After several years of experimentation, Gabriel perfected his recipe: adding 3 botanicals – yuzu, genepi, bleuet– and resting gin in five different types of woods barrels – Acacia, Mulberry, Cherry, Chestnut and French Oak – for five months.
Botanical: 22 botanical plus yuzu, genepi, bleuet
Tasting notes: Herbaceous notes of dried spices, but also coconut shell, tobacco and orange flower. The second nose brings out notes of juniper berry and green tea. The first note is silky, abundant, a bit spicy/peppery, with hints of dried tobacco. Midtasting, additional notes of lemon zest, ginger and almond. A lasting finish.