A botanical-heavy gin from the folks at St George Spirits in California. Even though it's packed with over 20 different ingredients it remains balanced and is excellent as a base for classic cocktails.
Buy any two selected gins and get a free litre of Cinzano!
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.
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 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.
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.
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’.