Renais Gin co-founded by siblings Alex Watson and Emma Watson.
With a family history dedicated to the drinks industry, it exerts a strong influence on the way Renais Gin was developed. The Watson siblings worked alongside their father, Chris Watson, a long-time winemaker in Chablis, incorporating grapes and botanicals native to the region.
“Growing up around wine, I always found the concept of terroir so unique and exclusive,” said Alex Watson, Emma’s brother. Environmental variables – climate, grape variety, geology and the gradient of the slope – make a particular vintage.
Inspired by their family’s winemaking heritage in Chablis, France, the gin aims to bring the concept of terroir to the world of spirits. Renais Gin is unique in its approach to recycling leftover grapes from the winemaking process.
“We don’t let any of the grape skins go to waste” “We ferment them and distill them into a beautiful spirit.” Chris, planted the family vineyard in Chablis in the early 1990s and noted that both brothers were born in France while working in the industry.
In 1991, Chris purchased a piece of land in Chablis that had been let go due to frost. It was overgrown with trees, and it took him eight years to clear it and navigate French bureaucracy before finally planting vines in 1999. Over time, he expanded the vineyard and it became a family project.
We plant high-quality grapes together to concentrate the flavors and deepen the roots.
Renais Gin incorporates several elements of the Chablis terroir, including linden flowers, acacia, and the skins of Grand Cru grapes.
“In Chablis wine, you have these three pillars of flavor: body, minerality, and fresh white grape character,” Alex said. “We’ve replicated that using limestone from the region and a little rock salt, along with grape juice and botanicals.”
“The gin you’re tasting today is the result of that,” Chris said. “The vines are now over 20 years old, and while they’re not officially vintage vieilles vineyards yet, they’re well established. The deep roots help them weather extreme climates like drought or heavy rain, which we’re seeing more of these days.” Renais Gin is softer and less botanical compared to other gin brands.
It’s been designed to be versatile, working equally well in a classic dry martini or a more refreshing spritz.
Renais Gin “The lovely thing is that gin is really approachable, very smooth and easy to drink” Emma Watson.
When asked how she prefers to consume Renais, she told Forbes that she prefers gin straight up with a twist of lemon as an after-dinner digestif – a decidedly more French approach to enjoying gin.
Intended for bartenders with the spirit of explaining the origin of the spirit.
40° / 70cl
