# Uncle Val's Botanical Gin for Fall: Tailgates, Harvest Tables and Cool Porch Nights *By Mark Fitlin · 2026-10-21 · Gin* Cool evenings, football Saturdays and a Thanksgiving table all call for a gin that tastes of cucumber, lemon and sage. Here is how to pour Uncle Val's Botanical Gin this October. ## Fall Gin Cocktails Start When the Porch Gets Cool The first October evening that needs a sweater changes what you want in your glass. Summer drinks feel too light, and heavy whiskey drinks can feel too early. That is the moment for **fall gin cocktails**: crisp, herbal and easy to scale for a crowd. Uncle Val's Botanical Gin fits that moment well. It is a 90 proof (45% ABV) gin in a .75L bottle, built on cucumber, lemon and sage. Those flavors work as well next to a cooler of game day snacks as they do beside a pan of roasted vegetables. This guide covers what is in the bottle, how it tastes, two easy serves for tailgates and holiday tables, and where to look for it in North Carolina. ## Why Gin Earns a Spot in Your Autumn Lineup Gin gets filed under summer, but its main flavor is juniper, a piney berry that smells like cold air and evergreens. That makes it a natural fit for fall. Add a garden herb like sage and the style starts to feel like harvest season. Gin is also flexible. It can be a crisp highball at a tailgate, a stirred drink on a chilly night, or a cold Martini before Thanksgiving dinner. One bottle can cover all three. ## The Story and the Botanicals in the Bottle The gin is inspired by the founder's Uncle Valerio "Val" Cecchetti, an avid gardener and cook in Lucca, Italy. The five main botanicals (the herbs, fruits and spices that flavor gin) are juniper, cucumber, lemon, sage and lavender. [Uncle Val's Botanical Gin](https://www.unclevalsgin.com) comes from 3 Badge Beverage Corp.. August Sebastiani, a fourth-generation vintner, founded the company and created the gin. The spirit is distilled five times from a neutral grain base. After distillation, the botanicals are infused using large immersion bags, much like tea bags. The gin is then filtered through carbon and lava rock. ![Fresh sage leaves and lemon slices on a rustic wooden table.](https://ingotusercontent.com/images/u3xzo8dp8s/production/0adba1e191c704095f65782338d24fecca081c02-1200x640.jpg?w=1200&fit=max&q=100&auto=format) ## Tasting Notes Here is what to expect in the glass, based on the maker's description: - **Nose:** Cucumber and citrus lead, with lemon the clearest note. - **Palate:** Smooth and velvety, with cucumber, lemon and sage. - **Finish:** Clean and refreshing, with cucumber and citrus lingering. **Method:** If you want to taste it before mixing, pour a small measure over one large ice cube in a rocks glass. Add a lemon peel. At 90 proof it holds up to ice, and the sage becomes easier to notice as it warms. ## Two Fall Serves for Game Day and the Holiday Table The maker suggests two classic serves: a Martini with a twist and a Gin and Tonic. Both are simple, and both fit October. Here is how to give each a fall angle. ### The Tailgate Gin and Tonic with Sage Batch the ingredients in a cooler and build each glass over ice. A sage leaf slapped between your palms before it goes in adds a fresh herb smell that echoes the gin. - 2 oz Uncle Val's Botanical Gin - 4 oz tonic water, chilled - 1 lemon wheel - 1 fresh sage leaf - Plenty of ice Fill a tall glass or sturdy cup with ice. Pour in the gin. Top with chilled tonic water and stir once, gently. Clap the sage leaf between your hands, then drop it in with the lemon wheel. ![A chilled Martini with a lemon twist on a dark bar top beside a small pumpkin.](https://ingotusercontent.com/images/u3xzo8dp8s/production/eeade420c0f50e020c134e456ab336e00b68b418-1200x640.jpg?w=1200&fit=max&q=100&auto=format) ### The Harvest Martini with a Twist This one suits a cool night or the hour before a Thanksgiving meal. Keep it cold and keep it simple, so the cucumber and lemon stay in front. - 2 1/2 oz Uncle Val's Botanical Gin - 1/2 oz dry vermouth - 1 lemon twist - Ice for stirring Chill a coupe or Martini glass in the freezer. Fill a mixing glass with ice and add the gin and vermouth. Stir for about 30 seconds, until the glass feels very cold. Strain into the chilled glass. Squeeze the lemon twist over the top, rub the rim, and drop it in. ## What to Eat with It This Season Gin with cucumber and lemon is a good match for salty, rich food. Think of the lemon as a squeeze of acid on the plate. A few ideas for October: - **Tailgating:** Smoked sausage, pimento cheese, pretzels and chicken wings. - **Halloween night:** Salty popcorn, roasted pumpkin seeds and sharp cheddar. - **Thanksgiving:** Roast turkey with sage stuffing, since the sage in the glass echoes the sage on the plate. - **Cool-evening snacks:** Roasted nuts, olives and a board of crisp apples with cheese. **Method:** As with any spirit, pour it responsibly, and keep a pitcher of water at the table. ## Also from 3 Badge Beverage Corp. If you like this bottle, these other spirits from the same brand are also part of the Dorado Rock portfolio: - Kirk and Sweeney Gran Reserva Superior - Kirk and Sweeney Reserva - Uncle Val's Restorative Gin - Uncle Val's Zested Gin --- [Read on doradorockllc.com](https://doradorockllc.com/blog/uncle-vals-botanical-gin-fall-tailgates-harvest-porch-nights) · [All posts](https://doradorockllc.com/blog)