SOLO Wild Gin reduces its recipe to one botanical: wild Sardinian Juniperus communis. The berries infuse for thirty days in grain alcohol before a slow discontinuous distillation lasting about ten hours in a steam-heated copper still. Water and alcohol complete the recipe, which is bottled at 40% vol. in 70 cl.

The result gives juniper room to show more than a single pine note. Resin and the scent of crushed berries appear first, followed by a citrus-like brightness and suggestions of Mediterranean scrub. The nose remains clear and direct because no second botanical competes for attention.

An oily texture carries the juniper across the palate. The flavour is persistent but not harsh: resinous dryness is balanced by a supple middle and a fresher lift towards the finish. Its simplicity makes small changes in temperature and dilution particularly easy to notice.

A Mediterranean tonic works well when used sparingly. Lemon peel sharpens the natural citrus impression, while a few juniper berries reinforce the core botanical without adding another flavour family. Serve cold over clear ice and stir only enough to combine the ingredients.

The slow, discontinuous copper distillation also matters here. Rather than assembling complexity through many plants, the producer relies on extraction time, the quality of the wild berries and careful distillation. The result is a useful study of juniper itself, from its bright top notes to its deeper resinous and oily character. Its texture becomes especially expressive as the ice begins to melt.