Having been out of fashion for so many years, gin is making a successful come-back on the cocktail circuit. Various innovative brands are now offering a new angle on gin's traditional flavour profile. Meanwhile, a host of new cocktails means there are far more ways to enjoy gin, beyond the ubiquitous gin and tonic. Read More »
Named after the breezes in the Indian Ocean, The West Winds Gin is produced in Australia in a 150-litre pot still. The Sabre is made with botanicals including wattle seed and coriander. A citrusy gin with a creamy texture.
Part joke, part dissection of a gin, this is a single botanical spirit using solely juniper as a flavour. As such it's legally a gin, as well as a flavoured vodka - the folks at Williams Chase have put on two labels, one for each designation to allow you to decide which you think it is.
A pink tinged gin from German producer Bitter Truth, coloured and lightly flavoured by the addition of a specially designed aromatic bitters. Great in a Martini or for a spicier twist on a gin & tonic.
An innovatively-packaged gin produced in Slovenia. The bottom of the bottle houses a key, which must be used to open the bottle itself. The botanicals used include juniper, coriander and ginger to add slight exotic notes to the finish.
A curious gin from the Black Forest in Germany. Made with 47(?!) botanicals and bottled at 47%, they also use a 'secret weapon typical to the Black Forest' in the mix - cranberries. IWSC 2011 Gold Medal Winner - Best in Class
A simple but impressive gin from Bendistillery, Crater Lake Gin uses only juniper as a botanical and infuses it in the spirit after distillation, a modern craft take on the compounded gins of the past.
A potato based distilled gin from Maine Distilleries in the north-east of the USA. They use a very traditional botanicals mix with juniper berries, coriander, lemon peel, orange peel, orris root, angelica root and cardamon, steeping them for a few hours before distillation.
Chief Gowanus is described as a New-Netherland gin. Made in Brooklyn, a former Dutch colony, it is made using an early American recipe for a Jenever-style spirit made from rye whiskey. The whiskey is then distilled for a third time with juniper berries and Cluster hops, before being aged in an oak barrel.
A 2013 release, Sipsmith V.J.O.P Gin turns the juniper up to 11 as well as being bottled at higher strength of 57.7%. The process includes a 'triple juniper' technique which adds the juniper at three stages - first it is macerated for three days, then more juniper is added to the pot still and finally vapour infused into the spirit. This will work well in fuller flavoured gin-based cocktails.
An American gin named after Matthew Calbraith Perry, Commandant of the Brooklyn Navy Yard in the 1840s. Perry's Tot is bottled at the original Navy Strength of 57% ABV (100 UK proof), the strength at which gunpowder could still be fired even if it was soaked by spilt alcohol. Very aromatic and with a smoothness that belies its strength.
A superpremium smallbatch Tanqueray named after the number of the No. 10 still in which it is made. A superb controlled explosion of very aromatic botanical flavours, and it looks very good on your mantelpiece / drinks cabinet.