Celestial Gin Superior combines botanicals from several Italian regions with purified Sardinian seawater. Tuscan juniper, Sicilian lemon and Apulian coriander are distilled, while Calabrian bergamot and Madagascan vanilla are macerated to preserve their fragrance. The rye-and-wheat spirit is bottled at 42% vol. in 70 cl.

Bergamot and lemon give the nose a bright, perfumed citrus character. Juniper adds a dry pine note, and coriander introduces a gentle spice beneath the fruit. Vanilla does not turn the gin into a sweet spirit; it rounds the aroma and softens the sharper edges of the peel.

The palate alternates between citrus freshness and a smoother texture. The purified seawater contributes seasoning rather than an overt saline taste, sharpening the structure around the fruit. Bergamot lingers longest, with juniper and coriander bringing a clean, lightly spicy finish.

A neutral Indian tonic leaves this balance intact. Bergamot peel mirrors the leading citrus note, while a short piece of vanilla pod draws attention to the rounded texture. Serve on large clear ice and use the vanilla sparingly so the drink remains dry and refreshing.

The production method separates distillation from maceration according to the ingredient. This choice helps explain the contrast between the drier juniper-coriander base and the more immediately fragrant bergamot and vanilla. The seawater then acts as a structural detail, giving definition rather than an artificial marine theme. With dilution, the bergamot remains brighter than the softer vanilla.