Caldeira Gin Bio

Caldeira Gin Bio is made by Distillerie Cérès in Veyre-Monton, near Clermont-Ferrand. Founded in Auvergne in 2023, the distillery develops and produces its spirits on site. Caldeira is certified organic, contains no sugar and is bottled at a concentrated 50% ABV. Its recipe brings together eight botanicals chosen for a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, vegetal and floral profile rooted in the landscapes of Auvergne rather than in an overtly citrus-led style.

Organic · Floral · Herbal · Earthy

Juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary are distilled with angelica rootAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary, gentianGentianA mountain root of great bitterness, the base of many aperitifs; it adds length.Glossary root, heather flowersHeatherA small flower of the Scottish moors, honeyed and slightly woody.Glossary, chamomile, lemon balm, yarrow and broom flowers. All the botanicals enter the still together, after which the spirit is slowly reduced to 50%. Juniper and broom establish the pine-like core. Angelica and gentian give the recipe its earthy, root-driven depth. Chamomile and heather soften the centre with flowers, while lemon balm brings a fresh, lightly lemony edge and yarrow reinforces the dry herbal line.

The nose is rich in juniper and coniferous notes before opening toward flowers. The palate begins with a firm resinous character, then moves through musky roots, chamomile, heather and the brighter green freshness of lemon balm. The 50% strength gives definition and length rather than simple heat. The finish is persistent, dry and botanical, with juniper returning beside broom and a restrained citrus nuance. Caldeira received a silver medal at the 2025 World Gin Awards in the classic gin category.

The distillery recommends verbena leaves with its gin and tonic. For a precise serve, pour 5 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary in a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary, add 12 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary and finish with a small lemon-verbena sprig. The tonic keeps the high-strength structure intact, while the verbena links naturally with lemon balm and the gin’s fresh herbal finish.