RENA 41 Original brings Sardinian herbs and citrus into a distilled gin at 44.4% ABV. It combines wild Sardinian juniper, myrtle leaves, helichrysum, lemon from Milis, white grapefruit, coriander, gentian, rosemary, thyme and ginger. Small-batch vacuum distillation is part of its production. The island identity is carried by the plants and their method of extraction, not just by the bottle's origin. The mix of bitter citrus and green herbs makes this version distinct from the house's more floral Mirto e Rosa.

The juniper gives the gin its dry structure. Milis lemon and white grapefruit bring two different citrus directions, one sharper and one more bitter. Myrtle, helichrysum, rosemary and thyme provide a broad herbal register; ginger and coriander add spice, while gentian suggests a firmer finish. This is a useful bottle for noticing how citrus can lead into herbs without the gin becoming sweet. A small neat pour, followed by a few drops of water, gives those groups of aromas room to emerge before a mixer is added.

A simple gin and tonic is enough for a first taste. Use large ice and cold Indian tonic, then add a fine white grapefruit twist and a very small rosemary sprig inside the glass. Leave a little more peel and rosemary beside it. Both garnishes come from the recipe and need no additional syrup or fruit. Pour the tonic gradually so the citrus does not erase the herbs. A short drink on ice is another option, letting the gin's higher bottling strength remain easy to appreciate. It also gives the gentian a better chance to be noticed.