Handpicked elderflowers release a flavour like no other and it has been captured wonderfully in Edinburgh Elderflower gin. Time and effort spent perfecting the recipe delivers a clear aroma packed with floral notes, hints of pear, grapefruit and peach. Elderflower of course is prevalent throughout adding a sweet florid depth to its character and working wonderfully in any number of cocktails. The traditional flavours of gin are present but the elderflower adds something extra special.
Handmade in small batches in the heart of Scotland using Edinburgh Gin and the finest Perthshire raspberries. A fresh raspberry taste, a perfect liqueur, wonderful with tonic, soda or lemonade, excellent in cocktails, with Champagne or simply ice.
This addition to Edinburgh Gin's liqueur range is a combination of spring rhubarb, macerated in oriental ginger and lemon zest before being infused with Edinburgh Gin. Best served in a long drink with lemonade
The flavour of wild English sloe berries is encapsulated perfectly in Hayman’s gin. First launched in 2009, Hayman’s sloe gin has rust red hues and has a strong aroma of fresh sloes and underlying almond notes. The flavour overall is bittersweet and has a light syrupy sweetness, with strong gin notes carrying through. It ends on an intensely spiced and fruity note, with the traditional gin flavours combining with the sweet sloes.
Five days steeping before distillation in a copper pot still create the unique and unusually flavoured Hoxton Gin. Flavoured with sweet coconut, refreshing grapefruit, classic juniper, iris, tarragon and hits of ginger, Hoxton Gin is different to your average gin. Unlike most other gins juniper is not the leading flavour and it ends on woody eucalyptus notes, a satisfying alternative to traditional gins. Enjoy a special experience with Hoxton gin, however you choose to drink it.
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.
In its apothecary style bottle we won’t blame you if you claim each sip of Monkey 47 Sloe Gin is ‘purely medicinal’. A stunning gin which uses 47 botanicals and then combined this unusual and inviting flavour with the sweet flavour of sloe berries. Monkey 47 uses wild grown, hand-picked sloe berries from the Black Forest in Germany and each single batch is distilled over a three month period to guarantee a perfectly blended taste. A very rare and exclusive sloe gin, get it before it’s gone.
The clever chaps behind nginious! Gin have created a Smoked & Salted variation of their excellent Swiss gin. This features juniper, bitter oranges, quinces, ginger and coriander, as well as cold-smoked chestnuts (which were smoked for 40 hours) and a rare smoked stone salt.
Sarah Thompson, multi-award-winning Master Distiller at Blackdown Distillery in Sussex and a true artisan, distils One Gin using 9 botanicals from around the world, plus one quintessentially British botanical – Sage – which is foraged from the grounds of the distillery. One Gin is hand-crafted in small batches, in an alembic copper still and then seven-times filtered for an exceptionally smooth finish.
The One Brand hopes to use One Gin to direct some of the profits in the gin industry to helping fund water and sanitation projects across the globe. Having raised £15 million for water projects, One is on target to raise £20 million by 2020, changing the lives of over five million people.
Staying true to their authentic 1883 recipe, Plymouth Sloe gin is a winter warmer you won’t want to miss. The fresh sloe berries are harvested and steeped in Plymouth gin, Dartmoor water and Plymouth’s secret ingredient. 100% natural and abundant with fruity notes, sweet berries and bitter cherries, Plymouth Sloe is jammy, juicy and evokes memories of cherry drops and boiled sweets. Perfectly balanced peppery notes add depth and character to the sweet sloe jam flavours.
Resplendent in straw-yellow, Boudier’s Saffron gin places premium, luxurious saffron at its heart. Gabriel Boudier’s micro-distillery is known for the quality of its work and each Boudier’s Saffron gin batch is handcrafted using natural botanicals creating its delicately spicy character. Juniper is of course in there with notes of iris, angelica, orange peels and interesting fennel, delivering the liquorice aniseed notes which last long after drinking. The colour stands out but the flavour is even more memorable.
This recipe takes a classic London Dry backbone and layers on sweet, sun-dried lemon peels, lemon verbena from the garden of Sipsmith's Master Distiller for aromatic sweetness on the nose and vapour-infused fresh hand peeled lemon, to give a zesty lemon twist to every bottle.
An award-winner with additional sloe, what’s not to like? Sipsmith’s London Dry gin has been combined wonderfully with fresh hand-picked sloe berries at the height of ripeness. The end result is the rich and luxurious sloegin which simply bursts with fresh fruit flavour. Redcurrant and winter fruit aromas are released on opening and on tasting cassis and hints of warm cherry come through, offering a rounded flavour which benefits from a velvet smooth mouth feel and balanced sweetness. A must for all sloe gin fans.
Try something different from your regular Tanqueray and tonic. Exotic and packed full of flavour Tanqueray Rangpur brings in the flavours of ginger, bay leaves and intensely fruity rangpur limes. Sweetness leads this extraordinary gin, with lime juice and zest marrying wonderfully with traditional juniper. Lime continues to take centre stage but ginger heat and a touch of pepper help to give a welcome bitter edge to think drink. Perfect for a refreshing gimlet.
To give Unicorn tears their unique taste, we humanely force-feed these beautiful beasts entire wheelbarrows of citrus fruit, oranges, juniper berries, bunches of coriander, and sticks of liquorice. We then force down this concoction with a giant glittery pestle, like fantasy foie gras, and reap the tears as they fall.
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.
Following on from their Melissa Gin, the second release in Warner Edwards' Botanical Garden range is the Honeybee Gin. It's built around an infusion of locally-sourced honey, including honey from their very own hives on their farm! Other botanicals include a trio of citrus peels (grapefruit, orange and lemon), elderflower, hibiscus, cinnamon and cardamom, among others.
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.
Made by distilling whole Christmas Puddings made according to Ian’s Great Aunt Nellie’s recipe.
Serve as a shot straight from the freezer after your turkey as an alternative to Christmas Pudding, in a Christmas Pudding Martini straight from the freezer with 5ml Sacred English Dry Vermouth and 5ml Sacred English Spiced Vermouth, garnished with an orange zest.
Alternatively, substitute into any gin classic, such as a Negroni, for a more festive take, or pour a large measure over ice and top with your favourite tonic water, garnished with a cinnamon stick and a slice of orange for a Christmas G&T!
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.
A spectacular pairing of fresh pink grapefruit with our award winning GB gin. Floral and zesty, a wave of tartness hits your tongue first, followed by a juicy kick of grapefruit peel. Subtle hints of juniper round out the flavour.
Recommended Serve: Enjoy as a Grapefruit Gin Fizz by combining 1 1/2 part Williams Pink Grapefruit Gin with 1 part honey syrup, 1 part freshly squeezed ruby red grapefruit juice and 1 large egg white in a shaker filled with ice, shake and strain into a tall glass over cubed ice and garnish with the wedge of grapefruit.
Made with botanicals including juniper, orange peel, liquorice, elderflower and bitter almonds, our Seville Orange Gin is simply bursting with flavour. A final infusion with raw peel from Seville oranges gives it a crisp, citrus finish. Wonderfully zingy.
Nose: Floral oils up front followed by fruity notes – like a hot cross bun.
Palate: Smooth and sweet orange tones with a welcoming mouth coating roundness.
Finish: Full bodied, finishing with a burst of fresh orange zest.
Recommended Serve: Use to create a refreshing Gin and Tonic, served with a slice of fresh orange, or to create a classic Negroni. Also delicious as an Orange Blossom Fizz cocktail: 20ml Seville Orange Gin, 5ml rose water, 10ml honey shaken and topped with fizz.
Our Valencian Orange variety was created by head distiller John O'Dowd to celebrate his sons wedding day and welcome his beautiful daughter in law Clara to the family.
It combines Liverpool Gins highly distinctive blend of organic botanicals and ingredients with the zesty, citrus notes of orange from her home in Valencia.
A pink tinged gin from German producer Bitter Truth, coloured and
lightly flavoured by the addition of a specially designed aromatic
bitters. Great in a Martini or for a spicier twist on a gin & tonic.
Malfy Gin is made in Turin using lemons grown in Siciliy and on the Amalfi coast, as well as botanicals including juniper, coriander, angelica and cassia bark. The result is a refreshing gin that is perfectly suited to tonic, as well as making a fruity Negroni or Martini.