At Drinks21 we are dedicated to bringing our customers the finest products on the market. We strive to open your minds to exciting and innovative new (and more mature) brands available to us. Over the last year there has been an insurgence of gin to the spirit scene so our buyers have come together to bring you, what we think, is the best selection available right now. In no particular order…

We start with a classic that is by no means mundane. The iconic green cocktail shaker-inspired bottle of Tanqueray London Dry Gin will forever in our minds be associated with long summer evenings languishing in the garden. For this, we can thank a man named Charles Tanqueray whom a mere 180 years ago in Bloomsbury, London decided to try his hand at distilling. Since 1838 the recipe for this classic spirit has remained virtually unchanged and is still cloaked in mystery today. Only four people are privy to how they perfectly harmonise juniper berries, angelica root, coriander seed and liquorice root amongst other things to make this fine specimen. The result is crisp and dry with a hint of spice.

Best Served: In a Gin and Tonic, this classic gin shines in this most simple of serves.

Relatively new to the market (founded in 2008) Brockman’s Intensely Smooth Gin was created by a group of friends in England who set out to create originality. Distilled in the traditional method using an antique copper still and with their combined knowledge of gin history the result is a well balanced spirit full of flavour. Made with Bulgarian coriander, blueberries and blackberries as well as bittersweet Valencia orange peels this is not one for the faint of heart but at just 40% ABV it is subtler than expected.

Best Served: On the rocks, this unusual combination of botanicals should be savored as simply as possible.

The brainchild of master distiller Matt Polli, Blue Bottle Gin is a rich and heady spirit. Distilled at the Three Fingers Distillery on the island of Guernsey, Matt has created a complex gin with a clean flavour.Drawing inspiration from his studies of insects at Cambridge University, the Blue Bottle brand was born using only the highest quality packaging “to continue the Blue Bottle experience even whilst pouring.” Combining classic juniper berries with the more unusual gorse flowers, nutmeg and cubeb pepper has created an intense, rich coconut and vanilla aroma to round off the drinking experience.

Best Served: In a Martini to bring out the richness of the spirit.

Hailing from Fryeburg in Maine, Cold River Gin was created in 2010. Maine Distillery was worried about the decline of potato farming nearby which explains why the spirit has been created using whole potatoes grown on site before steeping with a powerful mix of 7 different botanicals. Master distiller Chris Dowe uses a recipe dating back over 100 years to perfect this gin using classic flavourings like juniper, coriander, lemon, orange peel, cardamom, angelica root and orris root as an homage to it’s London Dry roots. The result is a complex, gluten free alternative to the more commonly used grain.

Best Served: A ‘Chris’ Gin & Tonic’, adding a splash of Pimms to an otherwise classic take.

Edgerton Pink Gin is not for those easily intimidated by spirits, it is distilled in London using an extraordinary 15 different botanicals including pomegranate which explains it’s hue. This delightful looking number from Martin Edgerton Gill hits you with some unexpected power. Combining almond powder, cinnamon, lemon peel, cassia bark and damiana leaves amongst the usual suspects. Inspired by his father’s love of pink gin picked up whilst serving in the Navy during World War II, Gill set out to go further than the clear spirit mixed with bitters he knew so well.

Best Served: As a gin and tonic, the sweetness balances perfectly with tonic’s sharp edge.

Named after the £50 annual levy to produce gin in Britain during the reign of ‘King George II’ Fifty Pounds Gin is a smooth and slightly earthy spirit. During this time a group of fellow distillers came up with the recipe which they dubbed ‘Fifty Pounds’ but it wasn’t until many years later that the recipe saw mainstream production. It is distilled by Master Distiller Charles Maxwell in Thames distillers, South-East London. It’s main ingredients have been kept a secret since the recipe was created in 1736 but there is rumored to be 11 botanicals present including the standard juniper berries, etc. The result is a smooth, herby gin with a minty freshness.

Best Served: As a Martini, to complement the minty finish.

We think you’ll agree, this is ‘Mother’s Ruin’ no more.

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