G’Vine unveils new look and recipe for Nouaison Gin

G'Vine Nouaison Negroni

G’Vine has unveiled a sleek new look for its Nouaison Gin alongside a new recipe that ramps up its spicy notes.

The expression aims to differentiate it more from the original gin from G’Vine, Floraison, strengthening the ABV from 43.9% to 45% and choosing different botanicals.

Nouaison is again the work of G’Vine’s creator and master distiller, Jean-Sébastien Robicquet, and, like Floraison, is made with a grape-based spirit in France.

It combines the elegance of the distilled grapes with a complex and spicy profile from its recipe of 14 botanicals which include sandalwood, bergamot, prune, java pepper, vetiveria and juniper.

It is made in a discontinuous 25-hectolitre pot still, inspired by the traditional Charente-style shape of still, to blend harmoniously all the components and create a gin that is intensely aromatic yet smooth and round.

Originally launched in 2009 as a follow-up to G’Vine Floraison, Nouaison takes its name and its inspiration from the metamorphosis stage of the grape from aromatic vine flower to luscious grape berry.

The new Nouaison Gin’s large flavour palette allows bartenders to explore a diversity of profiles ranging from citrus and fruity to herbal, spicy and woody.

The gin is recommended for a twist on a Negroni, combining it with just La Quintinye Vermouth Royal Rouge and orange bitters over ice. An original recipe, Divinus, has been created by Spanish bartender David Rios, winner of 2013 World Class Bartender of the Year.

Negroni à la française
45ml Nouaison Gin
45ml La Quintinye Vermouth Royal Rouge
1 dash Orange bitters
Gently blend ingredients in a mixing glass and strain into an Old Fashioned glass over a large sphere ice cube. Garnish with an orange peel twist.

Divinus by David Rios
45ml Nouaison Gin
15ml La Quintinye Vermouth Blanc
15ml Calvados
10ml Domaine de Canton ginger liqueur
2 dashes Chartreuse
Gently blend ingredients in a mixing glass and strain into a vintage wine cup over a large sphere ice cube. Garnish with ginger slice, twists of lime and pomelo along with flower decoration.

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