TAKE YOUR TASTE BUDS ON A BOTANICAL EXPEDITION
From the subtle to the complex, the world of modern gins is a wonderful place. The highly versatile spirit has resulted in an explosion of styles, flavours and aromas.
That’s why we’ve brought together some of the best gins from around the world for you to try. Infused with everything from rose petals, cucumber and olives, to rhubarb, lavender and cardamom.
The quintessential taste of summer – candied wild strawberries combine with zesty lemon verbena in this limited-edition seasonal gin. We love to pair it with Fever-Tree Elderflower Tonic and liberally garnish with summer fruits.
The Best Fruit Liqueur at the 2017 World Liqueur Awards, this is the essence of summer. Strawberries, cucumber, orange and mint are cold-distilled and blended with gin, orange liqueur, wine, herbs and spices to make this delicious, versatile liqueur.
We love to serve this fruit-packed summer cup with Fever-Tree Ginger Ale and serve with lots of fresh fruit to garnish.
This gin is created with locally-sourced honey, including honey from the hives on Warner Edwards’ very own farm.
This gin is the product of eight generations of distilling history. Its recipe uses a blend of eight botanicals including juniper, angelica root, coriander and liquorice, with a natural flavour burst of the quintessential English country garden flower, the violet.
Honey and sugar complement the traditional botanicals of Hernö Dry Gin to create a classic sweetness which we pair with Fever-Tree Indian Tonic.
Botanivore or “botanical eater,” is comprised of 19 different botanicals working in concert. Think of a meadow in bloom — herbaceous, fresh, and elegant. It’s like a greenhouse in a bottle. Bright, complex but very approachable American craft gin.
The first gin from Japan’s legendary Suntory. This expression includes six Japanese botanicals. We like to pair Roku with Fever-Tree Aromatic Tonic.
A truly modern Australian gin which captures the essence of contemporary Australia’s heritage in Europe & Asia. Made with lemon myrtle and Tasmanian pepperberry leaf to give a gentle spice warmth. Pair with a Fever-Tree Aromatic Tonic.
This amber South African gin is made from a grape-based spirit with botanicals including rooibos and honeybush. A richly textured, crisp gin which we pair with Fever-Tree Indian Tonic.
Open flame copper pot distilled at Chateau de Bonbonnet in Cognac, France. Juniper gives way to a voluptuous complexity redolent of fresh flowers, with an elegant finish. We pair this with Fever-Tree Mediterranean Tonic.
This superb juniper forward Colombian gin is aged in used rum barrels. Juniper and angelica combine with mint and pepper to create a flavourful and smooth gin which we love to pair with Fever-Tree Ginger Ale.
A most unusual gin infused with cucumber and rose petals. It would only be right to pair this with Fever-Tree Indian Tonic water, garnished with a slice of cucumber and cucumber bitters.
A London Dry gin made with hibiscus flowers, we love to pair this one with Fever-Tree Mediterranean tonic, an orange slice and a dash of orange bitters.
The quintessential Tanqueray gin recipe, distilled with Seville oranges and paired alongside a Fever-Tree Mediterranean Tonic water, garnished with orange.
Distilled with raspberries for a fresh fruit kick, we pair this gin with Fever-Tree Elderflower Tonic and garnish it with a sprig of mint.
Made with homegrown Devon violets. Best paired with Fever-Tree Indian Tonic, garnished with strawberries.
A recreation of the popular 17th century style gin.
Sweet and citrusy, with a bitter almond finish.
Sweet, and delightfully tart. A truly superb twist on the classic G&T.
A wonderfully British gin from the producers of Whitley Neill.
Made using a crop of rhubarb originally owned by Queen Victoria.
Made using the water from the Silent Pool in the Surrey hills.
A herbaceous taste of the Mediterranean.
A warming gin with a rush of pink peppercorn.
47 botanicals make for a gin with unrivalled complexity.
From the Isle of Islay using 22 locally hand-foraged botanicals.
A gin infused with hints of dark chocolate and lemon.
One of the most high renowned gins in the world, and the recipient of multiple awards.
Juniper-led, with citrus notes and a touch of spice.
Super premium variant of Bombay Sapphire.
Made using Dartmoor water since 1793.
Pronounced ‘o-peer’. Strongly spiced and aromatic.
Classic London Dry from Chiswick, West London.
Refreshing, crisp and clean, with smooth pine notes.
Exceptional, and uniquely distilled with fresh citrus.
Smooth citrus flavours with a light juniper body.
Aromatic with bright citrus notes.
Handcrafted at Summerhall Distillery in Edinburgh.
A: There are many ways in which gin can be made, but for the final product to be considered a ‘gin’ it must contain the primary ingredient of juniper. The cones of the juniper bush, commonly referred to as ‘juniper berries’, are required by law to be present in order for a spirit to be called gin. This is the predominant and most vital ingredient that makes a gin, just that. Think of it along the lines of a grape’s importance to the production of wine, and you’re part of the way there. In fact, we’ve gone quite in-depth in a blog post on this very topic.
A: Gin is created by gathering a mixture of juniper and other botanicals, before steeping them in a neutral spirit that’s been combined with water. This is then left to ‘steep’ for a period of time (as long as 48 hours). This flavour infusion kick starts the stewing process, also known as maceration. Once this process is complete, the mixture is then distilled in a still before water is added to reduce the potency of the spirit and also subtly dilute the flavour. There are many ways a distiller may approach this process in order to produce a different tasting gin.
In short, the process is fairly simple, but open to interpretation depending on what you want the end result (or flavour) to be.
We consider ourselves quite the gin connoisseurs, so we’ve written a lovely blog post about gins — if you’d like to read more on the topic check it out.
A: A botanical is a substance obtained from a plant, so a gin botanical is essentially anything that is added to the gin (other than Juniper berries which have to present for it be called gin) to give it a specific or preferred flavour. From more citrusy botanicals like lemons or bergamot to seed and roots like coriander or cardamom plus many more varieties.
A: The main parts of Vodka are water and ethanol while Juniper berries are the main constituent part of Gin. While Vodka is distilled with either potatoes, rye or wheat, gin is made with malt or grain and then mixed with the flavour of Juniper berries.
A: A gin and tonic (G&T for short) is a popular highball cocktail made with either a single or double measure of gin topped with tonic poured over ice with a garnish of your choice.
A: For the spirit to be considered a ‘gin’ it must contain the primary ingredient of juniper. This is the predominant and most vital ingredient so it’s prominent in the flavour. Have a look on our blog to find out more about the importance of juniper in gin.
A: Many gins start with quite a neutral flavour (from the grain), but there are various methods of the distillation process, where the beautiful and unique flavour of the spirit is created. The steeping of botanicals, and botanical vapour infusion are the two most popular methods of distilling gin. While the first is a more traditional method of putting the liquid into a vessel to be heated, the latter keeps the botanicals separate from the spirit to create a much more subtle and gentle flavour. Flavours can also be added to gin with a variety of garnishes, including cucumber, citrus fruits and even petals.