Gin La Force explores the aroma of habanero without carrying its raw heat into the glass. Distillation removes most of the pepper's burn while preserving notes of red pepper, ripe fruit and an almost sweet impression. The Parisian Distillerie de l'Arbre Sec balances that unusual centre with juniper, coriander, angelica, orris, honey and fig leaf. The gin is bottled at 43% ABV in a limited run of 1,000 bottles.

The nose begins with distilled pepper and a light honeyed tone. Habanero is present as aroma rather than a challenge: red fruit and sweet pepper come before heat. Fig leaf adds a green quality with a subtle suggestion of grated coconut, while honey rounds the middle without turning the spirit into a liqueur. Juniper and the roots hold the recipe together, giving the softer notes a dry frame and a clean sense of direction.

On the palate, the fruitiness of the pepper meets the gentle weight of honey, then moves toward fresher vegetal flavours. The finish keeps a restrained warmth similar to the peppery sensation of a good olive oil rather than the sharp burn of fresh chilli. This distinction is the key to the bottle. It is aromatic and full-bodied, yet controlled enough to use in cocktails where rum would normally provide weight and perfume.

For a clear long drink, fill a highball with ice, add 4 cl of Gin La Force and 10 cl of Fever-Tree Indian Tonic Water. Place a narrow strip of sweet red pepper and a small edible fig leaf in the glass, then arrange a second pepper strip and leaf on a dish beside it. Do not use raw habanero as garnish: the distillation is what makes its aroma balanced in the gin.