Veyrat Gin Alpin

Brasserie & Distillerie Veyrat distils each ingredient of its Gin Alpin separately, then brings the essences together in a final blend. The distillery is at Marcellaz-Albanais in Haute-Savoie, and draws on the contrast between alpine summers and mountain winters. Gin Alpin is bottled at 46% ABV.

Citrus · Spicy · Herbal

Soft citrus gives the first impression of freshness on the nose and palate. Aromatic herbs then broaden the middle, and pepper gives the finish a firmer, warmer edge. Juniper remains the familiar foundation beneath them. Veyrat calls the gin fresh, powerful and balanced, and the separate distillations explain that balance: each ingredient is extracted on its own, so citrus, herbs and pepper keep distinct outlines in the blend. The herbal middle gives the gin a green, slightly resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary breadth that recalls mountain plants.

At 46%, the gin is built to stay present in a cocktail without losing its lighter citrus and herbal notes. Veyrat recommends serving it with tonic or in cocktails, and gives 8°C as its ideal tasting temperature, cool enough to keep the alcohol in check while letting the herbs open. Its alpine identity comes from the Haute-Savoie home of the distillery and the seasonal contrast it names, and a dry 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 or a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary shows the pepper well. Tasted neat at that temperature, the citrus is clearest at first and the pepper builds slowly.

For a long drink, 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 in 5 cl of Veyrat Gin Alpin and add 15 cl of Fever-Tree Indian Tonic Water, then stir gently. Add a thin lemon wheel and a small sprig of aromatic alpine herbs inside the glass. The lemon gives the citrus a direct accent, and the herbs follow the gin's own profile, while a light garnish keeps the peppery finish clear.