Tinto Red Premium Gin

This one begins with a walk along the Minho near Valença in northern Portugal, where João Guterres gathered wild herbs and fruit to make a gin of his own. The piece that sets it apart is the perico, a pear-like fruit that grows only on Valença's escramboeiro trees and ripens at the end of October. A ninety-day maceration, a base of rye and barley and a slow triple distillation give it its deep, unusual character, alongside foraged botanicals from dill and poppy to lavender, bay leaf, elderberry and blackberry.

The nose is spicy and herbal, sweet grape and a hint of orange peel beneath. The palate runs warm with cloves, cardamom and juniper, with hints of port wine lending a vinous depth. It finishes long, citrus notes drifting through. Its juicy red colour and spiced fruit make it a striking pour over ice with tonic and an orange twist, or stirred into a fruit-forward Negroni.