Assensus Premium Gin

At 43% ABV, Assensus Premium Gin opens on star anise. The Belgian distillery bottles this first creation and describes a warm, spicy profile in which anise leads. Juniper gives the recipe its gin foundation, while pink pepper and orange peel bring a brighter counterpoint. Assensus presents the four ingredients as a balanced combination, with orange appearing as a subtle hint rather than the main flavour.

Citrus · Spicy

The recipe is compact and its emphasis is clear. Star anise supplies the most distinctive aromatic cue; juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps the spirit recognisably gin, and pink pepper adds a dry, gently piquant note. Orange peel lifts the blend with citrus. The distillery describes a warm, spicy result with anise predominant. Together, these botanicals give the first Assensus creation a focused profile, moving from aromatic spice to a cleaner orange finish. Star anise, the star-shaped fruit of a tree native to southern China, gives the gin its leading aniseed note.

Assensus calls this its first creation and a reference point for the distillery's ongoing work. At 43% ABV, the gin has enough strength for a measured long drink while remaining suitable for a small neat taste. It contains no added colouring or preservatives. Those details keep the focus on the spirit itself: a Belgian distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins whose signature comes from anise, supported by juniper, pepper and citrus peel.

For a simple serve, pour 5 cl over ice in a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary and add 12 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Place a fine orange peel and one star anise inside the glass. The citrus softens the tonic's quinineQuinineAn alkaloid from cinchona bark that gives tonic its bitterness. The British in India drank it against malaria and added gin: the gin and tonic was born.Glossary edge, while the spice follows the gin's central note. Add the tonic gently and stir once, leaving the aroma open rather than crowding it with extra flavours. Neat, over a single ice cube, the anise and pink pepper are easier still to tell apart.