GERMANY SCOTLAND MONKEY 47 - Hits of fresh citrus and ripe DAFFY’S - A fantastic gin made with the finest juniper on the nose, followed by a vegetal and slightly french grain spirit which is distilled through an old wooded finish that’s extremely complex and robust. copper pot stilll that was previously used for whiskey. A big kick of rewarding flavour greets the palate with Botanicals include lebanese mint and a rare variety of a clean mouth feel. The number 47 comes from the lemons. (43.4%) number of botanicals that go into this unique gin. Served with fresh mint and lime twist. (47%) Served with raspberries and a lime twist. THE BOTANIST - The nine classic botanicals are augmented by 22 local Islay herbs and flowers. IRELAND The botanicals and the two local botanists who pick BERTHA’S REVENGE - Juniper leads, followed them inspire the name. The complexity of the distillation quickly by the spicy and warming notes of cardamon, process which takes three times longer than the cumin and sweet citrus. (42%) standard distillation of gin and the botanicals used Served with orange twist and rosemary. generates depth of taste, with surprising floral notes. (46%) Served with thyme and lemon. BLACKWATER N.5 - Dry gin with a modern twist. The botanical mix includes Coriander, Cinnamon, Li- quorice and nutmeg. (41.5%) HENDRICK’S - Hendrick’s wondrous botanical sig- Served with strawberries and cardamon. nature consists of flowers, roots, fruits and seeds from the world over. With a duet of infusions: Rose petal and Cucumber. Hendrick’s is the marriage of two different CORK DRY GIN - Its botanicals include cori- spirits from two rare and unusual stills: the Bennet Still ander, angelica, lemon, lime and juniper. The result and the Carter-Head Still. (41.4%) is citrus forward with a good helping of herbaceous Served with wedges of cucumber, cracked black pepper notes throughout. (37.5%) and a spray of lime and rose water vapour. Served with a slice of lemon. CAORUNN - A unique fusion of pure Scottish High- DINGLE GIN - London dry gin with a unique land water, six traditional and five celtic botanicals, hand character and flavour coming from the original choice of infused in a Copper-Berry Chamber for an invigorating botanicals, including Rowan Berry, Fuscia, Bog Myrtle, naturally balanced taste. It is dry and crisp, full bodied Chervil, Heather and Hawthorm. (42.5%) and aromatic, with a sweet touch. (41.8%) Served with juniper berries and orange twist. Served with apple and junipers.

GUNPOWDER IRISH GIN - Taking its name from EDINBURGH GIN - Edinburgh Gin’s clean citrus one of the signature botanicals, slowly dried Gunpowder notes and aromatic Juniper make it perfect base for a Tea, the recipe also includes lime, lemon and grapefruit. gin. A well balanced crisp gin with a gingery spiciness Sharp citrusy notes with a punchy star anise finish. (43%) and laid back citrus. (43%) Served with a slice of grapefruit, rosemary and lemon Served with cardamon, rosemary and lemon twist. twist. 6 O’CLOCK - Smooth and refreshing gin with big HOLLAND hits of orange and lemon citrus and hints of elderflower. CHIEF GOWANUS - Is based on an early Amer- The citrus and floral flavours make this gin taste fresh ican recipe for making a version of ‘holland’ gin out and summery. (43%) of American rye whiskey. It starts of with the unaged, Served with a slice of lemon and juniper berries. double-distilled rye whiskey, putting it bqack in the traditional pot of juniper berries and a handful of cluster TANQUERAY - Originated in England but is now dis- hops and run it through a third time. The gin is the aged tilled in Scotland. Key botanicals are Juniper, Coriander, for three months in oak barrel and the resulting gin has Angelica rooy and Liquorice. (40%) the flvours of spicy vanilla from the rye and citrus. Served with rosemary, lemon twist and peppercorns.

ENGLAND DODD’S GIN - Exclusively made with organic BEEFEATER - Traditional London Dry Gin, both botanicals, including juniper, angelica, fresh lime peel, spicy and fruity on the nose, nicely balanced and clearly cardamom, red raspberry leaf, bay laurel and honey from focused on the juniper. (40%) the London Honey Company. (49.9%) Served with a slice of orange. Served with a slice of grapefruit and bay laurel.

BEEFEATER 24 - It has more herbal and citrus HAYMAN’S - Excellent London Dry gin. Sweet can- notes than the classic, but the tea and added citrus died citrus, nutmeg custard and piney juniper aromas still play off a familiar London Dry background with a follow through on a smooth, vibrant entry to a glycerous touch of liquorice clearly present. Beefeater 24 takes dry-yet-fruity with great depth. Finishes with a long hon- its name from its 24-hour steeping process and the eyed citrus, lemongrass and herbal juniper fade. (40%) capital’s 24-hour lifestyle. (45%) Served with lime peel and rosemary or thyme. Served with a slice of grapefruit and rosemary. OXLEY GIN - Revolutionary English gin with a BATHTUB GIN - Extraordinary gin, lightly tinted fresh, bright, smooth classic gin taste with a sweet by the botanicals, and with flavour which is both bold, lemon tart aroma which is rounded and harmonised and perfumed all at once. (43.3%) by fresh juniper and aniseed. Unlike any other spirit, Served with juniper berries and orange peel. Oxley is made by the innovative Cold Distillation pro- cess (-5’C), capturing the natural flavours of the bo- tanicals and preserving them in the final spirit. (47%) BLOOM - Sweet tasting refreshing floral gin with notes of chamomille, followed by uplifting pomelo. (40%) Served with lemon twist and juniper berries. Served with grapefruit and a lime twist. OLD ENGLISH GIN - Using old recipes dating BOMBAY SAPPHIRE - Bombay Saphire has a ripe back to the 1700’s. Old English Gin is a traditional London citrus aroma with spice and a touch of juniper. style gin with plenty of juniper and a touch of spice.(44%) Lighter than classic London Dry’s but with a warm Served with orange peel and juniper berries or liquorice. peppery finish. (40%) Served with orange peel and red currants. Pinkster Gin has a sweet profile, with PINKSTER - juniper and coriander underlying a jammy raspberry note BROCKMANS - Contemporary style smooth gin with not too dissimilar to a coulis on a cheesecake. a botanical list full of surprises. On the nose bright and It’s red berry sweetness is subtle, a notable raspberry floral, strawberry, hibiscus, a touch of sourness and a twist. (37.5%) hint of raspberry.Expect exquisite aromas of coriander, Served with raspberries and mint. blueberry, blackberry and , of course, juniper. It’s bright, fresh and fruity, with a dry finish. (40%) Served with berries or cinnamon stick. PLYMOUTH - Hand crafted in the original copper-pot stills at England’s oldest working gin distillery. It has a distinctively different, less crisp flavour than the much BULLDOG - Although the juniper is noticeably more commonly available London Dry Gins on the market present, lotus leaves, lavender, liquorice, poppy and today. This flavour is the result of a higher than usual dragon eye to name a few of the 12 botanicals, all play proportion of root ingredients, which bring a more earthy their part in creating a complex flavour profile. Slightly feel to the gin as well as a smoother juniper hit. spicy on the palate you will find the cinnamon, carda- Once the citrus and coriander dissipates, liquorice and mom and citrus leaving you with a warm finish that angelica dominate the palate long after the gin has gone lingers. (40%) in what is an unusually long finish for a gin. (40%) Served with a slice of lime and grapefruit twist or Served with strawberries and rosemary. cinnamon and star anise. SIPSMITHS - Dry juniper leads, then reveals lemon tart and orange marmalade, before all the flavours har- monise. (41.6%) Served with a slice of orange, cardamon and lemon twist.

U.S.A CATALUNYA BENHAM’S SONOMA - Benham’s it’s a cross be- GINRAW - This gin from Barcelona is produced using tween old school London Dry and fruitier New traditional methods combined with modern culinary Western styles. The sweet aroma suggests candied techniques. Ginraw is a mediterranean modern-styled gin lemon peel, warm orange peel and a faint liquorice note. with a relaxed juniper profile and citrus forward notes. Bold liquorice leads on the palate, fading into bracing juniper, black pepper and clove. The gin’s balance is The gin itself uses juniper, lemon, laurel, kafir lime, black imperssively spot-on, dancing among the various cardamon and coriander. (42.3%) components on the palate until the finish - hot but not Served with bayleaf and lemon twist. oppressive, a bit oily but otherwise clean - eventually fades out. (45%) GIN MARE - It makes for a very ‘savoury’ drink as Served with star anise, juniper berries and a lemon twist. the herbal elements (notably rosemary, thyme and olive) assert themselves. There is still a nice juniper backbone BROOKLYN - Distilled in NYC with several botan- however which gives a depth of flavour that holds up icals most notably fresh grapefruit peel and juniper. well against a range of toninc waters. We recommend citrus peel is hand cut, along with hand cracked it with mediterranean fever-tree tonic, rosemary and juniper. it takes an incredible 3 days to make 300 lemon-thyme based. (42.7%) bottles, so this gin is as craft as you can get. (40%) Served with olive and rosemary. Served with grapefruit and juniper berries. BELGIUM FEW BREAKFAST - This contemporary gin in- COPPERHEAD - London Dry Gin made with five es- cludes Earl Grey tea as a botanical. it has its complex, sential botanicals - angelica, juniper, cardamom, orange grain-froward base made from corn, wheat and barley. peel and coriander seed. The legend goes that Mr. Cop- With orange and bergamot, FEW Breakfast Gin is perhead was a notorious alchemist in search of the elixir aromatic and light. Strong juniper supports the floral, of life who stumbled upon this recipe. (40%) aromatic nature of this tea-inspired gin. (42%) Served with orange peel and juniper berries. Served with orange. SPAIN GREENHOOK GINSMITHS - This modern Amer- GINSELF - Full of citrus and floral notes, this mod- ican Dry Gin uses Tuscan juniper for the signature in- ern gin has orange and orange blossom right upfront. gredient plus a floral take using elderflower, chamomile These notes are followed by lemon, coriander and a fin- and cinnamon. Use of vacuum distillation, the method ish of dry, floral pininess. It is quite smooth, with a little designed to produce a more aromatic and pristine spirit. warmth at the end. (40%) The spirit of the botanicals are captured in their raw Served with grapefruit peel and cardamom. state while retaining two of their key floral botanicals perfectly and create their flagship taste. (47%) Served with cucumber and lemon peel. NORDES - Nordes is a Galician gin inspired by the eponymous fresh northerly Atlantic wind. Made using pomace from Albariño grapes, the botanicals include This classic old school London Dry Gin JUNIPERO - juniper, ginger, hibiscus and liquorice, resulting in an includes and additional dozen botanicals, the result is intriguing gin. (40%) light, crisp and clean with a deep mysterious spiciness. Served with grapes and bay laurel. (49.3%) Served with strawberries, cardamom and juniper berries. POLAND VENUS GIN BLEND No.02 - Created with a LUBUSKI - Best selling gin in Poland. More herbal unique botanical blend and allowed to rest in American than the standard London gin. All the botanicals used in oak casks. The blend was specifically chosen to pair with its preparation are from poland. (40%) american oak, and comes out of the barrel golden amber Served with star anise and slice of lemon. in colour. You will recognise notes of orange and bay in the nose followed by vanilla, cinnamon, sage and fennel. peppery finish. (46%) Served with pomegranate and orange peel.