutral or lightly bitter tonic allows the lemon and orange notes to remain prominent. It also suits traditional cocktails such as a Dry Martini or a Gin Sour, where its dry structure and citrus profile translate cleanly.