Birdie Timut

Distillerie Birdie
Picture of Birdie Timut

Fiche Technique

Format
Bottle 70cl
# Birdie Timut Gin Imagine a gin that surprises you from the very first sip. Timut pepper from Nepal brings a bright, grapefruit-like zing that lifts the classic juniper base into something genuinely fresh and lively. Crafted in small batches by a passionate distillery team who care about every detail, this spirit balances citrus sparkle with gentle warmth and a smooth, clean finish. It's brilliant in a tonic with a slice of pink grapefruit, and it holds its own beautifully in a Negroni too. If you're after a gin that feels a little different without being showy, you'll want this one on your shelf.
42.84 € incl tax

-5% for 6 identical bottles

6 in stock

Wine Name: Birdie Timut

Vintage: Non-vintage (continuous production, batch-based)

Producer: Distillerie Birdie

Grape Varieties: Not applicable – gin made from neutral grain spirit; botanical base built around Timut pepper (Zanthoxylum armatum), juniper, citrus peel and supporting aromatics

Region: France

Appellation: Gin (no protected designation of origin)

Vinification Type: Distillation in a copper pot still, maceration of botanicals followed by slow distillation and reduction with spring water; no sugar added (London Dry style approach)

Maceration: Cold maceration of juniper berries and botanicals in neutral spirit prior to distillation, with Timut pepper infused to preserve its volatile citrus aromatics

Colour: Crystal clear, bright and limpid with fine silvery highlights

Bouquet: Immediate burst of grapefruit and pink pomelo from the Timut pepper, lifted by juniper, lemon zest, a touch of white flowers and a subtle peppery spice

Palate: Fresh and lively attack, silky texture, zesty citrus core wrapped in resinous juniper, with a gentle tingling pepper sensation and a long, clean, aromatic finish

Alcohol Content: 43% vol. (approximate, batch dependent)

Soils: Not applicable – botanicals sourced from Nepalese Himalayan foothills (Timut pepper) and selected European growing areas

Farming: Hand-selected botanicals, wild-harvested Timut pepper, artisanal small-batch production

Ageing Potential: Stable for several years unopened, stored upright away from light and heat; best enjoyed within 12 months of opening

Food Pairing: Gin and tonic with grapefruit zest, oysters and shellfish, ceviche, sushi and sashimi, goat's cheese, citrus-based desserts

Serving Temperature: 6–8 °C neat over ice, or well chilled in cocktails

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