There is an initial burst of citrus, that gives way to juniper before a very light anise. The mid palate is led by chervil, sweet cicely and green tea and, in fabulous Yorkshire style, a finish of candied rhubarb.

Slingsby Marmalade Gin has been crafted using locally sourced botanicals that are synonymous with the beautiful and restorative nature of Harrogate. These unique botanicals are complemented with zesty Yorkshire marmalade, water drawn from the world-famous Harrogate aquifer, pure single grain spirit and a handful of the finest ingredients sourced from around the world.

Slingsby Gooseberry gin is crafted using the world-famous Harrogate aquifer water, pure single grain spirit and locally sourced botanicals synonymous with the restorative nature of the town. Yorkshire gooseberries bring an unmistakable tangy sharpness, tempered with a fruity sweetness whilst retaining the classic citrus notes of our classic award-winning London Dry Gin.

Made with locally sourced botanicals and Harrogate aquifer water
Initial sweetness of rhubarb and raspberry followed by the bitter tang of the pink grapefruit citrus base
A tart rhubarb finish rounds off the drink leaving an unforgettable flavour on the pallet.

Jinzu Gin brings English and Japanese traditions together to create an exciting, intriguing spirit. It's made with a blend of English gin (featuring juniper, coriander, angelica, yuzu and Japanese cherry blossom as botanicals) and sake, which brings a luxurious, creamy mouth feel and a subtle, compelling sweetness to its flavour profile.

Smartly presented old school London Dry gin, expertly produced by Thames Distillers. This manages to be both smooth and complex. Highly recommended.

Our story started in one of England’s last wild sanctuaries in the remote moors of Northumberland, the whipping winds amongst the age of juniper bushes at Hepple, and our pursuit of a gin to make the perfect dry martini.

The only way to capture the wild heart of this juniper was to completely rethink how the gin was made.

Thus our Triple Technique was born.

Made with botanicals including juniper, orange peel, liquorice, elderflower and bitter almonds, our Seville Orange Gin is simply bursting with flavour. A final infusion with raw peel from Seville oranges gives it a crisp, citrus finish. Wonderfully zingy.

A winning effort following the success of Williams Chase Potato Vodka. This premium strength gin is unusually distilled from organic apples grown on the Herefordshire estate. The result is impressive.

Elegant 48 is made from scratch using rare varieties of apples from our 200 year old bioganic cider orchards. In our bespoke gin still, we add hops, elderflower, juniper, Bramley apple and angelica, plus secret wild botanicals from our meadow and fresh water from our well.

A super premium small batch Tanqueray named after the number of the No. 10 still in which it is made. A superb controlled explosion of very aromatic botanical flavours, and it looks very good on your mantelpiece / drinks cabinet. Makes a near perfect martini.

Popular premium French gin produced in small charentais pot stills. 19 botanicals compete for attention in the bottle. Bottled at a punchy 44%!

Asbach's popular 3 year old German grape brandy, formerly known as 'Uralt', is matured in Limousin oak casks and has a fruity, tangy character

An African-themed gin. The gin combines African botanicals with traditional juniper and orange peel, resulting in a spirit that’s floral, fruity, spicy and herbaceous.

Served chilled on its own, this Quince Gin is an ideal replacement for desert wines, especially if paired with apple crumble alongside a cheese board (Manchego especially). Because it is not technically a Gin (it’s not over 37.5% ABV) expect to see some name changes to comply with regulation, but whatever the final name written on the bottle is – seek this out, it is well worth it! Ridiculous and delicious.

This eye catching medicine bottle is produced from the use of no less than 47 botanicals from the Black Forest in Germany. The taste is most remarkable, complex and very satisfying. The inclusion of cranberries works a treat. . A great success since its launch 2 years ago. 47%!

The Recipe of our Riesling-Infused Ferdinand's Saar Dry Gin is an homage to the fruitful landscape of the Saar-Region. Over 30 finely balanced botanicals mainly from our own cultivation or regional grown in combination with the finest Riesling grapes of the large Saarburger Rausch gurantee a maximum drinking pleasure.

THE King's Ginger - a liqueur specifically formulated by Berry Bros. in 1903 for King Edward VII.
Rich and zesty, the liqueur was created to stimulate and revivify His Majesty during morning rides in his new horseless carriage - a Daimler.
A quirky and high-strength liqueur created by the careful maceration of ginger root, enlivened by the judicious addition of citrus in the form of lemon oil for an unexpectedly fresh lift.
It has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since.

Owner Sebastiaan van Bokkel describes Bobby’s Schiedam Dry Gin as Dutch Courage mixed with Indonesian spice. We agree – Bobby’s is an exotic and contemporary Gin that is sure to have heads turning.Bobby’s Gin is multilayered and soft on the nose – there is no spiritedness’ yet it is incredibly fragrant. Lemongrass and rosehips burst on the nose in an intoxicatingly exotic mix. Complex clove and coriander seed flavours follow up these elements once tasted, with a refreshing zing from the lemongrass joining in. The juniper anchors the gin while cubebs linger long after the sip has disappeared.

The Gin works well in a Gin & Tonic but is easy to imagine working well in a multitude of cocktails, especially, re-interpretations of classic Genever based punches.

An Irish gin from made with juniper, angelica, orris, caraway, coriander, meadowsweet, cardamom and star anise as well as vapour infused oriental lemon and lime, fresh grapefruit and gunpowder tea!

Spring-crop rhubarb and Oriental ginger marry to create a liqueur that promises lively sweetness, sharpness and spice on the nose and palate with a lingering warm finish.

Porter's Gin from Aberdeen is made with juniper, angelica, almond, coriander, liquorice, lemon, orange, buddha’s hand, pink peppercorn, orris root, cassia bark and cinnamon. It's named after Professor Andrew Porter from Aberdeen University who sourced the team's rotary evaporator, used to cold distill some of the more delicate botanicals (including citrus) under vacuum whilst others go into a traditional copper pot still.

Since its launch in 2006 this very successful gin from Glenfiddich producer William Grant has won many fans. It's smart packaging with rose petal and cucumber infusion with the customary botanicals holds great appeal to many.

The Botanist is back with a brand new bottle! Made by the geniuses at the Bruichladdich distillery, the Islay gin is jam packed with a tasty selection of botanicals big enough to make any botanist swoon.

Just in case you were curious about what goes into the gin, the new bottle features the names of all the botanicals etched into the glass. 22 of the 31 botanicals are native to Islay, including wild Islay Juniper, giving us a real taste of the island that's neither a peated nor unpeated whisky.

From Spain, launched in 1977, the gin used to have a pronounced juniper taste according to their website. As times and tastes have altered, the gin has changed and is now produced from 100% grain neutral spirit which combines juniper and a further nine botanicals which are triple distilled to give it a refined and modern appeal.

The botanicals used to make Tann’s are juniper berries, coriander seeds, cucumber, rose petals, cardamom, mandarin peel, orange blossom, lemon peel, liquorice root, and raspberry. This drinks quite soft and sweet and probably should be avoided by those who prefer classic London Dry's.