Aureus Vita Fibonacci Dry Gin

Aureus Vita Fibonacci 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 is a high-strength British gin bottled at 61.8% ABV. Its identity is built around the Fibonacci sequence and the golden ratio of 1 to 1.618, which influence its formulation and bespoke still. Juniper and baobab are supported by hazelnut, vanilla, cinnamon and aniseed, creating a powerful yet carefully structured botanical profile.

Dry · Spicy · Navy Strength · Vanilla

The documented botanicals are Juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, Baobab, Hazelnut, Vanilla, Cinnamon, Aniseed. Together they give useful tasting landmarks rather than a list to rush through: start by looking for the leading aroma, then notice how juniper and the drier elements shape the middle of the palate. The profile is best judged in stages, because cold temperature and a little dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary often bring the citrus, floral, herbal, spice or fruit notes into clearer focus.

Taste a small chilled measure before making a longer drink. Let it sit briefly, take a first sip, then return after the ice has begun to melt. Its elevated strength benefits from measured dilution and a restrained mixer. Avoid a heavily sweet or strongly flavoured mixer on the first tasting; it can conceal the balance between the named botanicals and the gin base.

For a reliable Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, pour 5 cl of gin over plenty of clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and add 12 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Stir once and garnish simply with Baobab. The garnish should echo the documented recipe rather than introduce a competing flavour. Adjust the tonic only after tasting the first sip, so the finish remains clear and the serving stays faithful to the gin's character.