This is not a gin you just “pour and garnish” — it is a fragrant memoir, equal parts spice rack and love letter. Distilled in Cognac but unshackled by tradition, Pink Pepper Gin is made for those who enjoy their juniper dressed in velvet and wearing perfume.

On the nose, it’s immediately arresting. Freshly cracked pink peppercorns — fruity, floral, and spicy all at once — are the star, but they don’t scream. They glow. Behind them, vanilla bean, honeyed juniper, and cinnamon stick rise like steam from a warm cup of chai. Let it breathe and deeper notes emerge: cardamom, tonka bean, and a soft whisper of resinous wood.

The palate is layered and luxurious. The initial hit is warm and spiced — peppery, but more aromatic than hot. It’s followed by waves of sweetness: vanilla cream, soft citrus zest, and a touch of patisserie-like decadence. The mouthfeel is rounded and slightly oily — think satin, not silk. The gin expands and lingers, with botanicals blooming in sequence rather than all at once.

The finish is long and gently warming. Pepper and vanilla carry through, but there’s also a herbal freshness — something like crushed angelica root or basil flower — that gives it lift.

Serve it with a single cube, or with tonic if you must, but the best way? In a Negroni with a few drops of cacao bitters, or simply neat after dinner. It is a conversation gin, not a mixer.