Gin Matshi is a spicy French gin created by Baccae in collaboration with Matshi, a house known for its hot sauces. The recipe is intentionally bold: juniper is joined by habanero and gorria peppers, grapefruit, cinnamon, cardamom and allspice. The gin is produced from French wheat alcohol, with maceration of spices and Matshi's signature peppers, then distilled in a Muller still before a controlled remaceration of habanero brings back the capsaicin and the pepper's heat.

The nose immediately announces a different style of gin. Juniper and grapefruit keep the aromatic frame fresh, while cinnamon, cardamom and allspice add warmth and depth. The peppers are not just decorative: habanero brings exotic fruit, heat and a bright vegetal edge, while gorria gives a more rounded red-pepper impression. The profile is spicy, citrus-led and lively, but it remains readable as gin because the juniper stays present under the peppered character.

On the palate, Gin Matshi starts with citrus and spice, then the chilli warmth grows progressively rather than arriving as a brutal burn. The finish keeps grapefruit freshness, warm spice and a clear habanero signature. In a gin and tonic, it needs a tonic that can refresh the heat rather than thicken it. Fever-Tree Citrus Tonic Water is a good match, especially with a grapefruit garnish and plenty of ice. It can also move naturally toward a spicy Negroni or agave-based cocktails, where the chilli character becomes an asset rather than a gimmick. The point is not raw heat but a controlled gastronomic tension, with citrus and spice shaping a tonic serve that remains precise and drinkable.