L.N. Mattei distils and bottles this dry gin in Corsica at 40% ABV. The label itself identifies the plants: juniper, citron and lemon zests, gentian, walnut husk, bay leaves and immortelle. That gives a more reliable picture than borrowing the recipe of the house's separate L'Immortel gin. The two bottles share a producer and some Corsican aromatic plants, but this release has its own balance. Citron is particularly important, bringing the fragrance of thick peel rather than the sharp acidity of lemon juice.

Juniper provides a dry centre while the two citrus zests brighten the opening. Bay adds a recognisable green scent and gentian contributes a firmer bitter edge. Walnut husk brings depth rather than an overt nut flavour; immortelle leaves a warm floral trace. These parts work best when tasted as a progression, not as a list all arriving at once. A small neat measure makes the bitterness and peel oils easier to follow. A drop of water softens their meeting without removing the dry finish.

Mediterranean tonic is a good fit when used with restraint. Fill a glass with large ice, add the gin and then enough chilled tonic to open it without washing away the gentian. A strip of citron peel and a small fresh bay leaf belong among the cubes, with more of each beside the glass. Avoid bruising the bay leaf too hard or adding sweet fruit: the recipe already has both brightness and a bitter backbone. The result is a clear way to taste this Corsican gin on its own terms. A brief pause before drinking also allows the citrus oils to reach the surface and lift the aroma.