Gin
Rarner Gin
CHF 30
View BottleAlpine Gin: The Mountains in a Glass
Alpine gin is more than a label: it tastes of altitude — of larch forest, gentian root and slow-ripening berries. Johann Gin distils this terroir in the Valais Rhône valley.
What makes a gin alpine
Altitude changes flavour. Berries that ripen slowly in mountain climates grow more concentrated; herbs more intense; roots like gentian develop an earthy, noble bitterness. An alpine gin makes these ingredients its principle — rather than treating them as garnish.
For Johann Gin that means: larch wood from the forests above Raron, gentian, blueberries, and the Valais apricot as a fruity foundation. Juniper remains the backbone — the Alps provide the character.
From mountain to bottle
Distillation happens in small batches on a copper pot still, maceration takes patience, blending is done by hand. The Valais wine base rounds off the alpine botanicals instead of masking them.
The result: three gins with a clear signature — Rarner, Hiemalis and Solstice — all available in the online shop, shipped across Switzerland.
Salzmann Distillery
Our Gins
Frequently Asked Questions
What is the difference between alpine gin and London Dry?
London Dry describes a production method, alpine gin an origin and aromatic profile. A gin can be both — what defines alpine gin is its mountain botanicals.
Which alpine botanicals go into Johann Gin?
Depending on the gin: larch wood, blueberries, gentian, Valais apricots — combined with juniper, ginger, chili or wintry spices like cinnamon and cloves.
How do you mix an alpine gin and tonic?
With a neutral to Mediterranean tonic, plenty of ice and a rosemary sprig or berry garnish — keeping the mountain aromas up front. More ideas in our cocktail recipes.