Gin Foliaris Botanica

Fruit-tree leaves and plants from the distillery garden give Gin Foliaris Botanica its green, savoury character. Distillerie Sainte Barbe, in Lorraine, picks them by hand, then oxidises and dries them before distillation, a treatment that draws out the aromatic nuances of the leaves, much as it does for tea. It is bottled at 45% ABV in 50 cl bottles, and the gin is certified organic.

Organic · Spicy · Herbal

The distillery describes a direct, powerful nose, led by plants. On the palate comes a peppery note of bay leaf, warm and slightly resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, and a long, fresh finish brings a mint-like coolness. Juniper remains the gin's traditional reference, but the garden leaves are what set this recipe apart. The progression is clear: green and vegetal at first, then peppery warmth, then a cool, lingering close. Nothing in it leans towards citrus or sweetness, which gives the gin a distinctly savoury style. Oxidising the leaves before drying deepens their colour and aroma, giving a rounder, less grassy green note than fresh leaves would.

Foliaris Botanica received a bronze medal at Craft Spirits Berlin in 2024. Sainte Barbe recommends it neat, over ice, or in a gin and tonic with a dry tonic and a vegetal garnish. A small neat measure makes the bay leaf and mint easiest to notice; a little dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary then softens the concentrated green aroma without turning it sweet. Its savoury profile also suits 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 or a Gibson, where vegetal notes are welcome.

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, add 5 cl of gin and about 10 cl of dry tonic. Place a narrow cucumber ribbon and a small mint leaf inside the glass. The cucumber adds freshness, the mint echoes the finish, and the dry tonic keeps the leaf notes in focus. Serve it well chilled.