Paris, France —This is a bold and botanical gin made from grapes from the good earth of France and then distilled in England, the cradle of fine gin-making. Distilled from pressed Grand Cru grapes, this unique gin is a masterful gin made by the Watson family, a family which has a deep-rooted tradition in Burgundy with Chris Watson having planted his first vine plants in Chablis some 40 years ago. Today the second generation is making its mark on the Domaine Watson estate as Alex Watson and his sister Emma (the actress) have brought out a high-quality gin, Renais, that has just been introduced onto the British market and will be a star on the Parisian cocktail scene this October, featuring in three cocktails at the palatial Hôtel de Crillon on the Place de la Concorde. 

The gin-making process begins with crushed upcylced wine grapes from France including those grown on the Watson estate which is then distilled with juniper berries, kimmeridgien stone and enriched with Grand Cru grapes and natural botanical ingredients like linden flowers, angelica root and acacia honey. This gin won the gold at the Spirits Business Gin Masters 2023. We like our gin here at The Gourmet Gazette in an extra dry martini (that means only the olives are dipped in dry vermouth, the rest is all gin), but you can step into the magical bar, Les Ambassadeurs, at the Crillon and sample one of — or all three of — their spectacular cocktails made with this spectacular gin throughout the month of October. 

A trio of gin cocktails served at the Crillon and made with the Renais luxury gin by the Watson family. Photo courtesy Hôtel de Crillon. Handout via The Gourmet Gazette

There is the Honey-thing Else made with the Renais gin, linden flower honey and lemon or the Terroir Martini with Renais gin, Kimmeridgian vermouth (and several olives on demand) and the Grand Cru Highball made with the gin, linden flower soda water and verjuice which is extracted from large very ripe grapes. Sustainability is a byword of the Domaine Watson estate’s Renais gin which is committed to using upcycled grape skins, solar-powered stills and bio-degradable packaging. ©Trish Valicenti for The Gourmet Gazette. https://www.rosewoodhotels.com/en/hotel-de-crillon  https://domainewatson.com/