Gin
Rarner Gin
CHF 30
View BottleChili: The Fine Tension
Heat in gin? Properly dosed it is not a gimmick but a tool: it wakes the palate and makes fruit feel more intense. Rarner Gin shows how.
Heat as a stylistic device
Cooks have long known it: a pinch of heat amplifies sweetness and fruit. In gin it works the same way — a hint of chili makes apricot and blueberry taste more alive without stepping forward itself.
The art is in the dosage. Too much chili drowns everything; the right trace is only noticed in the finish — a gentle tingle that invites the next sip.
Chili in Rarner Gin
In Rarner Gin the chili works in the background: it draws the arc between the fruit and the resinous larch wood and gives the finish its length.
To find it, taste the gin neat at room temperature — in a tonic it shows as a pleasant warmth that structures the drink.
Salzmann Distillery
Featured In
Delivery across Switzerland — straight from the distillery in Raron.
Frequently Asked Questions
Is Rarner Gin hot?
No — the chili is deliberately finely dosed. It appears as a warm length in the finish, not as heat in the usual sense.
Why pair chili with fruit?
Because heat intensifies fruit aromas — the contrast makes apricot and berry stand out more clearly. A kitchen principle, translated into the distillate.
How do I serve a gin with a chili note?
Classically in a tonic with grapefruit — or in a spicy gin sour. Important: a mild tonic, so the fine spice is not lost.