Letort Gin Breton

Between Cancale and Saint-Malo, Distillerie LETORT makes Letort Gin Breton in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary, an organic 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 bottled at 42% ABV. Juniper and coriander meet apple, roasted buckwheat and organic seaweed collected a few kilometres from the distillery. The gin is distilled in copper pot stillsPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary, and the maker presents it as a tribute to its setting between land and sea.

Organic · Dry · Fruity

On the nose, juniper is joined by coriander and a gentle fruit note from the apple.

The palate moves from dry spice into apple and roasted buckwheat, which bring a softer, toasted grain-and-fruit dimension, a familiar pairing in Brittany, where buckwheat galettes and cider go together. The seaweed then adds a savoury coastal edge. The profile is not simply maritime: the toasted grain, fresh fruit and juniper keep it balanced between the coast and the orchard. Being a London Dry, all of these flavours come from the distillation itself, with nothing added afterwards. Roasted buckwheat brings a nutty, slightly bitter warmth to the finish.

At 42%, the botanicals stay clear without hiding the more delicate marine note. LETORT suggests tasting the gin chilled over ice or lengthened with tonic, two simple ways to keep the link with its local ingredients. Its savoury side also makes it a good partner for oysters from the nearby bay, and for 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 with a twist of lemonTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary.

For a Breton gin and tonic, fill a balloon glass with clear ice, pour 5 cl of Letort Gin Breton over it and add 15 cl of Fever-Tree Indian Tonic Water, then stir gently once. Add a thin apple slice and a lemon peel to the glass. The apple echoes the fruit in the recipe, while the lemon lifts the toasted and marine notes.