ORIginEL London Dry Gin

Juniper berries and lemon verbena leaves, both hand-harvested in Auvergne, are the two named botanicals of ORIginEL London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins. The Distillerie des Scories, which takes its name from the volcanic stone of the region, bottles it at 42% ABV, and both plants are certified organic. The recipe is deliberately simple: juniper for the dry character of gin, local verbena for a fresh, citrus-like aroma.

Citrus · Dry · Herbal

The nose opens on juniper and lemon verbena together. On the palate the two remain distinct: dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary juniper first, then the fresh, slightly lemony lift of the leaves, which recalls lemon zest without any fruit in the recipe. The finish is crisp and herbal, with juniper continuing after the verbena fades. At 42%, the spirit keeps enough intensity for mixed drinks and stays composed when tasted neat. Verbena also adds a soft, slightly sweet herbal note that rounds off the juniper.

As a London Dry, the gin takes its whole character from distilled botanicals, with nothing added afterwards. Its short recipe puts the Auvergne origin and the hand harvest at the centre of its identity. Lemon verbena, often used in infusionsInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary in France, gives the gin a familiar, soothing scent, and the dry profile suits 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 with a lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary or a Gimlet.

For a gin and tonic, fill a balloon glass with clear ice, add 5 cl of ORIginEL London Dry Gin and pour in 15 cl of Fever-Tree Indian Tonic Water. Stir once, gently, and place a strip of lemon peel and a small sprig of lemon verbena inside the glass. The peel brightens the verbena's citrus-like aroma, and the sprig brings the botanical itself to the nose. Avoid strongly flavoured tonics, which would cover the verbena.