Winestillery Copper Strength is a London Dry bottled directly at 70% ABV, without the dilution normally used to bring gin to commercial strength. Produced in Gaiole in Chianti, it belongs to Sinestéthica, Winestillery's series of limited and experimental releases made in very small quantities. The name describes the liquid plainly: this is the gin at its full still strength, presented as a concentrated view of the distillation rather than as an everyday neat pour.

The producer does not publish a precise botanical list for this limited edition, so the bottle should not inherit ingredients from another Winestillery gin without evidence. Its defining facts are instead the London Dry method, the undiluted strength and the small-batch release. At 70%, aroma and alcohol are tightly concentrated. Careful dilution is therefore part of the tasting, not an attempt to hide the spirit.

A few drops of water allow the aromatic oils to separate and broaden, while a measured long drink gives the distillate enough space to become readable. The strength creates weight and persistence, but it also requires accuracy: a casual free-pour would overwhelm both the palate and the mixer. Copper Strength is best understood as a controlled high-proof gin for curious tasting and precise cocktail work.

Measure 2.5 cl into a highball filled with clear ice, add 12.5 cl of Fever-Tree Indian Tonic Water and stir gently once. Place a narrow lemon peel and three juniper berries in the glass, then repeat the peel and berries on a small dish beside it. Keep the bottle away from the table once measured and do not increase the pour casually; the 70% strength makes the smaller serving essential to the balance.