Gin No 3

Gin No 3 is the third batch from Distillerie d'Isle de France, distilled at 43% ABV in a 70 cl bottle. Its profile brings together juniper, citrus, lemongrass, verbena and hibiscus, with fermented pineapple and ginger adding a fruit-led dimension. The distillery uses a Stupfler still and combines plant macerationMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary with fermentation, giving this batch a character shaped by both its botanical and fruit components. The result is a clear, aromatic French gin rather than a sweet fruit spirit.

Citrus · Spicy · Herbal

The first aromas are bright and citrus-led. Lemongrass and verbena add a fresh, green lift, while hibiscus brings a gentler floral note. Juniper holds the centre of the aroma, with ginger lending a dry, warm accent. Pineapple contributes a ripe fruit note, balanced by the sharper edge of citrus. These ingredients create a lively nose with several distinct facets instead of a single dominant flavour.

On the palate, citrus and lemongrass lead, followed by the rounder impression of fermented pineapple. Ginger gives the middle a light, warming spice, while verbena keeps the profile fresh and herbal. Hibiscus adds a subtle floral shade rather than sweetness. The juniper remains important throughout, providing the resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary backbone expected of gin and a drier finish. At 43%, the botanical detail stands up well to ice and dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary.

Hysope tonic with pineapple or lemon zest suits the gin, and its fermented fruit also makes it a natural fit for a Pineapple Fizz. For a 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, add 10 cl of chilled Hysope tonic and stir briefly. A slim pineapple wedge and a curl of lemon peel belong in the glass, bringing out both the ripe fruit and the citrus notes. Keep additional garnish to a minimum: the drink already carries pineapple, ginger and several aromatic botanicals, and a restrained finish leaves their differences easy to follow.