Gin San Roccu

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.

Citrus · Organic · Herbal

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 resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary 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 tonicMediterranean 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 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 iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and keep the herb small enough to perfume the glass without covering the myrtle.

The twenty-four-hour macerationMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary 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 dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary makes the cooling nepita increasingly distinct.