So what did I think of my flirtation with a miniature of Mary Le Bone? A pleasing aroma of chamomile, lemon balm and lime; but with a lingering spicy finish of coriander and cloves balancing sweet orange peel. Cassia bark provides the warmth, which would make this a lovely treat on a cold winter’s day. MoM: Why did you decide to branch out and create different gin brands in Marylebone London Dry Gin and Berkshire Botanical gin? The versatile establishment welcomes patrons with a relaxed atmosphere and stylish surroundings that lend themselves to after-work drinks and dinner dates.

His latest creation, is Marylebone Gin– a deliciously floral and citrus led gin, made in small batches to a pretty healthy 50.2%. While Marylebone may fly under the radar for some, these are popular places so book ahead to avoid disappointment. The finished liquid is then bottled in a stunning creation of vibrant cobalt blue, inspired by fine Bristol glassware from the 18th century. In the end, Johnny settled on Pleasure Garden Distilling Company as a name for his venture, and 13 elegant botanicals to go into his flagship gin. These combine to form the refined liquid in the beautiful blue bottle that you unwrapped in this month’s Gin of the Month box. And what a liquid it is. Palate: The palate brings some floral and perfumed qualities with angelica, heather and Parma Violets with piney juniper and orange peel in support.With the Berkshire brand, I had a desire to create a local brand that would make gin, but that could evolve to make spirits like vodka and rum. I live in West Berkshire now near the Yattendon Estate, a 9,000-acre estate that’s actually one of the largest Christmas tree growers in the U.K, which was great because I was keen to work with new and local flavours. So for the first batch we did, I was allowed to go out on the estate and chop down some Christmas trees and we used Norway Spruce in the recipe! It’s a dry gin but you’ll get a little bit of extra pine in there on the finish and I think it’s a nice balanced gin. We make it right now in a pot still called Harry, who resides in the wonderful The Royal Oak Pub & Hotel right in the heart of Yattendon. But I’ve got a lease on a bigger premises on the Yattendon Estate at the moment and we’re planning to put a bigger pot still in place so we can really start developing the brand and the range. I’m always trying to work on a couple of new flavours and once we have the larger pot still we can play with some rum and do some ageing and stuff like that. MoM: You’re one of the leading producers of flavoured gin. Why was this a category that interested you? He says, “We’ve tried to develop something balanced and delicate, where the botanicals work in harmony, but also a spirit with a certain robustness.” Johnny, you’re family is pretty much steeped in gin – so where does all this inspiration come from?

Despite being relatively new, The Nest can already lay claim to being one of London’s best rooftop bars. But while his family’s long history of distilling and a swish central London location – not to mention a daily audience for his distilling efforts – would put an unbearable amount of pressure on some, Johnny Neill is more than ready for the challenge. In fact, he’s thrilled to be on this amazing adventure.

Marylebone London Dry Details

Overall: Tastes as good as it looks and makes a smashing G&T, Marylebone London Dry Gin is a well balanced and elegant expression. Palate: Rolled oats, hazelnut spread, floral honey and chocolate bourbon biscuits initially with grassy malt, lime peel and drying spice. Marylebone is very much a London Dry Gin, and that means it’s distilled using traditional methods in a tiny pot still,” Johnny says. The botanicals are left to steep in wheat grain spirit overnight, and then carefully distilled, with only the best liquid – the ‘heart cut’ – diluted to a whopping 50.2% ABV. It’s a strength that echoes those early gins enjoyed in the pleasure gardens, though Johnny’s creation is much easier on the palate.