Algaïa London Dry Gin gives Distillerie du Morbihan a distinctly coastal recipe. Distilled and bottled in Plescop, Brittany, it is not simply Gin56 under another label: its twelve-botanical composition introduces Breton thyme, linden, lemon verbena and dulse. Some of these plants come from organic agriculture and are gathered by hand. Bottled at 43% ABV, Algaïa keeps the discipline of London Dry while drawing a fresh herbal and maritime line through the glass.

Juniper, coriander and angelica form the dry structure. Lemon peel brings brightness, while bay, liquorice, green cardamom and cassia add depth, spice and texture. The Breton plants then change the direction of the recipe. Thyme gives a firm aromatic herb note, linden adds a soft floral register and lemon verbena supplies a clear citrus freshness. Dulse does not make the gin taste overtly salty; it introduces a discreet marine savouriness that becomes more apparent near the finish.

The nose opens with juniper, lemon and fresh verbena, followed by thyme and linden. In the mouth, citrus and green herbs arrive first, then coriander, cardamom and cassia give the centre more shape. Angelica and liquorice hold the botanicals together without covering their detail. The final sequence combines verbena, dry juniper and a light saline trace from the dulse, producing a finish that is clean, herbal and unmistakably coastal.

A Mediterranean tonic suits this balance. Fill a balloon glass with clear ice, add 5 cl of Algaïa and 12 cl of Fever-Tree Mediterranean Tonic Water, then garnish with a small sprig of lemon verbena and a narrow lemon peel. The tonic’s gentle herbs extend the Breton plants, while the two garnishes brighten the nose without disguising the measured marine finish.