Lachanenche Gin Bio

Wild juniper and elderflowers gathered in the Ubaye Valley meet organically grown rose in Lachanenche Gin Bio. The rose is cultivated at 1,400 metres, and the gin is triple-distilledTriple distilledThe spirit goes through the still three times before or with the botanicals: each run cleans it up, giving a purer, softer base.Glossary in a steam still dating from 1907, now fitted with rectification columns, then reduced with local spring water. It is bottled at 40% ABV in a 70 cl bottle, certified organic under FR-BIO-15, with no extracts, concentrates, preservatives or colourings.

Organic · Floral · Herbal

The nose combines citrus, pepper and pine resin. A rounded first taste gives way to rose and elderflower, softening the firm, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary bitterness of the mountain juniper, while citrus, pepper and coriander add detail. The maker describes the gin as powerful and complex, with a dominant vegetal character, and the hint of spice carries on into a long finish where juniper stays prominent. The sequence is easy to follow: floral at first, then resinous, dry and warming.

The old steam still and the triple distillation give the distillery its own way of working with these mountain botanicals, and the spring water used to bring the spirit down to strength keeps its aromatic intensity. Lachanenche lists the gin for cocktails including 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 and its own 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, and also presents a gin and tonic. The bitter juniper finish makes it particularly well suited to a Negroni, where it holds its own against the aperitif.

For a balanced 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 ice, add 5 cl of gin and 15 cl of Fever-Tree Indian Tonic Water, and stir gently. Place a fine lemon peel and a rose petal in the glass. The lemon follows the citrus notes, the petal echoes the floral botanicals, and a light hand with the garnish keeps the long juniper finish in view.