Gin Mare
Spanish Gin A fabulous Spanish gin that pushes the boundary of what a gin should taste like. Inspired by Mediterranean flavours, it is concocted with arbequina olive, rosemary, thyme, basil and mandarin orange.
Gin Xoriguer
Traditional Mahón Gin Distilled in traditional copper stills, this gin is made from high quality grape distillate and carefully selected juniper berries grown in the neighbouring Mediterranean mountains, together with aromatic herbs.
Dorothy Parker Navy Strength Gin
Named after the famous American poet, Dorothy Parker is a blend of contemporary botanicals. Bewitching as the prose of Ms. Parker herself, this may be one of the prettiest gins to have passed your lips in some time.
Half Moon Orchard Gin
The Halve Maen was the ship that Henry Hudson sailed from Amsterdam, Holland to what is now New York in 1609. This new American styled craft gin is made from a blend of 80% wheat and 20% apples.
F.E.W Barrel Gin
Aged for four months in small American oak barrels, using a traditional heavy juniper and spice botanical mix. Rich aromas of earthy junipers and sugared peels, biscuity palate of cloves, stem ginger, tart berry fruit, with a long, ginger-bread-lined finish.
F.E.W American Gin
A revolutionary spirit. Breaking the mould is nothing short of normal for the first distillery in Evanston, Illinois, since Prohibition.
TRU Organic Gin
Made from organic American wheat, TRU is 100% organic. After distillation the botanicals are left whole and macerated in the gin. It does not get filtered or re-distilled, giving it the brown color.
Bristol Bay Gin
Bristol Bay is an Alaskan gin from the Alaska distillery in the foothills of the Alaska mountain range. This is a juniper light gin, focusing more on the spices and other botanicals in the mix and is made with glacier ice.
Koval Dry Gin
Koval is Chicago’s oldest distillery, and one that strives to use only organic grains. The distillery only produces small batch, hand crafted spirits.
The Chief Gowanus – New Netherlands Gin
The Chief Gowanus is made with a base of unaged, double-distilled rye whiskey. With a good helping of juniper berries and Cluster hops, the kind which would have been used around the early 1800s, it goes through a third distillation in a traditional pot still and is then aged for three months, creating a smooth, robust genever for the new generation.