Juniper, Grapefruit skins and Rhubarb infused in Italian grain spirit for 36 hours gives orange colour. Blended with second distillate made in our vacuum still of Juniper, Coriander, Lemon Peel, Orange Peel, Angelica, Orris Root. Distilled in stainless steel vacuum still for 5 hours.
Juniper, Coriander and five other botanicals. It is blended with pure spring water from the nearby Monviso mountain - the highest altitude source of any spring in Italy.
The 47 comes from the number of botanicals and it's bottled at a healthy 47%. In 2011 Monkey 47 won the World Spirits Award Gold in the Gin category and Gold for best in class for the Gin Worldwide at the International Wine and Spirits Competition London
The base distillate comes through the "Coffey Still", a traditional continuous still which produces Nikka's whiskies, giving a silky texture and rich body. Botanicals include Japanese citrus such as Yuzu, Kabosu, Amanatsu, Apple and Sansho pepper.
Small batch distilled in London, to The Colonel’s secret award winning recipe, then hand-steeped with fresh locally sourced raspberries at their Cambridge HQ. Juniper forward and deliciously dry with a hint of red fruit and a surprisingly smooth finish.
Made to a 19th century colonial recipe. Perfect serve is over ice with tonic and a slice of orange which adds a touch of sweetness to balance the spice.
Floral summer meadow, mellow juniper and zesty citrus freshness. Bold and dry without being over the top. Orange marmalade, lemon tart, beautifully harmonised.
Single-batch artisan gin made specially for us to our own recipe including the following botanicals: juniper, coriander, angelica, cassia bark, liquorice, bitter orange peel. The distiller is multi-award winning Charles Maxwell, whose family have been making gin in London since the 1700s.
This exceptional gin is hand-crafted by infusing an elegant blend of 11 exotic botanicals, including grains of paradise, rose petals and lemongrass. The result is a remarkably smooth and fruity gin, with subtle citrus and floral notes. Enjoy on its own with ice or add a splash of tonic and twist of orange.
Made with real Norfolk Raspberries, this is a very honest, bright and drinkable gin. The rhubarb offers real depth of fruit flavour, cossetted by warming ginger throughout.
Charles Tanqueray wasn't afraid to mix his bold ideas. His ingenious pursuit for perfection paid off, creating Tanqueray London Dry, a perfectly balanced gin and one of the most awarded gins in the world.
Tanqueray Nº TEN, named after the stills of its origin, is small batch gin crafted using fresh citrus fruits. An exquisite citrus burst in every sip, best enjoyed with premium tonic water and a slice of pink grapefruit.
Produced by Tom Warner in a barn in the Northamptonshire village of Harrington. The main three botanicals are juniper, coriander and cardamom, which have helped to produce a gin that's so well balanced it can be drunk neat.
The initial sweet taste quickly gives way to a complex of oranges, juniper and earthy spice, with an incomparably long finish that’s dominated by the lingering flavour of Sicilian blood orange.
Bottled at 42% ABV, subdued juniper and citrus notes come to the fore at first followed by a subtle spice and complex finish. It’s definitely an interesting gin especially considering the botanicals used.
The essence of Rhubarb adds a tart crisp edge, to the smooth English gin base, whilst the real ginger extract warms the palette for a full bodied complex finish.
