Gin Raw Gastronomic Gin

Gin Raw Gastronomic Gin is a Spanish New Western Dry GinContemporary ginAlso called New Western: juniper is still there, but other botanicals (citrus, flowers, spice) take the lead.GlossarySee Contemporary gin gins created in Barcelona with a deliberately culinary point of view. The project brings together the worlds of distillation, gastronomy, mixology and perfumery, which explains the name and the aromatic direction: this is not a gin built only to reproduce the most traditional London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins pattern, but a spirit designed around precision, texture and the way aromas behave in a glass. Bottled at 42.3%, it keeps a clear gin structure while allowing its Mediterranean botanicals to take the lead.

Citrus · Spicy · Floral · Herbal

The botanical recipe is concise and carefully focused. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary provides the gin base, while lemon peel, citron peel and kaffir lime leaf create a bright citrus architecture with several layers rather than a single lemon note. Laurel adds a savoury herbal tone, coriander seed brings lift and dryness, and black cardamom introduces a deeper, lightly smoky spice. This combination gives Gin Raw its gastronomic identity: citrus freshness, aromatic herbs and culinary spice are arranged with the precision of a composed dish.

On the nose, Gin Raw opens with clean citrus and a green, aromatic freshness. Lemon and citron give brightness, kaffir lime leaf adds a more exotic, perfumed citrus accent, and laurel brings a Mediterranean herb note that feels dry rather than sweet.

The palate is structured and elegant, with juniper underneath, citrus across the attack and black cardamom giving warmth through the middle. Coriander keeps the finish crisp, while laurel and kaffir lime leave a fresh, savoury and slightly aromatic trail.

This gin is particularly suited to a Mediterranean-style gin and tonic, where a restrained tonic and a simple lemon peel garnish let the botanical work remain precise. It also fits cocktails that reward aromatic definition, such as a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary with a citrus twist or a light highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary with herbs. The best serves avoid heavy fruit or sugar, because the strength of Gin Raw lies in its clear, culinary balance between citrus peel, green leaf, spice and dry juniper.