Gin is a juniper-flavoured spirit made not via the redistillation of botanicals, but by simply adding

approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant
flavour must be juniper. Gin was developed on the basis of the older jenever, and became popular in
Great Britain when William of Orange, leader of the Dutch Republic, occupied the English, Scottish
and Irish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by
products of various origins, styles, and flavour profiles that all revolve around juniper as a common
ingredient. Now the era has been changed, gin is more sophisticated and complicated craft mans
spirit against bathtub gin and poor quality spirit in early centuries. Let's have look at top quality gins
around the world with its verity of production methods and different kinds of botanicals used for its
creation.
Tanqueray Gin
It starts with the man, Charles Tanqueray launched his distillery in the 1830s on Vine Street in
Bloomsbury. Its thought that the Tanqueray Gin recipe as we know it today first came about in 1838.
The bold spirit who traded the church for the still and in the process, created one of the world's most
awarded gins. Tonight we toast the bold spirit worthy of its seal and 180 years of distilling
excellence.A blend of the purest four-times-distilled spirit and a hand picked selection of four
botanicals, London Dry Gin offers uniquely balanced gin experience. Said to have been Frank
Sinatras preferred gin, London Drys edge and sophistication have long made it a favourite with the
stars in fashion, film and music. Tanquerays iconic bottle design is a contemporary update of the
original 1948 design, which in turn, was inspired by the shape of a classic cocktail shaker. The
famous Tanqueray family crest embossed on the glass of each bottle features a pineapple, a historic
symbol of hospitality and warm welcome.
The four botanicals thought to be used are Juniper, Coriander seed, angelica root and liquorice root
all combining to create a smooth gin, well balanced, juniper dominant and everything a gin lover
would want in a glass. There is a good reason its been so popular across the world, its a great gin,
creamy both at the domestic 43.1% ABV and export strength 47.3% ABV.
Tanqueray No. TEN Gin
The finest-tasting spirit. Crafted in the small No. 10 still, Tanqueray No. TEN is distilled with fresh
citrus for a brighter taste. A gin like no other, Tanqueray No. TEN elevates every cocktail.Tanqueray
No. TEN takes its name from Tiny Ten, the nickname of the small copper pot still where every drop
is produced, but there is nothing minor about its flavour. The only gin made using whole citrus fruit,
including white grapefruit, lime, and orange, along with juniper, coriander, and a hint of chamomile

flowers, No. TEN has a unique, full-bodied character and citrus undertone. It is this combination of
full body and fresh flavor that has made it a perennial favourite amongst passionate bartenders. And
its not only these bartenders who applaud No. TEN. Upon its launch, this gin was crowned Best
White Spirit three times in a row at the San Francisco World Spirits Competition, at which point it
was retired from the competition into the Hall of Fame, where it remains the only white spirit.
Tanqueray No. TEN is renowned for its versatility, and is in fine form in classic stirred drinks such as
the Martini and Negroni, as well as in fruit forward cocktails such as the Southside and Clover Club.
Hendrick's Gin
Stories, from the distillery Malt Master finding inspiration in the garden to an American agency
claiming to have created it all. The truth is, as always, somewhere in-between. Seeing the gap in the
market, William Grant and Sons decided to release a premium gin in 1999. Working with their famed
Malt Master David Stewart and Lesley Gracey (who still distils Hendrick's Gin to this day), they
developed a flavour profile for a gin inspired by eating cucumber sandwiches and British gardens.
The brand identity was then developed by an American agency with a brief to focus on unique and
unusual Britishness. It took Lesley 21 distillations to finalise the recipe and in the year 2000, a new
giant was born.
Were often asked about how long Hendricks has been around since many point out the 1886 date
found on the label of their Victorian looking bottle. This is a reference to when the first William Grant
distillery was created, not the gin itself, although it does show just how much experience they have in
creating world class products. Based in Ayrshire, the Hendrick's Gin Palace is based at the familyowned companys Girvan grain distillery. Housed in a small cottage-like building, the Hendrick's site
has two stills, operated by Lesley Gracey and John Ross who oversee the process from start to
finish.
Hendrick's gin uses a blend of spirits produced from a Carter-Head still and a small pot still originally
built in 1860 by Bennett, Sons & Shears. Both have been restored to working order after being
bought at auction in the 1960s. The two stills produce noticeably different styles of gin due to their
different constructions, the amount of copper contact and the methods of distillation.
The Bennett pot still produces a heavy, oily spirit with a strong juniper flavour. Hendrick's macerate
12 botanicals (Juniper, Coriander, Angelica root, orris root, orange peel, lemon peel, cubeb berries,
grains of paradise, caraway seeds, elderflower, yarrow and chamomile) for around 24 hours before
switching on the stills. Although oversimplifying the process dramatically in essence, the botanicals
are added into the liquid and effectively boiled, which allows most of the flavour characteristics to
pass directly into the spirit. This type of distillation is quite common amongst gins (although this
doesnt make it any easier to produce a top quality spirit!).
In contrast, the spirit derived from the Carter-Head still is much more subtle with light floral and sweet

fragrances. This is because all the botanicals used in the Carter-Head are added to a basket at the
very top of the still. Rather than macerating and then boiling the botanicals, which produces the
strong pungent spirit of the Bennett still, the Carter-Head bathes the botanicals in the alcohol
vapours only. By doing so only the lighter, sweeter and floral flavours are able to be extracted by this
method, which gives the spirit its distinctive character.
Small batch typically means 1,000 litres or fewer. Hendrick's distills in miniscule batches of 500 litres,
which gives our master distiller even greater control of her careful artistry.Hendricks wondrous
botanical signature consists of flowers, roots, fruits, and seeds from the world over- yarrow,
elderflower, juniper, angelica root, orange peel, caraway, coriander, chamomile, cubeb berry, orris
root and lemon. They function to complement and set the stage for our delicious duet of infusions:
rose petal and cucumber. Hendricks is the marriage of two different spirits from two rare and
unusual stills: the Bennet still and the Carter-Head still. By combining the two, we are able to create
an extraordinarily smooth gin that has the required character and balance of subtle flavours.No other
gin tastes like Hendrick's because no other gin is made like Hendrick's. Hendrick's infuse with the
remarkable Bulgarian Rosa Damascena and specially selected cucumbers from the finest producers.
NO.3 LONDON DRY GIN
No.3 is the London Dry Gin distilled to a proprietary recipe of Berry Bros. & Rudd, Londons oldest
wine and spirit merchant.
The name No.3 refers to the address in St Jamess Street, London: our home since 1698. No.3 was
created to be the last word in gin for a Dry Martini.
With juniper at its heart, it unashamedly celebrates the integrity and character of a classic London
Dry Gin: six perfectly balanced botanicals distilled in traditional copper pot stills.
Just three fruits and three spices, collectively known as botanicals, are all we deem essential to the
flavour of No.3 London Dry Gin.
Juniper, from Italy, not only gives gin its name, but also the unmistakable gin taste of pine and
lavender. Sweet Spanish orange peel provides freshness in the form of clean, crisp citrus. Grapefruit
peel gives an extra zingy lift.
Angelica root delivers an earthy quality and helps to make the gin dry. Moroccan coriander seed
releases a lemon flavour and a spicy, slightly peppery finish. And finally, cardamom pods which add
a spicy, aromatic, yet warm bite.
We do not believe any further botanicals to be necessary, as they can detract from the flavours
essential to a classic Dry Martini or a gin and tonic.
NOSE
Bright, crisp and fresh with an uplifting welcome of juniper.

PALATE
Juniper to the fore, supported by floral notes and spicy, warm cardamom. Plenty of citrus zing
complemented by the gingery spiciness of coriander.
FINISH
The earthy dryness of angelica kicks in.
On the nose theres an instant and welcome hit of piney juniper with citrus and coriander very
evident. In the mouth the juniper develops into a crispness nicely balanced by a soft spiciness. A
classic.
Beefeater 24
A light bulb moment when travelling in Japan inspired Desmond Payne, our Master Distiller, to
realise tea's potential as a botanical.In Japan, quinine was strictly banned from the production of
tonics resulting in a far sweeter mixer for the traditional G&T. To quench his thirst, Desmond chose to
mix Beefeater gin with chilled green tea, as an alternative to the sweet local tonics. The resulting gin
and tea combination was remarkable and inspired Desmond to spend the next 18 months trialing
and experimenting with different teas and botanical blends.Made in the heart of London from 12
hand-selected botanicals including Japanese Sencha and Chinese Green teas, Beefeater 24 is our
Master Distiller, Desmond Payne's, contribution to the Beefeater legacy: a sophisticated and modern
interpretation to inspire top mixologists around the world to create contemporary cocktails.
Beefeater 24 takes its name from its 24-hour steeping process (the copper pot stills at the distillery
are charged with neutral grain spirit, then the botanicals are added into the mixture left to soak for 24
hours) and the capitals 24-hour lifestyle. The inspiration for the recipe is said to have come from the
family history books, as James Burrough's father was a tea merchant by Royal appointment to
Queen Victoria.
12 of the finest botanicals, hand selected by Master Distiller, Desmond Payne
JUNIPER:-The essential botanical in all gins. In Beefeater gin, it is bold and vibrantly crisp.
JAPANESE SENCHA:-Japanese Sencha tea adds a green, grassy, seaweed character.
CHINESE GREEN TEA:-Adds delicate flavour with light tannins.
GRAPEFRUIT PEELS:-Hand-peeled and dried grapefruit peel is Beefeater 24's lead citrus flavour.
LEMON PEEL:-Adding a sharp and crisp citrus profile to Beefeater 24, and we source only the finest.
ALMOND:-Brings a hint of marzipan and soft spice.
SEVILLE ORANGE PEEL:-Hand-picked Seville oranges, help to add a bitter citrus flavour.
CORIANDER SEED:-Coriander seed releases ginger, sage and lemon flavours.
ORRIS ROOT:-Aromatic and floral with a hint of Parma Violet.
LIQUORICE ROOT:-Woody and bittersweet, spicy yet mellow.

ANGELICA ROOT:-Adds woody, spicy notes and balanced flavours.

ANGELICA SEED:-Fragrant and hop-like with floral notes.
HAYMANS LONDON DRY GIN
Our award- winning London Dry Gin is made to a coveted family recipe of 10 trusted botanicals.
We measure, by hand, just the right balance of juniper, coriander, lemon peel and orange peel, as
well as angelica, orris root, cinnamon, cassia bark, nutmeg and liquorice. Then steep those
botanicals in English wheat spirit for a whole day prior to distillation, which allows the oils and
essences to infuse fully.
Such care and attention, and the following of original methods, ensures that Haymans London Dry
Gin remains a classic gin. Fresh, crisp and elegant, with a lively citrus finish. Just the way it should
be.
Edinburgh Gin
The Edinburgh Gin Distillery, a curious playground for the palate, we invite you to disappear down
the rabbit hole and indulge yourself in the majesty and mystery of the beautiful botanical libations we
call gin. We delicately distil with fantastically fresh juniper, coriander, citrus peel,orris root and pine,
then mix in heather and milk thistle for that piece of extra magic.
Two stills, curiously named Flora and Caledonia weave their magic. Caledonia is a tall, elegant
column still. Flora is a rotund pot still. Both create wonderfully individual gins that taste as
spectacular as the equipment used to create them.
Our method is perfectly simple and inspired begin at the beginning, go on until you come to the
end: then stop! Finally comes the most enjoyable part, presenting the gin for your delectation.
Gordon's London Dry gin
Gordon's London Dry gin is carefully distilled using a secret recipe. The distinctively refreshing
taste comes from the finest handpicked juniper berries and a selection of other botanicals. It's the
taste that's made Gordon's the world's best-selling London Dry gin. Gordon's London Dry gin is
distilled three times for extra dryness and smoothness.
WHAT MAKES GORDONS, GORDONS?
Gordon's contains juniper berries, carefully selected from the pick of each year's crop. These are
gently shaken from the tree and then stored for two years to intensify the oils and mellow the
flavours. The strength of the juniper gives Gordon's the classic gin taste.As well as juniper berries
our recipe includes coriander seeds, angelica root, liquorice, orris root, orange and lemon peel.

Coriander gives the dry and citrus taste (rather than lemon or orange peel that gives a blunt and
overpowering taste in many other gins). Angelica is the magic ingredient that ties together the other
botanicals to give a long and complex flavour.
Sacred gin
Our classic London Dry Gin. Each of the organically sourced botanicals is distilled under vacuum
occurs at a much lower temperature (35-45C) than pot distillation (85-95C) so the distillates are
lusher, fresher, creamy and beautifully balanced gin like no other.
Double Gold Medal Award Winner at San Francisco World Spirits Competition.
Serve with tonic over ice garnished with a slice of red grapefruit and a sprig of rosemary or as a
Martini.
In early 2009 Ian was persuaded by this ad hoc panel of gin tasters that his 23rd recipe, which has a
fresh, creamy and aromatic quality, was the unique gin Ian had been looking for. It contains 12
botanicals including juniper, cardamom, nutmeg, and Boswellia Sacra (aka Hougary Frankincense) hence the name, Sacred.
Black Zephyr Premium Reserve Gin (70cl, 40.0%)
A lovely gin from Zephyr, Black Zephyr is a premium London Dry gin made in small batches in a 60
year old copper pot still. This premium spirit makes a fantastic Dry Martini and it's made with
elderflower and elderberry. Very tangy and fragrant!
WILLIAMS CHASE ELEGANT GIN
The story of Williams Elegant Gin begins with vodka. It is a relatively unknown fact that gin is made
from vodka, so, unlike other gins, Williams Elegant is truly single-estate from field to bottle.
Unlike most other gins, where a neutral grain spirit is simply redistilled, we press our organically
grown cider apples from the family farm; fermenting them into cider, then distilling into our Naked
Chase. We then re-distil our Naked Chase with eleven carefully considered wild botanicals and
naturally pure water taken from the aquifer running underneath our cider apple orchards.
The result is our full bodied, sharp, yet fruity gin with tears and true provenance.
Our botanicals: juniper, coriander, angelica, liquorice, orrice, orange, lemon, hops, elderflower and
Bramley apple.
Aviation Gin

Summer, 2005. A small tiki party in West Seattle. Bartender Ryan Magarian is handed a complex
summer botanical infusion by a friend from Portland, Oregon. Finding it unlike anything he had ever
tasted, he quickly seeks out its maker, Portlands House Spirit Distillery.
Recognizing a common interest in spirit, cocktail, and food interactions, the distillers at House Spirits
share with Ryan their idea for a renegade regional gin style. In June of 2006after nearly 30 rounds
of trialsAviation Gin takes wing. Many believe this to be the first brand partnership between distiller
and bartender in American history.
Aviation belongs to an entirely new category of dry gins. These gins embody a shift away from the
usual overabundance of juniper toward a more forward balance of botanicals. Aviation explores the
rich, floral and savory notes of lavender, cardamom, and sarsaparilla to capture the lushness, spice,
creativity, and freshness of the Pacific Northwest. In this way, we offer the American palate its first
real taste of American gin.
Why the name Aviation?
A simple and unique balance of gin, maraschino liqueur, and freshly squeezed lemon juice. Thats
the classic Aviation cocktail invented by barman Hugo Ensslin at New Yorks Hotel Wallick almost a
century ago. One taste is all it took for Aviation co-founder Ryan Magarian to realize that instead of
being limited to martinis and gin & tonics, gin, in the hands of a passionate and well trained
bartender, just might be the worlds most mixable spirit. So a brand name, and a mission, was born.
Fifty Pound Gin
takes its name from one of the darkest times in Britains past and one of the most controversial in the
history of Gin. When Dutch-born William of Orange took the English throne in 1688, England
unwittingly (and unintentionally) began its descent into one of the first recorded drug epidemics
with Gin at the heart of it.
Thankfully this passage in Gins sometimes dark history came to end and by 1756, sobriety and
reason prevailed once more. Fifty Pound Gin is named after this infamous Gin Act, but fortunately for
us all, its not a recreation of a recipe from that era and is of much higher quality.
Launched in 2010 and made at Thames distillery, Fifty Pound Gin is made with a grain spirit base
where the botanicals are steeped in this alcohol for at least two days, after which it is distilled. The
exact botanical line is kept secret but thought to contain 11 in total. The first eight are relatively
common Juniper, angelica root, coriander, liquorice root, grains of paradise, lemon, orange rind
and savoury. Interestingly, while savoury is less spoken about, it has become a part of quite a few
gins in recent years, as it is a favoured botanical of Thames Master Distiller, Charles Maxwell (who
also makes other gins for different owners). The three other botanicals are a fiercely kept secret
although to taste our guess is that nutmeg and cassia bark seem likely candidates for two!

Made in batches of around 1000 bottles at a time, Fifty Pound Gin is a London Dry Gin through and
through. AT 43.5% the aroma is classic with lemon and piney juniper coming to the fore. To taste,
Fifty Pound Gin is more assertive Juniper is followed by coriander rounded citrus and angelica.
With a long finish (which is why we think nutmeg), the flavours carry well.
The bottles are inspired by the first gin bottles to have been created, known as case gin. Each bottle
bears the individual distillation batch number, together with the year that it was distilled. Its a nice
touch and the wide necked bottles are both eye catching and continue the historical background.
With an on-trade focus for 2015 planned and continued exports to Spain and other countries, volume
looks set to grow steadily for Fifty Pound Gin. As always in a highly competitive Gin market it rests
to be seen if it has the provenance and authenticity to make an impact. Charles Maxwell and
Thames distillery are highly regarded as both authentic and of impeccable pedigree so they can
indeed rely on this as a trump card. However, the third party nature of contract distilling and the fact
that Thames make over 70 other gins who claim the exact same provenance and expertise as Fifty
Pound Gin, nullifies any point of difference for the brand.
Fifty Pound Gin's strongest card to play is its packaging combined with its clever use of an iconic
moment in the history of gin. Both are very cool. With a bit more transparency about its contents and
how its made, a more up-to-date website, a more active social media presence essentially, a bit of
love the gin could establish itself quite easily. Without that, much like the Gin Act it is named after, it
could well fade to the archives of the history, all-be-it with much less infamy.
Monkey 47 Gin
Botanically complex and combining a great story with great design work to create a formidable
package, Monkey 47 has fast established its now cult status.
The story of Monkey 47 begins in the 1940s. In July 1945, to be precise! Wing Commander
Montgomery Monty Collins of the Royal Air Force was posted to the British sector of divided Berlin.
Having arrived in Berlin after the end of the war and taken up his post in the administration of the
British sector, Commander Collins was profoundly affected by the extent of the destruction of the
capital and so resolved to support the reconstruction of Germany in his free time. Henceforth he
became devoted to the rebuilding of the Berlin Zoo, through which he came to sponsor an egret
monkey by the name of Max.
Montgomery Collins left the Royal Air Force in 1951. Driven by his desire to learn the art of watch
making, Collins moved to the Northern Black Forest region. Unfortunately he showed little talent for
watch making and so instead opened a country guesthouse, which he named The Wild Monkey in
honour of Max the monkey he had sponsored in Berlin.
Sparing you all a few twists and turns and a biography of 1940s Germany the Black Forest area
has always been known for distilling fruit liqueurs. Collins combined this with his interest in gin and

what he created Schwarzwald Dry Gin-became the trademark spirit for the guesthouse until the
1970s. Almost four decades later in 2006, this story was rediscovered by Alexander Stein, who just
so happened to descend from a family of distillers
After two years of development, the duo chose a recipe that they considered to be the ideal gin.
Classic dry gin, interpreted in an entirely new and eccentric way. There are 47 ingredients that have
found their way into the Monkey 47 gin recipe. Including angelica root, acacia flowers, bramble
leaves, lingonberries and spruce shoots, which all come from the Black Forest. They take juniper
berries from the Mediterranean which are known to be more aromatic as they receive four to six
weeks more sun than their Tuscan and German cousins.
Amongst the botanicals there are six different types of pepper, acacia, Acorus Calamus, almond,
angelica, bitter orange, blackberry, cardamom, cassia, chamomile, cinnamon, lemon verbena,
cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, Grains of Paradise, hawthorn
berries, hibiscus abelmoshus, hibiscus syriacus, honeysuckle, jasmine, Kaffir lime, lavender, lemon,
lemon balm, lemongrass, licorice, lingonberries, Mondara Didyma, nutmeg, orris, pimento, pomelo,
rosehip, sage, sloe, spruce Yep. Long list!
Once created, the distilled spirit is rested for three months in earthenware containers and then cut
with soft water from the Black Forest to 47%ABV before being sealed in 500ml bottles.
Bombay Sapphire Gin
Weve referred to the Vapour Infusion many times already, but the process is vital to understanding
how Bombay Sapphire is different to many gins out in the market. There are only a few of these
types of stills (Carterhead) remaining in the world and three are exclusive to Bombay Sapphire.
During the distillation process the spirit vapour passes up through a basket at the top of the column
and is delicately infused with the aromatic flavours of the botanicals.
Bombay Sapphire has always talked about what was inside the bottle and has always focused
attention onto the botanicals it uses and while they may not be the only gin to have a specialist
master of botanicals, Ivano Tonutti is surely one of the most respected in the trade.
We believe the best juniper in the world comes from the hills of Tuscany and these berries are at the
heart of Bombay Sapphire's botanical recipe. Juniper berries are the seed cones of the juniper tree
and bring a dry, fragrant, herbal aroma to our gin
Juniper, coriander, angelica almond, cubeb berries, lemon peel, orris, liquorice, cassia bark and
grains of paradise come together to form fresh and lively gin, lighter than classic London Drys but
with a warm peppery finish. Its slightly floral character makes for a refreshing G&T and works well in
an Aviation too. No doubt Bombay Sapphire is an exceptionally smooth spirit, but there is no
contestation that its defining characteristic is the fact that it is light and crisp.

Bulldog Gin
This gin is quadruple-distilled in the UK and bottled at 40% ABV. Although the juniper is noticeably
present, lotus leaves, lavender, liquorice, poppy and dragon eye (a cousin of the lychee fruit) to name
a few of the 12 botanicals, all play their part in creating a complex flavour profile. Slightly spicy on the
palate you will find the cinnamon, cardamom and citrus leaving you with a warm finish that lingers.
The floral notes can be teased out in the right cocktail and for those looking for a slightly bigger kick,
the 47% ABV version of the liquid - Bulldog Bold- was released in 2013.
Gin Mare
small Spanish fishing town of Vilanova, just outside the city of Barcelona, Gin Mare epitomises the
Mediterranean spirit.
Having dealt in wine and spirit deals since 1835, the Ribot family's first foray into gin began in the
1940s when Manuel Giro Sr launched GIN MG, now one of Spains biggest selling gins. With this
juggernaut firmly established, grandsons Mark and Manuel Jr wanted to assert their own ideas and
create a new type of gin, inspired by the Mediterranean climate and using locally sourced botanicals.
In 2007 development of a new gin, made in collaboration with Global Premium Brands who were
brought on board as equal partners to lend their marketing and distribution expertise, began. They
started by distilling 45 botanicals independently, but deciding upon which to use was made all the
more difficult as the Costa Dorada region has an abundance of local produce.
After much debate, tasting and tinkering, perhaps even a word with the big man whilst distilling, who
knows the brothers chose arbequina olives as their local botanical. Due to the low yield of
arbequina olives when juiced, up to 15kgs of olives have to be used per distillation batch. They also
add citrus, cardamom and coriander along with thyme, basil, rosemary and juniper berries. The latter
are grown on the familys land and have an unusually soft skin.
Interestingly, the citrus is a custom blend of sweet oranges from Seville, bitter oranges from Valencia
and lemons from Lleida. The citrus fruit is macerated for an entire year in neutral spirit of around
50% ABV. Anyone with an interest in the Gin category would do well to pick up a copy of Simon
Diffords The Bartenders Bible: Gin, which amongst countless reviews and insight features an indepth piece on Gin Mare. In it, Difford highlights the sheer grind that goes into just the citrus element
of the gin, explaining that each year the distillery goes through 200kg of orange peel and 80kg of
lemon peel for which 8 9kg of fruit must be stripped to yield just one kilogram of peel.
While the citruses are macerated together for an extensive period of time, most of the other
botanicals are macerated separately for around 36h and then individually distilled in their 250 lt
Florentine still. The distillation takes around 4.5 hours to take place and yields a hearts cut of
approximately 105lt. Once the six different distillations have taken place, they are blended with more

neutral spirit and water to create Gin Mare. All the blending and bottling takes place in the main
plant, directly next to the chapel.
Gin Mare to taste
A testament to the brothers vision of a locally inspired gin, Gin Mare does indeed taste
Mediterranean. It smells herbaceous, with resinous juniper and thyme dominating. Olives are also
apparent. To taste, more juniper with a burst of basil, rosemary and thyme emerge as well as
coriander. The combination feels savoury and different to other gins on the shelf, marking Gin Mare
as both authentic and original. It can be considered as being part of a very short list of Herbal gins,
and when served with the right tonic, makes for a delightful aperitivo.
With a new bottle shape launched in 2012, and a continued effort to talk to bartenders first and host
consumer events second, the brands on-trade presence continues to grow and advocacy amongst
trade is re-enforced, even if not that many consumers may have heard of them yet. With a savvy
brand team and distillers whove been making spirits for generations, Gin Mare will steadily grow and
establish itself as one of the giants of the Spanish and International Gin scene.
Plymouth Gin
Plymouth Gin is a true original since 1793 its unique recipe of botanicals has been made to the
highest standards in the same distillery in the very heart of the historical city of Plymouth, on
Englands South West coast. Its these factors that have resulted in our particularly English gin
becoming as famous and well travelled as those who first tasted it.
The Plymouth Gin distillery (known as the Black Friars Distillery) is now the only gin distillery
remaining in the town of Plymouth, England, located in what was once a Dominican Order monastery
built in 1431. Before being a gin distillery, the buildings history was both rich and chequered. One of
the oldest structures in Plymouth full stop, the building was briefly turned into a debtors prison after
its time as a monastery. The established distilling business of Fox & Williamson began production of
Plymouth Gin in 1793, although records show distilling had been going on at the site since the
1690s onwards. Plymouth Distillery now has the accolade of being the oldest British distillery still
active today in its original location.
In the early 1800s the business was to become known as Coates & Co, but to save a long and
protracted story about the sales and acquisitions of the brand through the next 200 years, let us just
say that since 2008, it has been owned and distributed by the French companyPernod Ricard.
Having been passed around more than a hot potato, nearly killed off and under appreciated, there
are some highlights from the archives that are worthy of a mention however
Technically speaking, Plymouth Gin is a both an actual gin and a style of gin which by law, can only
be produced in the town of Plymouth. It is the only gin in the UK to have a Protected Geographical
Indication within the European Union one of only a handful all across the world. This is the result of

a legal judgement in the 1880s when a London distiller began producing a Plymouth gin. In this
period, it is possible that there were several distilleries producing gin in Plymouth and as such it may
have been possible to identify a style native to the area. Therefore, the Contrle Appele was most
likely awarded as the result of a decision to preserve the regional differences rather than a single
distillery suing another for creating a similar product. Its hard to know for sure as no records or
transcripts have survived from the other now defunct distilleries that were based in Plymouth for
example, understanding what botanicals they purchased and their sales records may have been able
to shed some light onto the wider Plymouth style.
It has a distinctively different, less crisp flavour than the much more commonly available London Dry
Gins on the market today. This flavour is the result of a higher than usual proportion of root
ingredients, which bring a more earthy feel to the gin as well as a smoother juniper hit. Once the
coriander dissipates, liquorice and angelica dominate the palate long after the gin has gone in what
is an unusually long finish for a gin.
Botanicals are Juniper berry, Coriander seed, Orange peel, Lemon peel, Green cardamom, Angelica
root and Orris root.
The still used to create Plymouth Gin has been in place for over 160 years. A character of its own,
the neck is shorter than customary and the lye pipe is more harshly bent. Master Distiller Sean
Harrison is convinced that this is a contributing factor in Plymouth gin's taste and is understandably
reluctant to let anyone alter it even if that would make it more efficient. There is a Navy
Strength(57%abv) version of the gin also available. Re-introduced in 1993 by then Master distiller
Desmond Payne, who now currently resides at the helm of Beefeater production, sought to celebrate
the brands 200 year anniversary. It was intended to be a nod to the relationship between Plymouth
and the Royal Navy and a small run to diversify the range and celebrate the milestone, but time has
shown that the result has been far more important than that. More than 10 years on, the existence of
Navy Gin as a sub-category is almost purely due to Plymouth as the style wouldnt have resurfaced
had Desmond Payne not brought it back. It has been the flag bearer of this sub-style and the gin has
allowed a whole era of the spirits history to remain alive and accessible to todays enthusiasts. Its
had an enduring legacy and its hard to overestimate just how big a cornerstone Plymouth Navy Gin
represents for the category.
2013, there was a re-design and a more rounded shape given to the iconic gin bottle. The price has
been drastically hiked up in the UK and the brand team seem desperately intent on tinkering about
with it, seemingly fixing long term issues caused by previous owners. Its finally getting there and
despite not pushing it, Plymouth Gin has remained a trade favourite and is now growing globally
once more.
Portobello Road Gin

It's all started at no. 171 Portobello Road, after 9 months of hard graft, research, experimentation
and cocktails. The perfect blend was crafted from 9 botanicals- Juniper berries, Coriander seed,
Angelica Root, Orris root, Lemon peel, Orange peel, Liquorice root, Cassia bark and Nutmeg.
On the front of the palate Portobello Road Gin has a generous slug of juniper, the mid palate has a
sustained, fresh citrus character from our use of lemon, bitter orange and coriander, which then
develops into a sweet peppery finish, achieved by the use of liquorice and nutmeg.
Diplme Dry Gin
The original 1945 recipe was perfected during WW2 and remains unchanged to this day. Diplme
Dry Gin is a unique French London Dry Gin. Created, and distilled in Dijon, a city known and
respected world-wide for its cuisine, the recipe for Diplme is one of the oldest in France. After the
end of the war, Diplme Dry Gin became the official gin for the American Army stationed throughout
Europe.
Using natural botanicals sourced from Europe and Morocco, Diplme Dry Gin is made from a
selection of the finest available. Genever berries, coriander, whole lemons, orange peel, angelica,
saffron, iris root and fennel seed.
The nose of Diplme Dry Gin is a marvellous bouquet of blossoming cherry trees,
cloves and the delicate expression of juniper and coriander seeds. Each sip reveals an even greater
complex and perfumed taste layered with zesty grapefruit, delicate nutty oils and a delightful infusion
of lavender. Its velvety structure is enlivened with rich exotic spices, dark chocolate and leads the
way to a great earthy and lengthy finish.
Blackwoods Dry Gin the worlds first vintage gin.
Our story begins with this hand crafted 40% vintage gin. Inspired by the beautiful nature of Shetland,
we wait each year for the right weather conditions to harvest our botanicals. With each vintage the
botanicals used change slightly due to the quality and quantity available. Our Shetland botanicals are
infused with juniper and coriander, plus other botanicals including lime, to give our dry gin its unique
and complex flavour. We steep the botanicals in natural mineral water to release their gentle flavours
before we go on to distillation in small batches using a traditional copper still. Over the years our
vintage gin has won gold medals and been judged by experts, across the world beating many wellknown brands in the process.
Tasting note:
An abundance of citrus on the nose with gentle floral notes to follow. Extremely smooth yet crisp with
citrus, herbal and floral notes coming through on the palate.
Depending on weather conditions and seasonal climate the quantity of our wild Shetland botanicals

varies from year to year giving each Vintage distillation its own unique flavour signature.
Our Shetland Botanicals:-Angelica, Sea pink, Marsh marigold and Meadowsweet.
Other Botanicals:- Juniper, Coriander, Citrus peel, Cinnamon, Liquorice and Nutmeg.
De Kuyper Jonge Graanjenever
De Kuyper Royal Distillers is an innovative international company, active in the production and
marketing of alcoholic beverages. It has a wide range of premium quality products since 1695. The
national spirit of the Dutch is distilled in copper potstills using juniper berries and neutral spirits in the
process.