Bluebird Rosso Americano Gin

Bluebird Rosso Americano begins with the distillery's New American style gin, then rests in an XO sherry caskSherry caskA cask that once held sherry, the fortified wine of Andalusia. Dry, oxidative oloroso brings nutty, dried-fruit notes; Pedro Ximénez brings raisin and molasses.Glossary layered with Luxardo Italian cherries. That pairing gives the 45% gin a clear identity: juniper and citrus remain present, while the cask and cherries bring darker fruit, vanilla and toffee impressions. The finish is described through black cherry, oak and candied fruit, so the experience moves from a recognisable gin aroma toward a richer, wine-cask-influenced close.

Woody · Spicy · Fruity · Vanilla

The nose carries evergreen and citrus, with dark cherry beginning to show behind them. Fresh juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary returns on the palate, joined by light vanilla and Italian cherry. As the sip develops, the fruit becomes deeper and more confectionary, while oak gives the finish a dry frame. The sweetness is an aromatic impression rather than a syrupy texture: the gin still has a lively citrus and spice line to balance the cherry. That makes it suited to slow sipping, but it also gives a tonic serve enough character to stay distinctive.

The XO sherry cask is layered with Luxardo cherries, a specific finishing choice that separates Rosso Americano from the distillery's other gin releases. The producer's tasting notes follow the same progression, from evergreen and citrus to cherry, vanilla and oak. The gin can be enjoyed neat, where the changing fruit notes have space to develop, or used in 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-style cocktail that welcomes a richer base. For food, dark chocolate, aged hard cheese and roasted nuts can complement the cherry and toasted-cask impressions.

For a longer drink, add 4.5 cl of Rosso Americano to 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 filled with ice and top with 12 cl of Fentimans Pink Grapefruit Tonic Water. Place a cherry and a strip of orange peel in the glass; set the same garnishes on a small plate beside it. The grapefruit's bitter citrus keeps the dark fruit from feeling too sweet, while orange peel links the tonic to the gin's bright opening. Stir gently once, then let the drink settle for a moment before tasting.