Vacuum-distilled at low temperature in a family-owned Italian distillery with around 120 years of history, Latin Secco aims for a crisp, classic dry gin. Its recipe gathers botanicals from several origins: juniper from Tuscany, lemon peel from the Amalfi Coast, coriander seed from Morocco, angelica root from Northern Europe and orris root from Florence. Water from Mont Blanc brings it down to 42% ABV, and it is sold in a 70 cl blue bottle.

Citrus · Dry · Herbal

Distilling under vacuum lowers the boiling point of the spirit, so the botanicals are heated more gently than in a traditional still. The house says this keeps their flavour more precise, which suits a recipe that relies on a few well-chosen ingredients rather than a long list. Secco is the dry, classic side of the range, while its sibling Latin Beach leans towards blood orange and tropical fruit.

The producer describes Italian juniper, alpine water and a clean, elegant finish, with crisp citrus and subtle herbs. Juniper gives the pine-like centre, coriander a light spice, lemon peel an open, fresh nose, angelica an earthy dryness and orris a soft, powdery depth that rounds off the finish. A small neat pour shows the citrus clearly; a splash of water makes the roots easier to recognise. Orris also helps to fix the other aromas, which is why it appears in so many classic dry gins.

Latin Gin presents Secco as a gin for the perfect Martini or gin and tonic. For the long drink, chill the glass first, fill it with large ice, add the tonic in two stages and finish with a lemon twist expressed over the rim, with a little fresh coriander if you like. Its suggested pairings are oysters, light sushi and Mediterranean mezze, all dishes that call for a dry, precise gin.