Kapriol Dry Gin is an Italian dry gin from Distilleria dell'Alpe, a historic house rooted in the alpine liqueur tradition of the eastern Italian Alps. The Kapriol name is connected to the original Kapriol liqueur, created from juniper and mountain herbs after the founding of the distillery in 1948. The modern gin was developed from that heritage, translating the idea of a forest and mountain distillate into a dry, sugar-free gin with a distinctly herbal and balsamic identity.

The recipe contains more than fifteen botanicals, with confirmed ingredients including juniper, bay leaves, angelica, chamomile, cardamom, caraway, coriander, gentian, lavender, hops, mint, oregano, mugo pine, rosehip and rosemary. Unlike many contemporary gins, Kapriol Dry Gin does not use citrus botanicals. This absence is central to its profile: the aromatic lift comes from alpine herbs, mint, bay leaf, lavender and pine-like balsamic notes rather than lemon or orange peel.

Production also reinforces the mountain character of the gin. Juniper is infused at room temperature for fifteen days before distillation in old 100-litre copper stills. The other botanicals follow the same general path, while hops, bay leaves and oregano are treated through a low-boiling or cold distillation technique designed to preserve their aromatic character. Light filtration keeps the aromas present and gives the gin a dry, direct and expressive structure.

On the nose, Kapriol Dry Gin opens with fresh balsamic notes reminiscent of mountain woodland: juniper, mint, mugo pine and bay leaf form the first impression, followed by herbs and subtle floral touches from lavender and chamomile. The palate is smooth but clearly dry, with an herbal core balanced by the gentle bitterness of hops and gentian. Cardamom, caraway and coriander add spice and movement, while rosemary and oregano extend the finish toward a savoury alpine freshness. At 41.7% alcohol by volume, it works especially well in a dry gin and tonic, where grapefruit or lime can bring acidity without replacing the gin's herbaceous identity.