Erber
Brixx 43 Dry Gin Tirol Mountain
- Erber Edelbrand
- Kitzbühler Alpen
- 43% ABV
- Dry Gin
- 500 ml
- Wacholder, Bergheu aus dem Brixental
AlpineHerbal / green
Juniper leads clean and resinous, then the Bergheu from the Brixental brings dried alpine hay — warm grass, chamomile, a faint honeyed sweetness. Dry through the middle, with a peppery 43% grip on the finish and a lingering green-hay note that keeps it more meadow than citrus.
Serve
1:2 — low sugar keeps the hay note audible
Garnish — A sprig of fresh thyme
Cocktails
Martinez
Sweet vermouth leads here, dark and herbal, with maraschino adding a nutty cherry weight underneath and orange bitters lifting the finish. It drinks rich and slow, more sipping than sharp. The gin needs backbone — juniper and spice enough to cut the sugar — or the vermouth simply swallows it.
The dried Bergheu and firm Wacholder stand up to sweet vermouth and maraschino, where a softer gin would vanish under them.
Gin Basil Smash
Bruised basil turns this green and gives it a peppery, herbal lift; underneath sits a lemon sour, tart with just enough sugar to round it off. The basil is loud, so the gin needs juniper and spine to be heard at all — softer floral styles tend to vanish into the leaf.
The Bergheu's dried-hay and chamomile notes run with bruised basil rather than against it, and the resinous Wacholder plus the peppery 43% finish keeps the leaf from taking the whole drink.
White Negroni
Bitterness here is bright rather than heavy: gentian's clean, rooty bite against the honeyed weight of blanc vermouth, with grapefruit oil sharpening the top. The gin has to push back, so juniper and a firm spine keep it from turning syrupy, though a floral bottle finds room in the finish.
Gentian's rooty bitterness meets its match in the alpine hay, and the faint honeyed sweetness of the Brixental Bergheu echoes the blanc vermouth while the dry middle stops it going syrupy.
