Mary Rose Gin is the flagship spirit from the HMS Spirits Company. It respectfully admires the tradition of a well-balanced London Dry Gin whilst adding subtle notes of rosemary and grapefruit that bring it to life. It’s carefully distilled in small batches in a copper pot-still and has a higher oil content than most gins which gives it a richness and ensures it’s smooth on the palate. We think it goes well with a sprig of rosemary and slice of grapefruit but also believe half the fun of this journey is you deciding what goes best and sharing those ideas with us.

A gin that’s already picked up a huge number of gold and silver medals at international competitions. Lilliput was founded in January 2017 with the aim of capturing the spirit of a summer on the Dorset coast in a bottle, something it has achieved by using botanicals including rosemary, basil, thyme and Kalamata olives. Lilliput Gin recommend serving their spirit with Mediterranean tonics, but we also think it’s pretty fantastic in a Martini ? garnished with olives, of course.

The first gin from Japan’s legendary Suntory – Roku Gin. This expression is made using a selection of botanicals, including six Japanese botanicals that provide a whistle-stop tour of the four seasons. These include sakura leaf and sakura flower for spring, sencha tea and gyokuro tea for summer, sansho pepper for autumn and yuzu peel for winter. Traditional gin botanicals also featured include the likes of juniper, orange peel, lemon peel, coriander and cinnamon, among others.

Berry Bros. and Rudd Spirits Ltd is delighted to announce the eagerly-anticipated release of No.3 London Dry Gin. With juniper at its heart, no.3 unashamedly celebrates the integrity and character of traditional London Dry Gin, featuring just six perfectly-balanced botanicals three fruits and three spices distilled in traditional copper pot stills. Juniper, from Italy, gives the unmistakable gin taste of pine and lavender. Sweet Spanish Orange peel gives provides freshness in the form of clean, crisp citrus. Angelica root adds an earthy quality and helps to make the gin dry. Moroccan Coriander seed releases a lemon flavour during distilling as well as adding a spicy, slightly peppery finish. Grapefruit peel to gives an extra lift of citrus. Cardamom pods add a spicy, aromatic, yet warm bite. Tasting notes: Nose: Bright, crisp and fresh with an uplifting welcome of juniper. Palate: Juniper to the fore, supported by floral, summery notes and spicy, warm flavours of cardamom. There is plenty of citrus zing; grapefruit and sweet orange contribute a sharp fruitiness, complemented by the soft gingery spiciness of coriander. Finish: The earthy dryness of angelica kicks in.

Martin Miller’s gin is distilled in pot stills and shipped to Iceland, where it is mixed with Icelandic spring water. It is flavoured with Tuscan juniper, cassia bark, angelica, Florentine orris, coriander, Seville citrus peel, nutmeg, cinnamon and liquorice root.