Corpen Gin Llevant

Fresh orange peel and eucalyptus give Corpen's first gin a distinctive contrast of citrus oils and cool herbs. Llevant takes its name from the Mediterranean wind that blows from the east and is distilled in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary in Barcelona's Poblenou district. Bottled at 45% ABV, it keeps a pronounced juniper character alongside those fresher ingredients. The higher-than-standard strength was chosen with mixing in mind, so the gin retains a clear presence in a 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, gin fizz or long drink.

Citrus · Dry · Spicy · Herbal

Seven botanicals make up the recipe. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary gives the principal piney flavour, fresh orange peel supplies fragrant citrus, and eucalyptus introduces a cool herbal note. Black pepper adds warmth. Coriander, orris and angelica complete the distillate with drier citrus, floral and earthy detail. Rather than replacing juniper, the orange and eucalyptus make it more expansive: one draws out its bright side, the other its green, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary qualities.

Herbs and spices are evident from the aroma through to the palate. The initial freshness of orange is followed by a firm juniper flavour, then by pepper and the drier notes of roots. A creamy mouthfeel gives the gin some breadth without hiding that progression. Its packaging has an equally specific story: recycled green and clear glass give the bottle its tint, while the closure uses cork and wood and the tamper seal is made from plant-based cellulose.

Pair 5 cl of Llevant with 15 cl of Fever-Tree Mediterranean Tonic WaterMediterranean tonicA tonic with less bitterness and sugar, scented with herbs and citrus (rosemary, thyme, lemon). It leaves more room for the gin's botanicals.Glossary over ice, finishing with fresh orange peel. Press the peel gently over the surface to release its oils before adding it. This reinforces the citrus already in the gin and leaves eucalyptus in the distillate to provide the cool herbal note. There is no need for an additional leafy garnish. A dry Martini offers a more concentrated alternative, with juniper, pepper and the soft mouthfeel taking a more prominent role. Corpen Gin Llevant belongs to the Australian gin landscape through its connection with Corpen Gin. At 45% ABV, its character is shaped by the ingredients named for this exact bottle rather than by a vague regional profile. Juniper, Fresh orange peel, Eucalyptus, Black pepper, Coriander, Orris root, Angelica root give the palate a clear starting point and explain the main aromatic direction.

The nose is led by juniper where it is present, then develops through the citrus, spice, fruit or herbal notes carried by the recipe.

On the palate, the gin keeps a measured line: the fruit is not treated as a syrup, the spice remains integrated, and the botanical elements provide structure through the finish. Chilled dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary brings those layers into focus and makes the balance easier to read.

Enjoy it in a large balloon glass with clear ice and a restrained, clean tonic chosen to support rather than cover the gin. Keep the garnish simple and tied to a confirmed ingredient, such as a citrus peel when citrus is part of the recipe. This approach keeps the drink refreshing while leaving the individual character of Corpen Gin Llevant intact.