Gin56 London Dry Gin

Gin56 London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins is the foundational recipe of Distillerie du Morbihan in Plescop, near the Gulf of Morbihan. The distillery, established in 2023, develops, distils and bottles its spirits in Brittany. Gin56 uses a fine wheat spirit and nine clearly identified botanicals, with no seaweed in the recipe. Bottled at 43% ABV, it follows the London Dry style and favours a classical balance of juniper, citrus, roots and spice rather than a strongly flavoured profile.

Citrus · Dry · Spicy · Herbal

Juniper supplies the dry pine core, joined by coriander and angelica, two structural botanicals that connect citrus brightness to the deeper root notes. Lemon peel and bitter orange peel bring two distinct citrus registers: the lemon is brisk and direct, while bitter orange adds a darker, more aromatic edge. Pink peppercorn and green cardamom sharpen the middle of the palate. Bay leaf introduces a savoury herbal note, and liquorice root rounds the texture without turning the gin sweet.

The nose begins with juniper and citrus peel, followed by coriander, cardamom and a restrained peppery accent.

The palate is rounder than the dry opening suggests, yet the juniper remains firm. Lemon and orange move through the centre, bay leaf gives a green savoury turn, and angelica draws the profile back toward earth and roots. The finish is long, dry and gently spicy, with liquorice contributing length rather than obvious sweetness.

For a clear reading of the recipe, pour 5 cl over abundant ice 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 and 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. A lemon peel is sufficient. Its fresh oil reinforces the existing citrus without competing with pink pepper, cardamom or bay. The same classical structure also works in a dry MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary, where the wheat base and nine botanicals remain precise and composed.