Gin de Binche Citrus Edition

Gin de Binche Citrus Edition is the lemon-and-lime release made at Plus Oultre Distillery in Péronnes-lez-Binche. It is distinct from the Lemon Edition devoted solely to Sicilian lemon: here yellow lemon is paired with lime to create a broader and more contrasting citrus profile. Bottled at 40% ABV, the gin is entirely distilled, with no cold infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary or artificial addition after distillation. Juniper remains the botanical reference point beneath the two citrus fruits.

Citrus · Dry

The producer assigns a different purpose to each citrus. Yellow lemon supplies roundness and a generous zest aroma, while lime brings a brighter, sharper freshness. Slow distillation captures the oils held in the peels, and the finished gin is deliberately left unfilteredUnfiltered ginThe essential oils of the peels and plants stay in the gin: when chilled or mixed with tonic they turn it slightly cloudy, like pastis (the "louche" effect).Glossary to retain them. A slight haze can therefore appear when the liquid is chilled or mixed with tonic. This natural louche gives a useful clue to the recipe: the citrus character comes from the distilled peels and their essential oils, not from a later flavouring.

The nose opens on fresh lime and lemon zest, with lime giving the first impression its brisk edge. Lemon fills out the centre with a softer citrus breadth, while juniper keeps the profile dry and prevents the fruit from becoming lemonade-like.

On the palate, the contrast is clear: a vivid opening, a more rounded middle and a clean botanical finish. The retained oils add texture and length at 40%, ending on peel, juniper and a fine citrus bitterness that remains refreshing.

Serve it with a neutral tonic and a restrained double-citrus garnish. Pour 5 cl over abundant 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, then finish with one narrow lime peel and one shorter lemon peel. Express each peelExpressed peelThe peel is squeezed over the glass, skin side down, so a fine mist of oils scents the surface.Glossary lightly rather than twisting it repeatedly. The lime lifts the opening, the lemon supports the rounder middle, and the dry tonic leaves enough space for the unfiltered oils and juniper to remain clear through the finish.