What do farm-to-table and your favourite spirit have in common? More than you think. Just as your favourite vegetable tastes better plucked straight from the garden, a spirit crafted with estate-grown ingredients, only a stone’s throw from the distillation room, is more artisanal and flavourful.

The concept isn’t new – origin and provenance have applied to wine for centuries – but a renewed awareness and interest in vertically integrated products is growing the category. So much so that it has its own term: seed-to-spirit.

‘Seed-to-spirit is a natural extension of farm-to-table [as] it brings that same transparency and connection to origin into the world of spirits,’ says Rico Dynan, global brand ambassador for Absolut Vodka.

Absolut’s One Source philosophy was a founding principle of the distillery which is based in Åhus, Sweden, and it’s still implemented today, to showcase the traceability of its core ingredients. The wheat and water are both sourced from the same southern Swedish community where the vodka is distilled.

Seed-to-spirit basics

Also called grain-to-glass or barn-to-barrel, the vertically integrated blueprint is attractive to both consumers and producers. The shorter supply chain is more environmentally responsible, there’s an appeal of quality control and it’s financially beneficial to both parties.

Proof that beyond market trends, seed-to-spirit holds the potential to change the future of how we produce, consume and view spirits.

First and foremost, the ethos of seed-to-spirit ‘reminds people that distillation begins in the soil, not in a factory,’ says Kirsty Black, Master Distiller at Arbikie Distillery in Montrose, Scotland.

Raw ingredients and regional identity

For vodka, this means shifting away from pigeon-holeing the spirit into the ‘neutral’ category – repositioning it from a blank canvas to a spirit with flavour, texture and even terroir. ‘That’s fundamentally changing how vodka is judged and enjoyed,’ says Black.

For gin, tequila and whisky, seed-to-spirit may seem more inherent, but the increased attention to sourcing repositions new opportunities for drinkers to consider every step of production before buying a bottle.

In agave spirits, this is a focus on cultivation and regional identity. In whisky, it applies to grain provenance and long-term agricultural unions. For gin, a pure base spirit allows the botanicals to become the primary focus of storytelling.

‘Because gin is built around layered aromatic ingredients, the seed-to-spirit movement allows distillers to showcase biodiversity and terroir in a uniquely creative way,’ says Guy Brennan, cofounder and CEO of Procera, a gin expressing African terroir. ‘It creates space for regional identity.’

Quality control

Traceability doesn’t just make for a better story, it results in better taste. Whether farming their own land or sourcing from farms within a limited radius, when distilleries are able to oversee every step from seed selection to maturation ‘flavour is considered right from the start, not engineered at the end,’ explains Black.

That control is what attracted Chris Pateman to the Lancaster Spirits Company, a self-titled grain-to-glass distillery in northern England specialising in craft batch single malt English whisky. ‘There’s no automation; we are doing everything by hand on a proper small scale,’ he shares.

Pateman comprises one of two team members who run the entire production process. Part of their quality assurance includes a weekly tracker of grain, water and wash used for resource management. ‘We can quite literally batch check everything we make from start to finish,’ says Pateman.

An important clarification, however, is that quality control doesn’t equate to uniformity. Instead, after decades of distilleries prioritising consistency, seed-to-spirit recognises that variation is part of the story, embracing character, seasonality and authenticity.

Price tag

Vertically integrated spirits are cost effective for producers as they eliminate the middle man; labour and subsequent costs such as gas and transport fees, which are often projected on to the consumer. In England’s Lake District, Grasmere Distillery sources wheat for its single malt whisky directly from farmers. It then passes on those savings to the consumer.

‘In the UK, grain-to-glass is usually the cheaper product – it’s better and more unique for a lower price,’ says Paul Abbott, founder and head distiller.

It’s viable not only for consumers, but also the bar industry. Jared Boller, cocktail specialist at Kilgore Hospitality Group, explains a bartender’s perspective: ‘It’s in our best interest to create tighter sourcing relationships, accepting smaller batch sizes.’ The bar programme may need to be flexible with what’s available, but at least staff and imbiber aren’t overpaying for monotony.

Environmental bonus

Not only does seed-to-spirit production decrease transport emissions, but when distilleries are in charge of their own crops, they have a vested interest in their land’s longevity. In Kentucky, Maker’s Mark is transitioning its corn and wheat to Regenified certification for regenerative agriculture to encourage long-term soil health.

At its Star Hill Farm, Maker’s Mark focuses on treating the wheat types grown with regenerative farming practices ‘as a primary driver of complexity, not just an ingredient’, says Rob Samuels, managing director. The quality of flavour is a subsequent result of healthy soil.

In Scotland, Arbikie uses alternative home-grown crops, such as peas, in its Nàdar Gin. The crop requires little or no nitrogen, which can result in a climate-positive spirit. The distillery itself was born from the need to find a home for its potatoes that didn’t meet retail specifications; Tattie Bogle Potato Vodka was its first release, ensuring a continuous process and less waste on the farm.

Back to nature

The shift in consumer preferences towards the priority of integrity, not only in flavour, but also in sourcing and impact, makes room in the market for more unique spirits that are ‘less about imitation and more about identity’, says Brennan. Ultimately, that identity reflects a specific destination’s ecosystem, ethos and culture that consumers can taste.

The shift ‘feels less like embracing a trend and more like returning to something fundamental’, he adds. Just as society did with the farm-to-table movement, we’ve realised things actually taste better when they are grown, harvested and treated as an agricultural product, not an industrial one.

Seed‑to‑spirit applies that mentality to what we’re drinking. Ultimately, it resonates because it ‘reconnects distillation with nature’, concludes Black.

Six tasty seed-to-spirit bottles to try

Absolut Vodka

Smooth and full-bodied with a fruity finish, Absolut brings a velvet-like texture to an Espresso Martini. Alcohol 40%

Arbikie 1794 Highland Rye Single Grain Scotch Whisky

Spiced pear aromas evolve into a dried fruit and nut cake in the mouth. Lighter-bodied yet ripe with flavour, try this single estate Scotch in a Rob Roy. Alc 48%

Oxbow Estate Rhum Louisiane

Layers of lemongrass, ripe plantain and dried mango define this single-barrel agricole rum that’s exclusively distilled once a year from the Louisiana-based Oxbow Distillery’s estate-grown sugarcane. It’s a strong base for a classic Daiquiri. Alc 45%

Procera Blue Dot Gin

A clean juniper backbone with notes of lime zest and fresh herbs, finishing with a lingering note of pink peppercorn. Incredibly smooth and medium-bodied, it’s the ideal Martini gin. Alc 44%

Solento Organic Tequila Extra Añejo

This single-estate tequila is aged for 40 months in American oak barrels for a sip that’s toffee-forward with hints of roasted almonds and candied-orange peel. Enjoy neat with an expressed orange peel. Alc 40%

Star Hill Farm Whisky

A nose that mimics freshly baked banana bread opens to a spiced honeycomb palate with warm cinnamon and a subtle oak finish. Crafted from three different types of wheat, the rich yet silky texture lends itself to a unique Manhattan. Alc 58.2%

Related articles

Another Hendrick's makes debut

Launched in 1999, with its distinctive dark apothecary bottle, Hendrick’s Gin helped drive the premium gin renaissance of the early 2000s.

Master Distiller Lesley Gracie also created higher-proof Orbium, released in 2017, as well as a series of special limited editions. But the brand now has its first new permanent addition in almost 10 years: Another Hendrick’s (Alcohol 41.4%, £33-£41.99/70cl Sainsbury’s, Selfridges, The Whisky Exchange).

Packaged in a striking white bottle, the new expression showcases orange blossom and cacao botanicals.

‘Another Hendrick’s is the complete opposite of what we’ve been doing for the past 25 years,’ said Gracie. ‘After experimenting with different elements from the Hendrick’s Gin Palace’s tropical greenhouse, I discovered this brilliant profile featuring a depth of flavour, hint of sweetness and lift of freshness that is completely distinctive.’

There’s a bright orange citrus lift to the aromatics, some orange blossom and sweet notes of white and milk chocolate.

The palate is velvety, with a driving line of crisp juniper and citrus, layered with notes of milk chocolate, white pepper and an appealing satsuma finish.

How to drink it

Enjoy it in a G&T garnished with a twist of orange peel or in a Spritz serve with 35ml each of Another Hendrick’s, apple juice and Prosecco, plus 50ml soda and one barspoon of cherry liqueur.

What do drink now: Garden cocktail

From: Britannia Bar, Trondheim, Norway

Trondheim’s Britannia Bar boasts a carefully curated aquavit collection, spanning rare, historic and contemporary expressions that highlight Norway’s distilling heritage – and its creative cocktail menus put this spirit to good use.

‘The Garden is a vibrant, herbaceous and citrusforward cocktail from our award-winning menu: A Spirited History,’ says Øyvind Lindgjerdet, executive bar manager.

‘It is built around the un-aged Lysholm Blank No52 Aquavit and Cocchi Americano. Fresh lemon juice brings brightness, while our house-made Orangerie Bitters and a syrup made from local, fresh marigold flowers add an aromatic, herbaceous lift.

'The result is vibrant, structured and slightly funky, with a layered botanical profile that unfolds sip by sip.’

Ingredients for the Garden cocktail

• Glass: Rocks
• Garnish: Sweet potato sprout
• 30ml Lysholm Blank No52 Aquavit
• 20ml Cocchi Americano Bianco
• 20ml marigold cordial
• 20ml lemon juice
• 2 dashes Orangerie Bitters. Angostura Orange Bitters can be used as a substitute for the bar’s bespoke bitters.

How to make the marigold cordial

• Put 1L of water and 1kg of sugar in a pan.
• Add the zest and juice of two oranges and lemons, then bring to the boil, stirring until the sugar is fully dissolved.
• Add 1kg of marigold stems, leaves and flowers, and allow to infuse for 10-15 minutes.
• Strain thoroughly.

How to make the Garden cocktail

• Combine all ingredients and shake until your hands are cold.
• Strain into a rocks glass filled with ice cubes and garnish.

Related articles

Lessons in chemistry: Aureus Vita

The so-called Golden Ratio of roughly 1:1.618, is found across the natural world – and has been applied to everything from music to art. But what about drinks?

That was the question asked by chemist-turned-Master Distiller John Hall, who decided to use the ratio at every stage of production for his new gin: from still design to botanical proportions to dilution.

The result is Aureus Vita (Alc 61.8%, £169-£170 per 70cl, Fortnum & Mason, Hedonism), distilled once a year in tune with the harvest of its signature botanicals: juniper and baobab pulp.

Tasted neat in a No-Add Martini (75ml of frozen Aureus Vita stirred over ice for 25 seconds) it’s noticeably textured, with detailed, harmonious aromas of camomile, oatmeal, citrus, pine and liquorice. It also makes a delicious AV & Tonic (one part gin to two parts tonic), with that same luxurious richness of texture and a lingering finish laced with blackcurrant leaf, vanilla and rounded earthy notes.

‘Aureus Vita has been created to challenge. I wanted to give people something they could enjoy, yet push boundaries at the same time. Something new. Something that defies everything you thought that gin could be,’ says Hall. We think he’s succeeded.

Drink Dictionary: Jigger (Noun / JIG-uh)

A small bar tool used for measuring and pouring alcohol, featuring two conjoined cups of different sizes.

What to drink now: Pine Martini (Alcohol Free)

The Fat Duck, Bray, UK 

Perfect for Dry January, this nonalcoholic version of The Fat Duck’s vodka-based Pine Martini delivers plenty of flavour but without the booze.

Sommelier Melania Bellesini says: ‘This is a soft Martini with a twist of pine liquor that reminds me very much of alpine herbs.’ She uses a house-made pine syrup, but Highland Boundary’s Scots Pine Wild Botanical Syrup (£9/250ml Highland Boundary) is a great option if you’re making this at home.

Ingredients: 70ml Everleaf Marine | 15ml Seedlip Spice | 9ml Seedlip Garden | 6ml pine syrup.

Glass: Martini

Garnish: Rosemary sprig

Method: Combine all of the ingredients in a mixing glass, add ice, stir and strain into a chilled Martini glass.

Related articles

• Distilled: Two new expressions from Mount Gay
• Distilled: The release of two new whisky books
• Distilled: Newly arrived in the UK, Casals Mediterranean Vermouth

There’s something both decadent and comforting about mixing up your own cocktails at home. And for me, the Negroni is the ultimate home serve as it’s just so easy to make.

A Negroni is an equal parts cocktail: this is a drink made up of ingredients measured in identical volumes. To make equal parts cocktails you don’t need any special equipment, you just need one cup or jug or jar – or whatever else you have to hand.

You then pour equal measures of your different ingredients into a glass and stir to mix. No fiddly measuring – and you’re guaranteed to get the balance of flavour right every single time!

Who invented the Negroni?

But let’s take a step back: when did people first start drinking Negronis? The cocktail was invented in Italy for Count Camillo Negroni.

In 1919 he visited the Caffè Casoni in Florence and requested a drink with more punch than the most popular drink of the day. That drink was the Americano: a mix of Campari, sweet vermouth and soda water.

The café’s bartender, Fosco Scarselli, swapped the soda water for gin, added an orange garnish (instead of the usual lemon) and the rest is history.

What does a Negroni taste like?

The Negroni has become a classic thanks to the simplicity of Scarselli’s recipe, using equal parts gin, sweet red vermouth and amaro. Together they create a strong, bittersweet, herbal drink.

Alongside the gin, it’s the dry amaro – a herbal liqueur that’s also known as aperitivo or bitters – that helps to make the Negroni such a good aperitif.

Follow the recipe and instructions below to make one yourself at home.

How to make a Negroni

Glass: Rocks

Garnish: Orange peel

Method: Pour the gin, vermouth and Campari into a mixing glass or shaker filled with ice and stir to mix. Strain into a rocks glass filled with ice and garnish.

30ml gin

30ml sweet red vermouth

30ml Campari

Twists on the classic

The strong, bittersweet taste of a Negroni can be off-putting for some cocktail lovers. But another benefit of having a simple recipe is that you can easily play with the mix of ingredients, as long as you keep the ratio the same.

Campari is the standard choice for a Negroni, but there are other brands of amaros that are less bitter. Try the Venetian Select Aperitivo as a more approachable option.

Dial things back further by using sweeter Aperol and a rosé vermouth for a less punchy cocktail.

Alternatively, try a White Negroni (above). This French twist on a Negroni replaces Campari with Suze (a gentian-based French bitter) and uses a French white vermouth Lillet Blanc. It was invented in 2001 by the late and great British bartender Wayne Collins, at drinks trade show VinExpo in Paris.

Collins was taking part in a cocktail competition for Plymouth Gin. His drink won and has gone on to become a modern classic. Flavoured with gentian root, Suze is more delicate than Campari, with dried herbs and citrus peel notes, but the same bittersweet intensity.

How to make a White Negroni

Glass: Rocks

Garnish: Grapefruit twist

Method: Pour the gin, vermouth and Suze into a mixing glass or shaker filled with ice and stir to mix. Strain into a rocks glass filled with ice and garnish.

30ml gin

30ml white vermouth

30ml Suze

What gin to use?

Whatever version of the cocktail you prefer, your choice of gin plays a key role in the final flavour of your Negroni. Juniper-led London Dry styles work best here: you’re looking for something that will stand up to the strong, bitter flavours of the Campari, as well as the herbal vermouth.

Alongside the obvious juniper component of London Dry, gins with distinctive botanicals – whether that’s citrus, spice or herbs – can add individual character to your Negroni.

Try experimenting with a couple of my picks below to find your favourite – and enjoy!

Best gins for a Negroni: 10 to try

Beefeater London Dry

A crowd-pleasing classic for a good reason, Beefeater is a good value London dry with bags of juniper character. Its recipe features nine botanicals: juniper, Seville orange peel, lemon peel, angelica root and seed, coriander seed, orris root, liquorice root and almond. The end result is a rounded, balanced, traditional gin that’s right at home in a Negroni. Alc 40%

Four Pillars Spiced Negroni Gin

Hands down, this Australian gin is my all-time favourite for a Negroni, with botanicals including Tasmanian pepperberry, cinnamon and ginger. Very fresh and punchy on the nose, with clean citrus; the palate offers an immediate spice hit, with cardamom and coriander seeds and a lingering spicy finish. It makes my ultimate classic Negroni. Alc 43.8%

Junipero

Originally created by San Francisco’s iconic Anchor Brewing Company and launched in 1998, Junipero was one of the first spirits that helped to kick-start the US craft gin scene. As you’d expect from the name, there’s lots of juniper here on both the nose and the palate, which is beautifully balanced: its creamy character underlined by rounded spiciness and fresh citrus. With its higher abv, it makes a pleasingly punchy Negroni. Alc 49.3%

Malfy Originale

It seems only fitting to use an Italian gin to mix up a cocktail that was created in Italy. Malfi is distilled near Turin, with a mix of botanicals that includes coriander, cassia and Italian lemons from Sicily and the Amalfi Coast. These create a beautiful zesty citrus freshness on the nose and palate, which is clean and crisp with a gently lingering dry spice note. Malfy lends a lovely lemony lift to your Negroni. Alc 41%

Monkey 47 Schwarzwald Dry Gin

Hailing from Germany’s Black Forest, Monkey has a whopping 47 botanicals (the clue’s in the name…) They include six different types of pepper, cloves, hawthorn berries, lavender and fruity lingonberries, which create a melange of fruit, spice and herbs on the structured palate. With big and complex flavours – but still balanced – Monkey 47 is a pricier option, but it’s particularly enjoyable in a Negroni. Alc 47%

Oxley

Cold-distillation using frozen citrus peels gives Oxley its USP. Herbaceous aromas with punchy citrus and dry spice lead to a very spicy palate, rounded out by sweet orange notes. A bartender favourite; pair it with Martini Rosso Vermouth and Martini Bitter in your Negroni. Alc 47%

Portobello Road No 171

This traditional London Dry gin, produced in London’s Notting Hill, is a great-value, old-style classic that works well in a whole range of gin cocktails. It’s always a reliable choice for a decent Negroni. The nose is juniper-led with white pepper and lemon citrus; while the palate has a clean, focused juniper character, with a nicely judged overlay of spice. Alc 42%

Plymouth Navy Strength

This over-proof gin was supplied to the British Royal Navy for almost 200 years and it will certainly keep your Negroni afloat. A bold style with a classic mix of botanicals including: juniper, orange and lemon peel, angelica root, orris root and cardamom. Juniper-led with bright zesty citrus on the palate. Alc 57%

Rutte Dry Gin

The Dutch kick-started our global love-affair with juniper spirits, known in Holland as genever. Made in the Netherlands, Rutte’s botanical mix includes fennel, which adds a pleasing herbal note to the palate that complements the vermouth in a Negroni. Alc 43%

Tanqueray No 10

With its citrus-led botanical mix of lemons, oranges and blood grapefruit, Tanqueray is beautifully balanced, which makes it a great choice for cocktails and a versatile addition to your home bar. Ten takes its name from the number 10 pot still – nicknamed Tiny Ten – where it’s distilled. Adds citrus character to your Negroni, picking up on the orange garnish. Alc 47.3%

Related articles

• Ginebra: Gin with Spanish style
• Great drinks for summer
• Distilled – Telling the story of gin

Gin lovers who have visited Spain will no doubt have enjoyed a refreshing Gintonica in a balloon- shaped copa glass. This eyecatching Spanish serve – now popular around the world – is an ideal showcase for local gins. The balloon holds enough ice to keep the drink cool in a hot climate, providing space for garnishes to enhance the character of the gin, while the shape accentuates aromas.

‘The modern Gintonica trend originated in San Sebastián in the early 2000s,’ explains Robyn Evans, global brand ambassador for Gin Mare (£38-£52 Widely available), produced on Spain’s Costa Dorada near Barcelona. Influenced by Spain’s innovative gastronomy scene, it put a new spin on the British Gin & Tonic, traditionally served in a highball glass with less ice and a smaller garnish.

‘Spanish gin and tonic has since come to be seen not as an English-style aperitif, but as a light after-dinner drink,’ notes Julio Miyares Armendáriz, global marketing director of the gin portfolio at Osborne, owner of Galician gin Nordés (see ‘One to try’).

In the be-gin-ing…

While Gintonicas are a relatively modern invention, gin has a long history in Spain. Its origins date to the 18th century, when the British established a naval base on the island of Menorca, creating a demand for gin. Locals added juniper and herbs to their traditional wine-based spirits and Spanish gin was born.

Menorca’s historic Xorigeur Mahón gin (£29-£34.35 Amathus Drinks, Distillers Direct, Gerry’s, Master of Malt, The Whisky Exchange) traces its roots back to this time and is still made using the same secret historic botanical recipe. Meanwhile Larios (£15.99 London Liquor Store), Spain’s biggest-selling gin brand, was first produced in Málaga in 1866.

Today, gin is Spain’s most popular spirit, with a market share of 22%, and annual sales of more than 4.7m 9-litre cases (IWSR 2024). ‘Gin is perceived as a refreshing drink, lighter and with healthier connotations than other alcoholic beverages such as rum, whisky or vodka, which are more associated with nightlife,’ Armendáriz adds. ‘It is the most dynamic and versatile category.’

Spanish flavours

Unsurprisingly Spain’s distillers make use of native juniper and other botanicals to give their gins Iberian character. Larios features Málaga orange blossom, while Mallorca’s Palma Gin (£39-£47.25 Drink Finder, Drink Supermarket, Hedonism, Lunya, Master of Malt, The Tipple Cellar) includes Mallorcan almond flowers, lavender and tomato leaves.

Styling itself as a ‘Mediterranean gin’, Gin Mare lists Spanish Arbequina olives among its botanicals, bringing a savoury flavour and viscosity perfect for a dry Martini – with an olive garnish, of course. And ‘Atlantic gin’ Nordés, created in 2012 by a group of friends including a Master Distiller and a winemaker, uses a base spirit distilled from Albariño grapes. Its Galician botanicals, including bay leaf and lemon verbena, create a breezy, herbal profile that captures the essence of ‘España Verde’.

Plenty of inspiration if you want to add some Spanish style to your gin selection this summer…

One to try

Nordés Gin

£34.99/70cl Master of Malt

Distilled from Albariño grapes grown in Rías Baixas, with 12 botanicals including hibiscus, ginger and samphire, this distinctive Galician gin is perfect for wine lovers. Try it in a refreshing Nordesiño. Add 25ml Nordés and 50ml Albariño to a large wine glass filled with ice. Top with tonic and garnish with lemon peel and a white grape skewer. Alcohol 40%

Related articles

• Great drinks for summer
• Distilled – Telling the story of gin
• Best gins to make you think of summer

What’s your favourite summer drink? Some sips seem perfectly suited to warm weather – from a crisp G&T to exotic tropical cocktails.

But even if you have a fave summer tipple, it’s always fun to try something new and this summer there’s more choice than ever, with plenty of new launches and seasonal editions that are bang on trend.

Refreshing spritzes

Who doesn’t love a summer spritz? Refreshing, versatile and lower in alcohol than classic cocktails, it’s no wonder the spritz has become a popular summer drinks fixture. In fact, last year spritz serves accounted for one in seven cocktails sold in the UK, versus one in 11 the previous year, according to the CGA Mixed Drinks Q3 2023/2024 Report.

Many bars offer a dedicated spritz menu in summer. But it’s fun to play around with ingredients to create your own serves at home. Just remember to use a big wine glass and plenty of ice.

This summer I’ve been mixing up elegant Italicus Spritzes made with exotic bergamot liqueur (see below). But I’ve also got a few bottles of the new Ready-to-Serve Aperol Spritz in my fridge, along with the new Della Vite spritz collection – two of my favourite recent launches (see below).

Spice it up

If the summer heatwaves aren’t hot enough for you, then you aren’t alone. More of us are looking to turn up the heat with spicy food and drinks…

According to the Innova Market Insights report Global Flavour Innovation Trends in Hot & Spicy Foods, published last summer, we’re all showing a growing preference for spicy flavours – especially chilli. Over the past five years, there’s been a 4% increase in global launches of chilli-flavoured foods and beverages.

Diageo’s Flavour Forecast 2024 also highlighted the trend ahead of the launch of Smirnoff Spicy Tamarind Vodka. So it’s no surprise you can spot a growing number of spicy drinks on supermarket shelves now. My favourite recent launch is Picoso (see below).

Spiced rums are a great way to tap into this trend – and there are plenty to choose from with rum sales on the rise in the UK. Data from CGA by Nielsen IQ showed that rum sales in the UK surpassed the £1bn mark for the first time in 2022. Try using spiced rum instead of your regular rum in one of these easy-to-make rum cocktails.

Tequila takeover

As well as rum, tequila and mezcal are also on the rise. According to drinks industry analyst Statista, off-trade sales of tequila are now worth just over £350m in the UK. It’s proof that more of us than ever are now mixing up tequila cocktails at home.

I can never resist a salt-rimmed Margarita, but pretty pink Palomas are a refreshing choice too – and they’re just so easy to make. Simply add tequila, grapefruit soda and lime juice to an ice-filled glass and stir; no shaking required! For more tequila cocktail inspiration, check out Clinton Cawood’s suggestions in Beyond the Margarita.

If you’re looking for tequila cocktails on the go, the MOTH Paloma is a reliable choice. After no-alcohol? Then try the ISH Paloma.

Avoiding alcohol

More and more of us are now choosing zero alcohol alternatives. Research last year by Kantar showed that 22 million adults (45% of us) are attempting to moderate their alcohol intake (Alcovision, data to 30.06.2024). Of those people, 11% regularly choose NoLo drinks options. That’s double the number from five years ago (Alcovision, data to 31.09.2023).

According to the LOW & NO 2024: Drinking Differently report by KAM, 25% of UK adults now practice ‘zebra striping’ when they’re out in pubs and bars. This refers to alternating between alcoholic and non-alcoholic drinks. That figure rises to 78% of 18- to 24-year-olds.

The good news is it’s easy to do this at home without compromising on taste. But whatever your preference – and whatever the occasion – the selection below will give you plenty of bright ideas for seasonal sipping…

Summer drinks: 15 to try

Aluna Coconut Rum

For a totally tropical taste try Aluna: a blend of five rums from Guatemala and the Caribbean, made with toasted coconut and sustainably sourced coconut water. Slightly lower in sugar and alcohol, there are lots of fresh creamy coconut aromas with nice spiciness on the palate, plus toasted coconut notes and vanilla – like sipping rum out of a coconut shell. Rum fans can enjoy it neat over ice; pair it with cola and lime for a coconutty Cuba Libra or pimp their Piña Colada. Alc 37.5%

Aperol Spritz Ready-to-Serve

The drink that kick-started the UK’s love affair with spritzes was finally released as a pre-mixed bottled serve in spring this year. About time! Combining the iconic orange Italian aperitif with Prosecco and soda water, it’s a sparkling bittersweet summer refresher. Serve it chilled in a large wine glass filled with ice and garnish with a fresh orange slice. For the full Italian aperitivo experience, pair it with savoury snacks or light bites. Alc 9%

Babylonstoren Bitterlekker

If you love the bittersweet taste of Aperol Spritz (see above) but don’t want to drink alcohol, try Bitterlekker. Made by South African wine producer Babylonstoren, this vibrant aperitif combines honeybush and rooibos teas with blood orange and grapefruit citrus. Notes of rosemary and orange peel add a bitter herbal character. Serve it chilled in a highball glass packed with ice, garnished with a slice of orange and a sprig of rosemary. Alc 0%

£10/6x100ml bottles, The Newt in Somerset 

Bax Botanics Verbena

Created by Rose and Chris Bax, a wife-and-husband herbalist team in Yorkshire, this is a really distinctive gin alternative. Verbena, mint and fennel are craft distilled – and their flavours are faithfully reflected in a drink with precision, lift and the joyous lazy hum of a British country garden. Pair it with tonic water and lots of ice; ready-to-drink cans are also available. Alc 0%

£18.99/50cl Bax Botanics, Master of Malt

Black Lines Dirty Shirley

A Shirley Temple – made with ginger ale and a splash of grenadine, garnished with a maraschino cherry – is the classic virgin cocktail. But if you’d like something a bit harder for your summer parties, try a Dirty Shirley from the clever cocktail folk at Black Lines. Combining Sapling Vodka with grenadine, ginger ale, raspberry soda, blood orange and bitters, it’s dangerously moreish… Serve it chilled: 150ml in a slingor highball glass filled with ice and garnished with an orange slice and maraschino cherry (of course). I also love the crisp and fresh Black Lines Hugo Spritz. Alc 7%

£18/750ml, Black Lines Drinks

Della Vite Spritzes 

Della Vite, the Prosecco brand co-founded by Cara Delevingne, has launched a collection of canned spritzes, inspired by Italian aperitivo serves. In pretty pastel cans, the range includes an Apertivo Spritz (Alc 10%) and Bellini Spritz (Alc 7.5% abv), alongside my favourites: a zesty Sicilian Lemon Spritz (Alc 10%) and the fresh, floral Hugo Spritz (Alc 10%). For anyone avoiding alcohol, there’s also a 0% Aperiti-No Spritz. Delevingne says: ‘Our new range of Spritzes are inspired by the aperitivo culture we love when we’re in Italy, but made to be cracked open wherever and wherever. They’re fun, they’re bold and, just like our core range of Proseccos, don’t need any fuss or formality.’ Alc various

£32/8x200ml cans, Amazon

El Bandarra Al Fresco

Made in Barcelona, El Bandarra Al Fresco is a bitter-sweet vermouth that you can pair with tonic for a vibrant summer serve. With lower alcohol than a G&T, vermouth and tonic is a lighter, more refreshing take on a sparkling summer cocktail. Mix 50ml El Bandarra Al Fresco with 100ml tonic in a highball glass filled with ice and garnish with an orange slice. The eye-catching graphic bottle – inspired by tapas menus – looks great too. Alc 14.5%

Italicus Rosolio di Bergamotto

Perfumed and sophisticated, this bergamot liqueur from Turin is a modern take on the classic aromatic Italian rosolio (a type of aperitivo). With light hints of floral spice, it makes a refreshing summer tipple paired simply with soda water or tonic over ice. If you’re feeling fancier, try it in a spritz with any Prosecco or sparkling wine, garnished with three green olives to give a balancing touch of savoury saltiness to counter the sweet florality. What’s more, the eye-catching aquamarine bottle – inspired by ancient Roman columns and Northern Italian Gothic architecture – looks effortlessly stylish on your drinks shelf… Alc 20%

Jukes Cordialities

Wine writer Matthew Jukes is the palate behind this range of alcohol-free drinks designed to appeal to wine lovers. Each numbered blend combines natural fruit, vegetables, herbs, spices and flowers with organic apple cider vinegar. Each 30ml bottle can be mixed with still or sparkling water to create two 125ml glasses. My pick for summer, Jukes 8 is inspired by Provence rosé, with notes of rhubarb, melon, pomegranate and apple. Alc 0%

£43 / 9 x 30ml bottles, Jukes Cordialities

Manly Spirits Marine Botanical Vodka

A vodka for gin lovers, this Australian spirit is distilled in Sydney using foraged marine botanicals including sea parsley and kelp. Salty, savoury aromas with underlying spiciness make your mouth water. The slightly sweet palate is creamy and savoury with some seaweed umami depth, balanced by lovely breezy ozone freshness and a clean mineral edge. Just like a day out at the seaside… A great alternative to gin with tonic or try it neat with oysters. Alc 41.6%

Picoso

Without doubt my soft drink of the summer! Picoso is a spicy soda brand with two flavours: Zesty Lime and Tropical Mango. Founders Tom Bowerman-Wake and Tish Carless use fresh chilli – Scotch bonnet in Zesty Lime and Mexican habanero in Tropical Mango – to give a well-judged kick of mouth-tingling spice that’s balanced by sweetness from natural agave. These sodas are super-versatile: enjoy them as a satisfying zero alcohol drink or add 50ml of tequila or mezcal in a higball glass with plenty of ice to create an easy cocktail. ‘Picoso promotes a new way of mixing – pushing inclusivity for drinkers and non-drinkers, ensuring that no one feels left out,’ explains Bowerman-Wake. It’s definitely time to spice up your life… Alc 0%

£15/ 6x250ml, Picoso Drinks or £10/4x250ml, Delli 

Porters Tropical Old Tom Gin

Created by bartenders in a micro-distillery in Aberdeen, this gin is made in an Old Tom style: a traditional 18th century recipe that’s slightly sweeter than London Dry. I love the fresh and faintly tropical aromas, with sappy leafiness, pineapple and floral touches. On the palate the Old Tom sweetness is balanced by fresh tropical fruit – pineapple, mango – edged in florals but also with earthy base notes, like walking through a humid rainforest. Try it in an Old Tom Collins: build in a tall glass using 50ml Porters, 25ml lemon juice, 25ml sugar syrup and 125ml chilled soda water. Alc 40%

£34.50/70cl Ocado

Sake Sling

Served in a slimline can that takes up minimal space in your fridge, sparkling Sake Sling is also light on alcohol and calories. These ready-to-drink Japanese serves are based on sake from the 200-year-old Daimon Brewery and were created by the late great British mixologist Wayne Collins. Mandarin & Cherry is a play on the flavours in a Singapore Sling cocktail. But my pick for summer is Yuzu & Melon, a fresh and elegantly fruity fizz, with delicate citrus notes that perfectly complement the floral character of the sake. Alc 5.5%

£44.45/12 x 250ml cans, Drinks One

Sarti Rosa

Made from a base of premium French vodka, Sarti Rosa apertivo is infused with Sicilian blood oranges and tropical passion fruit and mango. Its fruity taste profile will appeal to those who find Aperol and Campari too bitter. To create a vibrant pink Sarti Rosa Spritz, combine two parts Sarti Rosa with three parts sparkling wine and one part soda water in a balloon glass filled with ice. Alc 14%

Related articles

• Cocktails for summer: Five easy mixers
• Summer wines
• BBQ wines: 18 top picks

Picturesque views of the French Riviera feature in the video as Brad Pitt offers a ‘poetic love letter’ to this famous stretch of coastline close to the Italian border.

Drawing on the area’s long-standing status as a source of inspiration for artists and film stars, this new tribute is the focal point of a campaign for French organic gin The Gardener.

‘The French Riviera is a beautiful and capricious muse,’ begins Pitt, star of the recently-released F1 film, as the video shows a speed boat gliding through crystal-clear waters along the scenic Côte d’Azur.

Pitched as a ‘French Riviera gin’, The Gardener includes fresh citrus from Provence alongside other botanicals, such as the classic juniper, plus angelica and coriander. 

It is produced by Pitt alongside the Perrin winemaking family and master distiller Tom Nichol.

It was first launched at the Cannes Film Festival in 2023. 

Distiller Tom Nichol forged his reputation at Tanqueray and received a lifetime achievement award from The Gin Guild in 2015. 

While it marked a foray into spirits for Pitt, he previously entered the wine world with the launch of Château Miraval rosé wine alongside then-wife Angelina Jolie in 2013.

The first Miraval release sold out within hours, and the wine was well-received by critics, having been produced with the Perrin family of Château de Beaucastel fame.

Pitt reportedly remains locked in a long-running legal dispute over Château Miraval ownership with ex-wife Jolie, but winemaking at the estate has continued throughout.

The Hollywood star has refurbished a music recording studio on the Provence property, and also launched Fleur de Miraval Champagne in 2021, working with the Perrins plus legendary grower-producer Pierre Péters.

Celebrity-backed wines and spirits are hardly a new phenomenon, but the trend has taken off in a big way in the past decade or so.

Drinks industry research specialist IWSR analysed data on celebrity-backed spirits last year and found that they ‘do tend to outperform the overall market’. 

Related articles

• Jessica Biel and partners release Prophet & Poet wines
• Château d’Estoublon: A glass with French singer Carla Bruni
• Kylie wines: Andrew Jefford meets the star and tastes the range

Mother’s Day is this Sunday, 30 March 2025. For many of us, this is a chance to show our mums how much they are appreciated, with a thoughtful card and gift. If your mother is a gin-lover, this is the perfect chance to buy a special bottle of gin for her.

It’s fair to say that mums and gin haven’t always had the best press. The spirit was nicknamed ‘mother’s ruin’ back in the 18th century, when cheap gins became widely available in England.

They sparked a gin-drinking craze among the working classes, and gin was consequently blamed for all kinds of social ills – including mothers not taking proper care of their children. It took an act of parliament in 1751 to regulate gin sales and bring the situation back under control.

Thankfully gin drinking is an altogether more sophisticated affair these days. The UK’s modern gin scene is booming, kick-started by a change in legislation in 2008 to allow production of craft gins in small distilleries.

The increased popularity of cocktail culture (see below), as well as a renewed interest in the provenance of drinks and shopping local have also played a part. Today you can find local distilleries all across the country. It means gin fans can buy local and also learn about regional ingredients used by distillers.

Beautiful botanicals

But this also means that shoppers are increasingly spoiled for choice, with a huge range of gins to choose from. It can be confusing to know where to start with so many options – especially if you’re trying to find a special bottle as a gift.

Going back to basics, all gin is distilled as a neutral base spirit and then flavoured with botanicals. A ‘botanical’ is defined as any plant-based substance, ranging from roots, flowers, berries and leaves, to herbs and spices.

All gins must contain juniper berries. It’s the juniper that gives gin its piney freshness and crisp, dry palate. In addition to juniper, citrus peel, coriander seeds and angelica root are commonly used to form a botanical core.

Beyond that, a dazzling array of botanicals can appear in gin: from florals such as rose and lavender to fruits, herbs and spices. While some distillers choose to focus on one particular botanical to produce a particular style, such as floral or herbal, others aim for a balanced mix to create their unique house style. See the recommendations below for tips on flavours and styles that your mum might enjoy.

Gin gifts

It’s also worth looking out for Mother’s Day gift packs and seasonal editions. One of our favourites this year comes from Ben Lomond Scottish Gin, which has partnered with Glasgow company Noord Candles. Its Gin and Botanical Candle Gift Set (£40, Ben Lomond Gin) includes a bottle of this fresh, crisp and fruity gin, distilled with 11 botanicals including Scottish blackcurrants and locally foraged rowan berries. Created with 100% vegan-friendly ingredients, the soy wax candle has the fresh piney scent of juniper berries plus notes of blackcurrant, orange and rose.

Or what about Silent Pool’s Classic Gift Box with Two Copa Glasses (£68, Amazon). The set features two beautiful copa glasses, perfect for creating Spanish-style GinTonicas, alongside a bottle of Silent Pool’s delicious classic gin, distilled in Surrey.

Gin cocktails

Meanwhile, if you really want to spoil your mum, how about mixing up a gin cocktail for her to enjoy while she puts her feet up on Mother’s Day? The Gin & Tonic is a classic mix that’s super-simple to prepare.

Just pour 50ml of gin into a tall glass filled with ice and top with tonic. You can experiment with flavoured tonics and different garnishes – from fresh berries to orange and grapefruit slices – to create a mix that your mum will love.

An elegant Martini or sparkling French 75 make perfect aperitifs before a meal. But there are plenty of other gin-based recipes to try at home: from the pretty pink Clover Club to the honey-laced Bee’s Knees or the floral Aviation made with violet liqueur.

For more liquid inspiration, read on…

Mother’s Day gin: best bottles to buy

Beefeater Crown Jewel

Treat your mum like a queen with a bottle of Crown Jewel. Beefeater first launched its premium gin back in 1993. Only available in travel retail, it became a collectable cult hit, but was discontinued in 2009. Thankfully the distillery had a change of heart and reintroduced it last year, with a higher bottling strength and striking ruby bottle inspired by the Crown Jewels in the Tower of London. Made to the same recipe as Beefeater Original but with grapefruit as a 10th botanical, it’s smooth and creamy, with real depth of flavour and intensity. A big hit of juniper is perfectly balanced by green chilli and black pepper spice plus lots of crisp lemon and grapefruit. Alcohol 50%

Bloom Gin

If you like to say it with flowers, why not say it with a floral gin? Created by Master Distiller Joanne Moore, Bloom is a light gin style, made with less juniper to create an easy-drinking spirit that will even appeal to non-gin drinkers. Made with botanicals including pomelo, chamomile and honeysuckle, you can use it to create a super-smooth and delicate G&T, with a gentle florality that lingers on finish. Alc 40% 

Chapel Down Pinot Noir Gin

For mamas who are partial to both wine and gin, this pink gin from English wine producer Chapel Down ticks all the boxes. Made from distilled Pinot Noir grape skins, infused with botanicals including coriander and rosehip, the pale pink hue comes from dried raspberries and strawberries. Try it in a Tenterden Blush sparkling cocktail: 50ml of gin mixed with 50ml lemonade and topped with 25ml of Chapel Down Brut. Alc 41.2%

Elsker Dry Pink Gin

‘Elsker’ is the Norwegian word for ‘love’ – and what better way to tell your ma that you love her than with a bottle of pink gin? This is made by Stig Bareksten at the Oss Craft Distillery in Norway, whose drinks are inspired by the untamed Norwegian landscape. Botanicals include wild raspberries and blueberries which help to create the rosy hue. There’s super balance here, with a natural tartness and sweetness from the fruit on the creamy palate. Notes of raspberry, rhubarb and cherry combine with juniper bite and dry spice for a fresh finish. Try it in a pale pink G&T garnished with a raspberry. Alc 40%

Gyre & Gimble Queen of Hearts Cherry Gin

If your mum is the queen of your heart, then treat her to this delectable cherry gin. Fans of Alice in Wonderland will recognise ‘gyre and gimble’ from the book’s Jabberwocky poem. It’s also the inspiration behind the zero-waste Gyre & Gimble cocktail bar and distillery in Norwich, which produces this gin named after Alice’s nemesis, the Queen of Hearts. Fruity botanicals include cherries (obviously), apricots, bananas and custard apples – and the gin is finished off with a cherry juice concentrate for good measure. The fruity maraschino cherry palate has a hint of cherry bakewell and a crisp finish. Sippable neat or mix it with soda water. Alc 40%

G’Vine Floraison

With its distinctive green bottle, this French gin is the perfect springtime bottle for Mother’s Day. Made in the Cognac region with a base spirit distilled from Ugni Blanc grapes, and botanicals including vine flowers, it’s fruity and floral: spring orchard blossom. Plenty of juniper and spice alongside fruity notes of ripe white grape and pear, plus herbaceous freshness. Try treating your mum to a Tom Collins cocktail (50ml gin, 25ml lemon juice, 25ml sugar syrup, 125ml chilled soda water) garnished with green grapes. Alc 40%

Helen Browning’s Organic Gin

Mother’s Day celebrates inspiring women – and Helen Browning has done more than most to further the cause of organic farming in the UK. As well as running her own organic farm in Wiltshire, with agroforestry, she’s also chief executive of the Soil Association and was awarded an OBE in 1998 for services to farming. Her lovely organic and sustainable gin is made with botanicals including sea buckthorn, perry pears, elderflower and rosemary. Clean and crisp, with lifted citrus and floral aromas, plus a creamy, full-bodied palate. A base of piney juniper and rosemary lingers on the herbal finish, while the tang of sea buckthorn mingles with sweet orange citrus, crisp lemon, light floral notes, a touch of honey and gentle spice. Alc 40%

Hendrick’s Grand Cabaret Gin

Created by female Master Distiller Lesley Gracie, this was inspired by her research into a stone fruit eau de vie in vogue at fashionable Parisian parties in the early 1900s. ‘Those indulgent stone fruit flavours were really the “in thing” for those that had the means to celebrate in spectacular style,’ says Gracie. ‘It’s the first time I’ve experimented with stone fruits in Hendrick’s Gin and I love how it adds a decadent depth of flavour,’ she adds. Fans of Hendrick’s will pick up its signature cucumber notes on the palate, but this is a riot of ripe peaches and apricots, with a core of piney juniper, balanced by sweet herbal notes and liquorice spice. It makes a pretty peachy G&T. Alc 43.4%

Jindea Single Estate Tea Gin

Mums are well known for dispensing cups of tea and sympathy – and if your mother is a tea lover, why not choose a gin with tea botanicals. Jindea is made with first flush Darjeeling tea and boasts serious drinks industry pedigree. Created by three bar professionals with historic family links to India, working with Ajit Madam, the UK’s first certified Tea Sommelier, Jindea is a refreshing citrusy gin with elegant tea notes and ginger spice. It’s one of my favourite gins for a G&T. Alc 40% 

Lind & Lime Gin

Made in Edinburgh, this Scottish craft gin comes in a beautiful bottle but – just like your mother – it’s more than a pretty face. It celebrates the work of Edinburgh doctor, James Lind, who in the 18th century discovered that citrus fruit helps to prevent scurvy: one of the reasons why you should listen to your mum when she tells you to eat more fruit… That’s why lime is one of the key botanicals in this gin, along with pink peppercorns, which help to create a truly classy gin with citrus freshness and distinctive spiciness. Alc 40%

Melifera

This pretty bottle, embossed with a wreath of yellow flowers, reflects the experience of Melifera’s founder Christophe Amigorena, who previously worked in the luxury cosmetics and beauty industry. His organic French gin is distilled with nine botanicals including immortelle flowers, wild flowers with antioxidant properties, hand-harvested in the sand dunes of the Île d’Oléron on the Atlantic coast. Fragrant and elegant, with lifted juniper notes and delicate floral and herbal aromas, this is a delicious gin; rich and creamy on the palate with soft herbal notes of rosemary and thyme, some lip smacking saltiness on the finish and pink peppercorn spice. A beautiful gift for any mum. Alc 43%

Mother Original Gin

Support working mums with this gin created by Alishia Thomas, founder of a flexible-working freelance agency for women juggling childcare and a career. The Liverpudlian mother-of-one was inspired to set up her own business after struggling to find a job that allowed her to return to work part-time after maternity leave. Her website Mother sells a range of lovely gifts for mums, including Mother Original Gin, created with botanicals such as cherry blossom, lemon and lavender. Alc 40%

Renais

Actress and activist Emma Watson and her brother Alex Watson created Renais, a gin distilled from wine grapes – including some sourced from their family’s own Domaine Watson in Chablis. Botanicals include pressed Chablis Grand Cru grapes, linden flowers, cubeb berries and acacia honey. It has pretty floral notes of violets and spring blossom, plus wet limestone, citrus and thyme. There’s a clear lemon oil note on the palate, plus juniper, pine, violets and spicy black pepper with a mineral kick. Versatile: it works well in everything from an aromatic G&T, through to delicate spritzes and Negronis. Alc 40%

Salcombe Seamist

Salcombe’s Seamist may look like a glamorous crystal perfume atomiser, but it contains a clever ‘liquid garnish’ created using coastal botanicals and Cornish Sea salt to encapsulate the essence of the ocean. Pimp your G&T by mixing Salcombe Start Point Gin (Alc 44%) with your favourite tonic and plenty of ice in a balloon glass, then finish with two sprays of Seamist over the top of the glass. Or create a glamorous Mistini using 50ml gin, 20ml dry vermouth and 10ml fino Sherry, finished with four spritzes of Seamist. Alc 60%

Silent Pool English Rose Gin

This special release from Surrey distiller Silent Pool is a perfect choice if rose is your mum’s favourite fragrance. Many rose gins can end up smelling and tasting confected, but this is well made, with fresh floral aromas and distinct notes of rose water and Turkish delight that linger on the crisp citrus finish. Celebrate Mother’s Day with an English Rose Tom Collins: mix 50ml English Rose Gin with 25ml lemon juice and 25ml sugar syrup. Top with soda water and garnish with a twist of lemon peel. Alc 42%

Related articles

• Best pink gins: 12 to try
• Coastal gin: Soak up some seaside spirit
• Best craft gins: Eight to try

Pink gin has become a favourite for many gin enthusiasts, offering an exciting twist on the traditional spirit. For some, it’s a serious alternative to regular gin, offering refreshing and fruity options that feel lighter and more summery. 

Others simply love the striking pink hue of the bottles and the appeal of mixing a delicate, rosy Gin & Tonic on a sunny day. Then there are the purists who argue that pink gin strays too far from the classic gin formula. So, what’s the deal with pink gin, and how does it taste?

What is pink gin?

The term ‘pink gin’ originally referred to a specific cocktail rather than a distinct type of gin. The cocktail itself is a simple but intriguing combination of Plymouth Gin and Angostura Bitters. 

The drink’s creation dates back to the 19th century, with its origins commonly attributed to Henry Workshop, a ship’s surgeon in the British Royal Navy. In 1826, Workshop was stationed on the HMS Hercules in the Caribbean, where he first encountered Angostura Bitters while patrolling for slave trade vessels.

Angostura Bitters were invented in 1824 by Johann Gottlieb Benjamin Siegert, a German doctor working at a military hospital in Angostura, Venezuela. Originally designed as a medicinal treatment for upset stomachs and indigestion, these bitters gained popularity among sailors who used them to alleviate seasickness. 

Workshop’s brilliant idea was to combine these bitters with Plymouth Gin, a popular naval ration, and the result was a striking pink-hued drink that became known as pink gin. By the mid-1800s, the cocktail had spread throughout England, becoming a staple of social gatherings. 

If you’d like to recreate this classic drink at home, mix 5-6 dashes of Angostura Bitters with 60ml of gin in a glass filled with ice. Stir the mixture well to chill and dilute it slightly, then strain it into a chilled Martini glass and garnish with a lemon twist.

How does pink gin taste?

Today, pink gin refers to a more modern style of gin that has been infused with a variety of botanicals. The most common infusions include fruits such as strawberries, raspberries and rhubarb, along with florals like rose petals. These botanicals give the gin a distinct taste and, of course, a beautiful rosy tint.

The flavour of pink gin can vary significantly depending on the botanicals used and the distillation methods. Some pink gins are very fruity, with bold notes of berries or citrus fruits such as pink grapefruit. Others are more delicate and floral, featuring hints of rose or elderflower. In contrast to the traditional, herbal gin experience, pink gin offers a lighter, more fragrant profile that many drinkers find refreshing.

What sets pink gin apart from regular gin is the additional botanicals, which impart a variety of flavours and make it a versatile drink for different tastes. For example, a fruity pink gin might feature the tang of strawberries or raspberries, while a more floral variety could have subtle rose or lavender undertones.

The best pink gins maintain a dry, juniper-forward flavour, which is crucial for keeping the balance between the traditional gin character and the additional fruity or floral notes. When paired with tonic water, this dry juniper base provides the familiar gin kick, while the added botanicals bring extra complexity to the overall taste.

What’s the best way to drink pink gin?

The beauty of pink gin is its versatility. While many people enjoy a classic pink Gin & Tonic, garnished with fresh fruit like strawberries or raspberries, others prefer to incorporate it into cocktails for added depth of flavour. It’s a popular drink for summer gatherings, offering a refreshing alternative to the usual gin cocktails, and its distinctive colour makes it perfect for special occasions, like Valentine’s Day.

Whether you prefer a more fruit-forward gin or one with a floral twist, there are numerous ways to enjoy pink gin. For a light, fruity G&T, mix pink gin with tonic and a handful of fresh berries for a delightful afternoon drink. If you’re feeling adventurous, you can use it in a variety of cocktails, from a pink gin fizz to a fruity twist on the classic Gin Martini.

Pink gin offers a fresh take on the traditional gin experience, with a variety of flavours to explore, from fruity berry notes to delicate floral hints. Whether you’re a gin purist or someone who enjoys a more modern twist on the classic spirit, there’s a pink gin out there for you. For those who appreciate both the aesthetic appeal and the taste of a drink, pink gin offers an ideal balance of tradition and innovation. So, go ahead and experiment with different mixers and garnishes – you might just find your new favourite gin!

Best pink gins: 12 to try

Amalthea Pink Gin

This distinctive gin is distilled in small batches at Fortnum & Mason’s famous department store on London’s Piccadilly. Amalthea is the name of the copper still in the third-floor distillery. Made from a base of apple spirit, botanicals include rhubarb, rose petals, grapefruit peel, cardamom seeds, hibiscus flowers and Fortnum’s Earl Grey Classic Tea. I love the aromas here: pretty rhubarb and rose tones, with a sprinkle of white pepper. On the palate exotic notes of cardamom spice balance Turkish Delight sweetness. A classic London Dry style, with a very spicy finish, plus crisp citrus – packs quite a punch! Try it in a Negroni. Alcohol 43% 

Chapel Down Pinot Noir Gin

The perfect pink gin for wine lovers, this is distilled by English wine producer Chapel Down, which also makes a Chardonnay vodka. Made from distilled Pinot Noir grape skins and English wheat spirit, it’s infused with botanicals including coriander and rosehip. The pale pink hue comes from dried raspberries and strawberries. You’ll taste those berries on the deliciously creamy palate, along with clean citrus and plenty of juniper. Try it in a Tenterden Blush sparkling cocktail: 50ml of gin mixed with 50ml lemonade and topped with 25ml of Chapel Down Brut. Alc 41.2%

Chase Pink Grapefruit and Pomelo

Best known for its potato vodka and ‘field to bottle’ approach, Herefordshire farmers-turned-distillers Chase also make this zesty pink gin, which is distilled with pink grapefruit and pomelo peels. Packed with bold citrus aromas and flavours, it’s a zinger of a gin that delivers a sharp hit of grapefruit guaranteed to wake up your tastebuds. Pair with Fentimans Connoisseurs Tonic Water and garnish with a slice of pink grapefruit. Alc 40%

Elsker Dry Pink Gin

‘Elsker’ is the Norwegian word for ‘love’, so this bottle is an ideal choice for Valentine’s Day… It’s made by Stig Bareksten at the Oss Craft Distillery in Norway, whose drinks are inspired by the untamed Norwegian landscape. His pink gin includes wild raspberries and blueberries to create a rosy hue. There’s super balance here, with a natural tartness and sweetness from the fruit on the creamy palate. Notes of raspberry, rhubarb and cherry combine with juniper bite and dry spice for a fresh finish. Try it in a G&T. Alc 40%

Henley Gin, Rhubarb & Orange

A newcomer to the UK’s distilling scene, Henley Distillery took up residence in a restored threshing barn just outside Henley-on-Thames in 2021. Head distiller is Jacob Wilson, one of the youngest Master Distillers in the country, who produces a range of three small-batch Henley Gins: Classic Dry, Oriental Spiced and this pink Rhubarb & Orange. Pale onion-skin in colour, it has been layered with fresh orange zest and tart rhubarb to create a zesty, fruity, fresh and elegant gin. Notes of rhubarb and orange (as you’d expect) are joined by aromas of raspberry, fresh blackcurrant and Parma violet that carry through to the palate, where they join with a satisfying juniper hit and spice notes. An assured debut. Alc 42%

Kyrö Pink Gin

Finland’s Kyrö distillery makes this distinctive coppery onion-skin coloured gin, using a base of rye spirit. That rye gives an interesting savoury, grainy note to the aromas and adds real depth and a creamy silkiness to the palate. Infused with fresh red berries, rhubarb and foraged Finnish lingonberries, there are also the red fruit notes you’d expect from a pink gin, alongside herbs, spices and vanilla hints. Savour it in a Martini. Alc 38.2%

Mermaid Pink Gin

Queen Victoria liked to spend summers on the Isle of Wight and this eye-catching gin from the island’s distillery captures the spirit of a sunny seaside holiday. The signature Mermaid Gin is made with 10 ethically sourced botanicals including rock samphire, known locally as mermaid’s kiss. To make Mermaid Pink the team steep fresh island strawberries in gin for four days, then redistill. The result is a gin that’s laced with fresh strawberry notes, along with a salty ozone freshness – like eating strawberries and cream on the beach. Makes a fruity, fresh and creamy G&T. Alc 42%

Mirabeau Rosé Gin

The team behind Mirabeau rosé wines make this elegant pink gin that’s inspired by, and infused with, the grapes and botanicals growing wild on their Provence estate. A base of grape spirit extracted from Mirabeau’s Forever Summer wine is combined with 12 botanicals including juniper, coriander seed, lemon peel, lavender, jasmine, bay leaf, thyme, rosemary, iris root and angelica. They give an enveloping and fragrant florality on the nose, while the palate is lifted by citrus freshness and given an earthy touch by generous herbaceousness. There’s also an underlying soft sweetness from the addition of Mirabeau’s Provence rosé to the distillation. Refreshing and enjoyable to sip on its own, although a lemon peel garnish combined with a bitter tonic, or grapefruit juice, works well to amplify the herbal and floral characters while accenting the sweetness. Alc 43%

Salcombe Gin Rosé Sainte Marie

Devon’s Salcombe Distilling Co makes a range of excellent gins – including alcohol-free options – and its pink offering is no exception. Inspired by the South of France (Sainte Marie is a lighthouse in the old port of Marseille) it’s pale Provençal rosé pink in colour, with a floral, herbaceous nose: thyme and orange blossom hints plus red berry fruit. The silky and sophisticated palate has appealing notes of rose, plus a decent hit of juniper and a fresh herbaceous finish. Pair with Fever-Tree Mediterranean Tonic for a summery, floral Gin & Tonic. Alc 41.4%

Silent Pool English Rose Gin

One for fans of floral gins, this heady gin reminds me of walking through a rose garden, but avoids being cloying thanks to its freshness and bone dry palate. As the name suggests, Surrey distillers Silent Pool infuse their gin with English rose petals, which creates really pretty aromatics of freshly picked roses, with a hint of violet too. The elegant palate flourishes with notes of rosewater and Turkish delight, followed by a crisp citrus finish. Simply one of the best rose gins out there. Mix it with Fever-Tree Elderflower Tonic for a full-on flower-power G&T. Alc 42%

That Boutique-y Gin Company Proper Pink Gin

The clever chaps at That Boutique-y have put their own spin on pink gin, with this Proper version that blows a raspberry to, well, raspberries. Starting from the original Pink Gin cocktail recipe of gin plus Angostura Bitters, they first vacuum-distilled the Angostura to remove the colour and bitterness – but not the flavour – the re-bittered with a gentian tincture and added lemon distillate, finishing with a dash of Angostura Bitters added at the end. The result is a very elegant gin that’s fresh, grassy and citrussy (lemon and pink grapefruit), with liquorice and black pepper spice, plus chalky mineral streak. Really clean and crisp, it’s fabulous for a Martini – or try the recommended long serve with tonic and an orange twist. Alc 46% 

The Bitter Truth Pink Gin

German company The Bitter Truth produces an excellent range of bitters for use in cocktails (Cherry and Olive are two of my particular favourites). So it’s no surprise that their pink gin sticks to the classic formula of gin + bitters. There’s even a sailing ship on the label to emphasise the naval origins. It’s made by blending the company’s own Aromatic Bitters with a London Dry gin, resulting in a fragrant spirit with aromas of Mediterranean herbs, oranges, lemons and of course, juniper freshness. There’s a herbal character on the creamy palate too, plus notes of spicy dried orange peel, fennel and caraway seeds. It’s equally good for a G&T or any Martini-style cocktails. Alc 40% 

Related articles

• Best classic gins: eight to try
• Best gins for spring: 12 to try
• Best flavoured gins: eight to try

The origin of gin

The history of gin has been rewritten in a new book by Master Distiller Jared Brown and his wife, drinks historian Anistatia Miller. A Most Noble Water (£14.95 Mixellany) debunks the story that gin originated in Holland in the guise of Dutch genever. While conducting research in the National Archives, Brown discovered an English recipe from 1639 that includes juniper, orange, lemon peels and spices – core to the structure of modern gin.

‘I was searching for ultimate spellings of the word “juniper” in old books,’ he explained. The recipe predates the arrival of genever in Britain by about 10 years. As Master Distiller for Sipsmith – the distillery that kickstarted the UK’s craft gin scene in 2009 – Brown was keen to revive the recipe.

‘For Sipsmith, the chance to write a whole new chapter in the story of gin by going back to its very inception – nothing could be more exciting than that,’ he said.

The result is Sipsmith Origin 1639 (Alc 42%). Described by Brown as ‘likely to be the driest gin you’ll ever taste’, it’s juniper-forward, with a full, smooth palate of bright berries, crisp citrus and a long, dry and spicy finish. £38/70cl Amazon, Ocado, Sipsmith

What is… singani

Considered the national spirit of Bolivia, singani is a clear eau-de-vie made from the Muscat of Alexandria grape. The variety has been cultivated in vineyards above 1,600m in the Bolivian Andes for almost 500 years. Sipped neat, singani gives light vegetal and fruity notes, similar to blanco tequila or white rum. It may also be mixed with ginger ale to create the refreshing long drink Chuflay. It’s generally hard to find outside Bolivia, but film director Steven Soderbergh recently launched his Singani 63 (Alc 40%) brand in the UK. He discovered the spirit while filming the two-part biopic Che in Bolivia.

£30.95-£35.99 Amazon, Gerry’s of Soho, Master of Malt, The Whisky Exchange

What to drink now… Rusty Nail

If you’re after a winter warmer as the nights draw in, this simple two-ingredient cocktail is a cinch to prepare. Traditionally made of two parts blended Scotch to one part Drambuie whisky liqueur, the proportions can be adjusted according to taste (I like a 3:1 mix with 45ml whisky and 15ml liqueur). It’s likely that someone tried out the combination soon after Drambuie was created in 1908 and recipes subsequently appeared in various proportions and guises throughout the 1940s and ’50s, but the name Rusty Nail was first recorded in 1961. Its popularity was assured thanks to its connection with Frank Sinatra and the Rat Pack. The oldest British whisky liqueur brand, Drambuie (Alc 40%, £24.99-£39/70cl Widely available) is made on the Isle of Skye using aged Scotch infused with heather honey, herbs and spices. Its origins can be traced to a secret 18th-century recipe that Bonnie Prince Charlie gave to a Scottish clan on the Isle of Skye after the Battle of Culloden.

Ingredients: 60ml Scotch whisky, 30ml Drambuie liqueur, 2 dashes Angostura aromatic bitters

Glass: Rocks

Garnish: Lemon zest twist

Method: Stir all of the ingredients with ice in a mixing glass. Strain into a glass filled with ice and garnish.

Related articles

• Distilled – Music icon Beyoncé Knowles-Carter launches whiskey
• Distilled – A new book by global rum ambassador Ian Burrell
• Distilled – That Boutique-y Whisky Company releases Core Range

What flavours and aromas make you think of summer? Maybe it’s strawberries and cream, salty sea breezes or roses in the garden. Whatever summer means to you, it’s a safe bet that a gin distiller will be trying to bottle it…

One of the most appealing things about the gin category is the sheer variety of botanicals that can be used to create flavour. A botanical is anything that’s derived from plants: herbs, spices, berries, leaves, bark, roots or flowers. These can be grown locally or imported from exotic locations around the world.

This means that as gin drinkers, we have plenty of choice when it comes to finding a favourite bottle. But why stick with just one?

A taste of summer

Although I have my year-round list of go-to gins, I like to give my drinks selection a seasonal refresh. In summer I’m looking for lighter, fresher tastes and aromas.

The selection of bottles below includes new releases, such as the seaside-inspired Papa Salt, a gin created by Australian actress Margot Robbie and friends, that uses native botanicals wattle seed, waxflower and hibiscus. There are also reliable favourites like Porters Tropical Old Tom Gin and Spanish Gin Mare.

I’ve also selected a few great-tasting seasonal editions. The distilleries that produce them use a whole range of summery botanicals – from fresh strawberries or fragrant rose petals to seaside plants such as rock samphire and sea purslane – to conjure up a summer day in a bottle. Enjoy!

Summer gin: 15 bottles to try

Adnams Jardín Mexicano

This vegan gin is made with 10 botanicals inspired by Mexican cookery, including avocado leaf, lime peel and coriander. Delivering a classic hit of juniper, it’s also leafy, fresh and herbaceous with a hint of smokiness on the nose. Silky textured and with a subtle chilli spice kick to the finish, it makes a really refreshing G&T. Garnish with lime. Alcohol 40%

£45/70cl, Ocado

Anaë

This grape-based organic gin from France was created by the Bollinger group, drawing on the expertise of Dominiqe Touteau, cellar master at Delamain Cognac and master distiller Philippe Lacile among others. Distilled in the Cognac region, Anaë’s native French botanicals include chamomile, cornflowers, lemon thyme, lemon verbena and maceron (also known as marsh pepper) hand-harvested on the lle de Ré. The result is a distinctively herbal gin, with notes of lemon verbena, sage and thyme, plus dried Mediterranean herbs and dried flowers, balanced by fresh lemon citrus and spice. Alc 43%

£43/70cl, Secret Bottle Shop

Bullards Coastal Gin

Inspired by the Norfolk coastline, botanicals include hand-foraged sea aster, marsh samphire and sea purslane. I love the coastal aromas: notes of seaweed and wet stone, like walking over rock pools. There’s a breezy salinity to the citrus palate, with a salt and black pepper finish, that makes for a crisp, clean G&T. Even better, Bullards offers refills in eco pouches that can be posted back free for upcycling. Alc 40%

£38.45/70cl, Master of Malt

East London Liquor Co Kew Gardens Gin

Taking inspiration from the plants and pollinators that can be found in London’s world-famous botanical gardens, this gin includes lavender and sweet orange among its botanicals. A classic style with plenty of juniper, but edged with floral notes, especially lavender, and plenty of citrus and pine freshness. Enjoy it in a floral G&T in your own garden. Alc 42%

Gin Mare

A Mediterranean holiday in a bottle. This reliably good Spanish gin is distilled in an 18th century chapel in an old fishing village near Barcelona, with key botanicals arbequina olives, thyme, rosemary and basil. Richly herbaceous aromas lead to a creamy palate with strong flavours of basil and dried Mediterranean herbs, over a fresh piney juniper core. Savoury olive notes linger on the finish. Enjoy it in an ice-cold G&T with a sprig of rosemary. Alc 42.7%

Isle of Wight Distillery Mermaid Gin

Queen Victoria liked to spend summers on the Isle of Wight and this eye-catching gin from the island’s distillery captures the spirit of a seaside holiday. Its 10 ethically sourced botanicals include rock samphire, known locally as mermaid’s kiss. With salty ozone freshness, bright herbal tones and a long citrus finish it makes a well-balanced, fresh and creamy G&T. Alc 42%

Masons of Yorkshire Fruits of the Tropics

The Masons of Yorkshire distillery was launched in 2013 by husband-and-wife team Karl and Cathy Mason. In celebration of the distillery’s 10th anniversary the duo have released this seasonal special edition, which is a tropical carnival in a glass. A London Dry style, it’s packed with tropical fruit notes – banana, pineapple, mango and passionfruit – plus sweet orange and grapefruit citrus, with balancing spice. Try it in a Tom Colins, with lemon juice, sugar syrup and sod water. Alc 38%

Mediterranean Gin by Léoube

Provence winery Château Léoube launched its small-batch gin earlier this year. Capturing the essence of summer in the south of France, local botanicals include wild Mediterranean herbs, citrus peel, almonds and olives. These are distilled with a base of grape alcohol from the château’s organic winery. Offering distinctive garrigue and green olive aromas, this gin has a super-smooth and creamy palate, with a burst of vibrant citrus on the finish, plus dried herbs and savoury olive tapenade. Delicious! Alc 41.5%

£49.20/70cl, Master of Malt 

Melifera

Christophe Amigorena’s organic French gin is distilled with nine botanicals including immortelle flowers, hand-harvested in the sand dunes of Île d’Oléron on the Atlantic coast. Fragrant and elegant, with lifted juniper notes and delicate floral and herbal aromas, this is a delicious gin; rich and creamy on the palate with soft herbal notes of rosemary and thyme, some lip smacking saltiness on the finish and pink peppercorn spice. Alc 43%

O’ndina

Inspired by the Italian Riviera – O’ndina means ‘little wave’ – this gin is produced by the makers of Campari. Its blend of 19 botanicals is based around Italian herbs, including marjoram, fennel, sage and fresh Basilico Genovese DOP, as well as citrus from Southern Italy. In the glass it’s savoury and herbal, with notes of thyme, fresh basil and black pepper over a base of punchy juniper and fresh citrus, plus lemon verbena lingering on the finish. Given the Camapri conection it seems only right to mix up a Negroni, but it’s a versatile choice for any of your favourite gin cocktails. Alc 45%

£37.50/70cl, Amazon

Otterbeck Strawberry & Pink Peppercorn Cotton Gin

Housed in an old cotton mill, Otterbeck Distillery includes local botanicals from the Yorkshire Dales in its gins. This seasonal bottling uses strawberries grown by local farmer Annabel Makin-Jones, alongside hand-foraged nettle leaves and Yorkshire watercress. Loaded with sweet ripe fresh strawberry notes, balanced by a tingle of pink peppercorn, it makes a strawberries-and-cream summer afternoon G&T. Alc 42%

£33.12/70cl, Master of Malt

Papa Salt

Designed for sipping beside the sea, this coastal gin was created by five Aussie friends, including actress Margot Robbie. An interesting rollcall of botanicals includes native Australian wattle seed and waxflower, pink peppercorns, hibiscus and citrus peel. Fresh and floral aromas, followed by a spicy salt-and-pepper palate with hints of roasted nuts and oyster shell minerality. Pair it with soda or tonic and freshly sliced lemon. Alc 43%

£39/70cl, Tesco

Porters Tropical Old Tom Gin

Created by bartenders in a micro-distillery in Aberdeen, this gin is made in an Old Tom style: a traditional 18th century recipe that’s slightly sweeter than London Dry. I love the fresh and faintly tropical aromas, with sappy leafiness, pineapple and floral touches. On the palate the Old Tom sweetness is balanced by fresh tropical fruit – pineapple, mango – edged in florals but also with earthy base notes, like walking through a humid rain forest. Makes the perfect summer G&T. Alc 40%

Salcombe Gin Start Point – Offshore Strength

Devon’s Salcombe Distillery has partnered with Royal Ocean Racing Club to produce this new navy strength version of its classic London Dry Start Point. A percentage of sales from each bottle is donated to ocean recovery projects. Made with a blend of 13 botanicals, including grapefruit, lime and cardamom, it’s an elegant, well-balanced citrus style gin, with lovely freshness. Enjoy it in a G&T beside the sea, garnished with a slice of pink grapefruit. Alc 50%

£50/70cl, Salcombe Gin

Silent Pool English Rose Gin

With its pretty pale pink hue, Silent Pool is one of the best rose gins out there. Very elegant with perfumed floral aromas of freshly picked roses, alongside notes of rosewater and Turkish delight that linger on the crisp finish. Try it in an English Rose Tom Collins: mix 50ml of gin with 25ml each of lemon juice and sugar syrup, then top with soda water. Ideal for summer garden parties. Alc 42%

Related articles

• Great summer drinks ideas
• Best classic gins: Eight bottles to try
• Tropical cocktails for summer sipping: Five to try

When it comes to sourcing some of his coastal gin botanicals, James Harrison-Allen finds himself in a rather unusual position – he has to apply for a permit from King Charles III.

The founder and director of Still Wild, a vermouth and gin distillery based in Pembrokeshire, Wales, forages a large proportion of his ingredients, and has to get permission from the King in order to source the seaweed that he uses.

‘If you want to [forage] any wild plant for any kind of business, it always has to be done with permission, and technically the royal family owns the area of the seabed up to the high-tide mark,’ he explains as we contemplate his diminutive production facilities in the south of the county in southwest Wales.

‘So we have to get royal permission to pick the seaweed. There’s one beach we have a licence for. You write an application with a map, saying what you’re picking and how much, and pay a fee.’

DWWA results out 19 June!Be the first to know: Subscribe to the DWWA newsletter

Still Wild is part of a growing band of coastal distilleries that are taking inspiration from their local natural environment, finding various ways to evoke the sea in the spirits they produce.

And while the UK appears to be leading the way, with a large selection of coast-inspired gins from all around its four nations, distilleries from across the world are also getting in on the act.

So what exactly defines a gin as being ‘coastal’, apart from the physical proximity of a distillery to the sea? While no official definition exists, there is common consensus among the producers to whom I spoke. ‘A gin can be described as coastal when it incorporates botanicals that evoke the essence of the seaside environment,’ opines Oliver Chapman, brand experience manager at Bullards Spirits in Norfolk. ‘This may include ingredients with briny, saline or herbal qualities, as well as those that capture the freshness and vitality of coastal landscapes.’

Marine magic

Seaweed is one of the coastal botanicals most commonly incorporated in gin. With about 650 species found in UK waters, there’s a wide variety to choose from, all with different flavour profiles.

Skagerrak is a Nordic gin created by six bartenders from Denmark, Norway and Sweden. The team tested ‘most [seaweed] varieties that are commercially available’, recalls Morten Paulsen, product development manager for the Anora Group, which owns the Skagerrak brand. ‘But when we started testing them, it became clear that most of the

varieties only provided a quite heavy “sea” aroma without much other nuance. Dulse was on our list from the beginning, since it has quite a long culinary history going back to Viking times. The plant itself is very thin and delicate.’

Back in England, the Cornish Distilling Co’s Bude Gin uses kelp and bladderwrack. ‘Bladderwrack is the seaweed you see when you go to the beach,’ says Tom Read, head distiller at The Cornish Distilling Co. ‘It’s a very powerful flavour, so it has to be used sparingly, or else it dominates. Kelp gives a subtle umami savouriness. Overall, seaweed adds an extra layer of flavour – a bit of minerality. It has a sort of ozone quality, with some iodine and rockpool.’

Outside the box

It’s not simply flora that’s being used to make coastal gins – fauna is also on the menu, as the Isle of Bute Distillery demonstrates with its Oyster Gin. ‘We shuck fresh Loch Fyne oysters and place the shells in our botanical basket, [which] sits within Audrey, our copper pot still,’ explains Imogen Holland, distiller and brewer at the distillery.

‘We looked at incorporating both the shell and the mollusc in our original batches, [but] quickly realised the mollusc was overpowering and preferred the delicate balance that the shell added to the gin. Our first attempts to distil with the shells brought a nice savoury, salty flavour to the gin.’

Japanese gin brand Etsu takes things even more literally, adding seawater to its Pacific Ocean Water Gin. ‘Etsu is made at the Asahikawa Distillery on Hokkaido [the northernmost of Japan’s main islands], so it’s surrounded by the sea,’ explains Cécile Frapsauce, marketing director at BBC Spirits, the French company that owns Etsu. ‘We have to go more than 2,000m from the coast, and we take [the water from a] depth of more than 300m. It goes through six filtrations and other treatments.’

The seawater is added during the stage in which the botanicals are macerated in alcohol before undergoing distillation, and when the alcohol level is reduced following distillation. Most of the water used is actually purified spring water from the Taisetsu mountains. ‘We only use a touch of ocean water because it’s very salty,’ says Frapsauce.

Exploring seaside botanicals

Coastal botanicals don’t have to be sourced from below the high-tide line. Here, distillers tell us about their other ingredients from the seafront.

‘Marsh samphire, sea aster and sea purslane are native coastal plants found in Norfolk. Marsh samphire imparts a salty, briny flavour reminiscent of the sea, while sea aster adds a subtle herbal note with hints of saltiness. Sea purslane contributes a slightly tangy and succulent flavour.’ Oliver Chapman, Bullards Spirits

‘The sea buckthorn has become an iconic berry in Nordic cuisine. In the gin it provides a sweet, fruity taste to the distillate, which rounds off and balances the other tastes.’ Morten Paulsen, Skagerrak

‘Rock samphire gives a zesty saltiness [to gin]. If it rains, we won’t harvest for three days, to allow the salt crystals to build up on the leaves again.’ Xavier Baker, Mermaid Gin

A drop in the ocean

Despite all of these wonderful ingredients that evoke the seaside, the coastal gins featured here are all still juniper-forward in style. The savoury, saline characters that are brought to the spirits by some seaweeds and coastal plants are excellent complementary flavours to juniper and citrus, adding an extra dimension – often a base note – to the brighter characteristics of the more classic gin botanicals.

This added complexity appears to be teased out, and often amplified, by tonic water. The overall result of mixing coastal gins with Mediterranean or Indian tonic water is a collection of refreshing, bracing G&Ts with lingering iodine and ozone notes.

These gins are more than just spirits that use coastal botanicals, however – they’re an embodiment of a way of life for the distillers who are based in these environments. They are an expression of terroir, and a way to demonstrate how businesses can produce more sustainably.

‘We have a wind turbine that powers our electric stills, so they are powered by the wind that blows off the Atlantic,’ explains Cornish Distilling Co’s Read. ‘We have very strong ties to the sea. We spend a lot of time at the beach – it’s our life. We want to do our bit where we can.’

Seaside specials: Foster’s top six coastal gins

Bude Cornish Dry Gin

Cornwall, England

From the Cornish Distilling Co and made with kelp and bladderwrack, this has a light and silky mouthfeel, with juniper, sappy pine, lime and a refined savoury foundation – sea salt is present, with a drying effect on the mid-palate, alongside iodine, moss and rockpools. Sea spray in a glass. Alcohol 40%

Bullards Coastal Gin

Norfolk, England

Packed full of coastal botanicals in the form of marsh samphire, sea aster and sea purslane, this gin is zippy and bracing. Sea salt-sprinkled pine fronds and juniper berries lead the charge with cooling anise, sweeter liquorice root and wooden ice lolly stick on the finish. Alc 40%

Etsu Pacific Ocean Water Gin

Hokkaido, Japan

Made, as the name suggests, with water taken straight from the Pacific ocean. This has a lovely bright, lifted nose that combines notes of yuzu, lemon, pine and juniper with sea salt and ozone, followed by a drying, viscous, very saline and briny palate, showing sea shells, juniper, more sappy pine and white pepper. Alc 45%

Isle of Bute Small Batch Oyster Gin

Isle of Bute, Scotland

The addition of Loch Fyne oyster shells lends a very subtle seaside character to this gin, which offers notes of juniper, lemon and lime, cooling spearmint, drying black pepper, vegetal oyster leaf and just a whisper of brine. The addition of tonic water really amps up the coastal qualities of this spirit. Alc 43%

Skagerrak

Oslo, Norway

Created by six top bartenders from three Nordic countries and inspired by the Skagerrak strait. Incorporates botanicals such as dulce seaweed, sea buckthorn and elderflower. A slightly sweet impression upfront before a hit of juniper comes in, soon joined by the sour fruit tang of sea buckthorn, pebbles and iodine. Alc 44.9%

Still Wild Coastal Gin

Pembrokeshire, Wales

Created to make the perfect Martinis and Negronis with Still Wild’s own vermouths, this gin is made with seaweed, rock samphire, gorse flower and sea buckthorn. Subtle and balanced, it has a beguiling mix of juniper, sweet liquorice and savoury seaweed with a mineral, graphite finish. Alc 37.5%

Related articles

• Vodka 101: The raw materials
• Demystifying ‘Bottled in Bond’
• Sustainable cocktails: The future?

Until recently, if you fancied a break from the sweetness offered by the majority of cocktails, you’d really only have a couple of viable options. Either a Bloody Mary, with its spicy tomato punch, or a Gibson, which dials up the savoury element with its garnish of pickled onions.

If neither of those are to your liking, help is now at hand. A growing number of spirits producers and innovative bartenders are putting savoury-forward flavours at the forefront of everything they do, creating potential classics of the future.

Nothing is off the table. Think root vegetables, mushrooms, obscure spices, fat-washing and garden herbs. You can even incorporate these into your cocktails at home too. Just don’t add parmesan cheese to your Espresso Martini though, as some misguided TikTok influencers have suggested.

Global trend

Nico de Soto is founder of Danico in Paris and the newly opened Wacky Wombat in London’s Soho. Both bars feature a series of innovative savoury-focused drinks on their respective menus, including Wagyu fat-washed shochu, wasabi and sesame distillates, as well as root vegetables and aquavit. De Soto feels this is merely the starting point.

‘It’s definitely becoming more of a trend now all over the world, over classic cocktails, especially in Asia, where you will find the majority of bars base their menus on obscure ingredients and spices, which also link to their cuisine,’ he says.

Speaking of aquavit, if you take a trip to Scandinavia you’ll be inundated by savoury flavours – especially charismatic herbs and spices such as dill and caraway seed. Norway’s Linie Aquavit has long been the national spirit and is now finding favour in some of the world’s most innovative bars, thanks to its savoury complexity.

Why savoury?

Maroš Dzurus is bar manager at the legendary Himkok bar in Oslo, which has long championed off-the-beaten-track flavours such as aquavit. He thinks that savoury drinks are becoming more popular for several reasons.

‘Firstly, consumers are increasingly seeking unique and adventurous flavour experiences. Savoury drinks provide a departure from traditional sweet and fruity flavours, offering a more complex taste profile. Additionally, there is a growing interest in incorporating healthier ingredients into beverages,’ he explains.

‘We’re also seeing ingredients like fresh herbs and root vegetables, which bridge the gap between the bar and the kitchen,’ explains Paul Aguilar, Himkok’s head of flavour research and development. ‘Our focus on seasonal and locally sourced ingredients complements this trend, enabling us to create drinks that are both innovative and reflective of our Nordic surroundings.’

Culinary revolution

Closer to home, in Cornwall’s beautiful Carbis Bay, Khris McLaren, bar manager at Ugly Butterfly – the restaurant established by Michelin-starred chef, Adam Handling – has come up with a hugely complex, umami-rich take on a Sazerac, using shiitake mushrooms.

McLaren first roasts the mushrooms before making a syrup with them, adding it to a blend of Highland Park 12 Year Old Scotch, House of Suntory Toki blended Japanese whisky, Corte Vetusto mezcal, Hendrick’s Absinthe and Fee Brothers Whiskey Barrel-Aged Bitters. The result is herbal and aromatic, with a terrifically balanced sweetness and earthy dryness on the palate.

In Scotland, Michele Mariotti, head of bars at The American Bar at Gleneagles hotel feels that savoury flavours are helping to inspire a culinary revolution in drinks.

‘One of the learnings we had from the Book of Berries, our menu here at The American Bar, is that often, different parts of a fruit or a vegetable can deliver wildly different flavours,’ he says. ‘In the case of the Bell Pepper [recipe below], we use the core and seeds of a pepper, which have a warm and grassy flavour, and lots of residual sweetness. I find working with different parts of a savoury ingredient very exciting.’

Meanwhile, Ryan Chetiyawardana, aka Mr Lyan, and his team have created bespoke savoury ingredients for the latest menu at award-winning Lyaness bar at Sea Containers London. The 3.0 Cookbook includes ingredients such as carrot vermouth, peated parsnip amazake, Szechuan sauce and two types of potato extract. Tattie Gold is made from confit potatoes and saffron; while ‘excellent potato goodness’ is made by fermenting potatoes with probiotics. The latter is mixed with Boatyard Vodka to create the silky, creamy Unfiltered Martini.

‘It’s all about deliciousness, that’s always the point,’ says Chetiyawardana. ‘We wanted to take everyday products – like Maris Piper potatoes – and transform them into something magical.’

New York’s Double Chicken Please – currently number two in the World’s 50 Best Bars list and named Best Bar in North America – has taken the savoury concept even further. It designs drinks that recreate the flavours of existing culinary treats. Cold Pizza brings together blanco tequila, Parmigiano Reggiano, burnt toast, tomato, basil, honey and egg white. While Japanese Cold Noodle combines white rum, pineapple, cucumber, coconut, lime and sesame oil for a truly explosive savoury experience.

So it seems that savoury drinks are very much here to stay. Strap in your tastebuds for a flavour sensation!

Three savoury cocktail recipes to try at home

Bell Pepper

To make your own bell pepper tequila, roast the pith and seeds of a bell pepper (green for more vegetal notes, red for sweet and savoury notes) at 160℃ for 30 minutes and leave to cool. Infuse overnight with one bottle of blanco tequila, before straining.

• Ingredients: 50ml bell pepper tequila, 25ml sweet vermouth, 25ml lime juice, 2tsp marmalade
• Glass: Martini
• Garnish: Salt and paprika rim
• Method: Add the ingredients into a shaker with ice and shake vigorously. Add a rim of salt and paprika to a chilled cocktail glass and serve.

Tequila de Palma

This novel take on a hot toddy is a drink that brings a touch of warmth during the chilly months. You can use homemade chicken broth or supermarket-bought is fine.

• Ingredients: 45ml 1800 Reposado Tequila, 20ml agave syrup, 25ml lime juice, 150ml chicken broth
• Glass: Mug
• Garnish: Slice of preserved lemon
• Method: Warm the chicken broth through, then mix it with all the ingredients and serve in a mug.

Tomat’tini

This tomato and olive oil Martini brings a divine savoury note to the palate. Seek out Citizens Of Soil olive oil. See below for a full tasting note of La Tomato Liqueur.

• Ingredients: 50ml Linie Aquavit, 15ml La Tomato Liqueur, 5ml dry vermouth,
• Glass: Coupe
• Garnish: Extra virgin olive oil
• Method: Add the aquavit, tomato liqueur and vermouth into a mixing glass with ice and stir for 20-30 seconds. Strain into a coupe glass and carefully drip five or six drops of olive oil onto the surface of the drink to garnish.

Five savoury spirits to seek out

La Tomato Liqueur

Produced in Tokyo by distinguished sake and shochu producer Godo Shusei Co., this Japanese tomato liqueur has a very distinctive savoury tomato aroma, which stems from a blend of Japanese tomatoes and spirit, with a touch of sweetness thrown in for good measure. Ideal for blending with another spirit to give your drinks an unusual savoury direction. Alcohol 18%

Neurita Tequila Blanco – Picante

Neurita is an independent British company founded by Lucy Smith, which sources small batch tequila and produces different infusions. Picante brings together Scotch Bonnet and green chilli peppers with a touch of tangerine to give a vegetal, savoury, herbaceous spirit with a touch of zestiness too. Try it in a classic Margarita. Alc 35%

St George Green Chile Vodka

California distillery St. George Spirits distils crushed jalapeño peppers, lime peel and fresh coriander with a neutral base spirit to make this fiery vodka. It is then infused with more peppers (bell and habanero) for extra vegetal punch. A great Bloody Mary choice! Alc 40%

Warrendale Fat-Washed Wa-gyn Wagyu Gin

This unusual gin is produced by Warrendale, a wagyu beef farmer in Yorkshire. It has a heavy note of juniper, with ruby grapefruit, lemongrass and pink peppercorn, before it is ‘washed’ with hot wagyu fat for 48 hours, which gives the gin a tremendously silky, salty and unsurprisingly, a meaty, savoury taste. Alc 44%

Whitley Neill Smoky Bacon & Horseradish Gin

British distiller Whitley Neill has created this boldly flavoured gin featuring notes of bacon and horseradish. It has been designed to compliment the rich tomato flavours in a Red Snapper cocktail – in basic terms the gin equivalent of the Bloody Mary. It’s also vegan-friendly, so everyone can get in on the act. Alc 45%

Related articles

• Easy spring cocktails to make at home
• Best aperitifs to try and how to make them
• Discover Nordic whiskies

Japanese gin blossoms

To herald the start of spring, House of Suntory has launched a limited edition of its Roku gin, inspired by the sakura flower and Japan’s famous hanami cherry blossom festivals. Roku Sakura Bloom Edition (Alc 43%) balances six Japanese botanicals – sakura flowers and leaves, sencha tea, gyokuro tea, yuzu peel and sansho pepper – with eight traditional gin botanicals including juniper. Botanicals are harvested in season, embracing the Japanese concept of shun: the moment when nature is at its freshest. ‘Shun is a concept unique to Japanese culture. It captures something magical, a moment when the natural world is at its most energised,’ explains James Bowker, global advocacy manager of Beam Suntory. ‘Roku Sakura Bloom Edition is an expression of that concept – a bright and fresh-flavoured gin containing botanicals harvested at the peak of their vibrancy and taste.’ Fragrant aromas, with notes of fresh flowers, red berries and cherries, lead to a soft and elegant palate layered with fresh red cherries, strawberry and Cherry Drops candy notes, plus pink grapefruit citrus, sansho spice and a hint of saltiness on the floral finish. Try it in a G&T garnished with a slice of pink grapefruit. £31/70cl Sainsbury’s, Tesco, Waitrose

What is… ouzo?

An anise-flavoured spirit made in Greece and Cyprus, ouzo is distilled from the grape must that’s left over from winemaking. It’s typically drunk as an aperitif. Dating back to the Middle Ages, anise spirits were used across the Mediterranean for medicinal purposes. Their fresh, liquorice-like flavour comes from a compound called anethole – also found in fennel seeds and star anise – which is soluble in alcohol but not in water, meaning that when it’s added to cold water it forms a microemulsion that turns the liquid in the glass cloudy.

What to drink now… Batanga

This Mexican twist on the Cuba Libre cocktail, replacing rum with tequila, was created in 1961 by Don Javier Delgado Corona, owner of La Capilla cantina in the town of Tequila. Don Javier had a large iron utility knife that was used to cut everything from limes and chillis to avocado and tomato, and he used this to stir his drinks, imparting a unique flavour to his Batangas. The cocktail was reportedly named after one of La Capilla’s generously proportioned customers: batanga is Spanish slang for ‘thick in the middle’. If mixing one at home, try it with the balanced and layered El Tequileño Blanco (Alc 38%, £20.40-£27/50cl House of Malt, Master of Malt, Spirits Kiosk, Tipples of Manchester). Made at La Guarreña distillery near La Capilla, the brand was founded in 1959 and was Don Javier’s tequila of choice for this drink.

Ingredients: 60ml blanco tequila, 15ml lime juice, 90ml Coca-Cola

Glass: Collins

Garnish: Salt rim

Method: Put all of the ingredients in a salt-rimmed glass filled with ice. Stir with a knife to mix.

Related articles

• Distilled – Foursquare rum release for whisky fans
• Distilled – The ultimate Bloody Mary
• Distilled – Latest release from Cuba’s Eminente

Terroir is often a term used in reference to wine. When a certain grape is grown close to the sea or in mineral-rich soils for example, imbibers are able to taste a hint of salinity or flint in the resulting wine.

In the same way terroir can also be used to describe certain gins. Distillers can source native, wild-grown botanicals to capture the essence of a certain part of the world in their spirits.

Although this has previously been more popular in the UK, now US producers are catching on. using niche ingredients from coast to coast, north to south, to craft gins that are completely distinct to their environment.

In Rhode Island, Rhodium Forager’s Gin uses red clover, sumac, autumn berries and aronia. In California, St George Spirits Terroir Gin relies on Douglas fir, coastal sage, wild fennel and California bay laurel. More broadly reflective of the US is the just-launched Four Corners Gin, made by sourcing indigenous ingredients from across the country. Think wild juniper from Oregon, yerba santa from the Mojave desert, cranberry from Maine and wild cherry bark from Florida.

Going local

‘These locally picked botanicals give terroir gins a unique and distinctive flavour profile, setting them apart from mass produced, traditional gins,’ says Donal O’Gallachoir, co-founder of Four Corners Gin.

O’Gallachoir adds that until recently, most gins in America were made from overseas botanicals, either in part or entirely, but now consumer tastes are more discerning. ‘Gin enthusiasts increasingly love a compelling story that connects the gin to where it’s from. They really appreciate and enjoy the narrative behind the gin, being transported to a place with every sip.’

In general, contemporary consumers are increasingly curious about provenance – tracing a product back to its origins as a confirmation of its authenticity and quality. When it comes to terroir gin, this is especially relevant as the ingredients used in the spirit are often growing together.

Botanical tapestry

‘All of the botanicals work together,’ says Chris Garden, head of operations at Hepple Gin. The Hepple distillery is based within the eastern edge of England’s Northumberland National Park. Garden points out how the stream that feeds the estate’s green juniper plants also feeds the bog myrtle and Douglas fir used in the gin.

‘The influence of climate and geography have an integral role in the flavour of these ingredients,’ adds Adam Hannett, head distiller for The Botanist. Launched in 2011, this Scottish gin brand was a pioneer in terroir gin. ‘We wanted to capture the essence of what it feels like to be on Islay,’ says Hannett. The 22 hand-foraged botanicals include three different types of mint, flowers such as purple heather and earthy botanicals like wild thyme. All are sourced from the hills, meadows and moors of Islay, the southernmost Hebrides island, located off Scotland’s west coast.

Terroir gins tend to feature a handful of key ingredients, some of which you can taste more than others. Geraldine Kavanagh is a forager at Glendalough Distillery in Ireland, which produces Wild Botanical Gin. She notes that even botanicals used in lesser quantities are just as significant to the final liquid.

‘They affect the way the gin tastes and feels in your mouth, in the same way as herbs, salt and pepper are small but hugely important additions to a recipe when you are cooking at home,’ she explains. The 30 fresh, foraged botanicals used to make Wild Botanical Gin, include yarrow and sweet woodruff. Both are used in small quantities, but Kavanagh says the gin wouldn’t be as balanced without them.

Seasonal style

In addition to relaying a specific sense of place, gins produced from wild-grown botanicals reflect profound seasonality and freshness. Lantic Gin’s founder Alex Palmer-Samborne (below) picks botanicals and distils them within 24 hours. ‘Similar to cooking,’ he says, ‘you get a lot more of the true flavour from fresh produce.’

Lantic’s gin portfolio aims to capture the different seasons. Lantic Summer Foraged Gin and Morva are inspired by summer meadows, sourcing from wide-open spaces in bloom, using the likes of elderflower, wild strawberries, red clover, and honeysuckle. Lantic Winter Foraged Gin is designed for the colder and darker months, tapping into autumnal fruits and berries that are distilled and aged in an oak cask for warming notes.

‘Using plants that grow locally and distilling them daily allows us to capture the changing flavours of an entire year,’ agrees Glendalough’s Kavanagh. ‘I like that you have to wait and that there is a sense of excitement with the coming of each botanical. We have lost this in the modern world where everything is available all year round, but things don’t necessarily taste as good.’

Kavanagh explains that during August in the Wicklow Mountains, she’s smelling herbal and honey notes in the air from heather in bloom. In April, it’s pine and tropical coconut notes from the new shoots of the pine trees and gorse in bloom. ‘In order to capture that terroir in a bottle, the botanicals have to be of excellent quality. The flowers have to be picked on a dry day when they have pollen; the leaves need to be fresh and green and at their prime in terms of flavour; fruit has to be perfectly ripe.’

Freshness is also a result of limited production and using small batch stills. ‘It is the attention to detail in the production process that makes these gins so good,’ shares O’Gallachoir. ‘Each [ingredient] needs to be treated differently and macerated slowly to tease out their unique flavours,’ he says. At Four Corners, the team uses a 1,500-litre pot still with a shallow swan’s neck to deliver low reflux, which results in capture of more congeners and oils for a rich and textural profile.

Environmental benefits

It’s also interesting to consider the environmental role of foraged botanicals. In some instances their use is helping to scale down issues they might previously have contributed to their natural habitats. In Providence, Cathy Plourde, co-owner of Rhode Island Spirits, who distils Rhodium Forager’s Gin, sources botanicals in great quantities that are considered invasive species such as autumn berry, weeds like clover or sumac, or even a nuisance, like black walnuts.

Lance Winters, Master Distiller for St George’s Terroir Gin gathers Douglas fir from a ranch near Ukiah in California, which is home to a forest of old-growth redwoods. According to Winters, clearing out the Douglas fir helps to reduce fuel load for forest fires.

As the popularity of terroir products continues to trend, it’s opening a new world of how gin can and should taste. ‘The myth that all gin tastes like a Christmas tree is eroding, as people realise that craft gin strives to bring unique flavours that use specific, local ingredients,’ says Plourde.

Designed to be tasted neat so that you can appreciate the nuances in terroir, the following eight terroir-drive gins add a unique layer of complexity to classic cocktails.

Eight terroir gins to try

Four Corners American Gin

Crafted exclusively with all American botanicals, the nose is balanced with hints of floral and slight juniper. The palate is clean and smooth with notable wood spices, tropical citrus and a hint of vanilla bean. A Gin & Tonic garnished with grapefruit accentuates the floral and citrus notes. Alcohol 41%

Glendalough Wild Botanical Gin

Juniper and pine blend with elderflower and wet earth for a silky and harmonious palate. Glendalough works with a local forager who cuts every ingredient according to freshness, informed by smell and taste. A delightful addition to a White Negroni. Alc 41%

Hepple Gin

Hepple Spirits recommends serving its bold gin with a splash of tonic and wedge of lemon – it’s obvious why. Their garnish of choice coerces the bright citrus in harmony with the green juniper, savoury bog myrtle and elegant peppered finish. Alc 45%

Lantic Summer Gin

Savour the fleeting season along the Cornish coastline year round with this fresh and floral gin that infuses 21 botanicals, including elderflower, honeysuckle and Malwina strawberry. Mint and honey aromas tantalise, opening to citrus and clover upon first sip. Marry the season’s bright flavours in a crisp Tom Collins. Alc 41.5%

Procera Blue Dot Gin

Seventy kilometres from Procera’s Nairobi distillery grows the eponymous African juniper that Procera was the first to use in a gin. This combined with indigenous ingredients from throughout Africa – Moroccan orris root, Swahili lime – presents a bright palate meshed with savoury qualities of dried earth and an expertly smooth finish. There’s no better way to enjoy it than an ice cold Martini. Alc 44%

Rhodium Forager’s Gin

Cathy Plourde and her partner Kara Larson combined their love of foraging and passion for home brewing, respectively, to create a gin unique to Rhode Island. The nose offers dried mint and wormwood that’s furthered on the palate with wet earth, slight anise and a minty finish. Try it neat as a digestif. Alc 42%

St George Spirits Terroir Gin

Meant to evoke ‘a walk in the forest’, fresh pine consumes the aromas but isn’t overwhelming on the palate. The finish is herbal with lingering sage notes. Enjoy in a classic Martini swapping a lemon twist for two drops of orange bitters. Alc 45% 

The Botanist Gin

As an early adopter of terroir-driven gin, The Botanist still sets the bar high with 22 of 31 botanicals sourced from the distillery’s native Islay. The aromas are more classic, yet clean, with juniper, citrus and eucalyptus notes punctuated by black pepper spice. The palate is smooth and juniper-forward, making for an excellent Dry Martini. Alc 46%

Related articles

• Best craft gins: eight to try
• Best gins for a Martini
• Gins from around the world

Sun riding high in the sky, nights long and lively: it’s that time of year again. And summer drinking staples are back once more, from perfectly chilled Provençal rosé to clean, crisp ciders. Then there’s the exciting world of mixed drinks to consider, too.

So what’s on trend for this season? Summer drinking often isn’t about reinventing the wheel, as Rachel Reid, general manager at cocktail bar Swift Borough in London, attests. Spritzes and Margaritas are set to be popular again, she says: ‘The Spritz always does well in the summer, as it’s thirst-quenching and can easily be manipulated into being sweet, bitter or fruity at the ease of the person making it.’

These drinks may be classics, but they are always evolving, as the Margarita and Spritz twists featured in this article will demonstrate. In fact, the ‘Spritz’ here is a non-alcoholic serve. ‘What I find interesting is that the definition of a Spritz is becoming wider and wider, incorporating drinks that do not necessarily include wine any longer,’ explains Michele Mariotti, who heads up the bars program at the Gleneagles Hotel in Scotland.

Speaking of low- and no-alcohol drinks, their rise continues apace, with top bars and restaurants dedicating more space on their menus to this sector year after year. It’s the fastest-developing and most innovative drinks category right now, with plenty of quality and interesting non-alcoholic brands available.

Special mentions go to Everleaf’s creative and delicious range, as well as Botivo and Mother Root. The latter two use apple cider vinegar as a base, and botanicals to flavour their expressions.

The best way to use all of these products is by mixing them with some of the exciting flavoured soda and tonic waters on the market right now. Get creative with the garnish, too: ‘We’re using abundant garnishes this summer, because the one thing we can’t bottle is the freshness of ingredients,’ says Everleaf’s founder Paul Mathew. ‘I always recommend picking one flavour from the drink and amplifying it with a fresh ingredient.’

Finally, while buying the ingredients for your drinks, make sure you don’t forget one vital component. ‘Ice is such an important ingredient, and you never have enough of it,’ declares Mariotti. ‘I recommend always having a freezer full of it.’ When adding ice to a glass, don’t skimp – fill the vessel.

So what is the red thread through all these drinks, and all of this advice? Freshness. Keep it fresh this summer, and your bibulous journey will be an immensely satisfying one.

Hibiscus Royale

Hibiscus is a true flower of the tropics and warm climates. Its delicate, bright petals provide decoration for memorable trips in beautiful destinations. It also happens to have a wonderful flavour, and is particularly popular in Mexico, where it is used to make a non-alcoholic hibiscus iced tea drink known as Agua de Jamaica. This refreshing and ruby-coloured beverage, served over ice, is a beguiling mix of sweet, tart and floral – the perfect sip in the hot midday sun anywhere.

Here, we’ve taken that fabulous hibiscus flavour and combined it with non-vintage Champagne. The floral character teases out the complexity of the fizz – even with Moët & Chandon NV, a fresh, reductive wine, the resulting drink brought a delicious lees-y richness to the fore. This is a perfect welcome drink for summer garden parties – set the glasses up with the syrup in the bottom ahead of time, then you can simply top up with the chilled Champagne as everyone arrives.

Ingredients: 15ml Giffard Hibiscus Syrup, 150ml NV Champagne

Glass: Flute

Garnish: Edible flower

Method: Pour syrup into bottom of a chilled flute, pour the Champagne over it and gently stir a few times

Tom Collins

Although its exact origins are lost to the mists of time, it is widely accepted that a Tom Collins was created some time in the 19th century. The concept of mixing the building blocks of lemonade – lemon juice, sugar and soda water – with spirit is simple, yet incredibly effective, especially on a hot summer’s day. Old Tom is a historical gin that is sweeter than the typical London dry gins. While both London dry and Old Tom gins work in a Tom Collins, this version – with Porter’s Tropical Old Tom (Alc 40%, available through Amazon UK) – results in a light, refreshing and lemony drink with tropical hints and added depth.

Ingredients: 50ml Porter’s Tropical Old Tom Gin, 25ml lemon juice, 15ml sugar syrup, 40ml soda water

Glass: Highball

Garnish: Lemon wheel and maraschino cherry

Method: Fill glass with ice, measure ingredients in, gently stir and garnish

Tommy’s Margarita

‘Margaritas are popular all year round, but in summer the demand for them is at an all-time high,’ declares Swift Borough’s Rachel Reid. ‘The frozen Margarita is a great way to cool down, while the unfrozen Margarita offers that sharp tartness and saltiness that is craved on a hot summer’s day.’ While the original drink calls for tequila, triple sec liqueur and lime juice, this relatively new twist on the classic, which swaps the liqueur out for agave syrup, is arguably taking over as the most-served Margarita variant in bars around the world. The beauty of it is the fact that tequila is made using the agave plant, and the use of agave syrup really amps up the flavour of the raw material, producing a more rounded drink than the original cocktail recipe. To really capitalise on this approach, use tequilas that say ‘100% agave’ on the bottle. Brands such as Ocho, Olmeca Altos, Patrón, Tapatio and Vivir are a good place to start.

Ingredients: 50ml blanco tequila, 25ml lime juice, 12.5ml agave syrup

Glass: Rocks

Garnish: None

Method: Shake ingredients over ice and strain into an ice-filled rocks glass

Violet Mountain Spritz

Those abstaining from alcohol need no longer be banished to drinking lime and soda, with this simple-to-make yet complex-tasting, non-alcoholic spritz. Zero-alcohol drinks brand Everleaf has a range of products that encapsulate natural environments: Forest, Marine and Mountain (available through Everleaf, Master of Malt, The Whisky Exchange). Mountain is an organoleptic interpretation of founder Paul Mathew’s walk up a mountain, which includes strawberries, cherry blossom, rose hip and juniper. ‘I try to paint with flavours,’ he explains. While Mountain is delicious with a normal tonic water, Artisan Drinks’ Violet Blossom tonic adds extra delicate florality, giving a gently beguiling whole.

The strawberry garnish in your drink doesn’t need to be fresh. ‘Berries are a fantastic ingredient to freeze and use in your drinks to supplement ice and have something cool to nibble on while you drink,’ says Michele Mariotti, head of bars at the Gleneagles Hotel in Scotland. ‘At the American Bar here we use a variety of berries in frozen form. They keep your drink cool and also look the part when used in conjunction with ice.’

Ingredients: 30ml Everleaf Mountain, 90ml Artisan Drinks Violet Blossom Tonic

Glass: Wine

Garnish: Strawberries

Method: Fill glass with ice, build ingredients in glass, gently stir and garnish

Champagne Piña Colada

When I’m dreaming of cocktails on the beach, a Piña Colada is the drink that always comes to mind. This grown-up but fun twist, with its addition of Champagne to elevate the drink, was created by Chris Moore in London bar Coupette a few years ago. Decent white rums such as Havana Club Original Añejo 3 Anos and Banks 5 Island both work really well. If you’re wondering if this cocktail requires the rhum agricole, having experimented with and without, the agricole adds a wonderful grassy complexity. If you don’t want to buy two different rums, the easiest shortcut is to use 30ml of That Boutiquey Rum Company’s Signature Blend #1 (Alc 42%, available through Master of Malt, Tipples of Manchester), which is a blend of rhum agricole and molasses rum.

A quick note about the coconut ice cream – the original recipe used sorbet. Having experimented, I believe either works. The ice cream simply produces a creamier drink.

Ingredients: 20ml decent white rum, 10ml rhum agricole, 25ml Giffard Caribbean Pineapple Liqueur, 50ml pineapple juice, 2 scoops coconut ice cream or sorbet, 60ml NV Champagne

Glass: Wine

Garnish: Pineapple leaf

Method: Blend 100g of crushed ice with the top five ingredients, including 15ml of the Champagne. Pour the remaining 45ml of Champagne into a chilled glass; pour the mix from the blender into the glass

Related articles

• Defining classic cocktails
• Easy spring cocktails to make at home
• Distilled – A new cocktail book by Adam Handling

The Gardener Gin will make its debut at the 2023 Cannes Film Festival, taking place from the 16 May to 27 May at the recently renovated Carlton hotel.

It is made from wheat in copper stills, and the botanicals include pink grapefruit, lemon, liquorice, angelica, coriander and bitter orange from Cap d’Antibes.

The goal was to create ‘the ultimate London Dry Gin’ by combining ‘purity of flavour and elegance thanks to the exceptional quality of its fresh citruses’.

Pitt made his first foray into the drinks trade when he and his now ex-wife, Angelina Jolie purchased Château Miraval for a reported $67m in 2011.

A mutual friend introduced the Hollywood couple – dubbed Brangelina – to the Perrin family, the long-term owners of Château de Beaucastel in Châteauneuf-du-Pape, and the Perrins have been producing Château Miraval’s popular rosé wines ever since.

Pitt and Jolie have now separated, sparking a legal battle over Château Miraval, but Pitt is still working closely with Famille Perrin. They joined forces last year to launch a skincare range featuring active ingredients sourced from Famille Perrin’s vineyard.

Pitt and the Perrins hatched a plan to create a gin that captures the essence of the French Riviera.

They brought in Nichol – who retired from his role at Tanqueray in 2015 following a 42-year career – to oversee production.

Nichol, a recipient of the Lifetime Achievement Award from the Gin Guild, has dabbled in a few intriguing projects since retiring, but this is his most high-profile venture.

The Gardener, an organic gin, is designed to ‘translate the terroir’ of the French Riviera.

Its launch follows hot on the heels of Renais, a gin launched by actress Emma Watson and her brother, Alex. The Harry Potter star and her brother used grape skins and lees, with some sourced from the family’s own Domaine Watson in Chablis.

Other famous names to launch gin brands include Snoop Dogg, Gordon Ramsay and Ozzy Osborne.

Yet the most successful launch was Ryan Reynolds’ Aviation Gin, sold to Diageo – the company that owns Tanqueray and Gordon’s – for $610m in 2020.

The Gardener will be presented at Cannes, where guests will be offered a cocktail called ‘Secret Garden’ – gin, lemon juice, orange juice, strawberry syrup and egg white.

It was created as a collaboration between Nichol and bartenders at the Carlton hotel, which has just reopened following a €350m renovation.

The gin will then be distributed worldwide. It will be available in the UK from June and the US from September.

Related articles

• Best gins for spring: 12 to try
• Brad Pitt’s Rosé Champagne chosen for Oscars 2022
• Brad Pitt to reopen Château Miraval recording studio

Cooking up a cocktail

Perfect, Three cherries is a new cocktail book from chef Adam Handling of one-star Michelin The Frog, near London’s Covent Garden. Named after his favourite drink – a perfect Manhattan garnished with three cherries – this guide combines recipes with cocktail history and basic tips on technique and kit. But it also explains how Handling’s culinary creativity and zero-waste ethos feed into the drinks served at his bars. ‘This book is based on what I would have wanted to know before I started really learning about cocktails.

It’s the stuff that people don’t see behind the scenes – the researching, the training…’ said Handling, adding that it’s ‘for people that want to learn and do something different’. Alongside staples such as the French 75 and Sazerac, ambitious home mixologists can have a go at recreating original mixes like the Purple Rain (with red cabbage liqueur), Padrón Pepper Gimlet and Adam’s Apple. With plenty of bright ideas for sustainable mixing, this is a smart addition to your spirits book shelf. Available from adamhandling.co.uk

What is… aguardiente?

The Spanish aguardiente – or Portuguese aguardente – is a generic term used to describe a confusingly broad family of spirits in the Iberian peninsula and South America. Based on the Iberian words for ‘water’ and ‘fire’, its literal translation is ‘firewater’. Individual countries have their own definitions and regulations for aguardiente. They include the sugar cane-based spirits of Brazil, Mexico and Colombia; apple-based spirits from the Asturias region in northwest Spain and herb liqueurs from Galicia. In Spain and Portugal the term is legally defined by the EU as a spirit distilled from wine. But aguardiente can also be made from fruit and grains. Like wines, several aguardientes have a protected designation of origin (DO) including Aguardente de Vinho Douro and Aguardente de Vinho Alentejo.

What to drink now… Floradora

This fun, pink, fruity cocktail is named after a hugely popular Edwardian musical comedy (Florodora), which debuted in London’s West End in 1899, transferring to Broadway in 1900. The story goes that one of the cast asked New York bartender Jimmy O’Brien to create a drink for her one night after the show – and this was the result. The recipe first appeared in print in 1913 in the Manual of Mixed Drinks by Jacques Straub. Hendrick’s Gin, infused with rose petal and cucumber, adds a fresh floral flavour (Alc 41.4%, available through Amazon UK).

Floradora

Ingredients: 40ml gin, 20ml fresh lime juice. 10ml raspberry syrup, ginger beer to top

Glass: Highball

Garnish: Raspberry and lime wedge

Method: Put all the ingredients, except the ginger beer, in a cocktail shaker, shake with ice until your hands are cold. Strain into a highball glass filled with ice, and top with ginger beer. Stir gently to mix, and garnish.

Related articles

• Distilled – Macbeth Act I whiskies released
• Distilled – Scapegrace limited-edition single malts released
• Distilled – The return of Beefeater Crown Jewel

Emma Watson may have made her name as an actress and activist, however she has now returned to the family business and launched a gin with her brother Alex. Called Renais, the spirit’s roots are firmly set in Chablis, where their father Chris has owned vineyards for over 30 years.

The base spirit of Renais is made through the distillation of wine grape skins and lees, with some sourced from the family’s own Domaine Watson. Kimmeridgian limestone – the basis of the ground in Chablis, Chablis Premier Cru and Chablis Grand Cru vineyards – has been distilled and combined with the grape distillate, with the intention of expressing the appellation’s terroir. Botanicals include pressed Chablis Grand Cru grapes, linden flowers, cubeb berries and acacia honey.

‘It certainly isn’t the easiest way to go about making a gin,’ declared Alex at the intimate launch. ‘I wanted to do something that no one had ever done: to capture the essence of a specific terroir, the uniqueness of Chablis, by drawing on the traditions, techniques and ingredients from the land, and embodying those characteristics in a gin.’

The result is a thoroughly modern gin, with floral notes of violets and spring blossom jumping out of the glass, accompanied by aromas of wet limestone, lemon and lime, thyme and clear juniper. The palate is initially soft and silky, with a clear lemon oil note before a slightly grippy, dry texture comes in on the mid-palate. Juniper, pine tree, violets and spicy black pepper are all present, before a mineral kick comes in on the finish.

It works well in a number of serves, from an aromatic G&T, through to delicate spritzes and Negronis.

The name Renais means rebirth, with a nod to sustainability through the use of salvaged grape skins. ‘Emma was very passionate about making it sustainable,’ explained Alex, with the gin also being made using solar-powered stills and coming in biodegradable mushroom packaging. Remaining carbon emissions are offset through wind farm initiatives in India.

‘To me, Renais is a family project – not only does the Chablis region evoke very special memories of growing up, I’ve loved having the opportunity to create something with my brother Alex,’ said Emma. ‘I’m particularly proud of upcycling grapes from vineyards – including my dad’s – to reduce waste and create something new.’

Domaine Watson consists of seven vineyards that total five hectares, with the land bought slowly by Chris with the help of his Burgundian friends. ‘I would go fishing with one of my friends all over the region, and eventually he said, “We need to find you a vineyard!” I bought my first one in 1991. My friends in the region would say to me “You’re a Burgundian who was unlucky enough to be born English!”’.

An inaugural special release of the gin is now available. The next batch will be on sale in June (£45, 70cl, 40% abv). See the Renais website.

Related articles

• Domaine de Leos: the celebrity rosé takes a new direction
• Brad Pitt launches skincare range using ingredients from Rhône Valley vineyard
• Jenson Button makes foray into the spirits world with blended Scotch

If you’re a gin drinker, you’ll probably argue that your favourite tipple can be drunk all year round. And you’d be right. However one of the most appealing things about the gin category is the diversity of styles and flavours it offers.

Alongside the classic juniper, distillers can use a huge variety of botanicals to create a particular flavour profile in their gin. A botanical is anything derived from plants: herbs, spices, berries, leaves, bark, roots or flowers.

It means that as gin lovers, we’re regularly spoiled for choice when it comes to choosing a favourite bottle. But it’s also an ideal opportunity to explore different tastes and get creative – even with a simple serve like a Gin and Tonic.

Step into spring…

What makes a spring gin? For me, spring is a time of fresh starts and nature coming back to life after the dark days of winter. So I’m looking for drinks with freshness and vibrancy; bottles that are a wake-up call for your palate.

These could be refreshing citrus styles, using lemon, lime, grapefruit or orange botanicals. They could be gins that use locally foraged plant botanicals to conjure up a sense of place in a bottle. Or they could be bottles that use botanicals which can only be harvested in spring.

The selection below includes special seasonal editions, some old favourites and new releases. It includes a brand new luxury gin from top distiller Silent Pool, that uses rare black juniper from Bhutan.

Several distillers have put selected spring botanicals to good use in their gins – from rhubarb and coltsfoot to gorse flowers and vine flowers – to create a fresh seasonal serve. Other gins have a flavour profile that will always work well on bright spring days.

Spring gins: 12 bottles to try

Boatyard Double Gin

This Irish gin hails from the Boatyard Distillery on Lough Erne in County Fermanagh. Local boy Joe McGirr learned his trade in Scotch distilleries, before returning home to open his own distillery in a disused boatyard. I love the freshness of this gin, which makes it a great choice for spring – though really it deserves a permanent home on your drinks shelf. It’s made using double-contact distillation – meaning the juniper is introduced twice – hence the ‘double gin’ moniker. Lifted aromas with lots of citrus and fresh herbaceous notes. There’s a clean green edge to the palate too, alongside refreshing citrus and dry spice that lingers on the finish with some black pepper and vanilla. Equally happy in a Martini or a G&T. Alcohol 46%

Fossil Coast Lime Stone

Inspired by Dorset’s Jurassic Coast, there’s a breezy maritime freshness to this gin that calls to mind a springtime coastal walk and bracing sea air. It’s made with botanicals including chamomile, orris root and lime peel, creating a balanced citrus and spice palate, with crisp mineral bite on the finish. Clean, smooth and classic, it makes a very creamy G&T but also works nicely in a Martini. Alc 40%

GinBey

Produced by Domaine des Tourelles winery in the Bekaa Valley, this deliciously distinctive gin features 14 Lebanese botanicals, including pomegranate seeds, rose petals and cassia bark. Rested in amphora for six months after distillation to round out the flavour and texture, it’s really creamy in the mouth. A solid base of piney juniper is cut through with crisp citrus and finishes with spicy, herbal lift. With its perfect balance of fruity, herbal and spice notes, this London Dry is a versatile addition to your spring drinks line-up. Alc 40%

G’Vine Floraison

With its distinctive green bottle, this French gin will brighten up your drinks shelf for spring. Made in the Cognac region with a base spirit distilled from Ugni Blanc grapes, and botanicals including vine flowers, it’s fruity and floral: think Easter bonnets and spring orchard blossom. Plenty of juniper and spice alongside fruity notes of ripe white grape and pear, plus herbaceous freshness. Try it in a Tom Collins (50ml gin, 25ml lemon juice, 25ml sugar syrup, 125ml chilled soda water) garnished with green grapes. Alc 40%

Height of Arrows

This beautifully rounded Martini gin belongs in your drinks cupboard all year round, but its pared-back style seems particularly suited to the fresh starts of spring. Made by Holyrood Distillery in Edinburgh and inspired by the simplicity of whisky production, juniper is the focus here. Isle of Skye sea salt is added after distillation to amplify the flavour, along with natural beeswax for texture. Very creamy and smooth, with distinctively bright juniper aromas, it makes a superlative Gibson Martini. Alc 43%

Helen Browning’s Organic Gin

As the countryside blossoms back to life in spring, spare a thought for the UK’s farmers hard at work. Helen Browning runs an organic farm in Wiltshire; she’s also chief executive of the Soil Association and was awarded an OBE in 1998 for services to farming. Her organic and sustainable gin is made with botanicals including sea buckthorn and perry pears sourced from the farm’s agroforestry project. It’s clean, crisp and creamy, with a baseline of piney juniper and rosemary that linger on the herbal finish. The tang of sea buckthorn mingles with sweet orange and crisp lemon citrus, light floral notes, a touch of honey and gentle spice: lovely! Eco-pouches can be used to refill your bottle. Alc 40%

Henley Gin, Rhubarb & Orange

The first fruit to come into season, sweet-and-sour rhubarb is a harbinger of spring. And Henley’s rhubarb gin is one of the best you’ll find. A newcomer to the UK’s distilling scene, Henley Distillery was launched in 2021 by head distiller Jacob Wilson, one of the youngest Master Distillers in the country. His pink Rhubarb & Orange gin is layered with fresh orange zest and tart rhubarb to create a zesty, fruity, fresh and elegant flavour. Notes of rhubarb and orange (as you’d expect) are joined by aromas of raspberry, fresh blackcurrant and Parma violet that carry through to the palate, where they join with a satisfying juniper hit and spice notes. An assured debut. Alc 42%

Rock Rose Spring Edition

Made by Dunnet Bay Distillers in northern Scotland, the Spring Edition of their Rock Rose gin uses botanicals foraged locally in spring, including coltsfoot, gorse flowers and dandelion. Very leafy, fresh and herbal – like a vibrant green explosion of plants bursting into leaf in spring – with berry sweetness, punchy citrus and liquorice spice notes that linger on the finish. With plenty of classic juniper character and a nice creaminess to the texture, it makes a great G&T. Alc 41.5%

Salcombe Start Point

If spring is a time of fresh starts, what better bottle of gin to choose than Start Point? This bright, citrus-led gin hails from the reliably good Salcombe Distilling Co in Devon. It’s named after Start Point lighthouse, which marked the beginning of voyages for the 19th century fruit schooners, which sailed from Salcombe, trading exotic fruit and spices from the West Indies and Azores. Grapefruit, lemon and lime add refreshing citrus notes to the classic juniper palate, which also shows fiery spice. Perfect for a G&T. Alc 44% 

Silent Pool Black Juniper

One for connoisseurs, this luxury release from top distiller Silent Pool features rare smoked black juniper from Bhutan. Inspired by the Himalayan Puja ritual – a blessing ceremony for climbers – the botanical blend also includes rare Himalayan black tea and Nepalese cherry blossom. These plants grow more slowly at altitude, which intensifies their flavours. Musky perfumed aromas lead to a silky palate with impressive intensity and persistence, layered with smoky pepper, chamomile, cherries, floral notes, black tea and exotic spices. Designed for sipping; or try it in a delicate Sakura Martinez (45ml Black Juniper Gin, 35ml Sakura Mancino Vermouth and 7ml Maraschino Liqueur stirred over ice). Alc 43%

Sing Gin

Made in the Yorkshire village of Kettlesing by family distillers, this grape-based gin is inspired by the local countryside. Alongside the usual botanicals such as juniper and citrus peel, botanicals include mint and flax, a historic Yorkshire crop, which is grown by the Thompson family. With plenty of fresh citrus notes, plus warming spice and herbal freshness on the finish, it’s like a brisk country walk over the Yorkshire Dales on a fresh spring day. Alc 40%

Vitoria Regia Organic Citrus Gin

This range of organic Brazilian gin is named after a giant Amazonian lily pad discovered by Victorian explorers. Expressions include original London Dry, Rosé and Tropical, but this Citrus bottling is a vibrant wake-up call for spring. Botanicals including lime and pomelo give zesty citrus aromas, with hints of lemon verbena and lemongrass. Lemon and lime notes are balanced by cardamom spice on the creamy juniper-led palate, with grapefruit pith bitterness on the super-crisp finish. A good choice for a refreshing spring Collins. Alc 44%

Related articles

• Best gins for a Martini: eight to try
• Gins from around the world
• Best pink gins: eight to try

Behind every back bar and drinks cabinet lies a truly neglected gem. A fallen angel. You’ll know the ones I mean. Those bottles of spirits which are seldom called for with enthusiasm. The ones that seem to gravitate towards the outer rim of a gleaming bar, stocked full of the latest trend-setting goodies; or are pushed back into the dark abyss of a drinks cabinet, unceremoniously left there to gather dust and to ponder just why they have fallen out of favour.

As the year started, I had something of an epiphany about these unsung heroes. Despite my love for quirky, unusual flavours – and my drinks cabinet stuffed full of newer craft brands – I began to miss the consistency and sheer joy of what classic brands can often bring to a drink.

So I began sifting backwards to the ubiquitous dusties I had left behind. For some drinkers, ubiquity is often a reason to pass a brand by. However I say, it’s high time to revisit those classics.

Spoiled for choice

I also raised the question with some of the sharpest minds in the drinks business. Which brands do they think demand a reappraisal?

‘We are so overwhelmed with choice for fantastic spirits these days,’ says award-winning drinks writer, Millie Milliken. ‘The urge to have the best, shiny, new thing can often mean that brands which have been propping up in this industry for years get easily forgotten. I’d argue that without them, we wouldn’t have a benchmark on which to set our standards for the newbies vying for our attention. And that deserves some bloody respect,’ she adds.

Dennis Broci, manager of bars at London’s Claridge’s hotel, shares a similar view. ‘As operators, we’re always looking for a brand that customers might not have tasted before – one that has wow factor. But we have to understand how to balance this principle with the classics, which offer stability and value for money. Use them and people are always surprised and impressed.’

Rediscovered drams

Take the whisk(e)y category. With so many new craft bottles available, it’s easy to see why the classics out there are sometimes overlooked. I’ve recently rediscovered an undeniably brilliant blended Scotch, Cutty Sark, which this year celebrates its 100th anniversary.

Meanwhile Irish whiskey Bushmills Black Bush is an incredibly rich blend, full of oily viscosity and spice. Bobby Hiddleston, co-owner of the multi-award winning bar Swift in London is also a fan. ‘I love Black Bush. It’s excellent and I reckon that if we left our comfy cocktail bar bubble and went to the pubs, we’d find a higher percentage of Black Bush drinkers.’

Both Milliken and Broci opted for a couple of American classics, which perhaps don’t get the praise they deserve these days. ‘Jack Daniels is so often derided – not just by whisky snobs but also by people who think they sound clever by saying it’s poor,’ explains Milliken.

‘They forget that, actually, when it comes to Tennessee whiskey, JD is the perfect embodiment of what this style of whiskey should be. And it has been the gateway for many people: not only to American whiskies but to whisky full stop.’

For Broci, Maker’s Mark has been a speed-rail staple since he started bartending. ‘People look for something more complex, but you’ll be paying three times the price, so it’s incredible value for money. If I’m making an Old Fashioned at home, it’s what I’ll always use,’ he says.

Botanical beauties

The explosion of radical, innovative flavours in gin has meant that classic brands are often sidelined by those thirsty for new experiences. However when it comes to seriously good all-rounders, with a true heart of juniper, the likes of Gordon’s, Beefeater and Plymouth really have stood the test of time for a very good reason.

Emma Stokes, gin expert and drinks writer, agrees. ‘Plymouth is a gin that sadly sometimes gets forgotten about. It has the historical credentials, an interesting story and a beautifully balanced recipe.’

She recommends: ‘Come in for the standard gin, stay for the Navy Strength! It’s arguably one of the best gins in the navy strength category, not least because, for almost two centuries, no ship left port without a bottle on board.’

Renowned gin author and spirits competition judge David T Smith also concurs. ‘Beefeater is an absolute solid all-rounder that not only makes a great G&T, but also a Martini or Negroni. Get it at the slightly higher strength versions of 44% – or the 50% Crown Jewel edition – and it can truly hold its own against the best of them.’

Hidden gems

There are other drinks cabinet gems worth re-exploring too. Spirits writer and presenter Joel Harrison picked the Greek spirit Metaxa as his ‘renaissance tipple’. ‘Metaxa 7 Stars is a galaxy of flavour that brings together a rounded note of grape with a sweet-yet-bitter orange note. This makes it a versatile addition to cocktails, fulfilling a role that no other product can.’

And whilst we’re delving deep into the drinks cabinet, spare a thought for good old Angostura Bitters. Surely THE choice for making cocktails, Angostura never quite gets the praise it truly deserves, as a perfectly balanced, versatile brand – especially now that a whole host of new craft bitters have lined up to tantalise your tastebuds.

‘Ever tried an Old Fashioned without Angostura? Yes? Then you weren’t drinking an Old Fashioned… Fact!’ points out Josh Linfitt, bar manager for Ugly Butterfly, the Cornish restaurant established by Michelin-starred chef, Adam Handling.

So let the spirited renaissance begin here! There’s wisdom, complexity, great value for money and a few welcome surprises waiting for you at the back of the drinks cabinet…

Unsung spirits heroes: bottles to try

Absolut Vodka

Once seen as THE cutting edge vodka, other more craft-led brands may have since risen above Absolut in the cool stakes. But overlook how well made a spirit Absolut is at your peril. Still a superb choice for a Vodka Martini. Alcohol 40%

Angostura Bitters

It seems crazy to put this on the list of underrated brands, but Angostura can get overlooked given the explosion of niche flavours in cocktail bitters – everything from chipotle to truffle and beyond… Angostura will always bring a unique spicy balance and complexity to your cocktails. A true benchmark, by which all others should be judged. Alc 44.7%

Ben Nevis 10 Year Old Single Malt Scotch

A superbly aged, complex single malt, which has been criminally overlooked in recent years. Roasted coffee, dark chocolate and a fragrant peaty note to rival the best, make this a superb choice in the colder months. Alc 46%

Bushmills Black Bush Irish Whiskey

Bushmills Black Bush contains an impressively high percentage (around 80%) of malt. An incredibly rich, spicy, Sherried, viscous and oily blended Irish whiskey. Alc 40%

Cutty Sark Blended Scotch Whisky

Conceived back in 1923 as a lighter style blended Scotch, Cutty Sark still delivers wonderful vanilla and citrus notes and is absolutely perfect for highball-style serves. Alc 40%

Domaine Tariquet XO Bas-Armagnac

Pretty much the entire category of Armagnac is an unsung hero in the world of French brandy – and this readily available XO shows why. Bold spicy oak and deliciously complex dried fruits aplenty. Alc 40%

Havana Club 3 Year Old Rum

Despite the recent explosion of more specialist rums on the market, to this day, Havana Club remains the go-to choice for a peerless Daiquiri. A fruity, viscous and incredibly versatile rum. Alc 40%

Maker’s Mark Kentucky Straight Bourbon

The famous red wax top has adorned this wonderfully fruity-yet-malty, sweet-yet-complex bourbon since the late 1950s. An absolute go-to American whiskey for Old Fashioneds or a well-balanced Manhattan. Alc 45%

Metaxa 7 Stars

Often seen as a holiday romance in a glass, this titanic Greek spirit is essentially like a brandy, but laden with complex flavours from aged Muscat wines and a secret tincture of aromatic herbs and spices. It deserves a place on every back bar and drinks cabinet. Makes a superb Old Fashioned or long spritz. Alc 40% 

Plymouth Gin Original

If you think you know your gin but don’t own a bottle of Plymouth, then think again. An undisputed classic, with a heavy juniper content and perfectly balanced herbaceous/citrus notes. Arguably no drinks cabinet should be without a bottle. Alc 41.2%

Related articles

• Distilling Ireland – Eight whiskies to discover
• What’s the difference between Cognac and Armagnac? Ask Decanter
• Best classic gins: Eight bottles to try

Few drinks scream tradition like Scotch whisky. From its rich history stretching back more than 500 years through to the rules and regulations surrounding its production, Scotch could be seen as a drink that’s frozen in time.

Yet nothing could be further from the truth. Today’s distillers have been breathing fresh life into the industry, with some reaching far back into the Scotch mists of time to reclaim old ideas from before the days of corporate ownership, and others charting a fresh course by borrowing ideas from the brewing sector.

The wave of craft distilling (generally speaking, smaller operators making whisky in smaller quantities) has created opportunities for fresh faces to enter the industry with new ideas and a lack of preconceptions. When mixed with the explosion in the popularity of gin, Scotland provides fertile ground for young gun distillers to strut their stuff.

Iona Macphie – Torabhaig

Perched on the coast of the Isle of Skye, Torabhaig is a distillery with a difference. Instead of hiring a big-name distiller in the run-up to the site opening in 2017, owner Mossburn Distillers chose to recruit a team of nine local people to make its whisky.

Among that team was Iona Macphie, now 26, who fell in love with the whisky industry while working as a tour guide at Talisker, the island’s only other Scotch distillery. ‘We get on really well as a team at Torabhaig – it’s like working with all your mates,’ she explains.

‘A lot of the jobs on Skye are seasonal, so working in a year-round job has given me security and enabled me to buy a house. It’s also given me opportunities that I just wouldn’t have otherwise had.’

The team at Torabhaig all muck in to do the various jobs involved in the whisky production process. Macphie’s favourite task is ‘mashing’ – one of the earlier steps, in which the milled malt or ‘grist’ is soaked in water in a mash tun to help convert the starch into sugar for fermentation.

As well as producing its main single malt, Torabhaig has also allowed each of its distillers to create their own Speciality Journeyman’s Drams, coming up with their own recipe. After ageing for five years, the first are due to go on sale in 2024.

For her release, Macphie chose to use the chocolate malt variety. ‘We were visiting Portgordon Maltings to see how our peated malt was made and they had some brewers’ malts lying around that we could try,’ she remembers.

‘It was the chocolate malt that I had in my pocket and that I was munching on while we walked around. I knew that was the one I wanted to use for my dram.’

Torabhaig Allt Gleann Single Malt Scotch

Available through Amazon UK

Bottled in batches made from no more than 30 casks, Torabhaig’s Allt Gleann boasts of ‘well-tempered peat’ – and it delivers. The lemon aromas aren’t masked by the woodsmoke and TCP from the peat, while honey, vanilla and roast meat join on the palate. Alcohol 46%

Matthew Farmer – GlenWyvis

Joining the team at GlenWyvis distillery near Dingwall in the Highlands marked a return home to Scotland for Matthew Farmer. After emigrating to the west coast of the US with his family at the age of 14, he went on to cut his teeth in the whiskey industry at craft distilleries in Seattle.

‘I learned my trade making bourbon and rye whiskeys,’ explains Farmer, now 35. He returned to Scotland in 2020 to become the distillery manager at GlenWyvis, which was founded in 2015 and made history the following year by becoming the first community-owned Scotch whisky distillery, thanks to a crowdfunding campaign supported by more than 3,000 people – with Farmer’s mum buying him shares as a present.

‘The distillery at which I worked in Seattle was bought by a larger company – that came with some good things, but it did feel a little different at that point,’ says Farmer. ‘I liked the idea that GlenWyvis was owned by the community and that any profits would be going back into that community, rather than into the coffers of some big company.’ As well as its unique ownership model, GlenWyvis has also adopted a distinctive approach to its whisky. The distillery aims to release an annual batch each year, demonstrating how its casks are developing and giving the community an insight into the ageing process.

‘It’s a bit like releasing a vintage wine each year,’ says Farmer. ‘It gives people a reason to continue with their investment – it’s an ongoing process, not just setting up the distillery as a one-off event.’

Working at GlenWyvis has also given Farmer an insight into the popularity of craft gin in Scotland and the UK as a whole. ‘We’re a small team of five people, so each of us touches every part of the production process,’ he adds.

GlenWyvis GoodWill Scottish Gin

Available through Amazon UK

Made from nine botanicals, including local hawthorn berries. Fresh citrus and warmer pine and black pepper on the nose give way to an expressive palate full of juicy orange, spicy clove and sweeter cinnamon notes. Smooth enough to enjoy without a mixer. Alc 40%

Kirsty Black – Arbikie

For Kirsty Black, it all starts with plants. ‘Understanding what’s going on inside a plant and how you can get the flavours out of it – I find that very nerdy and exciting,’ admits the distiller at Arbikie distillery in Angus on the east coast.

After studying plant science at university, Black worked in the medical devices sector. But brewing beer at home led her to take a career break and enrol on the famous brewing and distilling master’s course at Heriot-Watt University in Edinburgh. ‘Learning about the raw materials and the botanicals for gin really got me hooked on distilling,’ she explains.

Through Heriot-Watt, she met Iain Stirling – one of the three brothers who founded Arbikie distillery – and the rest, as they say, is history. Black developed gin recipes for Arbikie as her master’s project and joined the company in 2013 to build its distillery on the family’s farm.

One of the distillery’s first spirits was Kirsty’s Gin. ‘I find that really embarrassing,’ laughs Black, 41. ‘They didn’t tell me that my name was going on the label.’ Yet it’s another gin, Nàdar, which attracted even more attention. Both the gin and its vodka sibling are made from peas, with the combined growing and production process saving more carbon emissions than it generates, making the spirits climate positive, and earning Black her doctorate to boot.

Arbikie also revived Scotland’s tradition of making rye whisky, while it’s been laying down single malt since 2015, experimenting with vintage barley varieties along the way. Next on Black’s to-do list is cutting the distillery’s carbon footprint even further, with a pilot project to install a wind turbine that will power an electrolyser to split hydrogen from water to power its stills.

Arbikie Kirsty’s Gin

Available through Amazon UK

Named after Master Distiller Kirsty Black and made with local botanicals, including kelp, carline thistle and blaeberries. Its creamy texture is balanced by fresh citrus and mint notes, along with a savoury backbone that makes it a classic match for tonic. Alc 43%

Simon Thompson – Dornoch

‘The distillery was born of a hobby that got out of control,’ laughs Simon Thompson as he remembers the early days of setting up Dornoch Distillery in the Highlands. Simon and his brother Phil Thompson cut their teeth in the whisky business by collecting rare and exciting bottles for the bar in their family’s Dornoch Castle Hotel.

The pair became more and more interested in the ways that older-style whiskies tasted different to modern Scotch. They traced those differences back to the strains of yeast and varieties of barley that were used in the past to add more character and flavour to the spirit, before commercial yeasts and barleys became the norm.

‘I wouldn’t say old-style whisky is better than modern whisky or vice-versa, but as you go further back in time, there was greater variation between distilleries, and the palette of flavours that could occur in the whiskies was much wider,’ explains Simon, 38. That interest in the way production techniques affect flavour led the brothers to open their distillery in 2016, and start laying down their casks of whisky the following summer.

They initially made waves with a single malt gin – made from scratch, rather than redistilling a neutral grain spirit – and have continued to win awards for their Organic Mediterranean Gin. Having their own bottling line has also enabled them to become independent bottlers, removing any financial pressure from the business.

Having bottled their first cask and some smaller octave casks for their crowdfunding supporters, the Thompsons are now waiting patiently for their single malt in larger casks to age. They’re also continuing to experiment with yeasts and barleys. ‘We make our cut points by smelling and tasting the spirit, so we don’t include any vegetal notes, for example,’ Simon explains.

Dornoch Distillery Single Malt Scotch

thompsonbrosdistillers.com

A sneaky peek at how cask number four of Dornoch Distillery’s whisky is developing after five years in wood (no release date yet). Its nose is subtle, with aromas of apricot and spun sugar, yet the volume’s turned up on the palate, with rich fudge, sweet cinnamon, juicy raisins, vanilla ice cream and thick heather honey. Alc 59.6%

Related articles

• Whisky aged in native oak
• House of Hazelwood unveils autumn release
• Great value whiskies to buy

A jewel in the crown

The Beefeater distillery first launched its premium gin Crown Jewel back in 1993. Available only in travel retail, it became a collectible cult hit and a bartender favourite, but was discontinued in 2009. Thankfully the distillery has had a recent change of heart and Beefeater Crown Jewel (Alc 50%) is back and better than ever, with a higher bottling strength and striking ruby bottle inspired by the Crown Jewels in the Tower of London. It’s made to the same recipe as Beefeater Original but with the addition of grapefruit as a 10th botanical.

‘When you’re dealing with flavour, two plus two doesn’t equal four,’ commented Beefeater’s Master Distiller Desmond Payne at the launch, explaining how he experimented to create the super-charged citrus expression of the new release. Smooth and creamy, with real depth of flavour and intensity, Crown Jewel wears its higher alcohol lightly, delivering a big hit of juniper perfectly balanced by green chilli and black pepper spice plus lots of crisp lemon and grapefruit. Available from The Whisky Exchange, Master of Malt

What is… aquavit?

Literally translated as ‘water of life’, aquavit is a Scandinavian spirit, which has been distilled in Nordic countries since the 15th century. Also known as akvavit and akevitt, it’s usually drunk neat, sometimes as a fortifying shot, or sipped before food or alongside beer. Like vodka, aquavit is distilled from grain or potatoes. Like gin it’s flavoured with botanicals; but instead of juniper, carraway or dill have to be the dominant flavours – Swedish akvavit also has to contain fennel. Aquavit is usually clear, but barrel-aged examples (common in Norway) are a pale gold colour.

Hot Buttered Rum

The dark days of January call for warming, comforting drinks – and a Hot Buttered Rum fits the bill perfectly. This cocktail is classified as a toddy, a family of drinks created by simply adding hot water and a sweetener to spirits. Toddies have been around since the 18th century and are usually made with strong-flavoured spirits: whisky, brandy and rum. Try using Appleton Estate Rare Casks 12 Year Old, a decadent dark rum from Jamaica with a zesty orange peel character to balance the oily, buttery notes of the drink (Alc 43%, Amathus Drinks, Amazon UK, Drinkmonger, Master of Malt, The Whisky Exchange).

Hot Buttered Rum

Ingredients: 60ml rum, 2 tsp honey, 2 tsp unsalted butter, 1⁄2 tsp ground cinnamon, freshly grated nutmeg to taste, boiling water to top

Glass: Toddy

Garnish: Cinnamon stick

Method: Put two teaspoons of honey in a toddy glass, then add the other ingredients and stir well until the honey and butter have melted.

Related articles

• Distilled – An ultra-premium release from Brugal
• Distilled – A new XO expression from Maison Courvoisier
• Distilled – Cocktail making for all occasions

If you’re a gin lover – or looking for the perfect Christmas gift for a gin drinker – it can be difficult to know where to start. The recent boom in gin is great news for distillers, but it means that there are hundreds of brands for shoppers to choose from.

These include classic London Dry styles and characterful craft gins, as well as expressions made with unusual botanicals and flavoured gins. Nor is the gin craze confined to the UK. While there are plenty of great British gins, you’ll also find some distinctive gins from Europe.

There’s also a wide variety of gins made around the world. From the Amazonian rainforests to Africa, Asia and India – you’ll discover bottles that feature an interesting selection of exotic botanicals.

To make life easier, we’ve selected 10 top gins for Christmas below. The list includes limited-edition seasonal specials such as Silent Pool Albury Winter Gin and Martin Miller’s new Winterful.

But there are also gins that have more depth and character in your glass – from fruity sloe gins to barrel-aged expressions. Whichever one you choose, there are plenty of reasons for gin lovers to discover new bottles at Christmas.

If you need further inspiration, we’ve also rounded up the best gins for a G&T and best gins for a Negroni.

Christmas gins to try

Boatyard Sloe Boat Gin

This dangerously drinkable sloe gin is made by Boatyard Distillery in Northern Ireland, steeping its signature gin in wild-harvested sloe berries for six months to create a fruity gin with aromas of plum, cranberry and spice. Bright red berry fruit – strawberries and cranberries – plus plum and mellow spice on the palate. Enjoy it neat or in a Charlie Chaplin: shake 30ml Sloe Boat Gin, 30ml apricot brandy and 25ml fresh lime juice with ice and strain into a Nick & Nora glass. Alcohol 29.8%

Eden Mill Red Wine Cask Gin

Made in St Andrews, Scotland. Senior distiller Andrew Walker uses a base of Eden Mill Original Gin, which is aged in Amarone casks for 500 days. With a warm amber colour, this has a classic juniper nose, edged with brown spices and red berries. Creamy palate with mellow, earthy spices, ripe red berry notes and fresh juniper character. The peppery finish is laced with baking spices. Makes a distinctive G&T. Alc 42.5%

Edinburgh Gin Christmas Gin

Just like the three kings, this Scottish gin comes with frankincense and myrrh – botanicals that lend an exotic spiciness. They’re complemented by notes of sweet orange, ginger and baking spices (especially nutmeg), along with classic juniper. Garnish with a slice of orange for a festive G&T. The Edinburgh range also includes a Mulled Gin Liqueur (Alc 20%) that you can pair with orange juice and sparkling wine for a twist on a Christmas Day Bucks Fizz. Alc 43%

Four Pillars Bloody Shiraz Gin

Australian distiller Four Pillars makes a range of excellent products and this expression is based on its classic Rare Dry Gin, which has been steeped in local Shiraz grapes from Yarra Valley for eight weeks. With sweet red fruit notes, it’s one for fans of sloe gin (and red wine). Try it neat over ice with an orange slice or with bitter lemon in a long serve. Also look out for Four Pillars Spiced Negroni Gin (Alc 43.8%), with botanicals including ginger and cinnamon: perfect for your festive Negronis. Alc 37.8%

Martin Miller’s Winterful Gin

This limited-edition is a partner to Martin Miller’s Summerful seasonal gin. Both are based on the original Martin Miller’s, which is double-distilled in the UK then shipped to Iceland to be cut with Icelandic spring water. Winterful celebrates this dual national identity with the addition of botanicals used in mulled wine recipes in both England and Iceland, including cinnamon and orange peel. Try pairing 50ml of gin with 150ml ginger beer, garnished with lime and a sprinkle of nutmeg in an ice-filled highball glass, for a spicy alternative to a G&T. Alc 40%

Portobello Road Celebrated Butter Gin

Each batch of Portobello’s classic gin is distilled one extra time with a block of unsalted English butter to create Celebrated Butter Gin. Inspired by gin styles of the past, the name appears in Sketches by Boz where Charles Dickens describes the products on offer in an 1830s London Gin Palace. The velvety palate has a creamy butter note throughout, balanced by fresh pine, citrus, black pepper and a sweet/salty character. Try it in a Portobello Festive Fizz: shake 40ml gin with 50ml orange juice, 10ml clementine juice, 5ml lemon juice, 5ml maraschino, 5ml sugar syrup, 12.5ml egg white and one rosemary sprig in a shaker with ice. Then remove the ice and shake again without ice. Double strain into a flute and top with Prosecco. Alc 42%

Silent Pool Albury Winter Gin

Made by top Surrey distiller Silent Pool, this seasonal gin features botanicals including tonka bean, chestnut flour, toasted ginger root and maple syrup. The nose is very aromatic, with Christmas spices, fruity cherry notes and freshly baked pastries. Layered, creamy and elegant palate, with notes of panettone, ginger and cherries, plus plenty of earthy depth and warming spice, along with a brisk juniper character. Alc 42%

Sipsmith Sloe Gin

Sipsmith kick-started the UK’s craft gin revolution: when the distillery opened back in 2009, Prudence was the first copper pot still to be operated in London for 200 years. The botanical mix is inspired by a recipe found in an 18th century book called The Compleat Body of Distilling by drinks historian and Master Distiller Jared Brown. Sipsmith’s sloe gin is made by macerating sloe berries from Dartmoor, harvested in autumn, giving each bottle a distinct vintage character every year. Pair it with tonic or bitter lemon for a fruity winter tipple. Alc 29%

The Eclectic Gin Society Spice Blend

A great Christmas gift for wine lovers who are also partial to craft gin. This is blended in small batches of 140 bottles exclusively for Vindependents, a buying group for independent UK wine merchants. The quirky label design shows a collection of objects representing each different merchant. The Spice Blend is a classic London Dry style, with mellow baking spice aromas, lots of cinnamon and star anise. The punchy, super-spicy palate is balanced by rounded fruitiness, crisp apple and juniper bite, with a pink peppercorn finish. Makes a superbly spicy G&T. Alc 45%

Wild Fox The Holly & The Ivy

Lizzie and Rob Billington are fourth generation farmers from Lancashire, who launched Wild Fox Distillery in 2019 to produce a range of farm-to-bottle gins. Their copper still is called Ivy, so what better name for their festive special edition than The Holly & The Ivy? Seasonal botanicals include damsons from the farm’s fruit trees and clementine wheels dried in the farmhouse Aga, which provide plenty of mellow fruity notes, alongside warming spices. Makes a festive G&T – and a great gift idea too. Alc 40%

Related articles

Best classic gins: Eight bottles to try

Ten of the best: whiskies for Christmas

Best craft gins: eight to try

Think ‘Scotland’ and most spirits lovers will think ‘Scotch’. No doubt, the country is well known for its whisky production, with a proud tradition that dates back to the 15th century.

But thanks to this whisky heritage and an abundance of native botanicals, Scotland’s gin scene is also currently thriving. In part, this is due to a UK-wide boom in craft gin distilling, kicked off by a change in legislation in 2008. Before this the 1751 Gin Act was still in place, prohibiting the production of small batches of gin in pot stills.

When the act was repealed it paved the way for a host of new micro-distilleries to pop up. Of course Scotland had a natural advantage in the distilling game, but there was added financial incentive to produce gin.

Unlike whisky, which sits in a barrel room maturing for years, gin can be sold as soon as it’s distilled. Meaning a flow of ready cash for Scotch distillers wanting to expand their operation. Not to mention young distillers wanting to launch their own whiskies.

Dynamic gin scene

Fast-forward to 2022 and Scotland’s gin scene is both dynamic and varied. Big brands such as Hendrick’s and The Botanist have set the bar for international success. While a host of boutique producers add interest and creativity.

‘I think there are a few special factors which are driving Scottish gin forward,’ says Nick Ravenhall, MD of Holyrood Distillery in Edinburgh, which makes Height of Arrows gin. ‘Firstly we have an incredible base line to start from. The gins from Scotland are being created by a community of spirit makers who have grown and learned their business in the footsteps of Scotch whisky.’

This expertise applies not just to the quality of the spirit in the bottle, but to branding and packaging. In other words, making a gin that tastes good, looks good and has a compelling story to tell. ‘You only have to look at Harris, Lind & Lime and Electric Spirit Co for quality liquid, that has been put together with a clear story that resonates, bound with incredible packaging,’ explains Ravenhall. ‘Scotch has taught us that and it’s a great place to start from.’

Equally as important as the lessons learned from the whisky industry is the willingness of Scotland’s distillers to work together. ‘It’s a small community in a small country and I think in that environment we drive each other to push harder to be better – whether it’s liquid quality or brand thinking, you don’t see Scottish gins sitting still,’ says Ravenswood.

‘The other element of our community is that despite competition there is also cooperation between gin makers. Knowledge is shared and when someone needs help with something it’s always given. I think that lovely mix of competition and cooperation puts a dynamic energy into the way we are all approaching the category.’

Uniquely Scottish

Scotland’s other USP is its landscape and wide variety of native plants. ‘Scotland is rich in natural resources,’ explains Claire Murray, co-founder of Dunnet Bay Distillers, the most northerly mainland distillery in Scotland. ‘The water and the botanicals lend themselves to a particular genre of gins that use familiar ingredients in an enticing way.’

Dunnet Bay uses sustainably foraged Rhodiola rosea, known as ‘rose of the rock’ as the hero botanical in its Rock Rose Gins range. ‘We combine this with other coastal plants and botanicals that grow wild nearby, along with botanicals grown in the distillery’s own garden, so our gin is truly a Scottish gin,’ says Murray.

‘Our ability to be so brave with natural resources and ingredients is what I believe makes Scottish gin stand out so much in the market,’ adds Kirsten Blackburn of The Borders Distillery in Hawick, in the Scottish Borders. ‘This doesn’t mean covering the spirit in frills, but it’s more about running with natural qualities and botanicals that are native to our land.’

The Borders Distillery gins are made from a base of barley spirit; the barley is farmed within 48km of the distillery. ‘This means our gin holds a mouthful of character and flavour that has a direct link to the land it is made from,’ says Blackburn. ‘We also keep community and sustainability at the core of our product, so when we say it’s locally grown, made by local people and committed to local produce, we mean it.’

Aiming high

With such passion behind the products, it’s little surprise that Scottish gin is going from strength to strength. First celebrated on 3rd August 2019, International Scottish Gin Day was established in 2018 by The Gin Cooperative, which promotes the country’s gins.

It’s clear that Scotland’s distillers are aiming to make their gins as well known as their whiskies in the global spirits scene. They may have some catching up to do, but they’re on the right path. As Ravenhall puts it: ‘We have stepped out from behind Scotch whisky and brought a fresh perspective to stories that are anchored in Scottish provenance.’

So if you’d like a taste of Scotland’s lighter side, here are some distinctive gins to add to your drinks cabinet…

Best Scottish gins to try

Caorunn

Made at Balmenach Distillery in the whisky heartland of Speyside, Caorunn (pronounced ‘ka-roon’) takes its name from the Gaelic word for rowan berry. That’s one of the five Celtic botanicals used by the distillery – along with heather, coul blush apple, bog myrtle and dandelion – plus six traditional gin botanicals. Very creamy on the palate, with vanilla notes that balance spicy notes of liquorice, black pepper and green chilli, plus a pleasing herbal bitterness to the finish. If you favour a fruitier gin, try Caorunn Scottish Raspberry. Alc 41.8%

Eight Lands Organic Speyside Gin

Glenrinnes Distillery is located at the foot of Ben Rinnes mountain; the name Eight Lands comes from the eight counties that can be seen from the top of the mountain on a clear day. The distillery is part of a family-run estate, where cattle, sheep and deer are raised organically. This is a classic London Dry, distilled using 11 botanicals including cowberries and sorrel. Packed with fresh piney notes, plus sweet red berries, lots of fresh lemon citrus and a spicy finish, with distinct notes of black tea. Makes a mean Martini. Alc 46%

Height of Arrows

This beautifully rounded Martini gin is made by Holyrood Distillery in Edinburgh. Inspired by the simplicity of whisky production, juniper is the focus here. Isle of Skye sea salt is added after distillation to amplify the flavour, along with natural beeswax for texture. Very creamy and smooth, with distinctively bright juniper aromas, it makes a superlative Gibson Martini. Alc 43%

Hendrick’s Gin

In the 20-odd years since it was launched, Hendrick’s has become a modern classic. Not bad for a gin that hails from the tiny seaside village of Girvan in Ayrshire, southwest Scotland. Cucumber and rose petal are the signature botanicals here, but this gin isn’t lacking in classic London Dry juniper punch. Makes a great summer garden party G&T garnished with cucumber slices. Alc 41.4%

Kerr’s Navy Strength

William Kerr, born in Hawick in 1779, was one of the most accomplished plant hunters of the 19th century, so it’s fitting that he lends his name to this range of gins from The Borders Distillery. Made from malted Scottish Borders barley, grown near Hawick in partnership with local farmers, there’s a creamy maltiness to the palate balanced by piney juniper. With its spicy profile and navy strength abv, this packs a punch, but makes a killer G&T. Alc 57.1%

Lind & Lime Gin

Made at the Coburg Street Stillhouse in Edinburgh’s historic distilling district of Leith, this gin comes in a beautiful bottle – but it’s more than a pretty face. The name celebrates the work of Edinburgh doctor James Lind, who in the 18th century discovered that citrus fruit helps to prevent scurvy. No surprises that lime is one of the key botanicals, along with pink peppercorns. The result is a London Dry style that’s perfect for G&Ts, with citrus freshness and distinctive spiciness. Alc 40%

Rock Rose Original Edition

Made by Claire and Martin Murray of Dunnet Bay Distillers in Caithness, this gin features Rhodiola rosea (rock rose) foraged from the cliffs of Pentland Firth. Esteemed by the vikings for its strength-giving properties, rock rose lends a floral character to the nose and palate. Lovely vanilla creaminess is balanced by peachy fruit, fresh herbaceousness and plenty of juniper character. The ceramic bottle looks great too. Alc 41.5%

The Botanist

Produced by Bruichladdich distillery, on the Hebridean island of Islay, The Botanist is made with a whopping 31 botanicals – the embossed bottle shows their Latin names. No less than 22 of them are foraged on Islay, including bog myrtle, gorse flowers and meadowsweet. The varied botanical mix means that no one flavour dominates. A beautifully rounded, honeyed, heathery meadow-grass palate is balanced by citrus freshness. Alc 46%

Theodore Pictish Gin

Inspired by the Picts, a tribe thought to be some of the earliest settlers in Scotland, this is a complex gin. It’s distilled with 16 botanicals, including damask rose, pomelo, bourbon vetiver, honey, kaffir lime, chamomile, cardamom and oolong tea, which lends a creamy gold tint to the colour. Floral notes and citrus freshness on the nose, with more florals on the palate – especially lavender – mingling with ginger spice and a lifted herbal character. Lingering honeyed sweetness balanced by pink pepper and dried ginger spice on the finish. Savour it in a distinctive Martini. Alc 43%

Tobermory Isle of Mull Hebridean Mountain Gin

The historic Tobermory Distillery can be found on the Isle of Mull, one of the Hebridean islands off Scotland’s west coast. Founded in the 1790s, the distillery was mothballed in the 1930s but reopened in 1993. Today it produces Tobermory and Ledaig single malts as well as this fresh island gin. Botanicals include rowan berry, rosehip and wild heather, giving pretty floral aromas, underpinned by plenty of clean piney juniper. With green chilli spice notes and a long crisp ozone-fresh finish. Alc 43.3%

Related articles

• The juniper hunters: British juniper gin
• Gins from around the world
• Gins from Europe: 16 to try

Gin has been riding high for almost two decades now, and little wonder. Given the diversity of products and the complexity of the spirit, with its multitude of botanical ingredients available to play with, gin has captured the hearts and minds of drinks connoisseurs worldwide.

The levelling up of the Gin & Tonic has had a part to play, too. It is rare these days to be faced with one of those long, watery G&Ts with a couple of small, rapidly dissipating ice cubes clinking together sadly in the glass. Rather, copa glasses or highballs are filled with ice and the drink is then garnished with all manner of exotic ingredients. They are crisp, sparkling, moreish.

The gin cocktails category is arguably the most varied and exciting of all to get into. From dark, bitter Negronis through to the light, frothy Clover Club, gin’s cocktail canon runs the gamut of flavours, moods and textures.

So which gin should be used for making cocktails? The world is your oyster. However, don’t feel that it has to be a premium product that blows your budget. The leading household names have gained their place and reputation for a reason – they produce classically flavoured, juniper-forward all-rounders that work in a multitude of drinks. At least, their flagship products do. Do stay away from any flavoured gins or other strange innovations.

The likes of Beefeater, Gordon’s, Plymouth and Tanqueray will all provide a strong foundation around which to build your drinks.

In fact, I recently participated in a blind gin tasting with a group of industry experts on behalf of a consumer testing company, and at the reveal it was heartening to see these classic names sitting high at the top.

The following drinks have been chosen for their fresh, bright flavours, perfect for sinking on a hot summer’s day. Charge those glasses and enjoy the season!

Grab a glass…

A note about glassware: having the right glass for the right drink can be incredibly important, more so for one that requires a dash of soft drink to the top. Putting the Silver Fizz in a normal highball glass, for example, and adding too much soda water will result in a washed-out mess. A fizz glass is a smaller, narrower version of a highball, and the final drink is supposed to be a quick, invigorating charge, rather than a long, slow sipper.

Tokyo Collins

This refreshing twist on the Tom Collins is a bestselling cocktail on the menu of world-leading bar Happiness Forgets on London’s Hoxton Square. Its popularity is so great that it has been a permanent fixture on the cocktail menu ever since the drink was created 10 years ago. Yuzushu is a Japanese liqueur, made with either a base of sake, the spirit shochu or a combination of the two and sugar, in which yuzu fruit is usually steeped. It is tangy and delicious, and adds a brightness to drinks that other citrus fruits don’t quite manage.

Ingredients:

25ml gin

25ml yuzushu

25ml pink grapefruit juice

15ml lemon juice

15ml sugar syrup (1:1)*

50ml soda water

Glass: Highball

Garnish: Grapefruit slice

Method: Build ingredients over ice, top with soda and gently stir, then garnish.

*To make the sugar syrup, combine 1 part sugar with 1 part boiling water and stir until the sugar is dissolved. Keep in a bottle in the fridge for up to a month.

Summer Gimlet

A classic Gimlet is a combination of equal parts gin and Rose’s Lime Juice Cordial – a sharp, refreshing concoction. In recent years it’s seen a bit of a renaissance, with proportions between the cordial and the gin being altered, and even some fresh lime juice being added to proceedings. For those who love to experiment, the Gimlet is a great option, because most cordials can be swapped in for the lime. This fruity, summery cordial from M&S (£2.75/50cl) is a juicy touch of summer, and creates the perfect cocktail for a mid-afternoon refresher. For other fabulous cordials to explore, look to Somerset hotel The Newt’s range.

Ingredients:

50ml gin

50ml Marks & Spencer Raspberry, Rhubarb and Lovely Hibiscus Cordial

Glass: Coupe

Garnish: None

Method: Shake ingredients together with ice and strain into glass.

Silver Fizz

Originating in the 19th century, the Gin Fizz mixes gin, lemon juice, sugar and soda water to create a thirst-quenching summer sipper. Add an egg white, however, and you have a silky, frothy dream of a drink known as a Silver Fizz. For those not keen on the addition of egg white, simply follow the first stage of the recipe and strain the ingredients into a glass without ice rather than the second shaker, before topping with soda water.

Ingredients:

50ml gin

25ml lemon juice

20ml sugar syrup

1 egg white

soda water to top

Glass: Fizz

Garnish: Lemon slice

Method: Add all ingredients except the egg white and soda water to the shaker. Shake together with ice, strain into another shaker, add the egg white and shake again without ice. Pour into glass, top with chilled soda water and garnish.

Bee’s Knees

Hailing from the Prohibition era, this drink apparently came to pass because nefarious drinkers were using honey and lemon to mask the terrible flavour of the rough-and-ready bathtub gin that was being illegally made at the time. A short and sweet drink that’s the perfect showcase of the produce of the bees buzzing around our gardens at this time of year.

Ingredients: 

60ml gin

22.5ml lemon juice

22.5ml honey syrup**

Glass: Coupe

Garnish: None

Method: Shake all ingredients together over ice and strain into glass.

**To make your own honey syrup, mix three parts honey and one part hot water, and stir until well combined. Keep in the fridge for up to five days.

Clover Club

Pink, frothy and fun, the Clover Club cocktail dates back to sometime between the end of the 19th century and the start of the 20th century. Supposedly named after a club of Philadelphia journalists that was founded in 1896, the first known reference to the drink was in 1901. Essentially a fruity Martini with added body from the egg white, this is the perfect celebration of summer’s abundance of raspberries.

Ingredients:

40ml gin

20ml raspberry syrup***

15ml lemon juice

15ml Martini Extra Dry

vermouth

15g egg white

Glass: Coupe

Garnish: Fresh raspberry

Method: Shake all the ingredients together over ice, strain the liquid into another shaker and shake the mixture again without ice. This is known as a dry shake, and will give your drink a light, frothy quality. Strain into glass then garnish.

***To make your own raspberry syrup, add 160g sugar and 200ml water to a pan, bring to the boil and stir until the sugar is dissolved. Add 160g of raspberries to the liquid, press the fruit with a potato masher and leave to steep in the fridge overnight. Line a sieve with a muslin and fine strain the mixture. Add a splash of vodka and keep in the fridge for up to a month.

Related articles

• Highball cocktails: recipes to make at home
• Best summer gin: 12 to try
• Distilled – Your guide to the latest trends in spirits and cocktails

You’ll find gin in every bar and stacked on the shelves of supermarkets and drinks shops across the country. It’s not uncommon for even the smallest shops to offer a wide range of bottles. From big brands to local and regional bottles, and even imported gins from around the world. Many of those labels will proudly display the words ‘craft gin’. But what does that term actually mean? And what is a craft gin? To understand, we need to take a trip back in time…

A short history

Gin arrived in England in the mid-17th century. Though it’s often thought of as a typically British drink, it actually originates from Holland, where Dutch distillers had been making a medicinal spirit called genever, which was flavoured with juniper.

During the Thirty Years’ War (1618-1648) British soldiers stationed in Holland saw Dutch troops drinking genever to boost morale before heading into battle – hence the term ‘Dutch Courage’. Those soldiers brought genever back to England with them.

At the time, the country had a newly crowned Dutch king – William III or William of Orange – so his native spirit became an instant hit with English drinkers. The fact that genever was also easy to distil increased the popularity of the spirit – which became known simply as gin.

A combination of heavy tax duties imposed on imported spirits such as French brandy and the passing of the Distilling Act in 1690 led to a huge increase in gin drinking. The Distilling Act allowed unlicensed production of gin; as a result thousands of gin shops sprang up across London.

The Gin Craze

By 1730, there were an estimated 7,000 gin shops in the capital. Cheap and easily available, gin was consumed by the working classes in huge quantities, offering relief from the poverty and drudgery of their everyday lives. The period up to the 1750s became known as the Gin Craze.

Gin was blamed for all manner of social ills. In one notorious case in 1734, a woman named Judith Dufour strangled her two-year-old and sold his clothes to buy gin. No wonder that gin earned the nickname ‘Mother’s Ruin’. Parliament was called on to intervene and quench the huge thirst for gin.

Several Acts of Parliament were passed to regulate gin production and sales. The 1751 Gin Act prohibited distillers from selling to unlicensed merchants. It also increased the fees for small merchants, meaning that gin was no longer sold in small gin shops.

Subsequent acts further limited the production of gin in small pot stills, making the gin trade more regulated and easier to control. Production was now in the hands of large, licensed distillers.

What is craft gin?

Fast-forward to 2007, when friends Sam Galsworthy and Fairfax Hall, and Master Distiller Jared Brown decided to make their own gin. Thanks to those historic licensing laws, the trio faced an unexpected obstacle. An excise act from 1823 made it impossible for distillers to obtain a licence for a still that held less than 1,800 litres of spirit. Their pot still was only 300 litres.

They petitioned for a change in the law – and in 2008 production of small batches of gin in small pot stills was allowed again in England. Their gin, Sipsmith, was launched in 2009, kick-starting a trend for craft gins. The term was used to describe an artisanal gin made by small independent distillers and produced in small batches.

Distilleries such as Sipsmith and Sacred (see below) inspired a host of other new gin producers to set up business. The craft gin boom had begun and quickly increased as hundreds of new small gin brands were launched.

Craft or not?

But the proliferation of ‘craft gins’ has given some producers cause for concern. Jake Burger and Ged Feltham launched their Portobello Road Gin in 2011 (see below). ‘We were certainly fortuitous in terms of timing,’ says Burger, ‘I think we’d spotted the potential for gin’s growth as a category relatively early – but perhaps we hadn’t expected it to rise quite as meteorically as it did.’

Burger prefers not t

o describe Portobello Road as a craft gin. ‘Craft is a word I try not to use these days as it has become so ubiquitous, and has been so misappropriated in the drinks world, as to be relatively meaningless,’ he explains.

Master Distiller William Lowe, who is also a Master of Wine, agrees. He founded the Cambridge Distillery with his wife Lucy in 2012. ‘I tend to stay away from the term “craft” as it means everything and nothing,’ he says.

Quality counts

For both Lowe and Burger, what’s inside the bottle is more important than what words are used on the label. Quality is key.

‘The first element I look for in any spirit sounds very simple: being free from faults. Thereafter, the important elements are: balance of the aromatics, structure to create great mouthfeel and a level of complexity which can allow the gin to develop in the glass. That’s what keeps you coming back for another sip,’ says Lowe.

‘If by craft we mean making things at small scale, using 60 litre stills instead of 3,000 litre stills, well that does appeal to some people,’ adds Burger. But does smaller mean better? ‘It’s not a view I subscribe to. It’s just as possible to make an excellent gin in a gigantic still as it is in a little one; and by the same margin it’s perfectly possible to make a lousy gin in a small still too if you don’t know what you’re doing!’

Buying craft

He admits that many gin drinkers are drawn to the idea of buying products that have a back story they can relate to. ‘If by craft we mean independently owned – that is, not owned by one of the giant drinks multinationals – then certainly those types of stories appeal to the modern consumer,’ Burger says.

‘The idea of entrepreneurial, ambitious young folk starting up their own companies, making products, often in fairly humble settings (garages, bedrooms, sheds) and pouring their energies and time into those brands – perhaps even taking on the big companies to a degree – well that’s a story as old as time and people certainly warm to that type of tale.’

Lowe adds: ‘Consumers now want to know what they are buying. They are much more discerning and rightly so. They are interested in where these products come from and how they are made. Origin and know-how are key and the craft gin movement is tapping into these themes and allowing consumers to interact with their drink of choice in a far more intimate way than before.’

Craft gins to try

Cambridge Dry Gin

William Lowe MW has the honour of being the world’s first Master Distiller and Master of Wine. His innovative vacuum-distilled gin is specially created for Martinis, using botanicals sourced locally and from his own garden in Cambridge, giving elegant floral aromatics. Pure silk on the palate; this makes an elegant and harmonious Dry Martini. Alcohol 42%

Hepple Gin

One of only a handful of gins made with British juniper, which is grown on the wild Northumbrian Hepple Estate. Using a complex triple-distillation technique, Hepple is a finely crafted gin with distinctive, fresh aromas of Douglas fir. These are followed by a luscious, silky palate with herbaceous notes, plenty of pine and citrus freshness, then a deliciously lingering finish. Makes a great Martini. Alc 45%

Height of Arrows

This beautifully rounded Martini gin is made by Holyrood Distillery in Edinburgh and inspired by the simplicity of whisky production. Made in a pared-back style, juniper is the focus here. Isle of Skye sea salt is added after distillation to amplify the flavour, along with natural beeswax for texture. Very creamy and smooth, with distinctively bright juniper aromas and peppery spice, it makes a superlative Gibson Martini. Alc 43%

Portobello Road No 171

Launched in 2011, Portobello is a classic London Dry gin made in London’s Notting Hill. There’s plenty of juniper on the nose, along with white pepper, zesty lemon citrus and grassy aromas. Creamy texture with a focused, clean juniper character. An overlay of nicely judged spice leads right though the palate to a nutmeg-infused finish. Crisp and dry, this is a textbook London Dry that’s equally at home in Martinis and G&Ts. Alc 42%

Sacred Gin

Dukes Bar at Dukes Hotel in Mayfair, is THE quintessential London Martini bar and head bartender Alessandro Palazzi uses Sacred as his house pour. London distiller Ian Hart was a pioneer of the UK craft gin scene and has been making this small-batch vacuum-distilled craft gin since 2009. Made from a base of English wheat spirit, botanicals include exotic frankincense, or Boswellia sacra in Latin, giving the gin its name. Makes a balanced, smooth and truly memorable Dry Martini. Alc 40%

Salcombe Start Point

This bright, citrus-led gin hails from the reliably good Salcombe Distilling Co in Devon. It’s named after Start Point lighthouse, which marked the beginning of voyages for the 19th century fruit schooners, which sailed from Salcombe, trading exotic fruit and spices from the West Indies and Azores. Grapefruit, lemon and lime add refreshing citrus notes to the classic juniper palate, which also shows fiery spice. Perfect for a G&T. Alc 44% 

Silent Pool Rare Citrus Gin

Surrey distiller Silent Pool produces an excellent range of gins, but Rare Citrus is my favourite. As the name suggests, botanicals include four rare citrus fruits sourced from around the globe: buddha’s hand, natsu dai dai, hirado buntan and green Seville orange. They create really lovely zingy aromatics: grapefruit, lemon, lime and mandarin orange. The palate is creamy and elegant, with clean and rounded citrus notes. With juicy orange notes and dry spices on the really crisp finish, this is a great all-rounder cocktail gin. Alc 43%

Sipsmith

When the Sipsmith distillery opened in 2009, Prudence was the first copper pot still to be operated in London for 200 years. The botanical mix is inspired by a recipe found in an 18th century book called The Compleat Body of Distilling by drinks historian and Master Distiller Jared Brown. Distinctive aromas of warm toasty spices and orange sherbet, with fresh grassy notes. Juniper builds on the palate, leading to a crisp, snappy finish with freshly sliced lemon and plenty of spice. With its rounded creamy texture, baking spices, orange citrus and grassiness, Sipsmith makes a perfect G&T. Alc 41.6%

Related articles

• The best gin for a gin and tonic: eight to try
• Best classic gins: eight bottles to try
• Ten great British gins to try

The Scapegrace team claims it will be New Zealand’s largest ever distillery when it is fully completed in October 2023.

It will eventually produce all of Scapegrace’s award-winning gins and vodkas, along with its soon-to-be-released single malt whisky. The company plans to expand into other spirits categories further down the line too.

Managing director Daniel McLaughlin said that the climate and water quality in Central Otago – which is famed for its Pinot Noir – make the region ideal for producing spirits.

‘The halfway point between equator and south pole runs directly through our distillery site, giving us extremes in hot and cold temperatures – an optimum environment for aging whisky,’ said McLaughlin.

‘Naturally, the pristine water quality is also ideal for distilling gin and vodka, pulling from glacial run-off from the Southern Alps.’

Scapegrace Distilling Company has secured a 36-hectare plot of land overlooking Lake Dunstan, with Mount Pisa and the Bendigo mountains providing a spectacular backdrop.

McLaughlin and brother-in-law Mark Neal founded Scapegrace back in 2014, along with Richard Bourke, after bonding over a shared love of gin.

It was initially known as Rogue Society. However, it ran into copyright issues when the brand expanded into Europe in 2017, as there is a brewery with a similar name on the continent, so it was rebranded as Scapegrace.

In 2019, the company hit headlines across the globe after producing the world’s first naturally black gin, which turns purple when mixed with tonic.

Until now, the spirits have been distilled under contract in a distillery located near the base of the Southern Alps, using pure glacial water that has been filtered through layers of sediment rock for 80 years before it is released into the depths of one of the world’s last natural aquifers.

The brand’s slogan is: “The reason that Scapegrace tastes clean is because it is.” It is exported to more than 40 countries, including the UK, Australia, USA, Canada, and various parts of Europe and Asia.

Scapegrace will now be able to produce its own spirits in-house at the distillery, which was designed by Auckland-based Cheshire Architects.

Construction has started on the first building, which will house the firm’s head office, a bottling hall, a warehouse and the first barrel room. It will open in August 2022.

The second building will be opened in October 2023. There will be a bar and restaurant, while visitors can enjoy distillery tours and visit nearby goldmines. The distillery will open to the public in November 2023.

Related articles

• Wine groups welcome UK New Zealand trade deal
• Best vodkas for the perfect Espresso Martini

It all started in 2009. That’s the year when a change in UK legislation meant that alcohol could be distilled in small batches, rather than huge industrial quantities. The subsequent rise in small-batch distilling gave birth to the craft gin movement.

That movement has grown and grown, so much so that today the gin category is huge – and hugely varied. Alongside traditional styles, such as London Dry, there are all manner of flavoured gins, as well as gin liqueurs.

What is flavoured gin?

The term ‘flavoured gin’ is a very broad one. It covers a wide range of flavours – from fruits and flowers to citrus and spice – and encompasses styles such as pink gin.

To understand it, let’s go back to basics. All gin starts life as a neutral base spirit, which needs to be flavoured with botanicals: berries, herbs, spices. Juniper must be the main botanical. According to the EU definition of gin – the snappily named Council Regulation EC No. 110/2008 – juniper must be its predominant flavour.

In classic gin, juniper is added to the neutral base spirit, along with botanicals such as coriander seed, angelica, cardamom, citrus peels and cubeb berries. The oils from these botanicals are extracted during distillation to create a typically dry spirit, with a balance of spicy, bitter and citrus notes.

In flavoured gins, extra sugar and flavourings are then added, usually after distillation. The aim is to create a drink where the botanical balance takes a back seat to one or two dominant flavours, such as strawberry, honey, peppercorns, orange, rose… The list is long.

Fake or flavour?

As with flavourings in food, there are natural flavours and artificial ones. Some distillers use concentrates, essences and flavouring agents to create cheaper flavoured gins.

Other distillers will use natural products to add flavour, which are often more expensive and can be more complicated to work with. These range from whole berries such as raspberries or strawberries, to herbs like mint and basil, to citrus fruits such as orange, lemon and pink grapefruit.

The base gin can be steeped in or infused with these additional botanicals to extract flavour. Ageing the base gin in different kinds of barrels will also add flavour to a gin: red and white wine barrels can be used in this way.

It’s also worth noting that all flavoured gins are distinct from gin liqueurs, which have a higher concentration of added sugar, creating a sweet, syrupy taste and texture. Gin liqueurs will also have a lower alcohol content than flavoured gins (usually 20-30%). Sloe gin, made by steeping gin in sloe berries, then sweetening with sugar, is an example.

What to choose?

For me, the best flavoured gins have to retain their juniper character. I’m looking for a spirit that will taste of the flavour on the label, but still with a punchy base note of juniper that doesn’t disappear when you mix the gin with tonic.

Natural flavours are alway best – and a sure indicator of quality. I also prefer flavoured gins that aren’t too sweet. But of course that comes down to personal preference.

When it comes to serving and drinking flavoured gins, most are perfectly at home in a classic Gin & Tonic serve. This makes them a good buy for parties. Splash out on some interesting garnishes – fresh berries, fruit, herbs or edible flowers – and you’ll be able to serve your guests an eye-catching G&T.

The best flavoured gins

Adnams Copper House Blackcurrant Gin

Award-winning brewer Adnams also owns a distillery producing a range of gin, vodka and whisky. This bottling is distilled using local Southwold blackcurrants, giving very spicy aromas with a blackcurrant fruit pastille note. There are more blackcurrants and plenty of anise on the palate, making for a spicy G&T with fresh fruitiness and a citrus finish. Garnish with fresh blackcurrants or blackberries. Alcohol 40%

Chase Raspberry & Basil Gin

With its deep red colour, Chase’s fruity raspberry gin stands out in the crowd. The nose is herbaceous with tinges of raspberry – like sticking your head into a raspberry bush. On the palate tart red fruit – cranberries and red currants as well as the obvious raspberry – is balanced by plenty of juniper character and black pepper spice. The colour might not be conventional but this makes a great G&T with classic juniper character and fruity notes. Garnish with raspberries and fresh basil leaves. Alc 40%

Cotton Gin Strawberry & Pink Peppercorn

Housed in an old cotton mill, Otterbeck Distillery includes local botanicals from the Yorkshire Dales in its gins. This seasonal bottling uses strawberries grown by local farmer Annabel Makin-Jones, alongside hand-foraged nettle leaves and Yorkshire watercress. Loaded with sweet ripe fresh strawberry notes, balanced by a tingle of pink peppercorn, it makes a strawberries-and-cream, summer afternoon G&T. Alc 42%

Edinburgh Gin, Orange & Basil Gin

Distilled in the Scottish capital, the Edinburgh Gin range includes Rhubarb & Ginger, Gooseberry & Elderflower and the left-field Salt N Sauce Gin flavoured with tamarind in honour of the local taste for serving chips with brown sauce and vinegar. Orange & Basil is a more traditional bottling made with sweet Valencian orange peel. Very classic in style, with fresh citrus and plenty of juniper character, it’s a well-balanced gin. Pair it with Schweppes Tonic for a crisp, citrus style G&T, with the herby basil notes coming through on the finish. Garnish with orange slice. Alc 40%

Henley Gin, Rhubarb & Orange

Sweet-and-tart rhubarb is a harbinger of spring – and Henley’s rhubarb gin is one of the best you’ll find. A newcomer to the UK’s distilling scene, Henley Distillery was launched in 2021 by head distiller Jacob Wilson, one of the youngest Master Distillers in the country. His pink Rhubarb & Orange gin is layered with fresh orange zest and tart rhubarb to create a zesty, fruity, fresh and elegant flavour. Notes of rhubarb and orange (as you’d expect) are joined by aromas of raspberry, fresh blackcurrant and Parma violet that carry through to the palate, where they join with a satisfying juniper hit and spice notes. An assured debut. Alc 42%

Hitchin Lavender Honey Gin

The Hitchin Honey Spirit collection is made using Cardona & Son raw honey that’s collected from hives around Hitchin in Hertfordshire. This Lavender Honey Gin makes a gently honeyed G&T that isn’t overly sweet, with subtle lavender and dried herb notes on the finish. Try pairing it with Luscombe Elderflower tonic water over plenty of ice in a balloon glass, for a perfumed floral serve, garnished with lemon twists and blueberries. Alc 40%

Malfy Gin Con Limone

If you love citrus flavours, this vibrant Italian gin from Turin will definitely float your boat. Zesty lemons sourced from sunny Sicily and the Amalfi Coast are infused into a classic base gin made with Italian juniper. It’s unmistakably lemony on the palate and makes a super-refreshing G&T, garnished with a lemon zest obviously. Alc 40%

Warner’s Elderflower Gin

The farm-grown Warners flavoured gin range includes Rhubarb, Raspberry, Lemon Balm, Strawberry & Rose and Honeybee. More than 300 elderflowers are infused into every bottle of Elderflower Gin, which delivers a big hit of juniper on the nose, laced with a floral edge. There’s perfumed Parma violet sweetness on the palate, balanced by juniper and white pepper spice. The florality really comes out when you mix it with tonic though. Choose Fever-Tree Mediterranean Tonic to make a sweetly summery G&T with pretty elderflower notes on the finish. Alc 40%

Related articles

• Gins from around the world
• Best gins for a Negroni
• Best gins for a Martini

Easy, elegant and potent, the Dirty Martini is an ideal choice for drinkers who prefer savoury over sweet, and like their cocktails straightforward rather than fussy. 

Unlike some other variations on the classic Martini, such as the Espresso Martini which debuted as recently as the early 1980s, the Dirty Martini has a long and distinguished history. 

According to cocktail historian David Wondrich, quoted in Punch, the first incarnation of the Dirty Martini was created way back in 1901, ‘when John E O’Connor served a Martini with mixed olives at the Waldorf Astoria’. Fast forward 30 years, and GH Steele’s My New Cocktail Book includes the recipe for a drink made with gin, vodka, vermouth, bitters and one teaspoon of olive brine.

Famous fans of the Dirty Martini include US president Franklin D Roosevelt, who used to serve and drink them at the White House. Although it has many other fans, the Dirty Martini can be a polarising cocktail and does have its detractors – some purists see it as the unnecessary bastardisation of the classic Martini. 

Expert tips

For those of us who can’t get enough of the Dirty Martini’s saline kick, help is at hand. Elon Soddu, formerly head mixologist at London’s The Savoy and owner of Amaro cocktail bar in Kensington, says there are many small things you can do to make your Dirty Martini taste better. Freeze your glass, he advises, and stir the Martini in a stainless steel mixing glass, using an ice block, to keep the temperature very low.

It goes without saying that high-quality gin and vermouth will make for a more satisfying serve. This is a cocktail that can be made with either vodka or gin. Soddu likes the complexity that gin brings to the mix: ‘You see the botanicals coming through, blended with salty brine and olives. The vodka version is less complex.’

He tends to choose a London Dry style for a Dirty Martini, such as Tanqueray, but there are many exciting options that will work a treat (see below). Soddu favours a classic style of dry vermouth, such as Cocchi or Noilly Prat, using it to make a dry or wet Martini according to the customer’s preference. ‘In a dry Martini, you use it just to rinse the glass, whereas in a wet martini you actually add the vermouth into the mix, stirring it well (never shaking).’

Don’t forget the quality of the olive brine and the olives for garnish too. ‘I like to use Nocellara olives,’ says Soddu; ‘the pulp of the olive has a perfect texture, not too thick or thin.’ You can use olive brine from your olives, straining through a fine strainer if necessary, or a ready-prepared brine such as Dirty Sue’s Premium Olive Juice.

When it comes to adding the brine, there are different approaches. Some bartenders prefer to muddle the olives in the mixing glass to release a bit of juice and then add just a little brine. The alternative is to just use the brine – this is more dirty, and how American drinkers tend to like it. Bitters can be added, such as olive bitters from The Bitter Truth (pictured above). Soddu likes to use a couple of dashes of orange bitter, for contrast. 

Elon Soddu’s perfect Dirty Martini

Glass Martini

Garnish Nocellara olives

Method Add the gin, vermouth, bitters and brine to a stainless steel mixing glass and stir for about 20 seconds using a large block of ice. Strain into a chilled Martini glass.

55ml gin

15ml dry white vermouth

20-25ml olive brine

couple of dashes orange bitters

Best gins for a Dirty Martini

Ableforth’s Bathtub Gin Navy Strength

Bottled at a higher strength than the original Bathtub Gin, this packs a flavour punch too, infused with crushed botanicals that include cinnamon, cardamom, cloves, coriander and orange peel. Mouthfilling and intensely flavoured, this has an oily texture which works well in a Dirty Martini, plus a lingering finish. A good choice for cocktails where you want the botanicals to shine through. Alcohol 57%

Four Pillars Olive Leaf Gin

Launched in 2020, this Australian gin combines olive leaf from three varieties of olive with seven other botanicals including coriander seed, rosemary, olive leaf, extra virgin olive oil, bay leaf, lemon myrtle, macadamia, orris root, and fresh lemon and grapefruit. Perfect in a Dirty Martini, you could also try in a Gibson (60ml gin, 10ml dry vermouth and 10ml dry sherry, stirred in a cold glass and garnished with a couple of cocktail onions. Alc 43.8%

Dà Mhìle Seaweed Gin

Originally designed to complement seafood, this savoury gin is infused for three weeks with seaweed sourced organically from the Newquay coast, after it has been distilled. Notes of garden herbs mingle with the coastal, saline, sea spray character, the perfect complement to the olive notes in a Dirty Martini. Alc 42%

Gin Mare

The ultimate Mediterranean gin, this adds thyme from Greece, rosemary from Turkey, basil from Italy and Arbequina olives from Spain (note the olive leaf pattern on the bottle) to the more commonly found botanicals of juniper, coriander, citrus peel and cardamom. Using this in a Dirty Martini accentuates the salty olive notes in the gin, and gives a crisp, savoury flourish on the finish. Alc 42.7%

Portobello Road London Dry No 171 Gin

The excellent Portobello Road Distillery in London produces this savoury gin using Mediterranean botanicals including rosemary and green olive, plus a pinch of sea salt – notes that chime perfectly with a Dirty Martini. There’s a lovely soft olive oil unctuousness to the texture that makes it perfect for a Martini, along with a proper hit of juniper and cleansing citrus to refresh after each sip. Alc 42%

Rutte Celery Gin

Celery leaf has been used by this Dutch distillery in its gin since it was founded back in 1872. Light and citrussy, the gin also has notes of coriander and parsley. The savoury celery note works a treat in a Dirty Martini, but also makes this gin perfect to use in a Red Snapper (a Bloody Mary but with gin instead of vodka). Alc 43%

Tanqueray Gin

Always a popular choice, this gin is made with the same four botanicals that featured in the recipe created by Charles Tanqueray in 1830: juniper, coriander, angelica and sweet liquorice. Distilled four times for absolute smoothness, Tanqueray pairs perfectly with olive brine, making this a good mainstream option. Alc 47.3%

The Botanist Islay Dry Gin

In 2020, Bruichladdich distillery on the Scottish island of Islay became the first whisky and gin distilling company in Europe to become a certified B Corporation, making this the perfect choice for the socially and environmentally conscious shopper. Of the 31 botanicals used, 22 are foraged from the hills, bogs and shores of the Hebridean island, and the flavour profile is citrus- and herb-led. The olive brine in a Dirty Martini helps the umami notes that you find in this gin to shine through. Alc 46%

Related content

Best vodkas for a Martini

Best gins for a gin and tonic

Best gins for a Negroni

While it may trace its roots back to Belgium and the Netherlands’ genever, gin has become the most quintessential of British drinks, whether it’s being served in London’s taverns or on colonial verandas. Yet the key ingredient in ‘British’ gin now seldom comes from Britain.

Juniper’s seed cones give gin its distinctive pine aroma and resinous flavour. This pioneering shrub was one of the first species to recolonise the British Isles following the last ice age, with its habitat stretching from pine woods and moors to cliff tops and heath.

Overgrazing in some areas and a lack of grazing in others reduced its range, and its ability to burn with a near-smokeless flame made it the ideal fuel to chop down for illegal whisky stills. More recently, Phytophthora austrocedrae – a fungus-like pathogen, similar to the species that caused Ireland’s 19th-century potato famine – has decimated the UK’s remaining stocks.

Gin makers have turned to European sources, importing dried juniper cones from Italy and the Balkans. Yet a handful of British distillers continue to use local juniper – both wild and home-grown – as part of their recipes.

Ecology first

Rather than simply harvesting wild juniper from his estate in Northumberland, Hepple Spirits founder Walter Riddell has taken two steps to help the bushes. The first involves picking ripe cones that Lucy, his wife and a trained gardener, propagates into seedlings, which they plant on their moor; the second uses cows and horses to break up the soil to promote natural regeneration.

‘We’ve put ecology at the heart of our management decisions, even ahead of economics, because we believe that if we get the ecology right then it will make the economics right,’ Riddell explains. The estate’s rewilding work is supervised by ecologist Mary Gough in partnership with the Northumberland National Park and government conservation agency Natural England.

Hepple’s gins use juniper in three ways. While most distillers select the ripe, dark blue-black juniper cones to make gin, distiller Chris Garden instead harvests the green cones from Hepple and distils them in a vacuum to give his gins freshness.

Meanwhile, he uses traditional ripe Italian juniper in a pot still to give smoothness, and organic Serbian juniper for ‘supercritical extraction’ – a technique borrowed from the perfume industry – to give depth of flavour.

‘We source juniper from beyond Hepple because I don’t want to put too much pressure on things here,’ Riddell says. ‘The Italian juniper is different to what we have – it’s almost chocolatey.

‘We’re not absolutely fanatical about only going local because we’ve been trying to make the very best gin we can, using whatever means to make it. Both from an ecological point of view and for flavour, we’d like to raise the Hepple component, but that’s a super-long-term project.’

Hepple accounts for about a fifth of the juniper Riddell uses overall but, with about 200 seedlings being planted each year, he hopes to become self-sufficient eventually. ‘The changes we want to see on the land need a 50-year perspective or more – the natural world moves slowly up here,’ he adds.

The juniper regeneration

Other gin brands have also played a role in growing Britain’s juniper stocks over the years. In London, Portobello Road Gin – which uses Tuscan juniper in its recipe – gave away juniper saplings with bottles sold through supermarket chain Waitrose, while wine merchant Berry Bros & Rudd’s No3 London Dry Gin, which distils Italian juniper, supported conservation charity Plantlife’s efforts to map wild British juniper and provided grants to landowners to promote natural regeneration.

Plantlife, which works nationally and internationally to save threatened wild plants, also works with The Maidstone Distillery in Kent and Rémy Cointreau’s Botanist brand from Islay.

Several Scottish micro-distilleries also harvest juniper from local estates for their gins, including Badvo in Perthshire, Inshriach in Strathspey, and Loch Ness Spirits. Each of the distilleries makes its gins in small batches, allowing for their juniper to be gathered sustainably.

Crossbill, which launched in Aviemore in 2012, moved production to Glasgow’s legendary Barras market in 2017, but it continues to forage for botanicals in the Highlands. In recent years, the distillery has produced a special-edition gin made from juniper harvested from a 200-year-old plant.

Other Scottish distilleries are rearing their own shrubs, with Arbikie near Montrose planting about 600 juniper bushes each year since 2015. The distillery – which already makes its own base spirit from crops grown on its farm – aims initially to produce a small batch gin using its own juniper, with the potential to eventually supply all its needs.

At the foot of the Pentland Hills on the edge of Edinburgh, Hamish Martin and his family are celebrating a decade at the Secret Herb Garden, where they grow more than 600 plant varieties, and run the Secret Garden Distillery.

After a career importing wine, Martin retrained as a herbologist, and grows his plants without synthetic chemicals. All 12 botanicals in his Secret Garden Wild Gin (see notes, right) grow on site and are harvested by hand, with the recipe even including some of his own juniper.

Martin planted some 1,500 juniper bushes in the garden. ‘Just as you can’t harvest grapes from vines to make wine for four or five years, you have to wait until juniper is about four years old before it starts to fruit,’ he explains. ‘Juniper is part of our national DNA. We only have two wild spices in the UK – juniper and wood avens root, which tastes like cloves.’

Having planted the first batch of juniper in dense, wide rows, the next 2,000 bushes are being positioned in narrower rows and staggered diagonally, making them easier to harvest.

While only a small proportion of the juniper he uses is grown on site at present, Martin hopes to cultivate all the juniper he needs for his wild gin within the next four years. While other distillers have said juniper is notoriously difficult to grow, Martin gives a modest shrug of his shoulders when asked about his success with the plant. ‘For us, it’s been a journey of experimentation, and the juniper has flourished,’ he replies.

‘It’s not rocket science. I don’t have the arrogance to say I know what I’m doing or pretend to be a professional. For me, it’s about a relationship between us and the plants.

‘So much of modern farming is about take, take, take, but I believe we need to give something back. We don’t use chemicals, and we always leave parts of our lavender, roses and other plants for wildlife.’

Five to try: gins with British juniper

Badvo Gin

Helen Stewart opened Badvo distillery on her family’s farm at Pitlochry in Perthshire in 2018 when she was just 22. Her Scottish juniper delivers damp pine, blaeberry, and a savoury tang on the nose, developing into delicious orange zest and runny honey on the palate. Alcohol 45%

Becketts Type 1097 London Dry Gin

Made in London using juniper from Box Hill in Surrey and mint from Kingston-upon-Thames, Beckett’s offers gentle mint and lemon aromas, with spearmint and lime flavours balanced by a rounded texture and spicy black pepper notes on the finish. Alc 40%

Crossbill Small Batch Scottish Dry Gin

Just two botanicals – juniper and rosehip from the Highlands – are used to make Crossbill. The juniper is joined by spicy notes on the nose before leading into a warm and textured palate, with sweeter blackcurrant and mint notes. Alc 43.8%

Hepple Gin 

Bright pine and marmalade aromas give way to richer dark chocolate, peppermint, and lemon zest flavours. Hepple harvests juniper from its moorland estate in Northumberland to be used in one of the components in its three complex distillation processes. Alc 45%

The Secret Garden Wild Gin 

Some of the juniper used to make Wild Gin is grown within the Secret Herb Garden on the outskirts of Edinburgh. Floral and citrus notes on the nose lead into a complex mix of black pepper, lemon curd and rose Turkish delight on the palate. Alc 39%

Related content

Best gins for a Negroni

Best classic gins: Eight to try

Amazon Prime day is a great chance to restock your drinks cabinet, and there are often great savings to be found on a range of gins, whatever your favourite style.

So whether your go-to cocktail is a Negroni, a Martini or even just a classic gin and tonic, these Amazon Prime Day gin deals will have you covered.

Amazon Prime Day deals on Coravin, glassware, whisky and more

Best Amazon Prime Day gin deals 2021

Conker Spirit Dorset dry gin

‘The name conjures up images of crisp autumn walks in the English countryside, and indeed this Dorset gin is produced with local botanicals top of the list,’ says Decanter‘s Amy Wislocki, who picked this as one of her top British gins to try.

Was £34 Now £29.75 

Buy now

City of London Christopher Wren gin

‘This gin represents a very classic London Dry expression,’ says Decanter‘s Amy Wislocki.

‘The distinctive bottle, featuring the dome of St Paul’s Cathedral, would make the perfect gift for friends or relatives overseas.’

Was £35  Now £25.49

Buy now

Aviation American gin

Actor Ryan Reynolds’ gin, this ‘is a weighty gin that makes an excellent, takes-no-prisoners Martini,’ according to spirits expert Richard Woodard. 

Was £35.95 Now £22.99

Buy now

Gunpowder Irish gin

‘Along with traditional botanicals, it has dried gunpowder tea in the mix – giving an unmissable aromatic profile and a dry, slightly tannic finish,’ says Decanter contributor Chris Losh.

Was £38 Now £29.56

Buy now

Bloom London gin gift set

‘Bloom is a light gin style, made with less juniper to create an easy drinking spirit that will even appeal to non-gin drinkers,’ says Decanter‘s Julie Sheppard. Great for a delicate G&T, this set also comes with two gin glasses.

Was £25  Now £19.99

Buy now

Sipsmith Lemon Drizzle gin (50cl) 

Perfect for summer cocktails, this is hand crafted in small batches.

Was £24  Now £18.50

Buy now

Tanquarey London Dry gin (1L)

A classic London dry style, this is worth snapping up at this price.

Was £26 Now £20

Buy now

Hendrick’s Midsummer Solstice gin

We may have just passed the longest day, but this limited edition gin will be perfect to enjoy all summer. With floral flavours, it would work well in a Bramble cocktail.

Was £35 Now £28.99

Buy now

Plymouth Navy Strength gin

Decanter‘s Julie Sheppard recommends Plymouth Navy Strength to use in a Negroni, calling it ‘a bold style with a classic mix of botanicals including: juniper, orange and lemon peel, angelica root, orris root and cardamom. Juniper-led with bright zesty citrus on the palate.’

Was £38.83 Now £25.99

Buy now

Vemacity gin glasses and cocktail set

Perfect your at home gin cocktails with this set containing two gin bowl glasses, a pour measure and a stirrer.

Was £21.99 Now £16.99

Buy now

Best British gins to try

Best classic gins

Celebrity spirits: Which are the best?

While certain spirits embody their country of origin and can only be produced there – think tequila in Mexico – others can be made anywhere in the world. Of those, and perhaps more than any other nomad spirit, gin can capture the flavours of the place where it is made, through the use of distinctive local botanicals in its production.

‘Gin has the opportunity to say so much about locality in flavour terms,’ says Guy Hodcroft, buyer at Master of Malt. ‘By using distillate derived locally, from a particular place and in a particular style associated with that place, and infusing it with botanicals that could be exclusively of that same place, the fingerprinting of a spirit to a specific locality has huge potential.’ ‘Gins from different parts of the world tend to give us new botanicals and flavour combinations,’ adds Dawn Davis, head buyer at The Whisky Exchange. ‘By exploring world gins, especially those from the more exotic realms, we open ourselves up to new taste sensations from local botanicals.’

These might range from Amazonian açaí berries to tiny Sakurajima komikan satsumas in Japan. ‘Every botanical tells a story, and where it comes from will have an enormous impact on flavour,’ explains Michael Vachon, co-founder of Maverick Drinks. ‘Juniper from the Himalayas will lend a very different character than European juniper, for example.’

World gins: Feelgood factor

Juniperus Procera, found at 1,500m in the highlands of Kenya, is the only species of juniper native to the southern hemisphere and it’s used alongside 10 African botanicals at Kenya’s first craft distillery, Procera. ‘We wanted to make gin that tastes like Africa feels,’ explains founder Guy Brennan. To achieve that, master distiller Roger Jorgensen uses fresh (rather than dried) juniper berries.

‘Making gin with fresh juniper is life altering,’ he declares. ‘Green juniper makes gin that’s true to the terroir – it’s alive,’ adds Brennan. The distillery partners with the Kijabe Forest Trust to protect the native procera forests. The trust, in turn, works with local communities to harvest the berries. The gin is bottled in local hand-blown Kitengela Hot Glass bottles.

Making use of local resources, with an eye to environmental and social projects, is a signature of several of the world gins in my selection. Venezuelan producer Ron Diplomático, for example, donates 10% of the profits from its Canaïma gin to support reforestation with Saving The Amazon and create sustainable local jobs with Fundación Tierra Viva.

At India’s Third Eye Distillery in Goa, after peeling lemons, limes and oranges, the unused citrus is returned to local suppliers to be made into pickles or cordials. So buying these gins can become a way of contributing to a larger global community.

Exciting times

So, which countries are leading the way with international gins? The US made an early start, its craft gin scene kicking off in the late 1990s. Today, there are numerous brands that tap into the country’s historical roots and the unique personality of cities such as New York.

‘With such a rich distilling tradition, it’s Japanese gin that excites me both in terms of packaging and quality,’ says Hodcroft. ‘But I also think India – and, to a lesser extent, China – with its large distilling capacity and so many cultural ties to botanicals for traditional medicinal purposes, is well positioned to surprise and delight with new gins.’

‘Australia is using native botanicals in an exciting way,’ adds Vachon. ‘But watch out for some newcomers who bring something truly exotic to the category with gins from the Philippines or Colombia. Many have honed their distilling skills with master distillers from the more established gin markets to create something really special that could only come from that place.’

At a time when global travel is restricted, the world gin category offers a taste of far-flung destinations. ‘There are a huge number of excellent classic London Dry Gins made in the UK. So if you’re going to choose an international gin, it needs to bring something that you can’t already find in domestic brands,’ explains Charlie Pountney of importer bbb drinks. ‘A good world gin should capture the essence and provenance of the area from which it originates. A standout example should transport you to the location where it is made, evoking the local flavours.’

Best world gins to try

Africa

Inverroche Classic Gin

South Africa

Several new wave South African distillers make good use of the Cape’s distinctive fynbos botanicals, including mother-and-son Lorna and Rohan Scott. Their gins are made using sustainable and seasonal limestone fynbos plants; working with local botanists to promote conservation of the Cape Floral Kingdom. Classic is fresh and fragrant, with soft juniper character, plus distinctive floral and grassy botanical notes. Alcohol 43%

Procera Blue Dot Gin

Kenya

Made with African juniper and botanicals – including Madagascan pink pepper and orris root from Morocco – Procera shot to the top of my list of best gins for a Martini as soon as I tasted it. Using fresh rather than dried juniper adds a distinctive, zingy brightness to the taste and aromas, layered with citrus, spices and lifted botanicals, with an earthy, nutty base note. Elegant, silky and harmonious. Like no other gin you’ve tasted. Alc 44%

Australia

Four Pillars Bloody Shiraz Gin

Yarra Valley

The Four Pillars distillery in Healesville makes a range of excellent products, including Spiced Negroni Gin: my all-time favourite for a Negroni. This expression is based on their classic Rare Dry Gin – which includes Australian lemon myrtle in its botanical mix – steeped in local Shiraz grapes for eight weeks. With sweet red fruit notes, it’s one for fans of sloe gin (and red wine). Pair it with bitter lemon or enjoy it neat over ice with an orange slice. Alc 37.8%

Manly Spirits Australian Dry Gin

Sydney

Based in Sydney’s Manly Beach, distiller David Whittaker uses sustainably foraged local botanicals including sea lettuce, beach kelp, finger lime and mountain pepper leaf to create this well balanced gin, which makes a really fresh, breezy G&T with lifted citrus notes. Fans of pink gins should also try his Lilly Pilly Pink Gin, made with lilly pilly berries. Alc 43%

India

Stranger & Sons Gin

Goa

Produced by Third Eye Distillery from botanicals including pepper and coriander grown at the distillery and Indian citrus peels, notably Gondhoraj limes from Calcutta, which taste like a cross between lime and mandarin. Only juniper and angelica are imported, giving the classic London Dry character but allowing the distinctive Indian flavours and aromas to shine, with a lovely lime pickle note. Try it in a Gin Gimlet. Alc 42.8%

Japan

Etsu Gin

Hokkaido

Distilled on the island of Hokkaido, ‘etsu’ means ‘pleasure’ in Japanese. Botanicals include bitter orange peel, angelica, liquorice root. Yuzu leaf. Attractive perfumed aromas with intruguing floral and citrus notes. In contrast the palate is fresh, herbal and spicy, with notes of shisho and sansho pepper – almost gastronomic with a touch of salinity. Very lifted, with yuzu citrus, it finishes fresh and spicy. Makes a memorable G&T. Alc 43%

Ki No Bi

Kyoto

Created by The Kyoto Distillery, Ki No Bi (which means ‘the beauty of the seasons’) is distilled from a rice spirit base using Japanese botanicals including Gyokuro green tea from the Uji region, yellow yuzu from Kyoto Prefecture, hinoki (Japanese cypress), bamboo and green sansho berries. I love the exuberant aromas; very bright, fresh juniper character with vibrant citrus, clean green herbaceous notes and an edge of spice. Well balanced, with great depth of flavour and a rich, velvety texture. The dominant juniper note is underlined by an earthiness, dry spices, ginger and zippy yuzu citrus. Alc 45.7%

Komasa Gin

Kagoshima

The signature botanical at Komasa Jyozo Distillery is sakurajima komikan: the world’s smallest satsuma variety, around 4cm wide, grown on the slopes of Sakurajima volcano. No surprise that this gin is citrussy with pretty mandarin and orange blossom notes, plus florality that will be familiar to sake drinkers. Distinct satsuma notes beside crisp juniper, coriander seed spice and fresh herbs. Try it in an Asian-inspired Breakfast Martini. Alc 40%

South America

Canaïma Gin

Venezuela

Ron Diplomatico’s Canaïma blends traditional gin botanicals with rare botanicals that are picked by native tribes in the Amazon Rainforest, including açaí berries, uve de palma, copuazu and merey fruit. A percentage of proceeds from sales are donated to environmental and social projects in the Amazon. With tropical, floral, grassy and leafy herbaceous tones dancing over a baseline of juniper, it makes a strikingly original G&T. Alc 47%

Katún Gin

Mexico

The 17 botanicals in Katún, including four different varieties of chilli pepper, are found mostly in the Yucatán Peninsula and selected from other parts of Mexico (with the exception of juniper, which is sourced outside Mexico). Evocative aromas of a Mexican market: red chilli spice, green bell pepper, cardamom and lime. Paired with Fentiman’s Premium Indian Tonic Water it makes a fresh, spicy G&T with a distinctive bitter green chilli finish. Alc 42%

Principe de Los Apostoles Mate Gin

Argentina

Yerba mate – a bitter, vegetal caffeinated herbal drink – is the national beverage of Argentina, Uruguay and Paraguay, and the key botanical in this gin, along with peppermint, eucalyptus and pink grapefruit. You’ll find distinctive mate notes on both nose and palate of this herbaceous gin, plus earthy spices, creamy spearmint, ginger, cinnamon and chocolate. Those mate notes shine out in a G&T that’s packed with local character. Alc 40.5%

US

Bluecoat American Dry Gin

Philadelphia

With its distinctive blue bottle, Bluecoat is named after the uniforms worn by the militia in the American Revolution. It’s made by Philadelphia Distilling, the first craft distillery to open in Pennsylvania since Prohibition. A very fresh, lemon and grapefruit nose, with plenty of juniper and some warm earthy spice notes, followed by clean and bright flavours, with a rich, smooth texture and dry, herbal bitterness on the finish. It makes a creamy G&T that’s loaded with citrus freshness. Alc 47%

Dorothy Parker American Gin

New York

Made by Brooklyn’s New York Distilling Company and named after satirist Dorothy Parker, known for her cocktail quip: ‘I like to have a Martini, two at the very most, three I’m under the table, four I’m under my host.’ Botanicals include hibiscus petals and elderberries, giving distinctive aromas framed by dried flowers and chamomile tea. With floral and spice notes around a juniper core, it’s equally at home in a Martini or a light, elegant G&T. Alc 44%

FEW American Gin

Chicago

Inspired by Prohibition, FEW Spirits takes its name from the initials of Frances Elizabeth Willard, a key figure in the Temperance Movement, which was based in the Chicago suburb of Evanston – now home to the FEW distillery. A great Martini gin, that’s made from a base of white whiskey (unaged bourbon) instead of a more conventional neutral spirit, which creates a distinctive character. The palate is elegant and velvety, with restrained balance between spice and citrus, finishing with peppery capsicum spice. Alc 40%

Junipero Gin

San Francisco

Originally created by San Francisco’s iconic Anchor Brewing Company and launched in 1998, Junipero was one of the first spirits that helped to kick-start the US craft gin scene. As you’d expect from the name, there’s lots of juniper here on both the nose and the palate, which is beautifully balanced: its creamy character underlined by rounded spiciness and fresh citrus. Makes a glorious G&T that will delight juniper purists. Alc 49.3%

St George Spirits Terroir Gin

California

Founded in 1982 to make eaux-de-vie, California’s St George Distillery has been a driving force in the US craft distilling scene. Its Terroir Gin is made with botanicals including Californian bay laurel, coastal sage and Douglas Fir, creating a herbaceous and earthy spirit with a real sense of place – as its name suggests – that captures the feeling of a walk through a California forest. It makes a truly memorable G&T, laced with green herbal notes and with a fresh pine finish. Alc 45%

Releasing the figures ahead of World Gin Day this Saturday, 12 June, the Wine and Spirit Trade Association (WSTA) said supermarket, shop and online sales of gin were worth £1.3bn in the 12 months to 27 March, up 30% on the previous year.

Flavoured gin sales broke through the £500m barrier for the first time, amounting to about 30m bottles and taking a 40% share of the overall gin market, with the WSTA predicting that this is set to rise further.

With pubs and bars only reopening on 12 April this year after long periods of enforced closure over the past 12 months, on-trade gin sales fell by 60% during 2020. Total gin sales in the year to 27 March just topped £2bn, the WSTA added.

‘Our latest gin numbers underline that reports of gin’s demise as the “go-to” spirit are wrong,’ said Miles Beale, WSTA chief executive. ‘Despite the on-trade representing many of our great British distillers’ “shop window”, and a great place for Brits to try new and exciting tipples, hospitality’s closure hasn’t dampened our enthusiasm to enjoy the vast array of gins now on the market.

‘Sales of gin have never been this high in our shops and supermarkets before – but this is encouraging news for our reawakening hospitality industry, too – some of these sales are certain to shift over to pubs, bars and restaurants.’

The current gin revival in the UK began in 2013, with renewed interest in the spirit prompting steady increases in sales over the next few years.

The number of distilleries in England has almost tripled since 2016, with the total number of distilleries across the UK hitting more than 560 in 2020, up from over 440 the year before.

Over lockdown, Argentinian wines, rosé and ready-to-drink cocktails were other areas that had significant growth, according to the WSTA Market Report. 

Best gins for a gin and tonic

Best gins for a Negroni

UK restaurants facing staff shortages: Covid and Brexit created ‘perfect storm’

Like fish and chips, gin and tonic is one of life’s classic combinations. The way gin’s resinous juniper mingles harmoniously with sweet, quinine-spiked tonic is pure magic.

Not that this pairing is staid. Just as gin has rapidly evolved with its craft distilleries and quirky botanicals, so has tonic boutique-ified. The default is no longer trusty Schweppes, or even Fever-Tree; new options have joined the mix, including Double Dutch, London Essence and Buzbee’s. In short, it’s now possible to customise your G&T to the nth degree.

Any quality gin will, theoretically, work, so long as you use the right mixer, in the right quantities (see below). But the very best gins for G&Ts are special. When combined with tonic, they become more than the sum of their parts. Lengthened out judiciously, their true characters shine.

As for character? There should be plenty of it: complexity is key to keep you wanting every sip. A gin’s flavours must stand up to the body and sweetness of your chosen mixer, too – as well as ice dilution.

How to make a gin and tonic

Although the Gin & Tonic is a simple two-ingredient cocktail, there’s plenty of debate in the drinks world about how to craft a perfect serve. Which glass to use? How much ice and which garnish is best? What about the gin-to-tonic ratio?

Start with the basics: whichever glass you choose (highball, balloon wine glass), chill it in the freezer first, then fill it to the brim with ice.

Your choice of gin is entirely down to personal preference – though London Dry styles make a reliably good G&T – and it’s worth investing in a premium tonic such as Fever-Tree. Use a three-to-one ratio (50ml of gin to 150ml tonic) and stir gently to mix. Avoid stirring vigorously as this will make the drink lose carbonation and its signature fresh fizz.

Lemon is the classic garnish, but don’t be afraid to experiment: lime, grapefruit, herbs, cucumber or berries can complement the botanical notes in different gins.

The best gin for a gin and tonic: Eight to try

Boatyard Double Gin

Boatyard is made using a genever-inspired, double-contact distillation – which means that the juniper is introduced twice (hence the ‘double gin’ moniker). The result is bags of juniper flavour that, when paired with the punchy abv, make a full-bodied gin that rounds out beautifully when blended with richer tonics. Produced in Northern Ireland with organic wheat spirit, the distillation also includes local sweet gale. Alc 46%

Brookie’s Byron Dry Gin

It’s a difficult line to tread: how do you imbue a gin with sense of place, while still making sure it tastes like gin (that is, like juniper)? But this premium Aussie bottling nails it. Juniper-forward on the initial sips, a slow savour reveals some of the 20-odd unique botanicals: finger lime, macadamia and raspberry included. It’s just as lovely with a light tonic as it is in a very frosty Martini. Abv 46%

Cambridge Dry Gin

From Master Distiller William Lowe – also a Master of Wine – Cambridge Dry is made with a vacuum distillation process that faithfully captures delicate botanicals such as fresh basil, lemon verbena and blackcurrant leaf. The result? A flavourful, ultra-smooth gin that’s delicious no matter how you serve it. A simple Indian tonic brings out that basil note, which persists even after significant ice-melt. Alc 42%

Cap Gin

This transportive London Dry, hailing from southern France, sings with aromatic orange flower, mimosa, pink peppercorn and citrus on both nose and palate. Distinctively sun-baked yet elegantly restrained, it needs only a small slug of quality tonic to heighten its floral and peel notes. A fresh, contemporary gin that will make you yearn for the Côte d’Azur. Alc 43%

Monterey Gin

Kaffir lime on the nose; sea buckthorn fruitiness and gently tannic maté on the palate – this gorgeous Cornish gin, distilled in a copper still using a one-shot method, is filled with 11 unique botanicals that probably shouldn’t work together (but really do). It’s best mixed with a fresh, neutral tonic that lets each distinct flavour chirp in – try Navas. Alc 43%

Ramsbury Gin

Distilled with fresh quince, Ramsbury smells like an orchard in autumn; think generous fruit sweetness, tempered with a crisp, citric brightness. It’s a full-flavoured nose and palate made for G&T drinking, so the unique profile of this grain-to-glass spirit is not lost to even the most robust of tonics. If you love floral and fruity notes, experiment with Fever-Tree Elderflower. Alc 40%

Roku Gin

Zippy yuzu peel; floral cherry blossom; herbaceous green tea; warm sansho pepper – Roku has them all, and when this Japanese gin is lengthened out with a fresh tonic they hit your palate in perfect, symphonic succession. Complex, structured, utterly distinctive and with plenty of staying power in the glass, it encapsulates what you should look for in a great G&T gin. Alc 43%

Tarquin’s Cornish Dry Gin

A highly aromatic gin from Cornwall that delivers equal intensity on the palate. Floral orange blossom, coriander and spicy cardamom notes show first; almond sweetness and more spice follows on, with a hint of violet. There’s a fair dose of juniper, too, lending pine forest freshness. Tarquin’s suggests using a Mediterranean-style tonic, but try a premium Indian tonic for mellow smoothness. Alc 42%

You might also like:

Best Classic Gins: eight bottles to try

Gins for Europe: 16 to try

Best Gins for a Martini

What makes a gin a classic? Well, that’s a matter of opinion. Heritage brands – Gordon’s, Tanqueray, Beefeater – might argue it’s defined by recognisable branding, decades-old recipes and legions of international fans. And they would have a point.

But we think it’s also important to consider character. A classic is a gin that tastes singularly like gin, with a juniper-forward nose and palate, and no unnecessary bells and whistles.

A classic doesn’t, strictly speaking, have to be a London Dry, but it probably is, simply because that’s gin as most gin-lovers know it. Nice sipped neat, with tonic or in gin-focused cocktails, the finest classic gins are versatile, well-made and don’t pander to passing trends.

Many of our favourite classic-style gins aren’t very old at all – the newest was launched in 2019. But with such timeless, deliciously drinkable profiles, we’ll be enjoying them all for many years to come…

Best classic gins to try

Burleigh’s London Dry Gin

It’s not tearing up any rulebooks, but then again, when you’re after a classic gin who wants that? Juniper, cardamom and citrus, brought together expertly with a nibble of black pepper and a slight fruity-floral tone (from dandelion and elderberry), make this pour easy to enjoy. If you can snag this for under £28 it’s a worthy buy. Alc 40%

Cotswolds Dry Gin

You can argue that this gin isn’t typical, with its luxuriously creamy mouthfeel, strong lavender note and unusual production (it’s non-chill filtered, so turns cloudy when mixed with ice or tonic). But there’s something about it that just feels timeless. A juniper-forward flavour ripples to coriander and angelica, and finally black pepper, tapering off into an elegant, gorgeously ginny finish. Alc 46%

No.3 London Dry Gin

Juniper, citrus, spice; that’s the trio giving this gin, crafted by historic London wine and spirits merchant Berry Bros & Rudd, its name. And that’s exactly what’s delivered on the palate, in perfect balance. It takes great skill to make a gin both this simple – there’s only six classic botanicals – and this refined, so little wonder it took two years to get it right. Alc 46%

Hayman’s London Dry Gin

When it comes to the old-school staples, Hayman’s gives bang for buck. Made to the same family recipe for over 150 years, it’s a gin with structure, simplicity and a creamy palate. The 10 botanicals that are used read like a greatest hits album for London Dry: lemon peel, orris root, cassia, liquorice. An essential for your drinks cabinet, along with Gordon’s. Alc 41.2%

Hendrick’s Gin

The marketing spiel is all about being ‘unexpected’ and ‘iconoclastic’, but in the 20-plus years since its launch, Hendrick’s has become so recognisable it’s certainly become a modern classic. Signature cucumber and rose petal notes are ever-present, yet the number one aromatic here is, of course, juniper. A host of other London Dry favourites creep in as supporting acts: orris root, coriander, angelica, citrus peel. Alc 41.4%

Highclere Castle Gin

Yes, it’s made at Highclere, aka Downtown Abbey. But this gin, launched in 2019, isn’t a marketing ploy – as its heaving awards cabinet will attest to (it’s bagged 21 industry gold medals). A lavender note weaves through the nose, bringing prettiness to robust juniper and bright citrus. Made using botanicals from the castle’s herb gardens, it’s classy, with a silkiness that would suit a desert-dry Martini. Alc 43.5%

Portobello Road London Dry No 171 Gin

Nutmeg, orris root, cassia, liquorice – this gin stars the usual suspects, leaning on the warmer, spicier side of the spectrum. A big juniper character, and sparser lemon peel note, makes this gin more about flavour than refinement, but that’s not a knock, especially given the reasonable price tag. Alc 42%

Warner’s London Dry Gin

Traditional branding makes you think this gin’s been around for ages, but it only launched in 2019. And yet that citrussy profile is classic; notes of lemon and coriander mingle with juniper and a backbone of cardamom. At first sip it’s smooth, then the spice tickles in, followed by juniper. Made on a family farm in Harrington using spring water, it’s clean and fresh, too. Alc 40%

You might also like:

Botanicals in gin

The best British gins to try

Gins from Europe: 16 to try

Gin from Europe?’ you might be thinking. ‘Is nothing sacred?’ After all, gin is as proudly British as fish and chips, Tesco and Fray Bentons meat pies. This is correct – but only in so far as none of the above are strictly British inventions, either. The first chippie was set up by a Jewish immigrant, the first Tesco was established by the son of Polish arrivals, and Fray Bentos was first manufactured in Uruguay.

As for gin, well, gin began in Holland, with medieval monks who flavoured distillates with juniper for medicinal purposes. Dutch distilleries continued this practice in the 17th century, and their genever (Dutch for juniper) was mostly used for medicinal reasons; though British soldiers fighting in the Eighty Years’ War reputedly found it useful for relieving pre-battle nerves, hence the term ‘Dutch courage’. Before long, it was well established in Britain – a proudly Protestant spirit that had the backing of the country’s rulers over untrustworthy Catholic brandies. At least, it did until they realised that swathes of the country were happily drinking themselves insensible on a daily basis. This ultimately led to greater regulation for gin production.

Sweeter ‘Old Tom’ style gins were popular, probably because the sugar helped to mask some of the more undesirable characteristics in the spirit. The (unsweetened) London Dry style was already established by the likes of Alexander Gordon (Gordon’s) and Plymouth’s Black Friars Distillery (now Plymouth Gin) in the 18th century.

Gindustrial revolution

London Dry received a major boost with the invention in the 1830s of the Coffey still (an efficient, two-column vertical design that can be operated continuously). Suddenly, it was a lot easier to make gin that was elegant, refined, and better showcased the botanicals that were part of the drink.

By 1870, the likes of Tanqueray and Beefeater were established, and things ticked along happily until 2008, when newcomer Sipsmith wanted to set up its distillery. Its 300-litre still, however, was too small; the minimum size permitted was 1,800 litres – a measure introduced almost 200 years previously to prevent people distilling small batches of moonshine at home.

This was sensibly deemed less of a problem in 21st-century Britain, so the law was changed, and the floodgates opened for small-batch gin production.

The resulting British ginaissance has spread worldwide, and particularly across Europe. Spain might have had its ‘gintonica’ fashion for years (huge balloon glasses with massive free-poured measures of spirit and minimal tonic), but consumption – and production – has skyrocketed in other countries, too.

The thing about gin is that it can have regional expression. It’s glib to call it terroir, but some versions do have a strong local accent. Spanish and Italian distilleries, for instance, use a lot of fresh citrus fruits as botanicals, while their French counterparts are elegant and correct. Scandinavians seem more interested in texture, mouthfeel and botanicals such as native plants and grasses.

It all makes for a fascinating category, with a wide array of styles and extraordinary energy. Pick up three or four of the gins mentioned here and try them against each other in multiple classic gin cocktails. We might not be able to travel at the moment, but at least our palates can still go on a juniper-led voyage of discovery.

Gins from Europe: 16 to try

BENELUX

Netherlands

Bobby’s Schiedam Dry

Inspired by the founding family’s Indonesian-born grandfather, Bobby’s has an elegant sweet-spice nose, with grains of paradise and pink pepper. It’s quite Christmassy at first, with cinnamon and candied fruit but dries out nicely on the finish. It’s highly distinctive, but also surprisingly versatile. Good in a G&T, but works particularly well in a Negroni. Alc 42%

Nolet’s Silver Dry

As you’d expect for the price tag, this is a classily packaged and beautifully made gin. But it’s not necessarily for everyone. There’s a short kick of juniper up front but it moves rapidly into layers of sweeter, fruitier, more perfumed flavours. It’s a cushiony hug, rather than a brisk juniper handshake. Distinctive and really smooth; you’d never know it was 47.6% abv. Well made. A good Martini gin if you like the profile, or in a Negroni for people who don’t like them too dry and bitter. Alc 47.6%

Belgium

Copperhead Gin

Created by a ‘pharmacist entrepreneur’ in 2013, Copperhead is absolutely on point. It’s a classical style of gin, so should appeal to lovers of Tanqueray or No3, but its aromas are perfectly in focus. Bright, brisk juniper leads into taut citrus and pricks of coriander spice before tailing into a gentle savoury earthiness on the finish. Very classy. Great G&T gin, though it will work in anything, frankly. Alc 40%

FRANCE

Citadelle Gin

Produced by the Cognac house Maison Ferrand, it’s no surprise that this is a beautifully crafted gin. It’s not showy – grassy and herbal with that characteristic juniper pine aroma on the nose – but it’s wonderfully clean and elegant on the palate, where layers of grasses and juniper intertwine and merge over a drier, earthier base, before giving way to a sweet citrus finish. Versatile, too. Works in any gin cocktail or as a G&T. Alc 44%

Comte de Grasse 44°N

This gin tastes very much of its French Riviera home – not least because it’s expensive! The feel of the bottle owes more to a top-end perfume than a bottle of booze, and there’s some of that in the flavours, too. There’s definite juniper up front, but then many layers below and behind it. Warm red leather, higher grass elements, sweet and dry spices and building notes of musky white flowers. It wraps itself around the bitterness of tonic but is at its best in a highly distinctive Martini. Alc 44%

Mistral Gin

If the Comte de Grasse is out of your price range, you can still capture the feel of southern France in this well-priced Provence gin. As pale pink as the region’s famed rosé, there’s a dry ‘countryside in the heat’ feel to it, with flavours of peppercorns and thyme. It’s great with tonic, where there’s enough punch that the spirit is distinctly gin, but also a gentle sweetly aromatic finish. Summery. Alc 40%

GERMANY

Elephant London Dry

Plenty of reasons to buy this German take on London Dry – not least the fact that it’s environmentally and socially sustainable and 15% of profits go to elephant conservation charities. African botanicals combine to create a gin that’s dry and junipery, with sweet-spice sparkles on the finish. Makes a good dry G&T. Alc 45%

Monkey 47 Schwarzwald Dry

Nothing shy about this gin from the Black Forest. Monkey barges into your glass with all the decorum of a troupe of chimpanzees. It’s a fruited, complex, layered gin, with black, bright berries, a hint of liquorice and spiced herbs and grasses. Though there’s a lot happening here, it’s brilliantly balanced, and works in every format I’ve tried it in, from a G&T to a Martinez to a Negroni. Alc 47%

Windspiel Premium Dry

Maybe it’s the greyhound on the label, but there’s a definite sleekness to Windspiel – perhaps down to the fact that its base spirit is made with potatoes. It’s super elegant: lots of juniper, citrus, candied lemon peel and a gentle hint of lavender on the finish, no sharp edges. The charm is its smooth, rich texture, made for an indulgent Martinez or (better) a quality Martini. Alc 47%

ITALY

Ginato Pinot Grigio Gin

You can usually rely on the Italians for a bit of pizzazz in their packaging, and Ginato has a brilliant ’70s retro coolness to it. Flavour-wise, it’s pretty standard – a juniper hit with some candied tangerine peel. But, made with Pinot Grigio grapes, there’s an underlying sweetness to the palate that makes for a good summery G&T. Alc 43%

VII Hills Italian Dry

Pretty is the word that springs to mind when you first nose VII Hills. It’s high toned and light footed – all citrus and white flowers, like playing the top two octaves of a piano. With tonic, this floral note becomes more pronounced, and the gin shows at its best in a Negroni, which brings out the citrus to create a classic, elegant cocktail. Alc 43%

NORDICS

Sweden

Hernö

There are all the gin elements a traditionalist would want – but seen through a Scandinavian filter. It’s like rolling a lemon in your hands in a cool pine forest. That vibrant pine element becomes sweeter and more heathery on the palate, with a high note of coriander dying away slowly on the finish. It’s elegant, highly drinkable, different and yet still respectful. Good as a Martini or a G&T. Organic. Alc 40.5%

Spirit of Hven Organic

You have to be brave to oak-age gin, but this tiny distillery on the island of Hven between Sweden and Denmark has pulled it off well. A light and wheaty gin, with a touch of sweet spice, the oak acts almost as a binding agent on which the other elements sit shyly. It’s textural rather than aromatic, but very smooth with a dry finish. Good Martini gin. Alc 40%

Finland

Kyrö

Dreamed up by a group of Finnish friends in a sauna, Kyrö is unusual in that its base spirit is made using Finnish rye. It has an attractive sweet grass character which moves into sweet fruit before juniper steams in, dragging a spicy train behind it on the finish. Big attack, big cymbal clash, then it’s gone. For me it’s brilliant in a Martinez, where it’s the first and last thing you taste, with the sweet vermouth and Maraschino holding the mid-palate. Alc 46.3%

SPAIN

Gin Mare

Most Spanish and Italian gins go down the citrus route, but not Gin Mare. This is savoury rather than sweet – think olives and garrigue, particularly rosemary and thyme – with a touch of sea-breeze saltiness and a twist of lemon. It’s sweeter and softer on the palate than you’d expect, so although it works fine in a G&T, it’s at its best in a Martini, where it can show off its subtlety and silkiness. Alc 42.7%

Palma Gin

The blue and white ceramic bottle tells you all about this drink’s Mallorcan heritage, and the flavours, too, are quintessentially Mediterranean. Lots of orange and juniper with a touch of leafiness, it’s oily rather than sweet-fruited, and the finish is dry. OK in a hot-weather G&T, but quite superb in a Negroni, where the orange note really hits it off with the other ingredients. You don’t even need the garnish! Alc 46.6%

Best gins for a Negroni

Best gins for a Martini

Despite the name, this style of gin doesn’t have to be made in London. It is linked with the British capital because of Aeneas Coffey, who patented a design for a column (or continuous) still in 1830.

Column stills were a game-changer in the distilling world, enabling the production of a pure spirit, without foul-tasting impurities such as methyl alcohol and acetone. These types of stills can also sustain continuous distillation, enabling large-scale production.

Although Coffey was an Irish distiller, he moved to London when whisky producers complained that his still was too efficient and produced bland spirits, stripped of all flavour. In London Coffey set up his business as a still manufacturer and local gin producers started using his column stills.

The new, purer, column-distilled gins they produced earned the name London Dry. But today the term London Dry or ‘London gin’ distinguishes gins that contain only distilled botanicals from those which have flavours added after distillation.

All gin starts life as a neutral base spirit (usually distilled in a column still) which needs to be flavoured with botanicals: berries, herbs, spices. Juniper must be the main botanical; according to the legal EU definition of gin, juniper must be its predominant flavour.

Distillers put their botanical mix in a still to macerate in the neutral spirit. A pot still is preferred by craft distillers and is always used to produce ‘small-batch’ gins. This mixture is then distilled to produce a high-strength spirit, which is diluted with water to at least 37.5% abv.

If nothing else is added to the gin, it is a London Dry Gin or ‘London gin’. If flavours are added after distillation, it’s labelled ‘distilled gin’ or simply ‘gin’.

For more on gin history read London Dry: The Real History of Gin by Ted Bruning.

See also

Best gins for a Negroni

Botanicals in gin – plus ten to try

Learn about gin

Christmas shopping isn’t all about the turkey and the presents for under the tree. Even if we’re not entertaining as much this year, you’ll want to make sure that you have enough wines and spirits to see you through the festive season.

This Christmas, Decanter’s experts have done the hard work for you and tracked down the best Christmas wine deals and spirits deals – not just gin, but vodka, rum, tequila and whisky.

Whether it’s for your own drinks cabinet or for Christmas gifting, check out the great selection of gins below – but get in quick, as deals can be short-lived.

And if you’re buying for a gift, why not combine a bottle with a subscription to Decanter? Get a discounted UK or overseas magazine subscription in our Christmas subscription sale.

Christmas offers, by merchant

• Amazon UK – Savings across spirits, including gin
• Waitrose – Great discounts off gin brands
• Master of Malt – A great place to look for craft gins
• The Whisky Exchange – Savings on brands, including The Botanist and Tanqueray 10
• Wine.com – savings of 25% or more
• Amazon US – great wine accessories, including a half price Coravin
• ReserveBar.com – Great savings across the range

Tanqueray No. 10

Always a popular choice, this gin is a great example of citrussy botanicals in action, with flavours of lemons, oranges and blood grapefruit. Alc 47.3%

Plymouth gin

Distilled in Plymouth since 1793, this is a blend of seven botanicals, including sweet orange. It’s smooth, and slightly sweeter than a classic London dry style, and is a great-value everyday gin choice – even more so when it’s on offer! Alc 41.2%

Bulldog gin

With its iconic bold, black bottle, Bulldog makes a stylish gift for the modern gin lover. Twelve carefully selected botanicals are added, including white poppy from Turkey, dragon eye and lotus leaf from China, and warming liquorice. It has a distinctive flavour of juicy blueberries, and a sprinkling of blueberries makes the ideal garnish. There you go – one of your five a day sorted! Alc 40%

Hendrick’s

If you enjoy a more floral flavour in your gin, this is the one to go for, and also a good choice if you’re not a big fan of juniper. Alc 41.4%

Bombay Sapphire gin

The exotic botanicals used in this popular gin include grains of paradise from West Africa, cubeb berries from Java, Cassia bark from Indo-China, and almonds and lemon peel from Spain. Alc 40%

The Botanist gin

Made with 31 botanicals, 22 of them Islay-foraged, all flavours are well balanced, resulting in a rounded, herbal gin. Alc 46%

Drumshanbo Gunpowder Irish gin

This gin gets its name from the gunpowder tea that’s included in the flavour mix, along with other traditional botanicals, giving it a slight tannic finish. Alc 43%

No.3 London Dry Gin

It took Berry Bros. & Rudd two years to create this award-winning gin, working with master distillers, top mixologists, and Dr David Clutton – the only person in the world to have a PhD in gin. They selected a mix of botanicals to create a truly classic London Dry gin, With just the right amount of coriander, angelica root, cardamom, grapefruit peel, sweet orange peel and, of course, juniper. Alc 46%

Sipsmith’s London Dry gin

A classic example of the London Dry style, this popular gin is bold, complex and aromatic. Made using traditional methods in the Sipsmith Distillery in London. Alc 41.6%

Beefeater London Dry

Distilled and made to the original recipe created in the early 1800s, Beefeater has won more ‘best gin’ awards than any other brands. The bold juniper character is balanced by strong notes of citrus, with botanicals including Seville orange peel and Sicilian lemon peel. Alc 40%

Gordon’s London Dry

Among the most recognisable gin brands in the world, Gordon’s was created in 1769 by Alexander Gordon, who believed that the secret to a successful gin lay in the perfect combination of pure distilled grain spirit and rich botanicals. These include coriander, angelica and liquorice. Alc 38%

More advice and ginspiration:

The best British Gins to try

How to taste gin like a professional

Expert guide to gin botanicals 

For the best Whisky deals click here

For the best Champagne deals click here

For the best Tequila deals click here

For the best Rum deals click here

More Decanter spirits

In a matter of years, what used to be the unfashionable drink that your spinster aunt would sip at awkward family reunions, became a phenomenon that rocked the spirits industry. Suddenly, gin was cool!

From East London railway arches to workshops in Manchester or garages in Brooklyn, craft distillers armed with vintage pot stills, started a movement that made gin fashionable again.

What used to be the domaine of well-established brands became a sandbox for creative types churning an amazing number of different bottling. The idea of small-batch or tailored-made became important concepts for young millennials wanting hip brands they can relate to.

So is it all a fad? Not at all – craft gins bring very interesting takes on one of the world’s favourite spirits, with innovative botanical combinations and a focus on natural ingredients and flavourings. They also convey a particular sense of place – of ‘terroir’ if you will – as distillers tend to grow the botanicals themselves and use the herbs & spices of their specific region. This, combined with the fact that these spirits are almost invariably distilled in small batches, produce spirits with incredible expressiveness and aromatic complexity.

And if you’re looking for stocking fillers for your favourite gin-lover, look no further: with their exquisite, often quirky branding, craft gins have become equally famous for their beautiful bottles and labels. Perfect gifts, inside and out. So don’t miss out on these Cyber Monday offers!

Cyber Monday craft gin deals

East London Liquor Company London Dry Gin

East London Liquor London Dry Gin is made using wheat and an infusion of lemon peel, grapefruit peel, coriander, angelica root, juniper berries, cubeb berries and cardamom.

£21.75  Now £17.75 on The Whisky Exchange 

(multi-buy deals also available)

View Deal

Hidden World Guardian Gin

Guardian is a small batch gin made with native New Zealand botanicals, including the peppery kawakawa and horopito plants, as well as locally grown limes and lemons.

£39.95 Now £34.95 on The Whisky Exchange 

(multi-buy deals also available)

View Deal

Edinburgh Gin Small Batch Distilled

Distilled in the shadow of Edinburgh castle, this gin is crafted from the finest quality grain spirit with a unique blend of Scottish botanicals.

A classic gin with a citrusy nose, a subtle note of heather and a burst of juniper.

£25 Now £20 at Morrisons

(multi-buy deals also available)

View Deal

The Old Curiosity Distillery Geranium & Mallow Limited Batch Secret Garden Gin

Husband and wife Hamish and Liberty Martin bought a derelict plot of land at the foot of the Pentland Hills on the outskirts of Edinburgh. Over several years they transformed that wasteland into The Secret Herb Garden, which is now home to over 600 herbs.

£60 Now £48 at Harvey Nichols

View Deal

Four Pillars Sherry Cask Gin

Four Pillars is a small Australian distiller who create awe-inspiring gins in a copper still called Wilma. Whisky aged in Sherry casks may be commonplace, but rather unusual for a gin. And Four Pillars’ Sherry Cask Gin is just as intriguing as it sounds…

£53 Now £42.40 at Harvey Nichols

View Deal

The Kyoto Distillery KI NO BI

The first Japanese gin made in Kyoto, KI NO BI is an elegant and distinctively Japanese take on gin. Created using a rice spirit base and peerless water sourced from the Fushimi sake–brewing district. Juniper frames and deepens the array of Japanese botanicals.

£59 Now £53.10 at Harvey Nichols

View Deal

More Cyber Monday gin deals | Black Friday & Cyber Monday 2020 wine and spirits

Cyber Monday wine and spirits offers

• Amazon UK – Savings across wine, spirits and Champagne
• Waitrose – 25% off a wide selection of wines, including Champagne
• Laithwaite’s – Huge savings across the range
• Morrison’s – Savings across wine, Champagne and spirits
• Tesco – 25% off when you buy six bottles
• Majestic – Save 25% on its Fine Wine range
• Master of Malt – Flash sales across spirits and Champagnes
• Wine.com – savings of 25% or more
• Amazon US – great wine accessories, including a half price Coravin
• ReserveBar.com – Great savings across the range
• Selfridges US – Save 20% on Riedel glassware

Fruit-flavoured gins make a refreshing change from the classic style, and can look striking in the glass too. OK, so it might not count as one of your five-a-day, but a fruit-flavoured gin will help start your evening in style, giving your G&T an original twist. And don’t forget to stock up on fresh fruit for the garnish!

We’ve tracked down some berry good deals to a-peel to every fruit (and gin) lover…

Great deals on fruity gins (and liqueurs)

Tarquin’s Sunshine Blood Orange Gin

A gorgeous hue in the glass, and a real taste of summer. Blood orange, pink grapefruit, rhubarb, raspberry and gentian root have been infused into the spirit, giving a lovely bittersweet character. Alc: 38%

£33.95 at The Whisky Exchange

View Deal

Malfy Con Arancia Sicilian Blood Orange Italian Gin

With its vibrant, warming colour, Malfy’s Blood Orange gin is as good to look at as it is to taste. Deliciously fruity sipper or in a G&T. Alc: 41%.

£28 £25 on Amazon UK

View Deal

Malfy Gin Rosa Pink Grapefruit Italian Gin

Distilled from fresh Sicilian pink grapefruit, Italian lemons, and other handpicked botanicals. Enjoy with Mediterranean tonic and a pink grapefruit slice, on ice. Alc: 41%

£28 £25 on Amazon UK

View Deal

That Boutique-Y Gin Company Spit-Roasted Pineapple Gin 

From the Med to the tropics – this individual gin is made with whole pineapples coated in Demerara

sugar and then spit roasted until caramelised. Mix with ginger beer for a delicious Pineapple Gin Mule. Alc: 46%

£29.95 on Amazon UK

View Deal

Sipsmith Lemon Drizzle Gin (50cl)

Handcrafted in small batches at the Sipsmith Distillery in Chiswick, London. A light, bright lemony gin with a zesty, warming citrus zing. Alc: 40.4%

£23.99 on Amazon UK

View Deal

Gin Ting, Passionfruit, Mango & Elderflower Gin

Based around a recipe of juniper, cassia, coriander, orange and lemon, Gin Ting features an infusion of passionfruit, mango and elderflower. Alc: 42.5%.

£34.50 on Master of Malt

View Deal

Chase Pink Grapefruit and Pomelo Gin 

Created in Herefordshire by Chase Distillery, home to Chase Potato Vodka. This zingy blend combines robust juniper, floral lime zest and a grapefruit tartness. Alc: 40%.

£40 £30 on Amazon UK

View Deal

Edinburgh Gin Strawberry and Pink Pepper Gin Liqueur

Instead of buying a fruit-flavoured gin, you could snap up this delicious-sounding liqueur and just add bit as and when the fancy takes you. A punchy combination of sweet and savoury. Alc: 20%.

£16.50 £14.89 on Amazon UK

View Deal

You might also like

Gins from around the world

Best British gins to try

Best gins for a Negroni

If you’re looking for the perfect gift for your favourite gin lover, it can be difficult to know where to start. The current boom in the gin category means there are hundreds of brands to choose from, including classic London Dry styles and characterful craft gins, as well as exotic botanicals and flavoured gins.

To make life easier we’ve rounded up our top five picks on gins and gin gift packs that will bring a smile to the face of any gin-drinker on Christmas Day

Gin gifts to buy for Christmas

Whitley Neill Raspberry Gin & Glass Gift Set

Fruity gift pack from Whitley Neill containing a bottle of its Raspberry Gin and a balloon glass for gin and tonics.

£33.50 £23.50 on Amazon UK (Save £10)

View Deal

Hendrick’s Gin Limited Release Christmas Cracker Gift Set

Hendrick’s is infused with cucumber and rose petals for a distinctive taste. We love the festive packaging on this limited release.

£35 £29 on Amazon UK (Save £6)

View Deal

Sandy Leaf Farm Ultimate Gin Maker’s Kit

Get creative with this botanicals kit. Just add 700ml of any basic vodka to produce 10 bottles of your own botanical-infused gin.

£29.99 £24.99 on Amazon UK (Save £5)

View Deal

Tarquin’s Cornish Dry Gin

One for fans of small-batch craft gins, Tarquin’s is a modern take on a classic London Dry gin. Its icy blue frosted bottle looks the part for a winter tipple too.

£32.50 £30 on Amazon UK (Save £2.50)

View Deal

Edinburgh Christmas Gin

With spicy, aromatic notes of frankincense and myrrh alongside the classic juniper, this is a warming gin either to sip or mix in a G&T.

£34.99  £33.94 on Amazon UK (Save £1.05)

View Deal

You might also like

Best British gins to try

Best gins for a Negroni

Gin has a very long history in England, but arguably the gin scene in the British Isles has never been as exciting as it is today.

The ‘ginaissance’ that has seen the popularity of the spirit rocket in recent years led to 80 new gin distilleries opening in 2019, bringing the total to 441, according to the Wine and Spirit Trade Association.

Even our late Queen got in on the act, launching her Buckingham Palace Gin in 2020.

The demand is certainly there – Britain exported £672 million worth of British gin last year, taking total sales at home and abroad to over £3.2 billion.

We’ve picked out 10 gins that give a real flavour of where in the British Isles they are made, usually through the specific mix of botanicals.

Tour the British Isles in 10 gins:

Arbikie Kirsty’s Gin

Kirsty’s Gin is named after Arbikie’s master distiller Kirsty Black, who carefully chose local botanicals to represent the distinct landscape and surroundings. The kelp, carline thistle and blaeberries (bilberries) embody the elements of ocean, rock and land that surround the Arbikie Estate’s Scottish east coast farmlands. Farmers since 1660, the estate grows, distils and bottles on site, in a true field-to-bottle operation. Fresh and crisp, with black pepper, seaside notes – almost an iodine tang – and a subtle, wild florality. Alc 43%

Bara Brith Gin

A celebration of the traditional Welsh tea loaf bara brith, this unusual gin from the Snowdonia Spirit Co brings a whole new meaning to sense of place! The key botanicals of dried fruit, candied peel, black tea and spices produce a richly flavoured, warming gin with distinctive sweet fruit cake, citrus and spice aromas. Garnish with a twist of orange peel, and enjoy by the fire on a cold winter’s day. Be sure to admire the image on the reverse of the label through the bottle, a wild Welsh landscape painted by Alan Rankle. Alc 40% 

Steeltown Welsh Dry Gin

A tribute to the industrial roots of Wales and specifically workers in the coal and steel industries, this contemporary gin was created by the Spirit of Wales distillery with the everyday Welsh person, and the community in mind. It’s infused with 13 botanicals, with juniper, cassia bark and orris root dominating. Lemon citrus notes and a hint of menthol keep it clean and fresh, with cardamom, liquorice root and fennel seed adding depth. Visit the Newport distillery and taste the Steeltown Welsh Vodka too, and Dragon’s Breath Spiced Welsh Rum. Alc 43%

Callooh Callay Coastal Gin

The name conjures up images of walks along windswept beaches, and indeed this Norfolk-produced gin is made with local botanicals top of the list, including rock samphire from the local Stiffkey marshes, and dulse seaweed. Also in the mix are coriander, angelica root and lavender – and a dose of sea-salted liquid. Created by Gyre & Gimble, there’s a brisk marine freshness to the gin, balancing the punchy ABV and making it a delicious choice for a gin and tonic – or try it combined with the distillery’s Sea-Salted Vodka, in a classic martini. Alc 45%

Jin Môr Gin

This Welsh ‘gin of the sea’ enhances classic botanicals with a pinch of the famous Halen Môn sea salt from the Isle of Anglesey. The owners of Halen Môn ran an oyster farm, fish and game wholesaling business and an aquarium before hitting on the idea of making sea salt. The gin is distilled in Snowdonia using water from the mountains, for a true taste of coastal North Wales. The lick of salinity perfectly balances the earthy juniper berry flavours. Alc 43%

Shortcross Gin

Ireland’s most awarded gin, Shortcross is distilled on the 200ha Rademon estate in Co Down that dates back to the 6th century. It’s made by husband-and-wife team Fiona and David Boyd-Armstrong, who married in 2011 and launched their first bottles of gin just three years later after travelling the world to learn the craft of gin making. The first gin to be distilled in Northern Ireland, Shortcross is named for the village local to the estate, Crossgar, which translates from Gaelic as Short Cross. The label carries a picture of the Shortcross Penny. Inspired by the gardens and surrounding forests, the botanical mix includes wild clover, apples, elderflowers and elderberries, while fresh water drawn from the estate well is used in the blending. Try it with elderflower tonic and a twist of orange peel. Alc 46%

The Lakes Gin

This elegantly packaged, award-winning gin is inspired by the beautiful Lake District National Park, in England’s northwest, which is a UNESCO World Heritage Site. A classic London Dry style, the recipe features only a few botanicals, gently steeped overnight in British wheat spirit and pure water from the Lakes, like loose-leaf tea, to encourage the essential oils to release more slowly and protect their delicate nature. The result is a classic English gin with vibrant notes of juniper, cracked black pepper and orange peel. It’s incredibly smooth and harmonious to taste. Recommended garnish: pink grapefruit. Alc 46%

Tarquin’s Handcrafted Cornish Dry Gin

The botanicals used for this contemporary take on a London dry gin include some foraged locally on the wild Cornish coast. Inspired by the Atlantic Ocean and clifftops of North Cornwall, the recipe draws on coriander, orange, lemon and grapefruit, as well as fragrant handpicked violets, orris root, green cardamom seeds, angelica, bitter almond, cinnamon and liquorice root (and, of course, juniper). The gin is handcrafted in small batches, with every bottle filled, labelled, waxed and stamped by hand. Tarquin’s recommend serving with Fever Tree Mediterranean tonic, a slice of red grapefruit and a sprig of thyme. Alc 42%

Wimbledon Garden Gin

After focusing on real ales, beer and wine, the Wimbledon Brewery in southwest London has turned its hand to gin, and its creation has already scooped two gold medals in international competitions. It’s distilled using botanicals that can be found on the local Wimbledon Common (yes, of Wombles fame), gorse and heather, plus honey from local bees, liquorice and cascade hops. It has a rich and distinctive flavour – let it express itself through a classic G&T serve, ice and a slice of lemon. Alc 43%

Wrecking Coast Clotted Cream Gin

Produced in north Cornwall using local ingredients where possible, including fresh Cornish clotted cream, Cornish natural spring water and Cornish sloe berries. Clotted cream and gin don’t sound like obvious bedfellows, but an innovative two-step distillation process has been used to add mouthfeel, texture and softness to a classic London Dry gin style. The clotted cream is cold distilled under vacuum, bringing across the oils and essences of the cream, and then blended with a 12-botanical gin that has been made separately. Garnish with strawberries and you have your own, grown-up version of the traditional West Country cream tea! Alc 44%

You might also like:

Gins from Europe: 16 to try

Best gins for a Negroni

How to taste gin like a professional

The Martini is now a classic in the world of cocktails, but its origins are hard to pin down. The most likely theory is that it evolved from the Martinez, a mix of Dutch genever – the forerunner of the gin we know and love today – and vermouth.

The first recipe for a Martini appears in Harry Johnson’s Bartender Manual (1888) and included orange curaçao and bitters alongside the gin and sweet vermouth. Fast-forward to the 1920s and Martinis are taking a more recognisable form as a 2:1 mix of London Dry gin and dry vermouth.

Through the following decades of the 20th century the gin to vermouth ratio became increasingly drier – more gin, less vermouth – and it’s still a topic that sparks debate today. What’s the perfect ratio? Should vermouth even be used? (Not according to Noël Coward, who declared: ‘A perfect Martini should be made by filling a glass with gin, then waving it in the general direction of Italy.’)

Ultimately it comes down to personal preference and you can make a Martini at home any way you like it. Though do note that a Martini should always be stirred, not shaken (sorry James Bond). 

Options include the classic Dry Martini (six parts gin to one part dry vermouth); a Wet Martini with more vermouth; a 50-50 with equal parts gin and vermouth; a Perfect Martini with equal parts dry and sweet vermouth; or even a Dirty Martini with a splash of olive juice. 

However you prefer it, the following gins will bring out the best in your Martini – with a style to suit everyone.

Best Gins for a Martini

Cambridge Dry Gin

£38-£42/70cl Amazon, Master of Malt, Selfridges, The Whisky Exchange, Virgin Wines 

William Lowe MW has the honour of being the world’s first Master Distiller and Master of Wine. His innovative vacuum-distilled gin is specially created for Martinis, using botanicals sourced locally and from his own garden in Cambridge, giving elegant floral aromatics. Pure silk on the palate; this makes an elegant and harmonious Dry Martini. Alc 42% 

Four Pillars Rare Dry Gin

£31.40-£39.73/70cl, Amazon, Distillers Direct, Drink Supermarket, Master of Malt, The Whisky Exchange 

Fans of a Wet Martini (made with more vermouth) should try this distinctive Australian gin, made in Victoria’s Yarra Valley – a region better known for its wines. Distilled with botanicals including Tasmanian pepperberry, lemon myrtle and Asian spices. Mix 60ml of gin with 15ml dry vermouth for a smooth and aromatic Martini. The distillery’s latest creation, Olive Leaf Gin, would work brilliantly in a Dirty Martini (made with olive juice). Alc 41.8%   

Hendrick’s

This Scottish gin is made with 11 botanicals, including cubeb berries and elderflower, but it’s a final infusion of rose petals and cucumber that help to create its distinctive taste, with fresh notes of cucumber alongside its citrus and juniper. If you’re not a big juniper lover, Hendrick’s makes a more floral Gin Martini: mix 50ml with 7ml dry vermouth and garnish with a slice of cucumber. Alc 41.4%

Hepple Gin, UK

£34-£38/70cl Majestic, Master of Malt, The Drink Shop, Waitrose Cellar 

Made with British juniper grown on the wild Northumbrian Hepple Estate, using a complex triple distillation technique, Hepple is a finely crafted choice for a Dry Martini. It was created by a team that includes chef Valentine Warner and top mixologist Nick Strangeway. Mix with 10ml vermouth and garnish with lemon peel for a distinctive Martini with fresh aromas of Douglas fir, a luscious, silky palate and a deliciously lingering finish. Alc 45%

Junípero Gin

Launched in 1993, Junípero was one of the first American craft gins, created by San Francisco’s Anchor Distilling Co (now Hotaling & Co). As the name suggests, it goes big on juniper for a very traditional take on a London Dry style, though the palate is nicely balanced by citrus and spice notes. If you like knock-out navy-strength gins (57% abv or higher) this is the Martini for you. Alc 49.3% 

Martin Miller’s Gin

Distilled in England and blended with Icelandic spring water, Martin Miller’s is a soft-textured and beautifully balanced gin for a Dry Martini or a Perfect Martini. Citrus freshness combines with a soft and clean finish, making it a classic choice. Choose the higher-strength Martin Miller’s Westbourne (45.2% abv) for a Martini that delivers more juniper punch. Alc 40%

Tanqueray No. 10

With its citrus-led botanical mix of lemons, oranges and blood grapefruit, Tanqueray is fresh and crisp, but also beautifully balanced. No. Ten takes its name from the number 10 pot still – nicknamed Tiny Ten – where it’s made. It’s a super-versatile gin to have in your home bar, working equally well with tonic or in a silky-smooth classically proportioned Dry Martini – 50ml gin and 10ml dry vermouth – garnished with a pink grapefruit twist. Alc 47.3%

Sacred Gin, UK

£31.45-£35/70cl Amazon, Buon Vino, Master of Malt, The Gin Box Shop  

Dukes Bar at Dukes Hotel in Mayfair, is THE quintessential London Martini bar. Head bartender Alessandro Palazzi uses Sacred as his house pour at Dukes, which speaks volumes about its Martini credentials. London distiller Ian Hart makes this small-batch vacuum-distilled craft gin, with botanicals including exotic frankincense, or Boswellia sacra in Latin, giving the gin its name. Makes a balanced, smooth and truly memorable Dry Martini. Alc 40% 

You might also like:

Best vodkas for a Martini

The best gins for a Negroni

The best British gins

Every year, the Oxford English Dictionary recognises new words. Those from 2019 include cannabusiness (weed-related commerce), spritzy (fizzy) and any number of irritating new dog breed crosses.

Surprisingly, though, it hasn’t yet included ‘ginaissance’, a term that has sprung up to indicate the transformation in the fortunes of the G in G&T.

Gin is everywhere: on A-boards outside pubs and filling up supermarket aisles, dinner parties and drinks lists alike. New distilleries seem to open every week in the UK alone. For a drink that was deader than corduroy 30 years ago, these are heady times indeed.

Key to gin’s revival are two factors: firstly, it’s relatively cheap and easy to make and since you don’t need to age it (unlike, say, Scotch or Cognac) producers can get their money back on it quickly. And secondly, unlike vodka, it has flavour.

‘Gin is different,’ says Desmond Payne MBE, master distiller at Beefeater Gin. ‘When you look at whisky, it’s grain and that’s it; when you look at brandy it’s just grape. But when you look at gin it’s anything you want, so long as there’s juniper in there.’

The basics

Gin is basically a neutral spirit that is then flavoured with botanicals – herbs, berries, spices, bark, roots, flowers, bits of vegetation, anything, frankly. To make a classic London Dry gin such as Beefeater, this botanical mix is usually put in the still to macerate for a while with the neutral spirit, then boiled. The steam condenses and is collected to form a turbo-strength spirit, which is then diluted down to the desired strength with water.

Distilled gin starts out the same way as London Dry Gin, but flavours can be added afterwards, while cold-compounded gins infuse a neutral spirit with botanicals with no further distilling. Ableforth’s Bathtub Gin, which infuses a base spirit of gin with botanicals, is a good example of when this works.

Nowadays, botanicals are a stylistic choice. But go back 300 years and there was a more pragmatic reason for their use. Distillation technology wasn’t up to much in the 18th century and flavours were needed to mask imperfections in the spirit.

The key botanical is the one that gave the drink its name: juniper. Back in the 16th century British soldiers fighting the Spanish in northern Europe used to drink a Dutch spirit before battle (hence the term ‘Dutch courage’), named after the berry that flavoured it. Genever gradually became ‘gen’, then ‘gin’.

Juniper berries are the biggest wild card for gin distillers. They have to be foraged – usually in inaccessible, mountainous places – and the crop sizes change a lot from year to year. In small years, the foragers take a fair bit of incentivising to go wandering the wilds, beating bushes with a big stick and prices go up…

But juniper is the sine qua non of the drink. Officially, it should be the dominant flavour and it gives the drink its fresh, piney ‘walking through a forest’ character as well as some of its dryness. It’s there centre stage in all the ‘classic’ gins – Tanqueray, Gordons, Beefeater, No3, Portobello Road, Haymans, to name but a few – but it’s not the only flavour.

The fab four

‘Pretty much every gin in the world will have four base botanicals: juniper, coriander seeds, a root (usually angelica), and then a citrus peel,’ says Tom Hills of East London Liquor Company. The exact proportions vary, but typically juniper will make up 60% of the mix, coriander seeds 30% and everything else the remaining 10%.

It’s easy to see how these core elements work together. Alongside juniper’s drying pine-needle note, coriander seeds add a bright, shiny, high-toned citrus spice, the citrus peel brings a sweeter, mid-palate citrus lift, while the orris/angelica root hold the whole thing together with a gentle, drying spice/chocolate rumble.

Some gins have very few botanicals (Tanqueray, for instance, has only four), while others have dozens. Between 10 and 20 is most common, though Monkey 47, from the Black Forest has, well, 47.

‘Gin must be about a balance of flavours to create one flavour,’ explains James Hayman of Hayman’s Gin. ‘We compare it to an orchestra – several different instruments creating one piece of music.’

Local twist

When I was writing this article, I was sent a bottle of a new Indian gin, Greater Than. ‘When we started off on this journey, we distilled almost every spice, herb, fruit and flower that we could get our hands on,’ says the gin’s founder Anand Virmani. ‘Each distillate was marked and kept on shelves. We would then put on our creative hats and bring together flavours we thought might work together. Some worked. Many didn’t.’ The creation process took two years.

If the idea of an Indian gin surprises you, then it shouldn’t; the gin wave has rippled all over the world. Brands are taking the basic juniper-based gin template and giving it a defiant twist with local ingredients. Four Pillars (Australia) uses lemon myrtle and Tasmanian pepperberry; Kongsgaard uses Danish apples; Gin Mare uses Spanish olives, citrus, basil, rosemary and thyme; Ki No Bi uses yuzu, sansho, red shiso and bamboo leaf; Glendalough is foraged from the Irish mountains around the distillery.

It’s over-egging it to say that terroir has come to gin, but it’s undoubtedly true that a growing number of gins are now an expression of a place. Of course, ‘expression of place’ only works as a concept if the actual gin itself is good, and some ingredients need to be treated with care. A gin that tastes massively of lavender, say, or has strong vegetal aromas, might make a powerful initial impression, but – like a big fruit-bomb of a wine – you could well struggle to finish a glass.

While there’s no doubting that ‘exotic’ doesn’t necessarily equal ‘better’, it’s also true that the explosion of styles and flavours has created an amazing choice. Whether you like punchy juniper or sweet citrus flavours, perfumed flowers or exotic spice notes there really is a style out there for everybody. ‘That’s the purpose of gin,’ says Beefeater’s Desmond Payne. ‘To be exciting.’

It’s certainly that. My money’s on ‘ginaissance’ making it into the OED for 2020.

Ten gins to try

CITRUSSY

Tanqueray No. 10

£29-£33, Widely available

Super-citrusy in its botanical mix and its flavour – lemons, oranges and blood grapefruit – but beautifully balanced, too, this is a seamless melding of flavours. Fantastic with tonic, but also in a silky-smooth Martini. Alcohol 47.3%

Ki No Bi

£45-£59, Gerry’s, Harvey Nichols, Master of Malt, Soho Wine Supply, The Whisky Exchange

Made mostly with Japanese botanicals (including ginger, sancho peppers and shiso) there’s a real deftness of touch here. The main flavour is yuzu – giving a lifted citrusy gin that can be drunk neat over ice as well as with tonic. Alc 45.7%

SPICY

Ableforth’s Bathtub Gin

£31-£34, Asda, Master of Malt, Morrisons, Tesco, The Whisky Exchange, Waitrose

Six botanicals, among them cloves, cardamom and cassia bark, are cold-infused into a gin for seven days, creating a pale yellow gin with a bright, exotic, spicy nose – think cloves, cinnamon and candied lemon. Alc 43.3%

Achroous

£39.95-£47, Amazon UK, Harvey Nichols, Master of Malt

This small-batch Edinburgh gin makes a big statement. Fennel and Szechuan pepper are the most noticeable botanicals, though hearteningly for purists it still tastes like gin underneath. Alc 41%

FLORAL

Hendrick’s

£29-£33, Widely available

There are a dozen botanicals here, including cubeb berries, grains of paradise and elderflower. Flavour-wise, this is mostly about flowers – elderflower and rose petals in particular. A good gin if you’re not a big juniper lover. Alc 41.4%

Silent Pool Gin

£37-£39.50, Marks & Spencer, Majestic, Tesco, Waitrose

With lavender, elderflower, chamomile, linden flowers and pear among the botanicals, this is a soft, sweet-flavoured, highly distinctive gin – a bit like distilling an early summer English garden. The polar opposite of a dry classic like Tanqueray. Alc 43%

HERBAL

The Botanist Gin

£35-£42.99, Co-op, Harrods, Majestic, Master of Malt, Selfridges, Waitrose

Made with 31 botanicals, 22 of them Islay-foraged plants like bog myrtle, gorse flowers and meadowsweet. No single flavour dominates – there is a beautifully round, honeyed, heathery meadow-grass character to this. Alc 46%

Glendalough Wild Botanical Gin

£33-£36, Amazon UK, Master of Malt, Oddbins

Classic gin base supported by more than a dozen locally foraged Irish plants such as yarrow, daisies, watermint and woodruff. This is rather like lying on a summer hillside – a combination of sweet gorse notes, aromatic grasses and lemon balm. Complex and dry. Alc 41%

THAT’S DIFFERENT…

Drumshanbo Gunpowder Irish Gin

£31.73-£32.99/50cl, Amazon UK, Asda, Master of Malt, The Whisky Exchange

Another small-batch Irish gin. Along with traditional botanicals, it has dried gunpowder tea in the mix – giving an unmissable aromatic profile and a dry, slightly tannic finish. Palate-cleansing. Alc 43%

Monkey 47

£39.75-£46, Harvey Nichols, Majestic, Master of Malt, Selfridges, The Whisky Exchange, Waitrose

A huge number of botanicals in this Black Forest gin, including many local grasses and plants. Key, though, are lingonberries, which merge with the other ingredients to give a flavour like fruit pastilles rolled in juniper and herbs. Big and complex but still balanced. Alc 47%

See also:

How to taste gin like a professional

Easy summer cocktails to make at home

Gin is a clear spirit that is made by distilling fermented grain and a number of other botanicals, one of which by law must be juniper. We take a closer look at Gin, how it's made and the essential facts...

Gin

What is Gin made of?

Gin is a clear spirit that is made by distilling fermented grain and a number of other botanicals, one of which by law must be juniper. Gin is essentially pure ethanol, or flavourless vodka, that is flavoured through re-distillation with a range of natural ingredients.

Although inextricably linked to the UK, and often regarded as England’s national spirit, it originates from Holland where the first mention of juniper-based health-related drinks appeared in a Dutch publication in 1269.

By the mid-17^th century, numerous Dutch distillers had popularised the re-distillation of malt spirit with juniper and other spices including anise and caraway (to mask the spirit’s bad flavour) which were sold in pharmacies and used to treat an array of medical problems. From then Gin built up a history of medicinal usage particularly by the Royal Navy, who are said to have mixed it with lime to stop scurvy and angostura to settle the stomach while at sea.

Top gin deals

Gin’s arrival in England during the mid-17^th century stemmed from the discovery of genever by British troops stationed in Holland who saw Dutch soldiers drinking the juniper-flavoured liquor to boost morale before heading into battle during the Thirty Years’ War. It was at this time that the term ‘Dutch Courage’ was said to have been created.

Eventually, the English took the idea of making and drinking Gin back with them. The combination of a newly crowned Dutch king drinking his native spirit and an ease in production at the time gave Gin a firm foothold with the English drinker.

Gin drinking rose significantly following the passing of the Distilling Act in 1690, allowing unlicensed production as well as heavy duties imposed on all imported spirits such as French brandy.

Thousands of gin shops emerged across London in a period known as the Gin Craze and because of the low prices started to be consumed regularly by the poor.

Acts of Parliament were passed to regulate Gin’s production in pot stills and, over time, the later styles of gin became distinctly different to the Dutch or Belgian ones (jenevers or genevers) that evolved from malt wine spirits.

The subsequent invention and development of the column still made the distillation of neutral spirits practical and created the London Dry style that came to the fore later in the 19^th Century.

Today, Gin is globally one of the most popular spirits making its mark in almost every country in the world that consumes alcohol.

It is also experiencing a renaissance with new craft and artisan gin brands and distilleries emerging all over the globe – 315 currently in Britain more than double the number five years ago.

• UK gin sales and exports exceed £2 billion mark – Read More

Essential info:

• Colour: Generally clear, though some infused gins carry a slight hue
• Region: Produced heavily in the UK but can be made anywhere, historically in Holland. There are 13 gins that have a ‘protected geographical indication’ most famously Plymouth Gin which has been made in Plymouth since 1793.
• ABV: Minimum 40% ABV
• Made from: Usually a grain mash (wheat, barley or corn), but can be made from any mash, or in some cases grape spirit, to produce a neutral spirit that is then either redistilled or infused predominantly with juniper berries. Distillers are free to add any other natural ingredients and botanicals to achieve a target taste – herbs, fruit, nuts, spices and honey are common additions.
• Translation: Widely regarded as being derived from the Dutch word for ‘juniper’ which is ‘jenever’ that was then Anglicised to ‘ginever’ and then to ‘gin’.
  

Manufacturing process

Gin is made similarly to Vodka with the neutral alcohol being highly concentrated ethanol, which by law must be of agricultural origin. This is normally a grain, but some gin producers use ethanol from grapes, sugar beet or molasses. Grain spirits are preferred as they give the Gin a crisper texture whereas molasses-based spirits can give an impression of softness and sweetness.

The ethanol is purified by repeat distillations to reach a minimum strength of at least 96% alcohol by volume.

Most houses don’t actually make the base spirit from which they create their gins. Rather they buy in the neutral alcohol from third party distillers with pharmaceutical companies the dominant suppliers.

There are three main type of distillation used for Gin production:

• Pot Distilled Gin: A process used to make many early gins which were produced by distilling the fermented malt wine known as the ‘mash’ from grains and then distilling it a second time with botanicals to impart flavour.
• Column Distilled Gin: The most common process and one which became mainstream upon the invention of the Coffey still. This produces a very concentrated spirit that gets redistilled a second time with the addition of juniper berries and other botanicals in a ‘gin basket’ that’s suspended in a pot still allowing for flavour extraction as the heat from the vapor rises. London dry gin is made through column distillation.
• Compound Gin: A process that is used but not as often as distilled gin. It is the cheapest way to flavour a gin. The required flavours are simply added to the base spirit without redistilling it. The resulting gin can have a pronounced immediate intensity, but the flavours can taste artificial and often fade quickly.

Botanicals

• Juniper – An element gin distillers have no control over as juniper grows wild rather than being cultivated. Juniper berries grow in bushes on thorny branches and contain three years’ worth of growth at the same time. They are sourced mainly from the Tuscany region of Italy (as well as Serbia, Macedonia, India and in small quantities the Scottish Highlands) and are hand harvested by locals from October to February who have to hit each branch carefully with a stick to get the ripe berries to fall off. Juniper berries vary in their aromatic properties but generally have a pleasant floral taste with a distinct and assertive wood and pine flavour.

Other botanicals:

• Spicy: Coriander, Nutmeg, Cinnamon, Cardamom, Ginger, Nutmeg
• Sweet: Honeysuckle, Elder flower, Vanilla
• Earthy: Angelica root, Liquorice, Rosemary
• Floral: Lavender, Hibiscus
• Nutty: Almond
• Zesty: Lemon peel, Orange peel, Bergamot

Basic styles

London Dry Gin– unlike Scotch or Cognac, London dry gin can be made anywhere in the world. ‘London Dry’ is a reference to the style of gin production rather than an indication of production location. By law London Gin must be processed by redistilling the neutral spirit in a pot still in the presence of juniper and other botanicals. Essentially, it is for styles that generate flavours through distillation as opposed to post-distillation either by including them in the mix, macerating for varying lengths of time, or allowing distilled vapour to pass through them extracting flavour as they go.

Distilled Gin – is made the same way as London Dry except other flavours may be added after distillation – a practise increasing in popularity for experimental producers who can blend different distillates with their gins. These new styles can use exotic flavours, are highly sought after, and can command premium prices.

Plymouth Gin – one of the 13 Protected Geographical Indications, Plymouth Gin must be made in Plymouth, on the south coast of England. It is slightly less dry than the more common London style of gin due to a higher than usual proportion of root ingredients which impart an earthier feel to the gin.

Old Tom – is often called the ‘missing link’ in classic gin flavour profiles as it is slightly sweeter than London Dry but slightly drier than the Dutch Jenever. Old Tom was the original gin used for the popular Tom Collins cocktail and the gin of choice for much of the 18^th and early 19^th Centuries.

Navy Strength – characterised by an uncommonly high proof, 57% ABV and above. This was the traditional strength demanded by the British Royal Navy. Its inception was the result of spilled gin below ship decks failing to ignite the adjacent gun power they were stored next to. Officers began to suspect their gin supplies were being diluted by dishonest distillers or merchants and started testing the gin to ensure they received gin of the proper strength, at least 114 proof – today’s 57%.

New styles

Cask-ageing – Some producers have been experimenting with ageing gin in casks –allowing the finalised spirit to rest in oak barrels. These gins receive additional flavours from the wood adding a different dimension to the traditional juniper-based varieties. Commercially available aged gins are rare, with the exception of Beefeaters Burrough’s Reserve which is small batch distilled and rested in Bordeaux casks after distillation – it’s also recommended to be consumed neat.

Alcoholic strength

In the European Union, the minimum bottled alcohol strength for gin, distilled gin and London gin is 37.5% ABV (alcohol by volume). In the United States, gin is defined as an alcohol beverage of no less than 40% ABV.

Tasting Gin

Unlike vodka and tequila which can be drunk neat, or bourbon and whisky which can include ice or a splash of water, gin is meant to be mixed. The range of botanicals used add varying complexities and flavours making it the perfect base for so many classic cocktails.

How to taste Gin like a professional – read more

Did you know?

Gin was once known as ‘mother’s ruin’. During the first half of the 18^th Century, England experienced the ‘Gin Craze’. This was a period noted for the rapid and widespread consumption of Gin and an epidemic of extreme drunkenness in London. The spirit’s reputation in the capital was so bad it earned the name ‘mother’s ruin’ due to the reckless abandon with which it was consumed by women at the time.

The Gin and Tonic was invented by the army of the British East India Company at the height of the British Empire. It was developed in the 19^th Century as a way to make quinine (which Scottish doctor George Cleghorn said at the time could be used to prevent and treat malaria) more palatable for British officers who were at risk of catching the disease while stationed in India. Since officers were already given a gin ration they took to adding a mixture of water, sugar, lime and gin to the quinine creating the famous G&T.

Best-selling Gin brands in the world

• Ginebra San Miguel – a Philippines based gin, first produced in 1834, that is by some margin the best-selling gin brand in the world. It sells over 200 million bottles a year, mainly in its home market where roughly 22 bottles are consumer every second. The Philippines makes up approximately 43% of the entire world market for gin.
• Gordon’s – one of the oldest Gin brands in the world having been produced for almost 250 years (it still uses the same recipe, same ingredients and distillation methods). It is the biggest selling gin brand in the UK and in 2016 sold 50% more Gin than closest rival Bombay Sapphire.
• Bombay Sapphire – produced through triple distillation with the vapors passed through a basket containing 10 botanicals for a soft infusion of herbal flavour. The name originates from the gin’s popularity in India during the British Raj and refers to the Star of Bombay, a 182-carat sapphire from Sri Lanka, which is on display at the Smithsonian Institute. The sapphire also inspired the gin’s iconic crystalline blue bottle.
• Tanqueray – originally distilled by Charles Tanqueray in 1830 and made in London. Production was moved to Scotland after its distillery suffered massive bomb damage during World War II. Tanqueray is a London dry gin and made by the double distillation of grain with botanicals added during the second distillation. Its largest market is the US where it is the best-selling imported gin.
• Beefeater – this brand’s name refers to the Yeomen Warders who are the ceremonial guards of the Tower of London – who also famously adorn the gin’s bottles. Beefeater has been distilling in London since 1876. It is one of only 9 distilleries still operating in the city itself. In 2017, the brand launched a new red bottle design for its Beefeater 24 gin, made from a blend of 12 botanicals including Japanese Sencha and Chinese Green tea.
• Seagrams – the best-selling gin in the US earning the self-appointed name of ‘America’s Gin’ or ‘America’s #1’. It was founded in 1857 in Ontario but was first introduced to America’s cocktail culture post-prohibition in 1939. Its taste profile includes a distinctive citrus taste with hints of orange peel, cinnamon and lilac in the nose.
• Larios – Spain’s best-selling gin and newcomer to the UK market in 2016. The Larios family were involved in cane processing before moving into distillation in 1863 launching Larios Gin – according to the London dry gin method – in 1932. Now owned by Beam Suntory.
• Hendrick’s – Scotland based Hendricks launched in 1999 and is famed for using Bulgarian rose and cucumber in its gin to add flavour (as well as 11 other botanicals). It’s commonly suggested that the gin be served with tonic water over ice garnished with a slice of cucumber in place of the traditional citrus. It has a famous and unique dark brown, apothecary-style bottle.
• Gin Mare – Another Spanish brand on the best-selling gin list. Launching in 2010, Gin Mare is made in a former monk’s retreat in the small fishing village of Vilanova just outside Barcelona. It uses Turkish rosemary, Greek thyme, Spanish citrus and Italian basil in its botanical line-up reflecting its Mediterranean origin.

15 British Gin brands to know

Classic Gin drinks / cocktails

There are more classic cocktails made with Gin than with any other spirit:

• Gin Martini
• Gimlet
• Gin & Tonic
• Negroni
• Tom Collins
• French 75
• Gin Sling / Singapore Sling
• Red Snapper
• The Last Word
• White Lady
• Vesper

How to make the perfect martini

The classic dry gin martini is an iconic cocktail and an ideal choice for gin lovers. It requires minimal preparation and because it only has a few ingredients allows the chosen gin to show off its true characteristics.

1. Start by placing both your Martini glass and gin in the freezer – at least an hour before serving. The high level of alcohol will prevent the gin from freezing but it will take on a slightly viscous, syrupy texture as it chills.
2. When it’s time to pour, traditionally 1-part dry vermouth would be added to 4-parts gin. But a dry martini today is actually defined as using little to no vermouth. A common suggestion is to minimise the quantity or simply rinse the glass with a little dry vermouth to give a hint of flavour.
3. Then pour in at least 50ml of the chilled gin – quality counts so go for a top-shelf gin.
4. Garnish with an olive to add an extra oily dimension or a delicate twist of fresh lemon zest.

Every gin is different so the ratio between gin and vermouth may need changing according to taste, as may the garnish.

Sales of gin in the UK were over £1.6 billion in a year, and combined with exports, was worth more than £2 billion, according to a market report from the Wine and Spirits Trade Association (WSTA).

The latest WSTA market report, released to coincide with the trade body’s annual conference today (18 September), shows that gin sales in the UK during the 12 months to the end of June 2018 were worth around £1.6 billion, up 38% on the previous year.

Export sales were £532 million in the same period, according to HMRC figures, bringing the total in at more than £2 billion.

‘Gin has proved itself to be just the tonic for the government’s ambitions to grow exports of premium British products,’ said Miles Beale, CEO of the WSTA.

‘On top of that the gin boom in the UK has allowed our talented and innovative British distillers to invest and grow their businesses creating new jobs and boosting the British economy.

‘If gin continues to grow at this rate there’s no reason why the industry can’t set its sights higher, we could be talking about a £3 billion gin empire by the end of 2020.’

Gin has some distance to go to rival Scotch whisky, however, which saw exports alone valued at a record £4.36bn in 2017, according to the Scotch Whisky Association.

Years of growth

The combined yearly values of gin sales in the UK and British gin abroad has more than doubled in the past five years, the WSTA said.

Exports of British gin exceeded £500 million in 2017.

And the number of UK distilleries has also doubled in the past five years; an increase which has been largely attributed to the rise in popularity of gin.

The UK drinks trade has also had a boost in sales thanks to the heatwave across the country this summer.

By July, Waitrose reported a 26% increase in gin sales year on year, as well as significant increases in wine sales, thanks to the spell of hot weather than began in May.

New figures from UK customs body HMRC show that British gin exports reached more than £500 million in 2017.

New high for British gin exports

This is the first time that overseas sales of British gin have gone over half a billion pounds, at a total of £530 million.

The EU remains the biggest market for British gin, growing 16% in 2017. Spain was the country that imported the most, with £100 million of gin sales.

Asia and Oceania grew by 13%, to a total of over £31 million, indicating an important growing market.

See also: How to taste gin like a professional

‘It has been another phenomenal year of export growth for our British gin producers,’ said Miles Beale, CEO of the Wine and Spirit Trade Association.

Brexit appeal

‘On leaving the EU, we want more government support to increase exports to developed markets such as Australia, Japan, China and the US.

‘The removal of tariffs would allow Britain to maintain its position as the world’s largest spirits exporter and further boost the UK economy and provide more jobs.’

Beale also encouraged ambassadors and diplomats to help this market more by ‘committing to serve British gin at events, both home and abroad.’

Domestic gin sales

Sales of gin in the UK also increased in 2017, in the on and off trades. In the 12 months to September 2017, Brits bought £1.2 billion of gin, the equivalent of over 47 million bottles of gin.

This is up by 7 million bottles compared to the same period the previous year.

The success of the gin market at home and abroad has encouraged English winemakers to also get involved with the spirit.

Chapel Down winery in Kent launched a gin and vodka last year, using the leftover skins from the winemaking process.

The UK has more than doubled its number of distilleries in the last five years, predominantly due to the gin trend.

A gin boom has seen the number of UK distilleries more than double in the last five years, to 315, with 49 new distillers starting up in 2017, according to customs figures released this week. But how much do you know about tasting gin? Amy Wislocki asked experts for some pointers...

Sometimes a refreshing gin & tonic is the perfect way to celebrate finishing a hard day, and there has never been more choice in the UK.

Even English wineries are getting involved, with Chapel Down recently launching a grape-based gin and Foxhole Spirits based at Bolney Estate, although operated as a separate business.

But how do you taste gin in the best way to appreciate its character and complexity? We spoke to three people working for premium gin brands to get their advice.

The glass

First, the glass. The traditional highball, it seems, just doesn’t cut the mustard – it’s the equivalent of the notorious Paris goblet in the wine world.

There’s a move towards using the copa, popularised in Spain, as it allows more room for swirling and sniffing.

Tom Warner of brand Warner Edwards, favours a large red wine glass for drinking his G&T.

‘You still get enough volume for ice, gin and tonic, but for me it provides a better drinking experience in terms of aroma and flavour,’ he said.

Don’t make yourself nose blind

When sampling gin, nose and taste it first at room temperature, and neat.

‘It will allow the nuances of the gin to be most apparent, though it will mean the alcohol will feel at its most powerful,’ said Brockmans UK brand ambassador Mike Whatmough. ‘But always sip, don’t shoot – take your time.’

‘Over-sniffing neat samples can lead to you going “nose blind” though, so make sure you give your nose a break,’ warned Warner, who also advocates doing this before you add tonic.

What to look for on the palate

‘Gin tends to be powerfully flavoured, so there’s no need to draw air through the liquid to your palate, but rolling the spirit around your mouth to coat it before swallowing will enable you to fully taste it.’

‘In a similar way to wine tasting, on both nose and palate you are looking for balance (in this case, between botanicals), length and complexity,’ said Whatmough.

‘You should have a journey between the top and bottom notes. Well crafted, well distilled gin should be smooth when tasted neat, with the warmth felt in your chest and not under your eyes! Then how does it mix with tonic? Are the botanicals overwhelmed by quinine or do they mix perfectly to give a rounded, refreshing drink?’

Dominic Limbrey, of D1 London Gin, said that you should be looking for a clean flavour profile where you can set apart the botanical components. A high quality base spirit will provide a clear background; a “burn” on the palate is indicative of lower-quality spirit.

If you’re tasting with tonic, Limbrey recommends low-calorie tonic: ‘It takes a back seat,’ he said. ‘The sugar in full-fat tonic can suppress the flavour profile.’

Do it yourself

A good way of holding your own tasting would be to get a range of gins with different botanical mixes.

It is becoming increasingly common in the ‘craft’ gin movement for distillers to publish details about the botanicals used, even if the precise recipes remain secret.

You can then experiment with garnishes that work well with the botanicals in a particular gin.

Amy Wislocki attended the 2017 Telegraph Gin Experience at Kensington Roof Gardens in London for this article.