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 »
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.
A small batch gin produced originally for London's Worship Street Whistling Shop, an excellent cocktail emporium where they have been experimenting with old recipes and spirits. This is a London Dry Gin that uses fresh cream as a 'botanical', with interesting results.
Another arrival from the US, where specialist gins made in micro-distilleries across the country have really invigorated what was a previously a fairly moribund category. Death's Door is made with organic red winter wheat on Washington Island in Wisconsin, and has been bottled at a higher than usual strength, so use a bit less or add more tonic.
The first gin from Washington state's first grain distillery to open since Prohibition ended. Along with the traditional juniper they've added their own local and modern tweaks with dried Washington apples and hops.
Smooth Ambler's Barrel Aged Gin uses their Greenbrier Gin as the base, half of which is aged in new bourbon barrels and half in used Old Scout Bourbon barrels for three months. This has notes of burnt caramel and sugar intertwined with lemon meringue. They say "it sips like a gin and finishes like a whiskey." Sounds good to us.
VL92 gin is named after a historic sailing freighter that resided in the Dutch town of Vlaardingen, where the spirit is made. Produced using malt wine and botanicals including citurs and coriander, this is a gin with a genever background.
Bristol Bay is an Alaskan gin from the Alaska distillery in the foothills of the Alaska mountain range - they're rather sure of their location. This is a juniper light gin, focusing more on the spices and other botanicals in the mix.
Mombasa Club Colonel's Reserve Gin was inspired by the eponymous private social club on the island of Zanzibar, which, in the 19th century, imported a gin from England for consumption by its members. Quadruple-distilled using botanicals including caraway seeds, cumin and coriander seeds, this is an intesne, floral and spicy gin.
Tanqueray have revived founder Charles Tanqueray's 1835 recipe of Old Tom Gin – a classic sweeter style of gin. The botanicals include juniper, angelica root, coriander and liquorice – the same recipe as for their London Dry, but in higher proportions. The label is a replica of the last bottles of the original, which was discontinued in 1921. A limited edition release, get it before it's gone.
Relaunched in early 2013, Tanqueray Malacca is a sweeter gin with less juniper emphasis and more citrus than the classic style. Originally introduced in the late 1990s, Malacca was discontinued after a short lifespan but has been resurrected after gradually assuming cult status among cocktail revivalist bartenders as a good substitute for the original Old Tom styles of gin.
Oxley's is a smart new English gin, made using the extremely unusual 'cold distillation' technique. Cold distillation employs a vacuum to remove the pressure from within the still lowering the temperature to below -5°C, causing the spirit to ‘boil’.