Ubald Gin fin zesté

Corn from Ubald's own estate forms the base of Gin fin zesté, a Quebec gin bottled at 42% ABV. Ubald grows, harvests, ferments and distils its own crops, and more than twelve aromatics go into this recipe, among them juniper, sea buckthorn, lemon balm, sumac and chamomile. The maker describes a lively, fruity character with citrus notes, cooked corn and a small spark of heat.

Citrus · Spicy · Fruity

The first impression is fresh and zesty, with a fruit-led brightness balanced by the darker, earthy edge of juniper. Sea buckthorn, a tart orange berry, and lemon balm draw the palate towards sharp citrus, and sumac supports that tangy impression with its own lemony sourness. Chamomile brings a softer herbal and floral counterpoint, and the grain base remains perceptible as a warm note of cooked corn. As the gin opens, the lemon balm and chamomile soften the sharper citrus, while the sumac keeps it lively. The finish carries a gentle peppery warmth. Sumac, a dried red berry, brings sourness without the sharpness of fresh citrus.

At 42%, the alcohol gives the aromatics enough definition for a neat taste or a mixed drink without making strength the main point. Ubald presents the gin as a natural choice for a 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 another cocktail in which the gin stays prominent, and its tart citrus also suits 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 White Lady.

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 Ubald Gin fin zesté and add 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. Stir once, gently, and add a fine strip of lemon peel and a few sea buckthorn berriesSea buckthornAn orange berry from coasts and mountains, very tart, tasting of citrus and pineapple.Glossary to the drink. The lemon lifts the citrus notes, and the berries echo one of the gin's own botanicals. Stir briefly so the dilution keeps the finish lively.