Gin d'Automne

Fermented carrot gives Gin d'Automne its unusual starting point. Distillerie d'Isle de France combines it with citrus, hazelnut, tonka bean and a touch of ginger in a 40% ABV limited edition. The 50 cl bottle received a gold medal at the Concours Général Agricole in 2024. Carrot cake inspired the recipe, but juniper and citrus keep its botanical character clear while the warmer ingredients broaden the flavour.

Limited Edition · Spicy · Fruity · Earthy

The aroma brings a fresh citrus note before the softer, earthy impression of carrot and hazelnut. Tonka lends a rounded fragrance, while ginger gives the nose a small flash of spice.

On the palate, the fermented carrot is more savoury than sugary. Citrus brightens the first sip, hazelnut and tonka add a fuller middle, and ginger leaves a gentle warmth at the end. Juniper provides a dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary thread underneath these richer flavours.

The carrot-cake idea is most apparent in the relationship between earthy root, nut and tonka, rather than in any added sweetness. Fermentation gives the carrot a savoury depth, while hazelnut and tonka bring a warmer, fuller character. That combination makes the gin noticeably different from a citrus-led dry style, while the juniper and measured spice keep the tasting focused. It is an autumnal flavour profile built from ingredients named for this gin, not from a generic collection of baking spices.

Try a small pour neat first, then make a restrained gin and tonic with 4 cl of Gin d'Automne, 10 cl of chilled 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 and a slim orange peel. The citrus connects with the gin's bright opening; the tonic keeps the glass dry enough for the carrot, hazelnut and tonka to remain distinct. A few toasted hazelnuts on a side plate recall the recipe without putting an awkward raw garnish into the drink. Stir briefly and let the ice melt gradually.