Produced in the Cognac region of France by Maison Villevert, this gin represents a more structured and intense counterpart to the softer Floraison expression. Its base is a neutral spirit distilled from Ugni Blanc grapes rather than grain, giving it a naturally smoother and more rounded texture from the outset. A defining element of its production is the use of grape-derived components not just as a base, but as part of the botanical identity. The name "Nouaison" refers to the stage in vine development where flowers transform into young grapes, and these early grape berries are macerated and distilled into the spirit.
The botanical composition is notably complex, built from around 14 ingredients that include both classic gin elements and more unusual additions. Alongside juniper, coriander, and citrus, the recipe incorporates spices such as cassia, cardamom, ginger, and nutmeg, as well as more distinctive components like sandalwood, bergamot, plum, cubeb pepper, and vetiver. These are often macerated in stages and distilled in small copper stills, allowing for controlled extraction and a layered final profile.
Compared to more floral or citrus-driven gins, the structure here is deeper and more spice-led, with a noticeable shift toward warmth, earthiness, and aromatic density. Juniper is present but less dominant, integrated into a broader matrix of spice, wood, and subtle fruit. The grape base contributes a distinctive texture, giving the spirit a slightly fuller mouthfeel than grain-based equivalents. It performs particularly well in spirit-forward cocktails such as a Negroni or Martini, where its weight and spice can carry through, but also reveals complexity when tasted neat or lightly diluted.
Tasting Notes
Nose:
Complex and aromatic, with juniper, bergamot, spice, sandalwood, and subtle grape and floral notes.
Palate:
Full and structured, featuring warm spice, citrus, soft fruit, and a rounded grape texture with integrated juniper.
Finish:
Long and layered, with lingering spice, light wood, and a slightly dry, aromatic persistence.
