Soil Soul Gin is linked to the Rheingau wine estate Trenz, in Johannisberg, Germany, and is commercially presented by the producer as soil & soul handcrafted Riesling GIN. It is bottled at 44% ABV in a 0.5L format. The product is unusual because it does not treat wine only as an inspiration for the label: it is a gin shaped by Riesling, Rheingau oak and a small set of named botanicals. Trenz is first and foremost a winery, with roots in Johannisberg winegrowing going back to 1670, so the gin should be read through that wine background rather than as a conventional distillery-led release.

The verified botanical and ingredient information is deliberately focused. The gin combines classic juniper notes with selected botanicals such as pink pepper, grapefruit and kumquat. Its distinctive feature is the maturation in old Riesling barrels made from Rheingau oak, previously used for the estate's Grosses Gewächs wines. During that maturation, natural evaporation is regularly balanced with Riesling Spätlese, which means that an actual share of Riesling enters the gin. This makes the product closer to a wine-influenced, barrel-matured gin than to a simple citrus gin.

On the nose, the gin should be approached through three linked registers. Juniper gives the dry gin frame, grapefruit adds a bright bitter-citrus line, and kumquat brings a smaller, aromatic citrus fruit character with both peel and fruit impressions. Pink pepper adds spice without turning the gin heavy. The Riesling influence should not be described as a separate wine poured over the gin; it is better understood as a fruit and acidity accent that becomes integrated through barrel maturation and topping up with Riesling Spätlese.

On the palate, Soil Soul Gin opens with citrus and juniper, then moves toward spice and fine fruit. Grapefruit brings freshness and bitterness, kumquat gives a rounder and more aromatic citrus note, and pink pepper creates a gently spicy lift. The old Riesling barrel maturation adds a discreet woody layer, while the Riesling Spätlese contribution reinforces the fruit and acidity. The finish is dry, citrus-led and lightly spicy, with a soft fruit echo rather than overt sweetness.

This gin works naturally in a gin and tonic, where a neutral or Mediterranean tonic can preserve the balance between grapefruit, kumquat, pink pepper and Riesling-driven fruit. A grapefruit zest garnish is especially coherent because it echoes one of the documented botanicals. It can also be tasted neat in a small glass, particularly by drinkers interested in the bridge between Riesling wine culture and gin.