Ten months in a single Fronsac red-wine cask give Avem Ajaja its amber colour and its meeting point between gin and Bordeaux wine. Maison Mounicq selected a cask from Clos Candelayres that had held wine made entirely from Merlot. Lot number two produced 806 bottles at 44.1% ABV. The gin is presented without chill filtration and with its natural colour, allowing both the former wine and the wood to remain visible in the glass.

Ajaja begins from the grape, juniper and aromatic-plant base associated with Avem, then the cask adds another layer. Juniper retains the dry botanical identity, while grape spirit gives breadth. During ageing, the oak contributes wood and tannin, and the former Merlot cask brings red-fruit tones. Citrus notes keep the centre from becoming heavy. The result does not abandon gin for whisky or wine; it lets pine, fruit and oak occupy different stages of the palate.

The nose starts with wood, ripe red fruit and a gentle vinous warmth before juniper appears. On the palate, the entry is round, followed by a firmer passage of oak and tannin. Grape spirit and the former Merlot cask bring fruit through the centre, while juniper and citrus maintain freshness. The finish is persistent and dry, with wood and red fruit gradually separating as the gin rests in the glass. Its 44.1% strength gives enough body for the cask without making the final sip hot.

Ajaja deserves a first taste neat, then a little ice to open the fruit and juniper. Maison Mounicq also suggests tonic or crushed white grapes. For a long drink, pour 5 cl over clear ice, add 10 cl of Fever-Tree Indian Tonic Water and garnish with three halved white grapes. The shorter tonic measure preserves the cask character, while fresh grape recalls the spirit base and gives the red-wine influence a clean, natural counterpoint.