Terpeni Radici London Dry Gin

Horseradish, turmeric and rhodiola give Terpeni Radici an earthy character that sets it apart from the other gins of Zona B, the distillery founded in 2022 in Lavagno, near Verona. Radici means roots in Italian, and the producer presents this London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins at 41% ABV as a more modern, territorial take on the style.

Dry · Spicy · Herbal · Earthy

The Gin Guide lists its botanicals as juniper, coriander seeds, liquorice root, cardamom, rhodiola root, horseradish and turmeric. Distillation takes place in copper with the Carter HeadCarter HeadA still fitted with a botanical basket in the vapour path: delicate plants are infused by the vapour instead of being boiled.Glossary method, in which the most delicate botanicals are held in a basket so that the vapour extracts their lighter aromatic fractions, and it is sold in 70 cl bottles.

Rhodiola, a hardy plant of cold mountain regions whose root has long been valued in herbal traditions, brings a dry, slightly floral earthiness. Horseradish adds a fresh, pungent lift, turmeric a warm, gently bitter spice, liquorice sweetness and body, and cardamom a cool aromatic note. The producer describes a crystal-clear gin with juniper, woody notes and horseradish root on the nose, and a balanced, soft yet structured palate with a persistent finish.

In 2026 the London Spirits Competition gave it Gold with 94 points and the Frankfurt International Trophy another Gold; a year earlier it had received Bronze in London and a Highly Commended mention from the judges of The Gin Guide. The producer recommends it neat or mixed, in a gin and tonic or a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, and suggests a very local pairing: lesso e pearà, the Veronese dish of boiled meats served with a peppery bread sauce. A sprig of rosemary suits its savoury side in a tall glass with tonic.