The name ‘Jindea’ is a portmanteau of ‘Juniper’ and the French words for India and tea, which provides a fairly accurate picture of the brand, as it is made in an alembic still in France, with juniper and first-flush Darjeeling tea as its main botanicals.
Jindea’s other botanicals are lemon, grapefruit, coriander, ginger, fennel, cardamom, cinnamon, and angelica. Maceration lasts between three and five days, followed by pot still distillation.
Harvested just once a year, we capture the very essence of a British summer’s day, from field to bottle in just a few short hours.
A beautifully balanced gin that is smooth, sweet and delicately fragrant with summer elderflower. Enjoy over ice or in a refreshing G&T – summer in a glass.
The first release from the Warner Edwards Botanical Garden range is their Melissa Gin ! The name comes from the scientific name for lemon balm , Melissa Officinalis , which is at the core of this new release.
This beautiful partnership delivers an intensely fruity and not overly sweet liqueur bursting with notes of cherry and almond; a punchy autumnal masterpiece that can be enjoyed all year round.
Splendid on its own, mixed with bitter lemon, or the perfect way to celebrate with champagne or prosecco.
The Warner Edwards distillers in Northamptonshire have brought us another flavour of excellent gin - they have been prolific since their start in 2012. This time, they've gone regal and created Victoria's Rhubarb Gin, which uses a variety of rhubarb originally grown in Queen Victoria's garden, hence the name, as well as their Harrington Dry Gin. They also add just enough sugar to balance out the acidity from the rhubarb, producing a spirit with plenty of sweetness and some subtle, enjoyably sour notes emanate from the rhubarb.
An exuberant expression of that most aromatic of spices, cardamom, made with organic green cardamom pods from Guatemala.
For a long, refreshing drink, pour a large measure over ice and top with your favourite tonic water. Garnish with a slice of ruby red grapefruit.
A dry, zesty, spicy gin with dominant notes of Indian coriander seed.
Shake with ice and your choice of Rose's Lime Cordial or Freshly Squeezed Lime Juice and Sugar Syrup, and strain into a cocktail glass for a refreshing Coriander Gimlet.
Alternatively, pour a large measure over ice and top with your favourite tonic water. Garnish with a slice of lemon and a sprig of thyme for a wonderfully dry Gin & Tonic.
Four Pillars Rare Dry Gin is made in a small distillery in Yarra Valley, Australia. Everything the Four Pillars distillers make is based around their four pillars - the still, the water, the botanicals and love. It's sort of a bit like the four elements of hip hop.
Pillar 1 - The Four Pillars copper-pot still is called Wilma. Pillar 2 - The water they use from Yarra Valley is triple filtered. Pillar 3 - They use some local botanicals (Tasmanian pepperberry, lemon myrtle), some exotic botanicals (cinnamon, cardamom, coriander seeds and star anise) and some classic botanicals (juniper, lavender, angelica root), as well as whole oranges to give Four Pillars Gin its flavour profile. Pillar 4 - The distillers love what they do and love what they have made. It all adds up to a vibrant Australian gin which stands out in cocktails, but tastes just superb neat.