Gin de Nalinnes Winter Edition is a limited Belgian gin created for the colder season by the Gin de Nalinnes team in collaboration with the Distillerie de Biercée. The official shop page identifies the bottle as a 70 cl limited edition at 40% ABV, while the brand's Winter Edition presentation describes a recipe built to preserve the fruit-driven identity of the original Gin de Nalinnes and give it a more botanical winter character. Batch Winter 002 is announced as a run of 500 bottles, which makes this bottling a clearly seasonal and ephemeral release rather than a permanent extension of the range.

The key difference is fir bud. The house keeps the mango and passion fruit that shape the classic Gin de Nalinnes, but softens their tropical brightness by introducing fir bud, a botanical that immediately changes the rhythm of the gin. Mango and passion fruit still bring roundness, colour and an exotic fruit signature; fir bud adds a resinous, green and forest-like note that pulls the recipe toward winter. The result should be read as fruit-led at first, then more coniferous and botanical as the glass opens.

On the nose, the first impression is expected to remain generous and fruity, with mango and passion fruit giving the familiar Nalinnes warmth. The fir bud then gives the gin a cooler line, somewhere between young pine shoots, fresh resin and winter greenery. On the palate, this contrast is the point of the edition: the fruit gives approachability, while the fir bud brings dryness, lift and a more aromatic finish. Served very cold, the gin should feel less sunny than the original and more structured, with the botanical side coming forward as the dilution begins.

A coherent perfect serve should respect both sides of the recipe. Fever-Tree Mediterranean Tonic Water is a good partner because its rosemary, lemon thyme and citrus oils support the green aromatic side without hiding mango and passion fruit. A fresh rosemary sprig and a clean orange peel keep the serve winter-friendly while staying readable in the glass. Use plenty of ice, stir only once and avoid sweet garnish: the aim is to let the fir bud sharpen the fruit, not to turn the drink into a festive syrup.