Three Graces Distilling Grace Gin

Grace Gin. Avantes Distillery, Chalkida, Evia, Greece — a handcrafted Greek gin built on 13 botanicals including kritamos (sea fennel) from Crete, schinos (mastic shrub), myrtle leaves, and orange blossom from Evia — created by three women who set out to put Greece on the gin map.

Grace Gin is the creation of three women — Lila Dimopoulou and sisters Katerina and Hara Katsou — at the Avantes Distillery in Chalkida, on the island of Evia. The name references the three daughters of Zeus in Greek mythology — Aglaia (splendor), Euphrosyne (joy), and Thalia (good cheer) — who brought beauty and elegance to the world. The distillery is second-generation, and the women spent over a year researching and experimenting before settling on their final recipe of 13 botanicals and two distillation methods.

The production is two-stage. In the first pass, eight classic gin botanicals — juniper, angelica root, orris root, lemon and orange peels, cardamom, coriander, and cassia bark — are distilled continuously to build the base spirit. The heart is then re-distilled with the remaining five botanicals using a vapor-infusion method borrowed from the luxury perfume industry: the spirit vapour passes through the botanicals, extracting their essential oils without direct contact. The final spirit rests for a minimum of 15 to 30 days to allow the flavors to integrate. The result is award-winning — Gold at the Europe Wine and Spirit Trophy — and genuinely unlike any other gin because of the Greek botanicals no other distillery can source.

Tasting Notes

• Nose: Oily and robust with strong aromas of juniper and kritamos (sea fennel) immediately at the fore. Secondary aromas of coriander, pink pepper, and cassia bark. Underlying earthy elements and intense freshness.
• Palate: Rich and oily. Juniper and kritamos lead together — a perfect match between classic gin character and the distinctive coastal herbal quality of sea fennel. Coriander, pink pepper, and cassia provide warmth and spice. Schinos and myrtle hints add resinous complexity. Earthy and fresh simultaneously.
• Finish: Long and aromatic. Pink pepper and cassia linger with a warm, resinous close. Intense freshness carries through to the end.

Specs

• Distillery: Avantes Distillery, Chalkida, Evia, Greece
• Style: Greek Gin
• Classic Botanicals (8): Juniper berries, angelica root, orris root, lemon peel, orange peel, cardamom, coriander, cassia bark
• Greek Botanicals (5): Kritamos/sea fennel (Crete), schinos/mastic shrub, myrtle leaves (Evia), orange blossom (Evia), pink pepper
• Distillation: Two-stage: continuous distillation + vapor infusion (perfume technique); rests minimum 15–30 days post-distillation
• ABV: 45.7% (91.4 Proof)
• Size: 750ml

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Frequently Asked Questions

• What does Grace Gin taste like? Oily and robust with juniper and kritamos (sea fennel) immediately prominent. Secondary coriander, pink pepper, and cassia add warmth and spice. Schinos and myrtle contribute resinous complexity. The finish is long and aromatic with lasting spice and coastal herbal freshness.
• What is kritamos? Kritamos (Crithmum maritimum) is sea fennel or rock samphire — an edible wild herb that grows on Mediterranean coastal cliffs and rocks. It has a distinctive aromatic, fennel-anise character with a saline coastal quality. It is harvested only for a few weeks per year, making it a particularly precious gin botanical.
• What is schinos? Schinos is the mastic shrub (Pistacia lentiscus), native to the Mediterranean. Its resin — mastic — has been prized for thousands of years in Greek cooking, medicine, and liqueur production. In gin, it contributes a distinctive piney, resinous, slightly herbal complexity.
• Who makes Grace Gin? Three women: Lila Dimopoulou and sisters Katerina and Hara Katsou at the Avantes Distillery in Chalkida, Evia. The name references the three Graces of Greek mythology.
• What cocktails is Grace Gin best in? Outstanding in a G&T with Mediterranean tonic and a wedge of lemon — the kritamos character shines in simple serves. Also excellent in a dry Martini where its oily robustness can lead. The signature serve is over ice with Three Cents tonic.