Gin Mosan

Gin Mosan is a 40% Belgian craft gin developed in Visé and distilled at Distillerie du Fays. Its disclosed recipe combines juniper, Timut pepper, coriander, elderflower, apple and thyme. Timut pepper supplies a grapefruit- and yuzu-like citrus character, while elderflower, apple and thyme add floral, fruity and herbal dimensions.

Citrus · Spicy · Floral · Fruity

The botanical profile becomes clearer with a little time in the glass. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps the centre of gravity dry, while the fruit, citrus, spice or coastal notes named in the recipe arrive in layers. The finish is best read after a small dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary, when the sharper edges settle and the individual ingredients remain distinct.

At the table, this gin works best with a restrained preparation. Use abundant clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and a clean tonic, then keep the garnish connected to the ingredients that define the bottle. The aim is a long drink with freshness and detail, not a sweeter or more perfumed version of the gin.

Its balance is not based on heavy sweetness. Freshness, bitterness and spice each have room to appear, and the aromatic line stays close to the ingredients named for the gin. Taste it first without an overloaded garnish: this makes the opening, the middle of the palate and the final dry notes much easier to distinguish.

A measured tonic pour preserves that progression. The first sip brings a lift from the colder, brighter notes; the middle settles around juniper and the more rounded botanicals; the finish is longer, drier and more precise as the ice slowly melts. That simple rhythm gives the gin the space it needs.