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 »
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.
Please note: this is limited to one bottle per customer.
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’.
Rogue Pink Spruce Gin gets it colour from being aged in Pinot Noir barrels from Oregon for up to six months. There are 12 ingredients, including spruce, ginger, grains of paradise and tangerine. A fruity style of gin.
From radical American brewer-distillers Anchor comes this contemporary take on the Dutch spirit that evolved into what we know as gin today. bottled at a hefty 47.3% this should be very interesting and, like its stablemate Junipero, highly flavoursome.
Beefeater's Borrough's Reserve Gin is made to founder James Burrough's original 1860 recipe. Distilled by hand using his original 'Still number 12' with a 268 litre capacity, it is then rested in French oak barrels which used to contain Lillet - the first gin ever to do so. There are notes of citrus and subtle spice.
A high quality premium gin from Nolet, made using a wheat based spirit and a range of botanicals including the less traditional white peach, raspberry and Turkish rose. A very contemporary spirit, challenging expectations of what to expect from a gin.