Grape-based gin may sound like a new hybrid, but the concept dates to the 1400s. That’s when evidence from the Netherlands shows that juniper spirits, i.e., the ancestors of today’s gin, were often made with grapes. A dip in European viticulture caused by the “Little Ice Age,” a global cooling period that began around that same time and lasted through the mid-19th century, caused the transition to the grain-based versions seen popularly today.
A parade of bottlings have revived the grape-based tradition. Made from winemaking discards or even wine itself, they’re characterized largely by an intriguing aroma, fruity taste and fuller mouthfeel than their grain-based counterparts. Ahead, three with which to get acquainted.
G’Vine Floraison Gin
Launched in 2006, G’Vine was one of the first grape-based gins to enter the modern market. From France’s Cognac region, it’s made from ephemeral grapevine blossoms picked approximately 100 days prior to the area’s winegrape harvest. The flowers are macerated in grape brandy, distilled and combined with botanicals and spices, then distilled a second time to result in a smooth-tasting floral spirit that also flaunts hints of lime and juniper on the nose.