aureus vita
Credit: Mags Gough
(Image credit: Mags Gough)

Lessons in chemistry: Aureus Vita

The so-called Golden Ratio of roughly 1:1.618, is found across the natural world – and has been applied to everything from music to art. But what about drinks?

The result is Aureus Vita (Alc 61.8%, £169-£170 per 70cl, Fortnum & Mason, Hedonism), distilled once a year in tune with the harvest of its signature botanicals: juniper and baobab pulp.

Tasted neat in a No-Add Martini (75ml of frozen Aureus Vita stirred over ice for 25 seconds) it’s noticeably textured, with detailed, harmonious aromas of camomile, oatmeal, citrus, pine and liquorice. It also makes a delicious AV & Tonic (one part gin to two parts tonic), with that same luxurious richness of texture and a lingering finish laced with blackcurrant leaf, vanilla and rounded earthy notes.

‘Aureus Vita has been created to challenge. I wanted to give people something they could enjoy, yet push boundaries at the same time. Something new. Something that defies everything you thought that gin could be,’ says Hall. We think he’s succeeded.

Drink Dictionary: Jigger (Noun / JIG-uh)

A small bar tool used for measuring and pouring alcohol, featuring two conjoined cups of different sizes.

distilled-jigger-small.jpg

(Image credit: Credit Unknown)

What to drink now: Pine Martini (Alcohol Free)

The Fat Duck, Bray, UK 

pine martini, the fat duck

(Image credit: The Fat Duck, Bray, UK)

Perfect for Dry January, this nonalcoholic version of The Fat Duck’s vodka-based Pine Martini delivers plenty of flavour but without the booze.

Sommelier Melania Bellesini says: ‘This is a soft Martini with a twist of pine liquor that reminds me very much of alpine herbs.’ She uses a house-made pine syrup, but Highland Boundary’s Scots Pine Wild Botanical Syrup (£9/250ml Highland Boundary) is a great option if you’re making this at home.

Ingredients: 70ml Everleaf Marine | 15ml Seedlip Spice | 9ml Seedlip Garden | 6ml pine syrup.

Glass: Martini

Garnish: Rosemary sprig

Method: Combine all of the ingredients in a mixing glass, add ice, stir and strain into a chilled Martini glass.

Sommelier Melania Bellesini

Sommelier Melania Bellesini.
(Image credit: Lola Laurent)
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Julie Sheppard
Julie Sheppard
Regional Editor for Australia, New Zealand and South Africa & Spirits Editor

Julie Sheppard joined the Decanter team in 2018 and is Regional Editor for Australia, New Zealand and South Africa & Spirits Editor.

Before Decanter, she worked for a range of drinks and food titles, including as managing editor of both Imbibe and Square Meal, associate publisher of The Drinks Business, senior editor of the Octopus Publishing Group and Supplements editor of Harpers Wine & Spirit. As a contributor, she has over 20 years’ experience writing about food, drink and travel for a wide range of publications, including Condé Nast Traveller, Delicious, Waitrose Kitchen, Waitrose Drinks, Time Out and national newspapers including The Telegraph and The Sunday Times.

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