The world's most expensive and first limited edition sipping gin, this $700 bottle sipper is made in extremely small batches with an incredibly small "heart." The botanicals are individually macerated and are dominated by warm, spicy saffron and subtle, delicate verbena. At 104.6 proof, this is the highest proof, smoothest un-aged spirit that I have ever had the privilege to enjoy.
Made in James Burrough's original 268-liter copper still then aged in French Oak barrels formerly used for aperitif wines and small batch fruit liqueur. The palate is complex, yet softened from aging. Juniper and citrus notes still persist, but are best enjoyed without mixing, in my humble opinion.
St. George Dry Rye Reposado
Aged for 1.5 years in French and American Oak casks that formerly held Syrah and Grenache wine. The result: a lingering spicy, malty crossbreed of gin, wine and whiskey. A unique flavor experience that we believe should only be savored on the ice or with a splash of water.
Leopold's Navy Strength
Double the juniper than the original plus distilled bergamot, with large doses of coriander and cardamom, this is extremely bold in almost all characteristics. Although the alcohol burn is not overwhelming, we recommend diluting with mixers versus sipping in a dry martini form.
Old Raj was made first in 1972. Saffron and eucalyptus are evident on the nose and palate as well as grapefruit bitterness and strong black cracked pepper. The red label is the lower proof while the blue label clocks in at 110 proof, which is extremely high in the world of gin.
Perry's Tot Navy Strength
Matthew Perry served as the Commandant of the Brooklyn Navy Yard between 1841-1843 and is best known for founding the Naval Lyceum. Infused with juniper, orange, grapefruit, lemon, angelica, coriander, anise, cinnamon, cardamom and wildflower honey, this smooth, aromatic gin is ideal for the gin aficionado.
Plymouth Navy Strength
Plymouth gin has an Appellation Contrôlée protection—only gin made in the town of Plymouth can be named Plymouth. Plymouth is smooth, full flavored, earthy and less citrusy then most gins. The Navy Strength is supercharged in both strength and flavor. The distillery was originally a priory, which explains the small monk image.
$9 for Cocktail, $17 for Martinis
A unique and smooth grain spirit-based gin. Raw honey is added prior to bottling, imparting unique floral qualities that vary with season and blossom. It has an extremely floral nose and a sharp juniper punch that is quickly mellowed by the honey. A nice gin for the novice.
Besides the more traditional botanicals, this gin is made of locally sourced and unique additions of wild water mint from the lochs and seasonal sea pink flowers. The slight green hue is a result of infused turmeric and violets.
Six traditional and five Celtic botanicals (rowan berry, heather, bog myrtle, dandelion and coul blush apple) are vapor infused slowly, resulting in an extremely crisp, balanced and dry with a pronounced fruit and slight heather honey sweetness. A subtle salty note originates from its Speyside origin.
An organic gin distilled from Jonathan & Braeburn apples as well as wheat with pure mountain spring water from an actual caprock. Twelve botanicals create an extremely subtle juniper palate, heavy with fruit and dominated by floral rose and lavender; delicate yet dry.
French made by Cognac producers and believed to have been created in 1771 at Dunkirk in the old citadel, which at that time was a thriving port city. Nineteen different botanicals give this tipple a tropical fruit nose with a complex citrus backbone and the faintest hint of juniper.
This gin's recipe and label color changes with each new batch, making each run unique. The water used is from protected springs found at the base of the mountain behind the distillery. A fragrant nose with pungent piney juniper and a cracked pepper finish.
Created by a Scotch distiller and closeted gin lover. Distilled in two stills: One still seeps the botanicals between 24-36 hours and the other uses vapor infusion. The two distillates are then blended & essences of Bulgarian rose petals and Dutch cucumber are added prior to bottling. A leader in "New Western" style gin.
Jensen's is made according to an old recipe from the 1800s and, as a result, uses only traditional botanicals. Fresh pine, ginger, coriander, orris root, which translates to floral lavender and licorice up front with a mild sweetness that dries to a long pine and peppery finish.
Jensen's Old Tom
Old Tom gin is historically and generally made by adding sugar (3-5% of total volume). Jensen’s, however, is dry with a hint of sweetness achieved naturally through sweet botanicals according to an 1840 recipe. Palate: pine, citrus, strong eucalyptus, green vegetal, and woody-soft, sweet finish.
Triple distilled from a French wheat grain called Capet in a copper pot still with 10 botanicals. Before bottling it is infused with orris root and iris flowers which give it is natural bright blue hue and a slightly sweet, yet simple profile.
A non-traditional gin from a distillery established in 1691 at the dawn of gin. Eleventh generation sons and their tenth generation father collaborated to create the Silver. Distinctively fruit and floral forward (Turkish rose, white peach, raspberry) with an elegant backbone of juniper.
A Scottish gin made with the two-shot method where the botanicals are steeped for 36 hours before being distilled in a small pot still and then blended with neutral grain spirit. Infused with saffron (giving it a pale yellow hue) prior to bottling, dominating the palate in a pleasant way.
Made high up in the mountains in a 200-liter Portuguese copper alembic still. The botanicals are handpicked locally by the distillers—a husband and wife team. Batches are hand-mixed in small quantities. This gin is creamy and anise driven. Subtle floral and herbal notes are also present in the background.
Made of ten botnaicals: Macedonian juniper berries (macerated overnight), Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. A floral nose with mellow juniper followed by a lemon tart/marmalade body and a touch of spice finish.
An organic gin made from a neutral grain spirit in a copper alembic pot still. Classic dry profile is created using traditional botanicals that has juniper and bold spice upfront. Many of the organic herbs are grown by the distiller or carefully selected in small batches.
No . 3
Since 1698, this distinguished gin has been made in a traditional copper pot using three spice botanicals (cardamom, coriander, and angelica root) and three fruit botanicals (juniper berry, orange peel, and grapefruit peel). Named after the address on St. James’s Street, No. 3’s strong, crisp juniper takes the stage.
Fresh nose, with a complex palate of citrus, herbal, floral, and spice notes. Finish: a clean juniper. Unique botanicals: Indian sarsaparilla and sweet orange peel. The formula was created to make a modern gin for use in classic cocktails.
Named after the Bluecoat militia from the Revolutionary War, this gin features organic juniper berries and American citrus peel, creating a beautifully balanced and versatile gin that works well in classic cocktails as well as in martinis.
Made at the Bruichladdich Scotch distillery with a total of 31 botanicals, 22 of which are native to the Islay. This complex list is "slow simmer distilled" at low pressure, for 17 hours (three times longer than standard gins). A complex floral palate with a juniper backbone but overall light body.
This "New Western" style is made with 100% grain and pure glacier water in the foothills of the Alaska Range. Simple with few botanical notes, it has a sweet and delicate body slight lemon zest with a definitive peppermint crisp end.
A certified kosher gin four times distilled and triple filtered with traditional botanicals and the interesting addition of poppy and dragon eye (a Chinese fruit similar to lychee) said to have aphrodisiac qualities. Named in honor of Sir Winston Churchill, this elixir has a delicate nose that ends with a lingering citrus and light spice finish.
Kings Mountain was the first community in the U.S. to vote itself legally dry in 1874...but things have changed since then. Eleven organic and wild harvested botanicals, including fresh spearmint, dominate. Juniper and floral notes are present, yet only a hint of citrus is evident.
An organic gin based on wheat and rye grain, which gives a heavy body not unlike a genever. It is soft on the juniper, woody yet spicy, with hints of anise/licorice. This is by no means a traditional gin and because of this it has been nicknamed the "whiskey lover's gin."
The distillery is located in Bowling Green, Kentucky as well as in Nashville. A bold gin balanced by light floral notes and a prominent herbal body. Citrus, sharp juniper, fruit, light rosemary, and pepper spice are also prominent on the palate.
An atypical organic three botanical wheat/malted barley gin named after the treacherous strait separating Door County from Washington Island. Wild juniper (more delicate/aromatic), coriander and fennel give a floral, slightly citrusy, spicy palate with a genever-like body.
Named after the famous and iconic gin lover, this gin uses a mix of traditional and contemporary botanicals including elderberries, cinnamon and hibiscus petals. Sweet floral and honey notes are wonderfully balanced with a strong juniper backbone.
Grain based with traditional and soft native botanicals including Scottish juniper, heather, milk thistle, and pine which makes it evergreen-forward with a light creamy body. Floral notes are subdued from the pine and juniper, which mark this as a "London Dry" style with an interesting twist.
Named after the cost of a distillery license in 1736 London and made to the specifications of an original recipe created that very year. Four times distilled grain alcohol with 11 botanicals (three of which are secret). A dry juniper forward palate followed by spice and herb with a long finish.
Hailing from the first legal distillery in the District in over 100 years and named after the famous bootlegger who supplied Congress with their illegal hooch, Green Hat is a floral gin, with light juniper, vibrant citrus, and heavy mouthfeel with an herbal sage presence, forming a distinct and modern gin profile.
Tuscan juniper, organic elderflower, organic chamomile, and Ceylon cinnamon combine using a "mercury vacuum" still for lower pressure and temperature distilling; the distiller claims it produces a purer & more aromatic gin. Strong florals and herbals balanced by earthy spice.
Both G'Vines are made in the center of French brandy production using the same botanicals in different ratios to produce two distinctly flavored gins shaped by green grape flower, nutmeg, cubeb berry, ginger, licorice, juniper, green cardamom, coriander, and cassia bark.
The Floraison (green) is a modern expression where the grape flowers dominate the juniper—stretching the gin classification to the limit—tastes like a distilled wine/gin/vodka mix. The Nouaison (grey) is more traditional with a complex body of upfront juniper, wood, and spice.
Made at the Anchor Steam Brewery in a tiny copper pot still. More than a dozen botanicals are used to create this concentrated high proof spirit, which leads with pronounced juniper and pink grapefruit on the palate, followed by an earthy and spicy finish.
Leopold's is made with juniper, Pummelo, Valencia orange, coriander, cardamom, and orris root. Each botanical is macerated and distilled at separate temperatures before combining prior to bottling. Sweet juniper, complex spice with leather and fresh tobacco with a long, earthy finish.
Russell Henry Dry
Created with an antique cognac still durin the first distilling run. Afterwards the distillate is infused with four botanicals (juniper, coriander, orris root, and lemon peel). The second distillation occurs in a copper pot. Soft juniper carries through a light, and citrus body with cardamom spice finish.
Intense, aromatic, and made entirely from naturally farmed and wild-grown botanicals: juniper, lemon, orange, star anise, angelica, caraway, coriander, cardamom, and raspberry. Cardamom dominates this gin's flavor profile that is made from a combination of 19th century recipes.
A 68% corn, 16% wheat, and 16% barley base that is vapor distilled with juniper, lemon peel, orange peel, angelica, coriander, cardamom, and black pepper. A slightly sweet (as a result of the dominant corn-base) whisky mouthfeel with a vibrant candy nose. A balanced citrus/spicy palate with a touch of juniper.
St. George Botanivore
Nineteen botanicals form a modern witch's brew: angelica root, bay laurel, bergamot peel, black peppercorn, caraway, cardamom, cilantro, cinnamon, citra hops, coriander, dill seed, fennel seed, ginger, juniper, lemon peel, lime peel, orris root, Seville orange peel, and star anise.
St. George Dry Rye
Made from 100% pot-stilled rye, this gin is genever-like with a rich mouthfeel and strong spice. Citrus and floral notes are dialed back, where malt notes preside with an overall woody mouthfeel. A gateway gin for whiskey fanatics who might be missing the botanicals in life.
St. George Terroir
Unique herbal botanicals: Douglas fir, California Bay laurel, coastal sage, roasted coriander seeds plus eight others. The process is complex. Roasting takes place in a small wok and some botanicals are macerated, where others are incorporated through vapor infusion.
Launched in 2000, with additional botanicals of chamomile and fresh grapefruit. Ten is made with two different stills, one isolating a complex citrus heart. The juniper is dialed back in comparison to standard Tanqueray to accentuate citrus notes and the "heart" is 60% of the cut versus 90%.
A winter gin, if there has ever been one. Most botanicals are infused after distillation giving a rich outspoken spice profile and a dark color to the liquor. Mild juniper, with subtle herbal and floral notes. Chamomile, lavender, clove, allspice, fennel, cinnamon, and star anise shine.
Originally named Burrough's gin until 1863. "Beefeater" referring to the Yeomen Warders who are the ceremonial guards of the Tower of London. The botanicals are steeped for a minimum of 20 hours and then slowly distilled for over seven hours. A clean lemon zest and powerful juniper body that finishes with pepper-coriander.
To the Beefeater formula three additions are made: Chinese green tea (fragrant, elegant, tannic), Japanese sencha tea (green, fresh, soft scent), and grapefruit peel (crisp, fruity, sharp). To preserve its unique tea fragrance, 24 is "cut" very early and about 30% of the run is discarded versus the standard 5%.
Made by the vapor infusion method, eight botanicals sit in a basket and are absorbed by alcohol vapor passing through. Juniper, coriander, and citrus dominate a mellow palate with hints of licorice, parma violets, and roots. Follows the original formula created in 1761.
In addition to Bombay's botanicals, Sapphire (which launched in 1987) includes cubeb berries from Java, and West African grains of paradise for a total of 10 botanicals. Heavy juniper berries, lemon zest, and coriander land with a slight sweetness along with hints of creamy toffee and pepper.
An old British gin that was created in 1847 which is now exclusively sold in the U.S. Smooth, clean, and floral with hints of pepper and coriander. More "New Western" than "London Dry." Boodles uses no citrus in the mix which is quite unusual in the world of gin.
Created in 2000, it is 100% wheat grain spirit four times distilled and flavored with 10 botanicals, which are steeped for 24 hours before traditional pot distillation. A traditional style gin dominated by juniper, orange and lemon zest.
City Of London
The first distillery to be commissioned in London in over 200 years. Juniper, coriander, angelica, orange and lemon peel, orris root, cinnamon, cassia bark, and nutmeg flavor this neutral grain spirit. A light juniper body with potent, creamy citrus and grapefruit topped with subtle vanilla notes.
One of the few gins in the world that is 100% potato-based (including the skins), the process results in a satiny and distinctively creamy body. It is made with seven traditional botanicals in a copper pot still. Cardamom spice dominates a fruity palate along with zesty citrus and herbaceous flavors.
Damrak was originally Amsterdam’s first harbor (but now paved over) from the 1600s to the 19th century. It boasts 17 different botanicals along with an orange sherbet, spiced nose, a complex citrus palate, and soft light juniper notes.
Named in honor of the moment in 1565 when Mary Queen of Scots spied on her future husband, Lord Darnley, through the courtyard window of Wemyss Castle. Four times distilled with six botanicals, elderflower dominates the palate with floral fruit, lychee, soft citrus, and ginger.
DHK is an extreme example of "New Western” style gin with soft juniper notes and bright citrus; this is the gateway gin for misguided vodka fans. Made with Italian juniper, lemon, orange, grapefruit, coriander, and galangal (Thai ginger) then sits in steel prior to bottling.
An organic grain-based gin. Sweet and spicy gin with elderflower and lemongrass as two of its pesticide-free botanicals. Alcohol heat paired with juicy citrus appears upfront, followed by a floral burst of elderflower in the middle that ultimately ends with an earthy aftertaste.
A nine botanical gin whose formula was produced in collaboration with eighth generation distiller Charles Maxwell. The botanicals are steeped for 15 hours. Jasmine flower (non-traditional) adds dryness to the mix. Very complex with strong juniper, spice, and citrus oil.
Distilled from wheat grown in upstate New York with rosemary, lemon, ginger, and grapefruit—each separately redistilled with the neutral spirit. The juniper note is muted and the overall body is sweet, burnt sugar. Closer to an herbal sweet and citrus vodka than a classic dry style.
Made with historic spring water at Berkshire's first legal distillery since prohibition, a proprietary blend of seven botanicals is suspended in the still. Declared as a "London Dry" style, but well balanced with bright citrus, subtle floral, and herbaceous and spice bursts.
Half Moon Orchard
Named after the ship Henry Hudson navigated over the river that now bears his name, Half Moon is made from wheat and Hudson Valley apples. A lighter juniper gin with fruit notes and layers of zesty citrus, clove, and cinnamon hints. Overall soft and slightly sweet "New Western" style.
Hayman's Old Tom
Very different from a "London Dry" Style, Hayman's is sweet upfront and throughout. "Old Tom" is a distinct, historic gin category: adding sugarcane mellows the juniper, white pepper, and bitter herb. Citrus and juniper are the leads with soft lilac & anise in the shadows.
McKenzie Distiller's Reserve
The base is a 75% grape and 25% grain blend flavored with 12 botanicals. A very small batch, under the radar brand. An overall smooth and delicately sweet gin with creamy citrus in the lead and subdued botanicals for a crisp, peppery finish.
Established in 1793 by the Coates family and made in a former Dominican priory, now called the Black Friars Distillery, which dates back to the 142os. Many of the Pilgrims met in this building before setting sail for America. This was the official gin of the Royal Navy and is the oldest continuously running distillery in the U.K.
Created by fourth generation Absinthe distillers, Right has a 100% corn base, flavored with Austrian juniper, Russian coriander leaf, cardamom, Sicilian lemon peel, bergamot, West Indian lime and bitter orange, Borneo Sarawak black pepper. Bright juniper & subdued botanicals.
A small batch grain-based gin that uses traditional botanicals plus lavender, sencha green tea, hibiscus, and chamomile blossoms. Citrus and floral forward, tea/chamomile dominate the body with juniper consistently right behind; a nice depth with a peppery & black licorice finish.
The Tanqueray family of silversmiths left France for England in the 18th century and was religious leaders for three generations before distilling. Made with the one-shot process originally in London until 1998. Fresh and pronounced juniper and lemon zest with fruit notes.
Discontinued in 2001 but recently revived due to extreme demand, this gin stands apart from the rest of the Tanqueray line and is based on an 1839 recipe.. The juniper is softened and grapefruit peel is introduced creating a fruity-floral, citrus-forward gin with the juniper in a supporting role and a distinct cinnamon end.