As you already know, there’s a huge variety of gins with diverse profiles and unique aromatic palettes. So you won’t be surprised to learn that some of them have chocolate notes. Find out which ones to serve at Easter!
Diplôme Dry Gin, the tradition
Our selection begins with a recipe produced in the same distillery and still since 1945. Diplôme Dry Gin is an authentic French Dry Gin distilled in Dijon, the result of decades of know-how.
Tasting notes: floral fragrances reminiscent of Japanese cherry trees are immediately apparent. They mingle with cloves, coriander and the essential juniper. Its roundness is enhanced by a little grapefruit zest, a touch of lavender, a hint of spice and a good dose of dark chocolate. Perfect as a Dry Martini or simply with a light tonic.
Amazzoni Gin Maniuara, Brazil’s first Old Tom Gin
When Arturo Isola, an Italian architect based in Rio de Janeiro, met Alexandre Mazza, a Brazilian artist, they decided to devote themselves to their passion for gin and found the country’s first artisan distillery. Here, they craft spirits from natural botanicals, including Maniuara, the first local Old Tom Gin. Its ingredients include mandarin orange, lemongrass and cocoa.
Tasting notes: both complex and delicate, it stands out above all for its freshness. Lemon is omnipresent, but also hints of flowers and juniper. The palate is marked by citrus fruit and pepper.
LIÈGIN Millésime, a chocolatier’s gin
Behind this intense gin lies a Belgian distillery full of ideas and a daring artisan chocolatier whose aim is to convey the flavors of exceptional chocolate. The tastes are authentic and the approach respectful of the environment.
Tasting notes: chocolate and pear on the nose. It gives way to greed and sweetness, with hints of Madagascar pepper and Guatemalan bean. Serve LIÈGIN Millésime with a neutral tonic and garnish with a few chocolate chips.
Gin XII Café, the roasting process
Coffee and chocolate often go hand in hand, as evidenced by this Gin XII Café blending botanicals, distilled spices, roasted coffee bean distillate and vanilla and cocoa extracts.
Tasting: one scent follows another, but no two are alike. The power and freshness of juniper berries, the sweetness of wood, the toastiness of spices, the delicacy of cocoa, the subtlety of vanilla and the roastiness of coffee. The palate moves constantly from generous cocoa to full-bodied coffee, from roundness to bitterness. Enjoy chilled, on the rocks or in a cocktail.
Which will you try?
