Ginbel Gin Bio

Ginbel Gin Bio is a Belgian organic gin bottled at 40% ABV in a 70 cl bottle. Ginbel SRL is based in Verlaine, and the product is distilled in Belgium with an emphasis on local production, organic ingredients and fair trade. Its recipe looks to Belgian orchards for much of its identity: juniper is joined by greengage plum, apple from the Condroz, elderflower and Sichuan pepper. The exact distilling workshop is not named publicly, so the gin is presented under the Ginbel brand without attributing production to an unconfirmed physical distillery.

Organic · Spicy · Floral · Fruity

The five documented botanicals form a concise, readable composition. Juniper supplies the dry pine-led foundation expected from gin. Greengage brings the soft, lightly tart character of a green plum, while Condroz apple adds fresh orchard fruit rather than a tropical sweetness. Elderflower lifts the centre with a delicate floral aroma. Sichuan pepperSichuan pepperNot a true pepper but the berry of a prickly ash: citrus, lavender and a tingle that slightly numbs the lips.Glossary gives the finish a brighter kind of spice, known more for citrus-like freshness and gentle tingling than for the dense heat of black pepper.

On the nose, orchard fruit and elderflower appear first, with juniper keeping the perfume clean and botanical.

The palate moves from apple freshness to the rounder greengage note, then becomes more floral before Sichuan pepper sharpens the final section. At 40%, the texture remains accessible, but the pepper prevents the fruit from feeling flat or overly soft. The finish is fresh and lightly spicy, with juniper and elderflower returning after the fruit has receded.

A neutral tonic allows the organic botanicals to retain their individual character. Pour 5 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, add 10 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 garnish with a very thin fan of green apple and a small edible elderflower cluster. The apple echoes the Condroz fruit, while elderflower lifts the nose without adding syrup. Keep both garnishes restrained so that greengage and Sichuan pepper remain part of the tasting rather than disappearing behind decoration.