Gin San Roccu is the first release from Bloom Soul, the organic distillery founded by winemakers Colline and Alexis in Feliceto, Balagne. Juniper, Corsican clementine, myrtle and nepita macerate for twenty-four hours before distillation in a Stupfler still. The gin is certified organic and bottled at 43% vol. in 50 cl.

Clementine gives the aroma a juicy citrus quality with a softer edge than lemon. Myrtle adds a darker leafy scent behind the fruit, while juniper provides the dry resinous structure. Nepita, a Corsican aromatic herb related to calamint, brings a cooling herbal freshness.

The palate is clear and lively, moving from fragrant citrus towards a more vegetal middle. Juniper prevents the clementine from becoming sweet, and the nepita becomes more apparent as the sip develops. The finish is fresh, lightly mentholated and marked by the herbs.

A Mediterranean tonic preserves the island botanicals better than a strongly bitter mixer. Clementine peel brightens the fruit, while a small nepita sprig reinforces the cooling finish. Serve over clear ice and keep the herb small enough to perfume the glass without covering the myrtle.

The twenty-four-hour maceration and Stupfler distillation give the four named plants a concise production framework. San Roccu therefore does not depend on a long secret list to establish its identity: clementine supplies fruit, myrtle and nepita bring the Corsican herbal character, and juniper holds the whole profile together. A little dilution makes the cooling nepita increasingly distinct.