Gin de Binche Lemon Edition

Gin de Binche Lemon Edition brings a focused Sicilian-lemon character to the range made by Plus Oultre Distillery in Péronnes-lez-Binche. The recipe first appeared in July 2022, when the Tour de France reached Binche, and the limited stock sold out within a few months. Its return keeps the original idea intact: a 40% Belgian distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins centred on real lemon peel, with juniper providing the dry botanical frame rather than competing with the citrus.

Citrus · Limited Edition

The lemons are selected for the aromatic richness of their peel and distilled slowly at the distillery. 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 flavour is added after distillation. The gin is also 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 so that the natural essential oils extracted from the peel remain in the bottle. Those oils give the liquid more texture and may create a light haze when the gin meets ice or tonic. This is a natural consequence of the production method, not a fault in the bottle.

The nose begins with bright lemon zest, fresh peel and a clean juniper note. On the palate, the citrus is vivid without becoming confectionery-like: the peel brings fragrance and a gentle bitterness, while juniper keeps the centre dry and recognisably gin-led. The unfiltered oils add a rounder tactile quality than the simple botanical list might suggest. The finish stays lemony and refreshing, with a measured zest bitterness that gives the 40% strength definition and length.

A neutral tonic is the clearest way to serve it. 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 slowly and finish with a narrow strip of fresh lemon peel. Express the peel once above the glass, then place it beside the ice. The garnish repeats the ingredient already at the heart of the gin, while the restrained tonic ratio preserves juniper, citrus oil and the pleasantly dry finish.