Gin is an infinitely versatile pleasure, and so is the way it’s made. Gone are the traditional cereals, and now we turn our attention to those made from grapes. A specialty that comes logically from France, the land of wine and sensory experiences.
A French invention
This variation on traditional gin is relatively recent, especially when you compare its history with that of the essential spirit. The latter has its roots in 17th-century Holland. Originally genever, it became gin when it reached England, where it quickly became popular. The idea of making it from grapes, however, only emerged in the early 2000s. The market was becoming increasingly saturated, and distillers were looking for new production methods and flavors to differentiate themselves.
G’Vine has established itself as one of the pioneers of this emerging category. This French brand was launched in 2006 by Jean-Sébastien Robicquet, a master distiller trained in the creation of Cognac, who draws on his background to offer a product like no other. He borrows from Cognac and its winemaking tradition the use of grapes as a base for a spirit, and focuses particularly on Ugni Blanc to pay tribute to local customs. Sweeter and more floral than its competitors, G’Vine was a hit. Its success quickly inspired other distilleries, notably in wine-producing countries such as Italy, Spain and Australia.
Softness and balance
Perceived as more refined, grape-based gin has expanded the range of premium gins and attracted consumers with a passion for original, artisanal spirits. It is one of the first to witness this evolution of the sector, with its emphasis on quality ingredients and rich flavours. The grapes may come from varieties destined for winemaking. In this case, they add complexity to the flavor profile, without ever losing the gin’s distinctive taste thanks to juniper berries and other botanicals.
Its design gives it a unique roundness and aromatic complexity, as the grapes contain natural sugars that provide a silkier alcoholic base. Fruity and floral notes are generally present. Pear may mingle with apple, dried fruit, lime blossom and vine flower, depending on the grape variety and distillation technique. They balance the juniper perfectly. Its smooth, almost creamy mouthfeel makes it just as enjoyable neat as on the rocks or in cocktails. It can, for example, add a modern touch to a Negroni or shine in never-before-seen compositions.
In short, finesse, delicacy and a distinctive character that appeals as much to lovers of classic gin as to the curious in search of new discoveries.
