100&NOMORE Sichuan Gin is distilled in Barcelona and released in numbered batches of only one hundred bottles. The grain-based spirit rests for a month in stainless-steel tanks before being adjusted to 40% vol., bottled in 50 cl and sealed with wax.

The complete nine-botanical recipe is not published, but its three defining ingredients are confirmed: juniper, Sichuan pepper and Buddha's Hand citron. The citron supplies an intensely fragrant peel character, while the pepper contributes floral heat and a lightly numbing freshness rather than simple chilli warmth. Juniper keeps the palate dry as the citrus opens. Sichuan pepper then introduces a vivid, tingling spice that becomes clearer towards the finish. The result is expressive but readable, with the Buddha's Hand lifting the aroma and the pepper sharpening the structure.

The Gin Guide named it Best Gin in Spain in 2023. That distinction and the bottle numbering reinforce the small-scale nature of the project without changing the central appeal of the recipe: a precise meeting of resin, rare citrus and fragrant spice. The producer recommends 5 cl with 20 cl of Fever-Tree Indian Tonic Water and a lemon twist. Use plenty of ice, add the twist inside the glass and place another beside it with a few Sichuan peppercorns. Do not crush the pepper, as its perfume develops quickly.

The one-hundred-bottle format also has a practical consequence: each release is traceable through its handwritten number. Resting the spirit before bottling allows the sharp citrus oils and pepper to settle into a more coherent profile. The wax closure and numbering express the scale of production, while the flavour remains the reason to seek out the bottle.