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Éclat Dry Gin

Bottle - 70 cL

Free delivery on orders above 155€

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  • Product Details

    The result of a partnership between three German entities – winery Weingut Jürgen Ellwanger, distillery Alte Brennerei and Éclat restaurant – each bottle of Éclat gin is informed by 500 years of winemaking practice combined with the finest distilling techniques and a unique approach to hospitality.

    With a name evoking scandal, applause and glamour, Éclat was created to celebrate an attitude to life. This is reflected in the botanicals used to flavour the gin – a medley of hard herbs, tea spices and hibiscus flowers – and also in the unique spherical ceramic bottle design.
  • How to enjoy

    • When to drink - Drink now.
    • Storage advice - Store vertically in a cool (10-15°C), dark place, and away from vibrations
    • Health warning - Drink responsibly.
    • Alcohol by volume - 46 % Vol.
  • Blend and Origin

    A blend of botanicals is macerated in alcohol and also distilled with the spirit several times, creating intense and easily recognisable flavours. These include hand-picked juniper berries from the Swabian Alps, marjoram, rosemary, lavender, orange peel, hibiscus flower, tea, oak leaves and pine needles from the Schönbuch Nature Reserve.


MAY WE SUGGEST
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Signature cocktail:
É́clat rosé negroni

  • 30 mL Éclat Dry Gin
  • 30 mL rosé vermouth
  • 25 mL Campari
  • Orange peel
  • Sprig of rosemary
  • Ice

Combine all ingredients in a mixing glass with ice and stir for 30 seconds. Prepare a tumbler by running the orange peel around the rim, then strain the liquid into the a tumbler and add fresh ice. Garnish with the orange peel and a sprig of rosemary.

Signature cocktail:
É́clat rosé negroni

  • 30 mL Éclat Dry Gin
  • 30 mL rosé vermouth
  • 25 mL Campari
  • Orange peel
  • Sprig of rosemary
  • Ice

Combine all ingredients in a mixing glass with ice and stir for 30 seconds. Prepare a tumbler by running the orange peel around the rim, then strain the liquid into the a tumbler and add fresh ice. Garnish with the orange peel and a sprig of rosemary.

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