Tasting

Gin from this region rarely tastes of citrus the way British London Dry Gins typically do. Instead, Mediterranean, resinous, and floral notes dominate, drawn from the herbs of the macchia. At Peter in Florence, the powdery, earthy iris root adds an almost perfume-like depth.

Sabatini Gin from Cortona opens in the glass with juniper and coriander, before shifting toward wild fennel, sage, and olive leaf. The profile calls to mind a walk through dry scrubland in late summer. Peter in Florence, by contrast, leads with iris and rose, with rosemary and bergamot only emerging in the finish. The house's Navy Strength expression won silver at the 2024 London Spirits Competition, showing the same profile in a more concentrated form.

Tasting gin properly takes no special expertise, just patience. A glass without ice, at room temperature, with a few drops of water to open up the aromas. Between sips, give it time so nose and palate don't overwhelm each other. Drink straight from the fridge and you'll mostly taste the alcohol, with little of the botanicals coming through. Only at a slightly warmer temperature do the finer in-between notes reveal themselves.

Taste both Tuscan gins side by side, and it quickly becomes clear how differently the same landscape can speak. One is herbal and earthy like the soil itself, the other floral and light like the iris growing in the gardens of Florence. Both remain recognizably juniper-forward, just with a different accent. Given time, you'll taste the same Apennine landscape in both glasses, just told from two different angles.