Juillet Nord Gin

Juillet Nord Gin is Maison Ferroni's grain geneverGeneverThe Dutch and Belgian ancestor of gin, based on malt wine. "Jonge" is more neutral, "oude" more malty.GlossarySee Genever gins made with Houlle, a spirit that sits at the meeting point between cereal distillate and gin aromatics. It is made from a mash of barley, rye and oats, then shaped through a quadruple distillation. During the fourth distillation, the aromatic bouquet is added: fresh juniper harvested by hand in Picardy and aromatic plants from Provence grown at the Chateau des Creissauds estate in Aubagne. The result is bottled at 44% alcohol in a 50 cl format.

Citrus · Floral · Fruity · Herbal

This bottle should not be approached like a neutral dry ginDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins. The grain base gives it a deeper, more textured foundation, with cereal notes that can suggest bread, grain husk and gentle malt. The official tasting note points toward strong aromatic power, roundness and freshness, with impressions of conifer forest, Mediterranean garden, lemon trees, apricot, summer fruit, night flowers and a discreet aniseed touch. The fresh juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary gives lift and resin, while the Provencal plants connect the cereal body to a brighter herbal register.

On the palate, Juillet Nord Gin is broad, aromatic and more generous than a stripped-back 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 gin. The cereal distillate brings weight, the fresh juniper gives a green vertical line, and the Provence botanicals keep the finish lively. It is especially convincing in a summer gin and tonic, where a French tonic such as Archibald can echo the botanical and gentian-like bitterness without burying the grain character. A lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary and a small thyme sprig are enough; the serve should feel fresh, herbal and sunny while respecting the genever base.