Linden Pride, co-owner of Dante NYC, notes it is particularly excellent in a martini. “Preferred as a 50/50 martini, Fords Gin has the bright citrus notes, and mild juniper palate that gives this gin the strength to be easily distinguished in a martini, whilst having the nuances to balance with the fragrance of the vermouth." 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%

London Dry Gin: The old guard brands mostly distill London Dry-style gin in the UK, although it does not actually have a geographical indicator. The main rules of this designation are that juniper must be the dominant flavor (as it is for all gin) and botanicals must flavor the gin during distillation, with no flavor or color added afterwards. Brands like Beefeater and Tanqueray are classics for a reason, but the world of gin has expanded enormously over the past 20 years as new distilleries tinker with the formula. Discover wonderful wildlife tours to book and experience in Scotland, including bird watching safaris, whale watching, farm tours and much more! The Botanist Gin meets the guidelines of a London Dry Gin because it has not been colored or sweetened, and has a noticeable, if not dominant, juniper. On the other hand, some prefer that it be grouped with Contemporary or New Western Gins since the juniper is not so bold and due to its highly localized botanicals.

Morton, Tom (1992). Spirit of adventure: a journey beyond the whisky trails. Edinburgh: Global Publishing. p.188. ISBN 1851584986. LCCN 93158608.

This article may require cleanup to meet Wikipedia's quality standards. The specific problem is: Poor grammar and awkward phrasing. Please help improve this article if you can. ( September 2020) ( Learn how and when to remove this template message) The marketing spiel says this is “gin, just as it should be”, and while marketing spiels are usually guff, this one happens to be spot on. It’s hard to find a gin simultaneously this archetypal – it’s a classic London Dry – this elegant, and this flavourful (the finish goes on and on). Whether you’re a G&T obsessive or martini connoisseur, No. 3 hits the mark every time. Though, for the record: we like it best with a slug of classic Indian tonic. If you can't find Portofino, we do also recommend Monkey 47 for a Negroni. It's complex, flavorful profile will nicely complement the oft-overbearing Campari. 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. Martini lovers will be very happy with The Botanist. It has a formidable ABV of 46% but isn’t overpowering. It makes a successful Martini using various gin to vermouth ratios whether it be 1:1 or 7:1. Read more about mixing a good Martini. The Botanist Gin Price

Story: Based under The Rummer Hotel in the heart of Bristol, sits the Bristol Dry Gin micro-distillery, which was established in 2016. Dubbed as 'a gin for the people', this gin has scrappy, fun, party-loving Bristol right at its heart. 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% Made by historic London wine merchants Berry Bros. & Rudd, the six-botanical spirit took two years to develop with Dr David Clutton – a man who holds a PhD in gin (yep, that exists). It was worth the effort. Our new 0% ABV Botanic Garden Spirits use only 100% natural botanicals, with 90% sourced straight from our farm as Warner’s co-founder Tina explains. “We’ve always taken our inspiration from the great British countryside to craft our all-natural gins and we’ve done the same with our 0% Botanic Garden Spirits, capturing the outside in every bottle to create nature’s non-alcoholic spirits. Real ingredients. Real flavour. Real moments. That’s what we’re all about.”

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. Pink gins, as the name may hint, have a rosy hue to them. This color can come from a number of sources, from the addition of bitters into the gin or the maceration of botanicals and fruits, like strawberries, roses, or pink peppercorns, post-distillation. Thanks to innovation in the non-alcoholic space, there are now plenty of zero-proof gins that mimic the juniper characteristics without the proof, for when you’re craving a negroni or spritz but not the hangover. Aesthetics: A smart, modern design that refuses to sit anywhere near the word traditional. The bottle is also the perfect size for a lovely candle holder once finished. The Botanist is a dry gin made by the Bruichladdich Distillery in Islay, Scotland. It is one of two gins made on the island and is known for its hand-foraged botanicals. [1] Each year, between March and October, the botanicals used in the gin are collected from all over Islay by professional foragers. The name of the gin was inspired by two local botanists who helped develop the recipe for the gin alongside former Master Distiller, Jim McEwan. [2] Distillation [ edit ]

Tasting Notes

The gin is distilled at Antica Distilleria Quaglia, a Piedmont distillery that produces a wide variety of Italian amaros and vermouths, so expect the flavors to pair particularly well with the red vermouth and bitter notes of a classic Negroni.