Jamie Lorente, G’vine’s Spanish brand ambassador, known from Money Heist/Papirhuset on Netflix, has created an intense and delicious version of G’vine together with Jean-Sebastian Robiquet. We are challenged and invited to taste the gin, life, the whole thing actually and preferably in good sips.
The gin starts out with slightly spicy notes (cardamom and ginger), which are G’vine’s classic juniper, grape blossom and Cubeb (pepper), the spicy notes are sharply followed by notes of green pepper (bell pepper) and citrus. There is a deliciously long finish of various peppery notes that just lingers. In the taste, there are also fine notes of raspberry, which are nicely balanced against the juniper berries and the pepper notes, there is a long, nice finish and you are left with a delicious fruity and spicy gin… MUST TAST!!!
Maison Villevert is a French spirit producer located in the Cognac district. The house produces various grape-based spirit products. At Maison Villevert, they believe that ‘Grapes are the world’s noblest fruit, and are superior to all other fruits’. That is why all their products have a touch of grapes.
Maison Villevert produces the gins G’Vine Floraison and Nouaison Gin, by G’Vine, as well as June, by G’Vine (grape blossom-gin liqueur with peach flavor), a vermouth series called La Quintinye Vermouth Royal, or LQVR, which is based on Pineau the Charentes. The vermouth series comes in three varieties: Extra Dry, Blanc and Rouge.
In addition, the house produces a tequila series, Excellia Tequila – a 100% agave tequila, which is aged in old Cognac and Sauterne casks, including grape ice. There is a Blanco, a Reposado and an Anejo. The Maison Villevert house itself is located in Merpins, 18 km west of the Cognac House Frapin and 20 km northwest of the Cognac House François Voyer, close to the town of Cognac, on the border with Charente-Maritime. Maison Villevert also produces its own cognac.
Cognac
Bordeaux’s immediate northern neighbor, Cognac, is probably the world’s best-known district for the production of brandy – and this since the 15th century. However, it was not until 1860 that the French geologist Coquand and his assistant made a division of the area according to the soil conditions and discovered that the quality of Cognac was closely linked to precisely the type of soil.
6 areas were then determined, with the best – Grande Champagne – located in the middle of the area. The name comes from the Champagne district further north and is due to the fact that in the area you find a very chalky soil, which is similar to that in the famous French wine region. The chalk makes up approx. 35% in the upper layer and up to approx. 80% further down. And in Cognac as in Champagne, this soil type gives finesse and charm.
