Lime and pink pepper give Massy Gin its first lift, with ginger adding a quieter warmth behind the juniper. Distillery Massy, based in Houthalen-Helchteren in the Belgian province of Limburg, has made liqueurs, jenevers, fruit juices and spirits for three generations, and its range also includes rum, calvados and whisky. The gin recipe goes back to 1920 and has been refined over the century since. Houthalen-Helchteren lies in the Campine, a land of heath and pine woods once known for its coal mines.

Citrus · Spicy · Herbal

Six extracts make up the botanical blend: juniper, lime, basil, pink pepper, ginger and coriander. The house describes the result as soft and fruity, with a fresh touch of lime and pink pepper that gives it zest and a subtle ginger aroma that sits well alongside balanced juniper. A large green m decorates the clear 70 cl flask, and the strength is 43% ABV.

Juniper stays measured rather than dominant, though it is familiar ground for a house that also distils jenever, the traditional Belgian juniper spirit and ancestor of gin. Lime brings a brisk, zesty edge; basil lays down a green, aromatic layer, and coriander links the herbs to the citrus. Pink pepper adds a delicate perfume and a slight tingle, while the ginger warms the finish without heat. The 43% strength gives the lime and pepper enough presence to hold their shape when the gin is lengthened.

A Gin & Tonic with lime and basil follows that fresh, peppery profile. Fill a balloon glass with ice, pour 4 cl of gin and 10 cl of a dry Indian tonic, and stir gently. Add a wheel of lime and a basil leaf, and a few pink peppercorns if you like their scent. The tonic should support the gin rather than bury the lime, ginger and juniper beneath sweetness, so keep the pour measured.