THE HERBALIST YASO GIN EXTRA HERB

Twenty botanicals shape THE HERBALIST YASO GIN EXTRA HERB, a 45% gin from Echigo Yakuso in Joetsu, Niigata.

Citrus · Spicy · Herbal

Juniper leads the recipe, joined by cedar leaf, fir, pink pepper, yuzu, bergamotBergamotA bitter Calabrian citrus, the one that scents Earl Grey tea: floral and zesty.Glossary, jasmine, coriander seed, liquorice, green tea, spring turmeric, caraway, fennel, orange flower, ginger, clove, allspice, cardamom, Echigo tōki and celery seed. The combination gives the gin several clear directions: evergreen notes from cedar and fir, citrus from yuzu and bergamot, floral lift from jasmine and orange flower, and a measured spice character from pepper, ginger and the dry spices.

Echigo Yakuso describes a green coniferous aroma, with fruit and spice appearing alongside it. The distillers say they paid attention to the way aromas change from the first sip through the finish, refining the distillation cuts and proportions through repeated trials. The separate botanical impressions are balanced so that juniper remains present while the brighter citrus, greenery and spice take turns in the glass.

The producer recommends a gin and tonic, where the fruitier notes and conifer character can both be appreciated. For the Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, fill a clear glass with ice, pour 5 cl of gin and 10 cl of Fentimans Herbal Tonic Water, stir gently once and add a long lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary; the herbal tonic follows the greenery while the lemon lifts the citrus. Soda offers a drier, lighter alternative. At 45%, the spirit also holds its shape in 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, although a small pour and careful dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary will keep the floral and evergreen details in view. EXTRA HERB is best approached through its interplay of juniper, citrus, greenery and spice, rather than by expecting one dominant flavour to explain the whole recipe.