The classic gin from Domaine de Murtoli draws on the plants of its Corsican estate. The producer describes fifteen essences from the maquis and names myrtle, immortelle and olive among them. Bottled at 42% ABV, the gin makes those specific plants more informative than the broad number: myrtle suggests a resinous, herbal direction, immortelle brings its distinctive dry floral scent, and olive introduces a quieter Mediterranean note. Juniper remains the dry foundation that makes the drink a gin.

Murtoli's setting matters because the recipe is tied to plants associated with the estate, not because every island gin must taste the same. Immortelle is particularly recognisable in Corsica, with a warm aroma unlike the sweetness of conventional flowers. Myrtle gives another side of the landscape, greener and more aromatic. Olive is a subtler ingredient and should not be mistaken for an olive-brine flavour. The house does not publicly name every one of its fifteen essences, so this bottle is best understood through the plants actually disclosed.

A plain, cold Indian tonic is a reasonable first serve. Use large ice, add the gin and tonic gradually, then tuck a thin lemon twist and a small olive leaf inside the glass. Put a little more of both beside it. Lemon is a serving suggestion rather than a claimed botanical; it gives lift without covering the myrtle and immortelle. Keep the leaf small, and avoid strongly flavoured tonic. A neat taste beforehand helps show what the gin itself contributes before the garnish and bubbles enter.