Long infusions and two small historic copper stills define AQVALVCE Dry Gin. Distilleria dell’Alpe was founded in 1948 by Ferruccio De Bernard in San Pietro di Feletto, near Treviso, and the gin is distilled in two 100-litre copper stills dating from the Second World War. Fresh herbs are infused for more than fifteen days before distillation. Bottled at 47% ABV, the result gives its twelve-botanical recipe enough concentration to remain dry, herbal and distinctly Italian.

Six botanicals establish the main direction: juniper, cumin, bay leaf, hops, caraway and coriander. Juniper supplies pine and resin, while coriander gives a brighter spice. Cumin and caraway bring warm, savoury tones, bay leaf contributes a dry balsamic character, and hops adds a green bitterness. The ingredients do not aim for a citrus-dominated style; they build depth through herbs, seeds and the measured bitterness of hops and bay.

The nose opens with juniper and aromatic herbs before cumin and caraway add a warmer, more savoury register. On the palate, 47% ABV gives the gin a firm attack and keeps each botanical clear. Coriander lifts the centre, bay leaf gives a clean herbal edge, and hops stretches the finish with a fine bitterness. Juniper returns at the end, accompanied by dry spice and a balsamic freshness rather than sweetness.

AQVALVCE Dry Gin works well in a Martini, where its herb and seed character can remain unhidden. In a gin and tonic, pour 5 cl over clear ice, add 12 cl of Fever-Tree Mediterranean Tonic Water and garnish with one fresh bay leaf and a thin lemon peel. The tonic’s softer herbal character supports bay and hops, while lemon brings just enough brightness to separate coriander and cumin without turning the drink into a citrus-led serve.