Officine Sigma Gin

Mandarin and eucalyptus leaves lead the flavour profile of Officine Sigma Gin, a 42% gin made by Distillerie Officine in Colmar. It is cold-distilled, and the producer also names Ma Khaen berries and a botanical it calls the seed of peace. The cold process is presented as part of the distillery's approach to capturing the aromas of its ingredients. Together, the named elements give Sigma a more fragrant direction than a simple juniper-and-citrus profile, while keeping the character grounded in botanicals.

Citrus · Spicy · Herbal

The nose opens with fragrant mandarin and the green, fresh scent of eucalyptus leaves. Ma Khaen berry adds a distinctive flavour, and the seed of peace brings further coherence to the blend, as the distillery describes it. Juniper remains the familiar gin anchor beneath these less usual notes.

On the palate, citrus freshness and herbal lift are the clearest impressions; a gentle spice and fruit character round out the taste without turning it sweet. The finish stays fragrant, with eucalyptus and mandarin continuing after the first sip.

Distillerie Officine presents itself as an experimental spirits workshop in Colmar, exploring different ways to extract and combine plant aromas. Sigma reflects that interest through its cold distillation and its use of named botanicals beyond the classic juniper base. For a restrained gin and tonic, fill 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 with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, pour 5 cl and add 10 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, then add a strip of mandarin peel and a small eucalyptus leaf: the peel echoes the fruit and the leaf keeps the eucalyptus perceptible. Avoid a strongly flavoured mixer or a large number of garnishes, which could compete with its fragrance. It can also be used in a simple MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary variation, where a small measure of dry vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary lets the mandarin, eucalyptus and Ma Khaen remain the focus.