Ubald Gin fin herbacé

Potatoes grown on the Ubald estate are distilled into the base alcohol of Gin fin herbacé, bottled in Quebec at 43% ABV. The distillery macerates juniper before distillation and builds the gin around the produce of its farm and the surrounding valleys. Rosemary, juniper berries and sweet fern are among the notes that give it its herbal direction.

Dry · Herbal

The nose opens on green, aromatic herbs, with rosemary and juniper easy to recognise. Sweet fern, known in Quebec as comptonie voyageuse, adds a wild, leafy, slightly resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary impression tied to the local landscape.

On the palate, the potato spirit gives a rounded, enveloping texture before the herbs become brighter and more vivid. A slight resinous bitterness holds the middle, then the finish returns to juniper and fresh leaves. The gin is neither sharp nor citrus-led: its character rests on green herbs, a creamy softness from the base and a clean juniper line. Rosemary's resinous side links naturally with the juniper.

Ubald describes the gin as versatile and recommends it with tonic. At 43%, it also suits cocktails that benefit from a clear herbal backbone, such as a GimletGimletGin with lime cordial or sweetened lime juice, served well chilled without ice. It is said to come from the Royal Navy, as a guard against scurvy.Glossary or a Southside with mint and lime, and its rounded texture makes it pleasant over a single ice cube. Among the four Ubald gins, each built on a different crop from the estate, this is the one shaped by potato and by herbs.

For a tonic serve, 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 of Gin fin herbacé and top with 15 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 stir gently. Add a narrow lemon peel and a small mint sprig inside the glass. The lemon lifts the green notes, and the mint reinforces the fresh herbal character.