Twenty Italian regions are represented by twenty botanicals in 1861 Gin. Distilleria Agricola Berolà turns that geographic idea into a London Dry rather than a flavoured collage: lavender, peppermint, basil, saffron, hawthorn, apple, sage, nutmeg, juniper, cocoa, olive, rosehip, artichoke, savoury, lemon, oregano, wild fennel, liquorice, orange blossom and myrtle each stand for a different part of Italy. The name recalls the year of national unification, giving the recipe a clear historical frame.

The botanicals infuse for twenty-four hours before discontinuous distillation in a bain-marie still. That gentle method helps organise a list that could otherwise become crowded. Juniper leads the nose, followed by lemon and a broad Mediterranean herb layer. Sage, basil, oregano, savoury and wild fennel bring freshness and dry green detail; lavender and orange blossom soften the upper register. Nutmeg, saffron and liquorice add warm depth, while cocoa, olive and artichoke contribute darker, more savoury shades.

Bottled at 41% ABV, the palate remains composed and approachable. Apple and rosehip add discreet fruit, peppermint refreshes the middle, and myrtle reconnects the finish with the aromatic vegetation of the Italian coast. The producer describes a progression from juniper toward lemon, herbs and spice, with sage remaining fresh in the aftertaste. The achievement is not that every botanical demands attention at once, but that the recipe suggests many landscapes while retaining the dry line expected of a London Dry.

The official guidance favours a dry tonic and lemon peel. Build the drink with 4 cl of 1861 Gin and 10 cl of Fever-Tree Indian Tonic Water over clear ice. Add a broad lemon peel and a small sage sprig to the glass, then present a second pair on a plate beside it. The restrained tonic keeps the herbal architecture open and allows the fresh sage note to return at the finish.