Want the headlines about this gin? The base spirit for The Times London Dry Gin is distilled in a Victorian-era copper pot still using a range of traditional botanicals including juniper, coriander, angelica, dried orange peel, dried lemon peel, nutmeg, cassia, cinnamon, orris, and liquorice.
The gin is then enhanced with an extraordinary array of fresh citrus peels: lime, lemon, orange, clementine, white grapefruit, pink grapefruit, and pomelo. These peels are distilled below room temperature in a rotary evaporation still operating at about 1/7th atmospheric pressure. This process enables the essential oils to be extracted from the peels without applying any heat to them, retaining all the freshness and lively citrus character without any ‘stewed’ or ‘marmaladey’ notes, which can result from distillation using heat.
Fresh juniper and coriander notes appear first, swiftly followed by a bloom of sweet, enticing citrus peels. Grapefruit is particularly prominent, but zesty lemon, lime and orange all emerge, distinguished and defined.
An initial pine-sweetness, followed by a cascade of citrus flavours. Clementine and pink grapefruit are first, followed by orange, lemon and lime. The husky pomelo makes an appearance as the palate fades into the finish.
The finish retains the gin's brilliant sweetness. Remarkably long and gleefully satisfying.
A new benchmark for the sweet, citrus-forward gin category. Works incredibly well in a G&T, but is equally at home in all manner of gin cocktails – especially a White Lady.
