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Stay IN by Gin Lovers - solidarity Gin

Gin Lovers and OnFlavours join forces and create Stay In by Gin Lovers.
A Gin with the sole purpose of helping those who need it most.
For each bottle sold (5€ per bottle) will revert to various instituions that are fighting the COVID-19 pandemic.
This Gin doesn't have a story, as it will created by those who can contribute to this cause.
Composed by 19 botanicals, double infusioned has as characteristics it's softness and versatility, with citrus notes.
Stay IN by Gin Lovers will be kept on sale until development an effective medical solution for COVID-19. Because until there, we don't want anyone to be left behind.

World Malaria Day

Tonic Water specifically made for the Gin and Tonic is a relatively recent thing when compared with its history of more than two centuries. The popular mixer was created when, in the fight against malaria, a more pleasant way of administering quinine was sought, something more pleasant than swallowing what was pretty much a bitter lump of earth. The solution came in adding other botanicals to flavour it, some sugar and some soda water, and that became what we know as Tonic Water. When you add the useful to the pleasant, i.e. Tonic to the Gin, success is guaranteed and today Gin and Tonic is one of the world’s favourite drinks.
It was in this historical vein that Fever Tree began a partnership with Malaria No More UK, with the unique aim of eradicating this disease.
These days, Malaria is a reality far from the European continent, but still a quotidian problem in unluckier places. The Democratic Republic of Congo, where Fever Tree collects its quinine, and Nigeria, where it sources its ginger, are just two examples.
Fever Tree starts a campaign to collect donations will be delivered to Malaria No More UK, which is seeking not only the cure but also prevention for Malaria.

Portuguese Gin a Winner in the China Wine and Spirits Awards

Wherever we go, it seems, we leave our mark.
This time, it was at the China Wine and Spirits Awards (CWSA) where Portugal swept up another 4 medals of distinction in the Gin category.
The panel of the CWSA comprises of the 100 biggest drinks importers and distributors that operate in China and Hong Kong, which makes it one of the best barometers of popularity in those markets.
With awards from Bronze up to Double Gold Medal, Opivm Gin won the highest of those distinctions, while Nautilus and Nao were each awarded the Gold Medal, which is great news for two Gins that have Portugal in their very soul, using seaweed from the Atlantic and Port in their recipes, respectively.
Tinto Gin, another Portuguese Gin, produced in Valença, with an infusion of perico, a relative of the pear but which is similar to the plum, won the Silver Medal in the contest.
This is all especially good news if we take into account our relatively short history in Gin production. It also shows that Portuguese brands are now seeking new markets apart from the home market, where the exponential growth of the last few years is seeing a natural slowing down.
Naturally, we give all the winners our congratulations, and wait to see them win more prizes in the years to come.

Wild Blossom – the second Citadelle Extrêmes

There’s a sucessor to Citadelle No Mistake Old Tom. Now included in the portfolio of the Extrêmes program of Maison Ferrand, is Wild Blossom, another aged gin, but more with more citrus and with a definite taste of cherry.
The Extrêmes program allows Alexander Gabriel, the Master Distiller of Maison Ferrand, to free his imagination and look for absolutely new products, even if they mostly have their roots in the ancestral traditions of Gin.
Wild Blossom – we’ll discover the reasons for the name – uses the same 19 botanicals as Citadelle Dry, but the similarities end there. Firstly, the raw material for the neutral alcohol is obtained from whole wheat. Then, to the 19 botanicals, Alexander Gabriel added a twentieth, wild cherry blossom, the wild blossom which gives its name to the Gin and which brings a more exotic and perfumed nature when compared to the classic Maison Ferrand version.
The touch of the Wild Blossom cherry is further strengthened by the ageing of the Gin in barrels which are constructed from wild cherry wood. Thus an aged Gin joins Citadelle Reserve and its antecedent No Mistake which was another Old Tom class Gin because of its addition of sugar.
According to the brand, this Gin is definitively more floral than it’s ancestors, without, however, losing its dry character with juniper ever present, and i tis more directed towards cocktails than Gin and Tonics. For the purists, Maison Ferrand promises a surprising experience when drunk neat, diluted only with a little ice. 

Martin Miller’s acquired by Zamora Company

Martin Miller’s, one of the trendiest brands of recent years, and one of the Gins responsible for the Gin boom, has been acquired by the Zamora Company, an important player in the Spanish drinks market.
Martin Miller’s was founded in 1999 a few months after Sir Martin Miller having challenged two friends to make their own Gin. They were doing it to go find an alternative to the killer national drink, the Gin and Tonic. Sat around a table in a bar, the three contemplated their glasses filled with a drink with alcohol and juniper that might depart from the hundreds of years history of Gin.
The rest of the story is well known. Between individual distillations for each botanical, transatlantic voyages to find the purest of waters for the dilution, and the secret ingredient (cucumber, by the way) everything was Martin Miller’s trump card to come out on top as one of the world’s most charismatic and respected Gins.
2017 was a particularly positive year for Martin Miller’s, seeing its sales grow exponentially, having reached the 200,000 cases mark.
2018 marks a turning point, and the company leaves behind its familial structure that always characterized it, and passed into the hands of the Zamora Company, in a wider growth strategy of the Spanish importer and distributor.
The intention of both parties is to strengthen growth in sales of Martin Miller’s even further, in parallel with the increase of markets where it will be available, without interfering with the internal policies of the English brand.

The end of straws

Two of the largest drinks companies in the world, Pernod Ricard and Diageo, have announced plans to lessen their environmental impact, with a special focus on drinking straws and cocktail sticks.
Pernod Ricard is going to stop the use of straws made of plastic and other non-biodegradable material, almost immediately, in all areas of their business as well as looking to their partners to adopt the same practices.
The French company relate the exponential growth in the use of straws to the renaissance in cocktails. Remember that the useful life of a cocktail straw rarely exceeds 20 minutes, but it can take 200 years to decompose.
Pernod’s involvement with the oceans, where the impact of plastic is the greatest, is longstanding. The Oceanographic Institurte Paul Ricard, which has been supported for more than 50 years by Pernod, was part of the decision in this environmental initiative.
Diageo, also, announced a plan to speed up the reduction in its environmental impact, also seeking to eliminate the use of plastic straws and cocktail sticks in its drinks.
For about a decade, Diageo has sought to reduce its environmental footprint by trying to use more recycled and recyclable materials.
The irresponsible use of plastic straws and cocktail sticks has had a growing impact in rubbish production, mostly in the sea where it ends up in significant quantities. Thus, the English company will stop using these materials, whether at its events or in day-to-day life.

Copperhead – The Gibson Edition

The Gibson is a popular cocktail classic. It is almost the same as a Dry Martini, combining Gin with dry vermouth, but with a cocktail onion instead of lemon zest (or olive for the lovers of the Dirty version). Gibson is also the name of Marian Beke’s bar, in London.
Copperhead – The Gibson Edition came from the collaboration between the Belgian distillery and the famed bartender seeking a product that was dry and saltier, which Marian Beke had never found until now.
This new version of Copperhead, the third since the brand’s creation since 2014, uses five of the botanical from the original recipe – angelica, cardamom, coriander seed, orange peel and, of course, juniper – but a bouquet of 14 more spices, traditionally used in the pickling process is also added. Thus nutmeg flower, pepper, bay leaf, dill and fennel, amongst others, were added to confer a warmer and more spiced aroma to this Gin. To increase the complexity even further, and to smooth off the edges, it is finished with a touch of 8 year old Belgian Genebra.
This is clearly a Gin aimed at the cocktail market, principally for Martinis, but according to the brand, it works well as a Gin and Tonic, too, although distinctly a drier one.
The Gibson Edition is already available in the best bars and restaurants in London, but we’re still to hear any news about it arriving in Portugal. 

Gin, the most consumed spirit in England

The Portuguese already took to Gin a good few years ago, even before its neighbour, Spain. Now it’s the turn for Gin to dethrone vodka and whisky and return to the top of the list of Britain’s favourite spirits.
The vote is carried out every year by the Wine and Spirit Trade Association which recently published the results of 2017. The numbers are clear. Gin is the favourite spirit of 29%, followed closely by whisky lovers, with 25%, and vodka which won the heart of 23% of the voters.
This vote confirms the evolution of Gin sales which reached 47 million bottles in 2017. In cash terms, it beat the £1200 million mark, meaning it doubled the takings of 2011. These numbers also show the trend for more sales in premium brands where the average price per bottle is above £25.
The study also saw Gin and Tonic as the most nominated drink by the participants, knocking out all other Gin and other spirits drunk in any other way. At a time when, in Portugal, cocktailery is ever growing, although the consumption of Gin and Tonic is by far the winning drink, England seems to be going in the opposite direction. Though they aren’t abandoning the classics, they seem to be taking to the Iberian style of Gin and Tonic.

Beefeater 24 & Tea

Desmond Payne is one of the most well recognised distillers in the world today. Even for those new to the Gin world, his is an obligatory name, consecrated in more than 50 years of distilling. For a long time connected to the Pernod Ricard universe, Desmond now has his name linked to Beefeater and Plymouth, but despite more than half a century of distilling, it was only in 2008 that he created his first Gin, Beefeater 24. Meanwhile, the history of the iconic London Gin began a good few years earlier.
Desmond has always had a taste for travel. The desire to find new places, cultures, people and flavours and aromas, always directed towards the less common tourist destinations. It was on one of these journeys, crossing Asia, that he fell for the tea that they used as a substitute for tonic water in Gin. They were times of shortages and tonic water was pretty hard to find. Missing the bitterness of quinine, Desmond found comfort in the astringency of local teas. 
Years later, while already developing Beefeater 24 and looking for something totally different and revolutionary, Desmond brought back his good old times in Asia and began a process of research to select teas which would give a light floral touch to the old British tradition. He found the answer in Japanese Sencha tea and Chinese green tea. Their lower oxidation confers a greater freshness and lighter floral note than other teas, complementing the sweet citrus touch of grapefruit and reinforcing the juniper.
These two teas naturally give good results when they are used to flavour a Beefeater 24 and tonic, but we didn’t want to limit ourselves to these two and tested 5 serves all using tea and citrus. 
To the original recipe for Beefeater Dry were added three new botanicals. Chinese green tea, Japanese Sencha tea and grapefruit. We began with the more obvious and added Sencha tea to grapefruit. Gentler than Chinese green tea, Sencha finds its ideal partner in grapefruit which is one of the subtler citrus fruits. It is almost like drinking a Beefeater 24 with only tonic water, but with extra aroma.
For the Chinese green tea, we chose lemon. The astringency and vivacity of the tea only find a parallel in the acidity and pungency of a ripe lemon zest. It is a fresh and light proposal, ideal for a hot day in summer… but doesn’t go badly on a cold winter night in front of the fire.
White tea is made by infusing very young leaves which are protected as much as possible from the sun. It is a more floral and aromatic tea than green tea and for that reason it was combined with orange, which has a more intense flavour than grapefruit. It is a bolder proposal which carries more aromas and can be an alternative for those who like a lot of fruit. However, for the purists, this flavour mix might be too sinful since it hides the aromas of the Beefeater 24. 
Lemon balm tea is one of the most popular teas in Portugal and for that reason it made sense for us to try it out. Its fresh and slightly astringent touch awakens all the aromas in Beefeater 24. To it we added a carpaccio of kumquat for a gentle citrus note which can also serve as a snack for the more adventurous.
We used the same method to flavour all the serves described above. In a separate glass we made an infusion of Beefeater 24 with each of the teas, using an infuser. The process is pretty straightforward and similar to the way normal tea is made, with the advantage of not having to heat the liquid. Just fill the infuser with the selected tea and place it in the glass. Between 30 seconds and 1 minute will be enough, but you can stir it to accelerate the process. One infuser full of tea leaves is easily enough to flavour 20 gins. 
Lastly, the most exotic and the most practical version. Here, instead of flavouring the Gin with the tea, we sped up the process and used a flavoured tonic, Schweppes Match. Matcha is also a green tea, which comes in the form of a bright green powder and a flavour which is more astringent and fresh than the others. For even more freshness, we added yuzu zest, yuzu being a Japanese citrus fruit which is making its way to Europe.
It was clear to us the strong connection between Beefeater 24 and tea and its adaptability in all the varieties we tested, and we are certain it would also work well with a wide variety of floral botanicals. The link to citrus fruits is also easy and natural. The grapefruit remains our favourite when we talk about Beefeater 24 but all the other citrus fruits gave good results. 
Fancy a Beefeater 24?

INseparable Gin

It all began a few years ago, at the dinner table where 8 friends met in what would become a weekly ritual. To dinner, they added a new Gin to taste each week. The challenge of bringing something new week after week became harder and harder and almost reached the point at which it was impossible to surprise the group.
This was the cue for Luís Afonso, one of the 8, to get to work and start making his own Gin from scratch, one that would break from everything else they had tried. He bought a small copper still and began his quest of aromatic alchemy, in a long but gratifying process which culminated in the perfect mixture that would be tasted by the most important group of testers… Luis Afonso’s group of 8.
Disguised in a plain bottle, INseparable was given to the group to try and it was approved straight away. Approved to the point that they decided immediately that they were in the presence of a Gin that was worthy of being shown to everyone, not just the 8 friends. 
They began to refine the recipe and getting it ready for production.
In all, they tested 93 botanical, but only 36 remained in the final recipe. To minimize the effect of inevitable variations in aromas that natural products suffer, they turned to Tec Labs at the faculty of science of the University of Lisbon which analyses all the botanicals for each batch and indicates any alterations they should make in the percentages. 
The flavouring of the alcohol is done in two distinct steps. First, cold, when 34 of the botanicals are macerated and left in contact with the alcohol. The maceration time varies from botanical to botanical in order for each one to shine as much as the next. The already flavoured alcohol is then filtered into the still, where the two remaining botanicals are waiting in an aroma basket. Which botanicals are which? Only the 8 know.
INseparable has 45 volumes of alcohol and thus would be expected that it would have a marked alcohol aroma, but this is not the case and instead, it is the sweet and spicy notes that punctuate the nose. There is a sweet hit of honey but it is also easy to find the warmer notes of vanilla and cinnamon. In the mouth, INseparable keeps its smoothness and warmth. The identifiable notes on the nose also include cocoa and allspice. 


Ventozelo Premium Dry Gin is the most recent acquisition on our shelves. It is hard to talk about this Gin without first talking about the Quinta which gives it its name. In the heart of the Douro, in the district of São João da Pesqueira, Quinta de Ventozelo extends across the hills for an impressive 600 hectares. It is there that some of Portugal’s best ports and table wines originate. It is also where you can find incredibly rich flora, with a clear Mediterranean influence.
It was this botanic richness which served as inspiration for the creation of this new Portuguese Gin. Lavender, lemon thyme, bela-luz thyme and amaranth are just some of the examples of botanicals that grow in the slatey soils of the Quinta. To these is added a secret blend of aromatic plants, thought up and created by the nursery Cantinho das Aromáticas, a partner in this project. The creation of Ventozelo Premium Dry Gin also counted on the collaboration of Instituto Abel Salazar in what became a clear alliance between experimentation, investigation, tradition and innovation.
Ventozelo marks itself out from the competition by its use of alcohol and aguardente obtained from grape must, and from the wine which give it wine aromas and flavours which are distinctly different from neutral alcohol made from a cereal base. It results in a smoother alcohol than one would expect from one with 45º.
On the nose, two notes immediately make themselves known. The flavour of wine, but also floral notes fill the nose with a gentle, almost sweet bouquet which pushes the juniper back a step. The palate is the confirmation of the aromas we found in the nose. The perfume of lavender, the oily touch of the bela-luz thyme and the freshness of the lemon thyme cross over each other, always supported by a soft alcohol which seems to be rounded by the sweetness of honey. The juniper appears only later to prove the dry nature of this Gin without losing its wine DNA.


Monkey Distiller’s Cut 2017

The new edition of Monkey Distiller’s Cut has already arrived at our tasting table. Its official launch was yesterday and bottles should be arriving on supermarket shelves soon.
The Monkey 47 team dedicates a significant part of their time each year to pure curiosity and experimenting. It’s Distiller’s Cut time, and the search for unique and unrepeatable aromas. More than the quantity it’s the quality that counts and the availability of a unique product that can make the hearts of bar tenders and gin enthusiasts alike beat faster.
In all versions of Distiller’s Cut, the maceration of the usual 47 botanicals of Monkey is strengthened by the inclusion of a Rare Species, a 48th botanical. Distillation follows and then, three months to rest in majestic clay containers of 1000 litres each, lined up in the entrance of the distillery. 
The Rare Species for 2017 is Achilea Moschata (iva), a small plant from the Alps, with white flowers and green leaves. In the maceration, only the flowers are used.
Even though the aroma of this Rare Species is unfamiliar to us, the floral note is immediately in evidence when we open the bottle. There is more perfume and less freshness in a bouquet which is more elegant and sweeter than the normal aroma of Monkey 47 which is, almost to the contrary, fresh and exuberant.
In the mouth, this edition of Distiller’s Cut fills the palate. The floral notes are the main players, backed up by a sweet touch reminiscent of honey and the warmth of the spices. The citrus touch is clearly relegated to the background, appearing occasionally, and well before the long finale where the juniper appears in all its splendour.
Recall that Monkey Distiller's Cut is an edition of only 4000 bottles.

Gin in numbers

The numbers come to us from England, but they are paralleled here in Portugal. In the first half of the year Gin sales grew by more than single digits in quantity (12%), and in value (16%) which proves that the market trend to find higher quality, more expensive products continues. Half year retail sales exceeded 500 million pounds, something like 556 million euros.
In Portugal, we have no concrete data, but what there is points to a similar reality. Gin sales are still in the ascendant although less rapid than what can be seen in England, or even here a few months before.
However, in either case, the market seems to have reached a mature state in which sales have stopped growing for all the players, growing only for some of them.
William Lowe, professor of Cambridge Distillery, notes that “it is harder and harder for any brand to have an impact other than in the local market, making people have to work harder to stand out from the crowd”.
This affirmation is mirrored in Portugal where we have seen the growth in many different new brands which place great importance in any differentiating detail of their product, whether that’s in the distillation, the use of a certain botanical or any other factor. However, and as Lowe advocates, these new brands have had difficulties in penetrating the market with its limited target.
What might at first seem like a slowing down, or even shrinking of the market, may in fact be a natural tendency for the small producers, very centred on their place of production, to seek out new aromas and authenticity, as defended by Nick King, one of the specialists at the Wine & Spirit Education Trust.
According to him, this trend cannot overtake the nature of this spirit, which has as its driving force “the predominant flavour of juniper”, something that we know doesn’t appear in some of the newer products hitting the market.
Nick King concludes his rationale saying that Gin may essentially be considered a type of vodka flavoured with juniper. Therefore, a distinction must be made between Gins that keep juniper as their main or at least very distinct flavour and those Gins where it is barely noticeable. Nick King defends the idea that all Gins that stray from the essential rules of Gin should be considered simply as flavoured vodkas, without that having any pejorative meaning. 

Old Duff – Real Dutch Genever

With Gin, as with fashion, evolution happens in cycles, from looking back in time to recreate, in a process where reinvention is more in evidence than pure invention. 
With the resurgence of cocktailery, comes further demand for new spirits to add to the mix, and by new spirits we might mean drinks that aren’t easy for us to get our hands on. 
It was in response to this demand that Philip Duff created his Old Duff - Real Dutch Genever. Having been connected to Lucas Bols for a long time, one of the oldest distilleries in the world and known for Bols Genebra, Philip became first a fan of the brand, and then the brand’s ambassador. In an already long career, that of a bartender evolving into consultant, Philip always carries a bottle of Bols Genebra wherever he goes. The reactions he has received and the passion that he has felt from people   brought him realize that a product like the Bols Genebra had to return to the limelight and to the bar. 
It is with this pragmatic, but at the same time passionate, spirit that Philip Duff launches his Real Dutch Genever, seeking to respond to the growing demand, but with passion and almost total submission to this great distillation. 
With the maxim of “It's better to mean everything to somebody than something to everyone”, the brand will be launched from city to city. Thus, the distribution of the first 12,000 bottles began in September this year in New York City. There is expected to be launched in London for 2018.

The Scottish Gin Awards

There are ever more Gin competitions. In the footsteps of the wave of Gin expansion, we see the proliferation of contests dedicated entirely to Gin, and more attention on the older pre-existing contests.
The Scottish Gin Awards is one of the new ones, it was created this year.
The winners were revealed last week on the 14th of September.
In a contest in which, naturally, only Scottish Gins participate, the big winners were Verdant Dry Gin, elected the best Gin in the category of London Dry, and Arbikie Distilling, distinguished as the distillery of the year. These winners were surprising given their youth – Verdant Gin only arrived on the market in May.
Divided into various categories, here are the winners from that night:
Distillery: Arbikie Distilling
Best Gin in contest: Verdant Dry Gin
London Dry Gin: Verdant Dry Gin
Distilled Gin: El Gin
Navy Strength Gin: NB Gin Navy Strength
Cask (Barrel Aged): Makar Cask Aged
Special Edition: Makar Old Tom
Gin Liqueur: Edinburgh Gin - Rhubarb & Ginger Liqueur
Business: Eden Mill
Marketing: Summerhall Distillery
Brand: Isle of Harris Distillery
Innovation: Summerhall Distillery
Bar: 56 North
Event: Juniper Gin Festivals
Gin Destination: Caorunn Balmenach Distillery

Consult the complete list of winners and nominees at:

Desmond Payne – 50 years distilling the best

Desmond Payne may still be unknown by some, but his is one of the most important names in the world of Gin, and in particular, the Pernod Ricard universe, where he is currently responsible for Beefeater and Plymouth Gins.
Desmond has been connected to distillation for 50 years. He began in the wine business but his contact with spirits, when he worked for Seager, Evans & Co, woke his passion for them. From passion to practice was simple and at 21 years old he left London to work in the Plymouth Distillery.
On an adventurous and successful route, Desmond has learned much and applies all of his knowledge acquired over the last 50 years. The proof of this are the 8 Gins he has to his name, produced more or less one per year.
Beefeater 24 deserves to be highlighted, Desmond himself makes it, making one of the most iconic Gins of our times. A classic but irreverent Gin. A gin that respects the old traditions of London Dry Gins, but which brings new approaches and new aroma profiles.
Also in his portfolio, Beefeater Burrough’s, in an homage to the founder of the British company, which is now going into its second edition, and Beefeater Crown Jewel, one of the more exclusive lines, alongside other variations of Beefeater London Dry. 
We congratulate Desmond and look forward to his next creations.

Real Gin – Gold Medal in the Luxury Masters 2017

The Luxury Masters is an annual competition promoted by The Spirit Business, limiting contenders to drinks considered SuperPremium and UltraPremium. In an area where traditionally we saw Cognacs and Whiskies, we are beginning to see the range widening. Today, there are various producers of different spirits, such as Gin, Vodka and Rum who are dedicated exclusively to the luxury market. No wonder, then, the variety of products distinguished by this year’s The Luxury Masters.
And this is one more contest in which Portugal left its mark, proving again that this is a good time for Portuguese Gin. This time, it was Real Gin who won the Gold medal in the UltraPremium category. 
Competing in The Luxury Masters were small producers of Gin which have recently arrived on the market, as well as the bigger, and longer established and beloved brands, so we saw Real Gin on the podium with Beefeater 24, which also won Gold, the highest distinction in the competition. 

The Complete list of winners:

Fever Tree - The Art of Mixing

Fever Tree decided to let quinine take a break for a bit and took to writing. The result is a Fever Tree – The Art of Mixing, published recently.
Mixers are the central theme. Tonic water and her siblings are the stars of this book which intends to give a better understanding of the British company’s mixers, as well as providing recipes in which to use them.
In Fever Tree – The Art of Mixing you will find 125 recipes, from classics to modern inventions, always using a mixers.
The book goes even further and looks at the central botanicals in their mixers, describing their origins and flavours and their contribution to the final result in the glass.
For those reading in the UK, Fever Tree are offering 4 autographed books to win, and tickets to London Cocktail Week. Go and have a look at their facebook page to find out more. For those who can't attend, have a option of visiting Amazon and order your copy.

Whitley Neill – Quince Gin

Ferdinand’s were the first to use quince instead of sloes in their gin. When we were asked what kind of gin it is, we always said that it was similar to sloe gin, different only in the kind of fruit used. To the Gin were added quinces and a little sugar to help bring out the flavours. The mixture is then left for some time, and filtered at the end of the process. The result is a Gin with a lower alcohol level, due to the juices extracted from the fruit and the characteristic colour of the sloes, or in this case, the quinces.
With the appearance of Whitley Neil Quince, last year, there are now two members of the Quince club. It is still too early to see if Quince Gin will become a classification of its own, but the truth is that the use of quinces is gaining its fans.
Whitley Neil Quince has a few differences when compared to Ferdinand’s and all the Sloe Gins. 
Firstly, the 43 vol. alcohol, significantly higher than seen in the other fruit infused gins. Then, the way it is flavoured. It is made through the addition of quince juice and not by infusing the fruit for a period of time. Since it’s not necessary to extract the juice from the fruit, less sugar added. 
Whitley Neil Quince is sweet but strong, with a thick texture. The strong flavour of quince, reminiscent of ripe sour apples, is ever present and pushes the juniper to second spot. 
With its alcohol grade it can perfectly be used in a Gin and Tonic, but its smoothness and sweetness permits it to be drunk neat, as long as it is cold. Diluting it with lemon or tangerine juice is also a good option. 

Portuguese Medals in the Spirits Selection in the Concours Mondial de Bruxe...

Portugal collected 5 medals in the Spirits Selection in the World Contest of Brussel which, as its name indicates, awards the spirits who have stood out this year.
Two of the medals were awarded to Gins, with Amicis and Neighbours 21 Neon Premium winning distinction of gold in the contest.
This succession of prizes won by Portuguese Gins doesn’t just show the strength and dynamism of Portuguese producers, but also and above all, gives recognition to the extraordinary quality and ability to stand shoulder to shoulder with other Gins of the world.
As well as the Gins, Aguardente Adamus, Branca Fire Rum and BrandyMel also claimed their place in the limelight.

Atlas Bar

It’s not often that we talk about bars and even less often that we mention international bars, but when we find bars like Atlas, especially which have Gin as the heart of their drinks list, well, we just have to.
The bar can be found in the lobby of Parkview Square, an art deco icon in the heart of Singapore. The architecture and decor of this space impresses everyone who enters. Low lighting, frescos on the ceilings and the use of gold everywhere ensure this reaction. It is the majestic tower of Gin bottles that definitively makes it mark on the Atlas Bar, in a magnificent glass doored armoire bang in the centre of the lobby which grows from bar, and grows past the first floor walkway above.
There are more than 1000 Gin references available on their shelves which makes Atlas Bar the guardian of the biggest collection of Gin available to the public. The choice might be difficult, but you can always count on the help of Jason Williams and his bar team to help guide you in your choice of a classic Gin and Tonic with homemade tonic ($19) or one of the house’s exclusive cocktails.
To accompany your Gin there is a menu of light dishes and starters as well as more elaborate dishes for a traditional meal.
If you are planning to visit soon, plan your trip well. Atlas Bar opened in March and has been in fashion ever since. Fridays and Saturday are the busiest and the waiting lists are huge. If you want to book, do so at least a month in advance.

Gunpowder Irish Gin

Even with a mature Gin market, new products are still arriving on shelves. Gunpowder Irish Gin is the latest addition and, just as the name suggests, it comes from Ireland, a country with plenty versions of the spirit which stubbornly haven’t arrived yet in Portugal.
Gunpowder Irish Gin is the creation of Patrick J Rigney who found in the peaceful surrounds of Drumshambo the ideal place to give flight to his curiosity and experimentation. It was there that he built the Shed Distillery and where he began to join the exoticism of oriental botanicals with the local Irish landscape. 
Lemons from China, grapefruits from Indonesia and Kaffir limes from Cambodia decisively give their mark to this Irish Gin, making the citrus touch a strong presence. It is further intensified by the astringency of Gunpowder tea, a type of green tea so named because the leaves are rolled up in small pellets resembling gunpowder. Elm bark, collected locally and also angelica root and lily root bring some balance to the mix.
In a total of 12 botanical used in the production of Gunpowder Irish, 8 or them are place in the still while the other 4 are placed in a basket, their aromas being picked out by the alcohol base vapours. The stills used at the Shed distillery are centuries old. Here the process of distillation and bottling follows Oriental traditions, limiting the use of machinery as much as possible.
The botanical richness of Gunpowder Irish Gin is noted straight away on the nose. The strong citrus notes, the ever present tea and also the spiced touch reminiscent of anise, are strongly represented in an extremely rich and lively bouquet.
In the mouth it is the spices that occupy the palate. Anis, caraway and cardamom are the first aromas we find just before the citrus. The end, which is fairly long, brings us the Gunpowder tea.

Skan de Bronx – Danish brute strength

Strane Uncut, the Swedish gin with 76 volumes of alcohol which we have previously mentioned, has just be dethroned.
Skan der Bronx is now the holder of the title for highest alcohol level in a Gin. It has 80 volumes of alcohol, no more, no less, with 400ml of alcohol in each half litre bottle of Skan der Bronx.
A part from the alcohol, Skan der Bronx is a normal Gin. It uses 8 botanical in its production, all relatively common. Juniper, of course, orange and lemon peel, cinnamon and coriander seeds are an almost obligatory presence in the vast majority of Gins. Camomile, peppermint and thyme are also used towards a herbal bouquet that can take the edge off those 80 volumes of alcohol.
Not owning their own distillery, they looked in the market for who might embrace this project. They found the ideal partner in Spain, something which you can tell from the botanicals. The search for the recipe for Skan der Bronx always had as its objective the richness of aromas seen in the spirit when it has just left the still, before any dilution. 
The nose of Skan der Bronx is naturally dominated by the alcohol. The 80 volumes are hard to mask and only after a few attempts were we able to capture the first aromas beyond it. In the mouth, it is a different story. The alcohol level remains and its heat dominates the palate, but the pungency of juniper and the herbal touch explode like in no other Gin.
Skan der Bronx is clearly a Gin to try in very controlled moderation. Pure, to better understand the concept behind the Gin, or in a meaty Gin & Tonic. The alcohol should make for good results in cocktails.

Puerto de Indias

Puerto de Indias Classic

The classic version of Puerto de Indias can be comfortably placed alongside any good London Dry. Juniper is at the front of a a direct and dry flavour. The citrus notes are delivered by incomparable Seville oranges, cultivated under the Mediterranean sun, rich in sweetness and aroma.
In the mouth, Puerto de Indias is a meeting of these two worlds - the gentle citrus mixed with the the pungent, dry Juniper, making it quite an eclectic Gin that can be drunk with with fresher tastes on a hot summer’s afternoon or more complex flavours to accompany a good conversation after dinner.

Puerto de Indias Strawberry
There are products that tell no lies. It’s called Strawberry, it is pink and it tastes of strawberries. That’s it. Puerto de Indias Strawberry is the fruitiest version in the range, bringing a softer aroma than the vast majority of Gins.
The pink colour takes us straight to red fruits. On the nose, the strawberry notes emerge immediately. Backing those up, there are sweet notes that remind us of elderflower and the exoticism of vanilla. This bouquet of aromas leads us to the backdrop of juniper. On tasting Puerto de Indias Strawberry, all those aromas are confirmed. It’s worth highlighting the extreme smoothness of this Gin and the intense aroma of the mature strawberry, a feature of the south of Spain. Puerto de Indias Strawberry is a fruity Gin capable of pleasing a wide spectrum of consumers, even the more Gin-sceptical.

Puerto de Indias Pure Black Edition
Inspired by spring in Seville, Pure Black Edition presents itself as a more aromatic Gin than some of its peers, and seeks to incorporate all the wealth of fragrance so characteristic of this season when plants awaken for another year.
The wealth of its bouquet is detectable from the first sniff. The smoothness of the orange flower, the sweetness of the orange and the touch of tannin from the jasmin stand out straight away, enveloped with a juniper that doesn’t upstage the rest.
In the mouth, Puerto de Indias Pure Black Edition further shows its complexities. In the first sip, it is jasmin that confers an immediate floral and slightly astringent note, giving way to more citric component. Here are the first notes of orange, always balanced with the gentle perfume of the orange flower, slowly giving way, sip by sip, to the characteristic dryness of Gin.

The Puerto de Indias bottles that have arrived in Portugal are the result of a facelift from last summer. They are slimmer and more elegant than before, inspired by the magnificent Torrel de Oro, an emblem of Seville, connected to the intense activity of the city’s river port.
That port activity and its connection to big commercial routes is also discernible in the label that reminds us of the aromatic richness of this Gin. The locale of its production and resource of botanicals, from the immediate surrounds of the city are not forgotten. The constant reference to the beautiful city are proof of this.
The Classic and Strawberry version use the same translucent glass but are easily distinguished by the liquids they contain; the purity and crystalline quality of a classic London Dry in the Classic version and the vibrant strawberry pink in the Strawberry. The Pure Black Edition is dressed in a majestic black bottle evoking its greater depth of flavour.

Despite Puerto de Indias Gin being a relatively recent product, the history of the Distillery goes back to the 19th century. This distillery, one of the oldest in Andalucia, owes its name to the Port of Seville, one of the busiest ports in the days of the Discoveries and through which passed the most exotic spices from the Americas and the East.
The Distillery was founded by a Basque who found refuge in Carmona when he was escaping the defenders of the Spanish throne, in the Carlist Wars. There he found a Roman underground water system which he quickly put to use for making spirits.
Thus, for more than a century Puerto de Indias Distillery has been producing drinks as diverse as Anise and Pacháran, a liqueur made from cranberries. The Puerto de Indias Gins are the distillery’s most recent product and draw upon all their experience of traditional methods of distillation together with more recent quality control technology and constant innovation.

Trends in the drinks world

We all have our own tastes and preferred drinks, but it’s difficult to be immune to emerging outside influences and trends. It’s because of this that the market mutates and evolves in rapid succession with more or less long lasting results. It’s in the summer that the consumption of spirits spikes and, naturally, it is this season in which the players try to more influence that consumption. Many are those who write about the new fashions, seeking to dictate new consumption habits, but the vast majority don’t even touch the surface of the future and their predictions roundly fail.
Predicting consumption and spotting trends is hard, risky work, especially in the spirits industry which is naturally influenced by other industries. Gastronomy, fashion or simply popular culture can have decisive influence on consumption. However, it’s worth paying attention to the four vectors defined by IWSC. The Asian market, which had, for a long time, maintained its high levels of consumption, now presents itself as a drinks producer, in a recent phenomenon which is growing ever larger. The Whiskeys are an example of this and there is a striking movement of new producers appearing, namely in Japan and India. Whiskey sees its consumers seeming to value the art of blending over the habit of ageing. This new kind of value is closely linked to the desire for “new things”. Then, and now speaking of Gin, but also Vodka and Beer, we see the law of the small producers appearing. It has already passed from being a fashion to being a certainty. The consumer likes the creativity and the history seen in a product. Its authenticity and exclusivity are today determinants of choice and more artisanal, less mass market brands, are conquering the consumer with more ease. We can see the growth of Mezcal compare to that of Tequlla. From this it mustn’t be inferred that these smaller brands are dominating the market, since it is certainly not the case, and at the point in which they gain market dominating proportions, many could lose a factor which distinguished them previously, exclusivity.
Lastly, the we are seeing of growth and take up of Gin as one of the most consumed spirits in the world. An increase, since 2013, of almost 600 percent of new brands appearing, with more than 400 new Gins from 35 countries are impressive numbers and well demonstrate the dynamism of Gin. As the IWSC itself warns, faithfulness to Gin isn’t yet guaranteed, but we belief that it will remain, Gin clearly being one of the favourite spirits of the consumer and that which will bring more innovations, whether in new production method or in the introduction of new botanicals. Long live Gin!

Schweppes Matcha

As we have said before, the relaunch of Schweppes Premium range contains new references for its main botanicals and countries of their origin. Schweppes Matcha has Matcha tea as its main botanical, which comes from Japan. Kyoto, to be more precise. Attentive to the phenomenon which a long time ago implanted itself in countries such as Spain, unswerving England, and which in Portugal is already just as concrete, Schweppes created this new mixer which brings the world of tea to the cocktail. The novelty isn’t exactly in the use of tea or the infusions of it for use in cocktails, but in the availability of a ready to use product.
For us to better understand this new mixer from Schweppes we must first understand its main botanical ingredient. So, what is Matcha? It is a tea which, just like green, white or black tea is extracted from the tea plant (Camellia sinensis). All originating from the same plant, it is their treatment which gives each type of tea its distinctive qualities. Matcha is obtained from young leaves which are protected from the sun, to increase their levels of chlorophyll. They are then harvested and ground very slowly in a stone mill until they are powder.
All the essence of Matcha tea is captured in the new Schweppes mixer. Its vibrant green colour immediately jumps out, as does its markedly astringent flavour. The use of tea and quinine together makes for a more bitter and herby taste, even though balanced with a little sugar.
Only slightly noticeable on the nose, the more citrus side of this mixer finds new life in the mouth, mainly one mixed with some alcohol. The freshness of lime gains a new dimension and it is that which punctuates the palate, while maintaining the greener and rougher touch of the Matcha tea.

9 Medals for Portugal

After announcing the winners of IWSC 2017 (International Wine & Spirit Competition), we can only conclude that Portuguese Gin is on its way. This year, 7 Portuguese Gins wer featured in the different categories, in a total of 9 medals awarded.
Gotik came out as one of the big winners, being awarded the Silver medal (graded above 80) in the London Dry Gin category and Bronze in the Gin & Tonic category. In Gin & Tonic, Portugal won another Bronze with Cobalto 17. Among the London Dry Gins, there were three prize winners. Alongside Gotik were Gin 13 with a  Silver medal and Opivm was awarded Bronze (graded above 75).
In the Packaging category, Gin Tinto and Opivm were awarded Gold and Bronze respectively.
Saving the best till last, Azor Reserva won the Gold medal for Aged Gins. This means that Azor Reserva obtained over 90 points in a contest with a jury of at least 7 judges and further laboratory testing. In the same category, Sharish Laurinius received the Silver medal. A great result for the Portuguese hosts who bring ever more excitement to the ever more competitive Portuguese Gin market, and who predict an even happier 2018.

Ki No Bi – the Gin from Japan

The most recent novelty from the Gin world comes from Japan. Created and produced in the region of Kyoto, Ki No Bi is inspired in the tradition of the region, and its name can be translated as “the beauty of the seasons”.
The production of Gin is still little ingrained in Japan, but the country has a strong tradition of Saké and Whiskey production, thus the production of Gin has arrived relatively naturally in a creative process which is based in respect for the original concept but with the addition of the obsession of “making it well” and regional botanicals.
In Ki No Bi’s palette of botanicals we find juniper, lemon peel and lily root, almost obligatory botanicals in a classic London Dry, but that’s just the normal botanicals in it. Organised in six separate families, the complete list is: juniper, lily root and hinoki shavings (base botanicals), lemon peel and yuzu (citrus), gyokuro (tea), ginger (spice), bamboo leaves and red shiso (florals) and Sancho pepper and kinome (herbs). This division is also the rule in production which is made in six separate distillations, one for each of the groups, and only afterwards are they distinct spirits blended. This process, ever more common in Gin production, allow the capture of the best essence of each group of botanicals, due to its more individual treatment. Finally, the mixture is diluted with Fushimi water, the district famous for the production of Saké. Elegance and smoothness are two qualities normally attributed to drinks from Japan and Ki No Bi is no exception. On the nose it is extremely smooth and the bouquet is so rich that it takes us straight to the mountainous landscapes of Japan. Yuzu takes centre stage, always backed up by juniper and the slightly spicy and floral taste of the ginger and Sancho pepper.
In the mouth, Ki No Bi maintains its smoothness, due to its alcohol base being produced from rice. However, it is a Gin that is fresher than the nose might have anticipated. The strong presence of the yuzu, the freshness of the ginger, the acidity of the lemon and the astringency of the green tea, gyokuro, make delightfully a long and firm flavour on the palate.


The sun is shining and the mercury continues high in the thermometer. It’s now that you feel like an ice cold drink on the terrace.  While this desire might be pretty universal, there are some people who have to think twice about hanging out for a leisurely drink, because of allergies, particularly to pollen.
According to studies we have read, there are some drinks which worsen the effects of allergies, due to the presence of histamine, the substance produced in an allergic reaction.
Perhaps this is why some people say that they feel worse having drunk wine or beer. According to the same studies, red wine is the one that affects people who suffer allergies or asthma more, above white wine, beer and cider.
It’s not all bad news, though. There are alcoholic drinks with a far lower concentration of histamine or sulphites. Gin is one of them, so, what are you waiting for? Go order a Gin & Tonic!

Gin Lovers Gin 2017

National Gin & Tonic Day is on its fifth edition. Gin Lovers Gin its third.
After a Gin which we adapted followed by a Gin thought up and created from scratch, here is our 2017 Edition, a 100% Gin Lovers production.
The directive was simple: make a Gin that is agreeable to the greatest number of people possible. Juniper and Citrus for the purists and traditionalists, but smooth and fruity enough to convince those less accustomed to the bitter sip of this our favourite spirit.
This edition was thought up from scratch but always had as its base the knowledge and opinions we have gathered from the previous versions.  Straight away we reduced the degree of botanicals to make a cleaner and more direct flavour. There are now 32 botanicals used in Gin Lovers Gin, reducing the floral and herbal elements to allow the citrus ones to shine through. Rose petals, Globe Amaranth, Iceland Moss (a lichen) and Breckland Thyme, among others, were left out of the production of Gin Lovers 2017.
We also altered the balance of the power players. Juniper still occupies central stage but it is now accompanied by lemon verbena, pine sprigs and a mixture of citrus fruits, still leaving space for the warmer spices like cinnamon, cassia bark and nutmeg.
Changing a product, especially a Gin, is a complicated step by step process where the whole is always different from the sum of its parts. We wanted a Gin which inherited some of the complex aromas of Xmas Edition 2016 but on the other hand had a more defined matrix with strong vertexes of juniper, pine sprigs, lemon verbena and the citrus fruits.
The alcohol level has also been lowered with the idea of increasing the lightness of the Gin without compromising the depth of aromas. It is now 41% vol.
This decrease in alcohol level goes with the decrease in complexity. In other words, the 2016 versions demanded a higher level of alcohol to carry all of its aromas. The simplification of the botanical palette and almost the entire elimination of floral and herbal elements permits a decrease in alcohol.
Gin Lovers 2017 is therefore a Gin which sits somewhere between classic London Drys and deeper aroma Gins. On tasting, expect the juniper to be refreshed by the pine sprigs and the lemon verbena, followed by the mix of citrus fruits where the orange crosses with the vivacity of bergamot and a warm finish punctuated by warm spices.
We are producing 500 bottles, as in previous editions, whose sale will be limited to our online store, Gin Lovers Príncipe Real and El Corte Inglés supermarkets.

Gin Lovers 2017 Specifications
Alcohol 41%.
Production: distilled with a base of cereal based alcohol (wheat and rye) in a Portuguese distillery.
Botanical: 32 in total, with focus on Juniper, Lemon Verbena, Pine Sprigs and a mixture of citrus fruits and warm spices (Cinnamon and Nutmeg) 

Schweppes – what’s new and what’s not

Schweppes took the opportunity of exhibiting at Lisbon Bar show to show their refreshed mixers range. The premium portfolio is now organized by the botanical or principal flavouring and by the country that inspired it in a total of 6 products, 2 of which are tonic waters.
Their latest model comes from Japan and is called Matcha, the powdered green tea that gives everything its aroma and bright green colour that is so characteristic of the tea. For now, we can tell you just that it is not a tonic water as it has no quinine in the list of ingredients. A complete review of this product will be with you soon.
From Jamaica and Thailand come, respectively, Ginger Ale and Ginger Beer, mixers that had already joined their premium range last year. The novelty is in the neck of the bottles which after being restyled show off the stand out botanical of each mixer. Now appear Ginger Ale and intense ginger that reinforces its fresh, lively character and Ginger Beer and Chilli to wake up the more distracted with a piquant edge.
From Hawaii comes the Hibiscus which was already in the premium portfolio. With a strong pink colour and a floral hint it can be surprisingly versatile as it can be used as a mixer and as a standalone drink.
The first tonic water in this range comes to us from Brazil with the aromatic touch of Pink Pepper. This tonic that we already knew stays in the portfolio of the premium mixes and promises to delight those who want a little extra bite to their tonic.
To the contrary of the Pink Pepper, the Ginger and Cardamom has left the premium range. For the lovers of this tonic that crossed the fresh heat of ginger with the exotic spiciness of cardamom, get to the supermarket fast!
Jacob Schweppe, the “father” of Schweppes, was born in Germany in the middle of the 18th century. It is to him that we owe a debt for one of the biggest inventions of that century, tonic water, which since then has always been connected to India. It is that connection that Schweppes make in the redesign of the bottle of Schweppes Original Premium. While the recipe remains the same, and it is important to point this out, the brand distinguishes the hint of lime that characterizes the Schweppes tonic water. This is a neutral tonic although lightly flavoured, like all existing tonics on the market, and not a deliberately flavoured tonic, such as the case of Schweppes Pink Pepper.

Gin fever has reached Russia

When we think of Russian and drinking, it is invariably vodka that comes to mind. It is from Russia and its ex-soviet neighbours that some of the best vodkas on the market come. Other spirits like Rum and Whiskey are explored little, just as is Gin, but the scene may be changing and the first Gin produced in Russia, at least the first we know of, has just arrived in Portugal. Its name is Barrister.
Combining an original British recipe, Russian distilling know-how and some Portuguese fine-tuning, this is a Gin that respects the ancestral tradition of a London Dry in an almost orthodox manner, but with some little extra touches of warmer spices.
Being born at the heart of a house which for centuries has distilled the best vodkas, Barrister inherited one of the best neutral alcohols for its base. Resorting exclusively to the wheat produced in the region of the distillery, it is extremely smooth while full of aroma.
As already mentioned, the Imperial Collection used a British recipe which puts simplicity and high quality botanicals ahead of all else. There are Angelica, Lemon peel and Coriander seeds present, which characterise the spirit, but there are also Caraway seeds, Aniseed and Cinnamon that give a final spicy touch to a total of 12 botanicals.
On the nose, what jumps out first is the extreme smoothness and the aroma of the Juniper, warmer and less resinous, and a light citrus note. It is in the mouth that Barrister shows its strength. The Juniper grows and fills the palate, leaving the citrus in second place as backup. Despite there being no pepper in the production, the palate is prolonged, a sign of its first class distillation, and the spice notes gather strength, especially the Aniseed.

Watenshi – The most exclusive Gin in the world

William Lowe is the Master Distiller behind all the Gins of Cambridge Distillery. The first gin produced there inherited the name of the house, and Cambridge Dry Gin was born, a very smooth and fresh Gin. More eccentric Gins followed, like Anty Gin, Japanese and Truffle. At the same time, the company also turned its hand to tailoring Gins based on clients’ wishes.
William Lowe’s mind never stops and when, in 2015, he saw Japanese Gin being nominated as Gin of the Year by China Wine and Spirits, he knew that he had to develop something even more exclusive, more unique.
That is how began the creation of Watenshi, the Japanese Angel, using as its base the Japanese Gin, already inspired by the Far East.
The secret of Watenshi resides mostly in the use of cold water distillation. Exact details aren’t revealed but the company assures us that the pressure is half that found at the summit of Everest and the temperature is colder than has ever been registered at the South Pole. It is through this technique that Cambridge Distillery says it captures the “essence of the angel” of Japanese Gin which otherwise evaporates. Now one can begin to understand Watenshi’s market price. This because each distillation only results in 15ml of spirit. Doing the maths, more than 20 distillations are necessary for each bottle of Watenshi, and that is also why they only produce 6, yes, SIX, bottles of Watenshi per year.
Then there’s the bottling, in a beautiful blown glass globe bottle, produced in Cambridgeshire and designed by the Loris & Livia studio. The pièce de resistance is the silver angel feather, developed by Antoine Sandoz which hangs from the neck.
In its wooden box, also exclusively designed for Watenshi, are two small glasses made with the same white glass, their shape and delicateness a further reminder of the Orient.
All this for the modest sum of £2,000, about €2,250, and a waiting list of about five months and climbing.
At this price and this quantity it is difficult to get a sample or a bottle just to taste it, but we do know the Gin that gave it life, from which the “essence of the angel” was derived. Japanese and Watenshi have, therefore, the same oriental inspiration at their heart, with the same botanicals in common, like Sansho Pepper, Sesame Seed, Sisho and Yuzu leaves. Cucumber also enters the production of Japanese for a touch of freshness. Being the essence of Japanese Gin, Watenshi concentrates all the aroma of its parent. In the words of the creator “it is gin of unmatchable intensity and complexity, an expression of refined elegance which before was only found in the best mature Single Malts and Cognacs”.

Botano Gin

Botano Gin was original dreamed up as the perfect wedding toast. The couple had spent many holidays in the beautiful Greek islands and adored everything around them: the people, the food, the history, the landscape and, of course, the sunset.
The step from inspiration to production was rapid and destiny made sure that Paul Miller was in the right place at the right time for the bottling of the Gin. He insisted upon tasting it, and once he did, it won him over immediately. We don’t know the details of what came next, but at that moment the perfect wedding toast became the first seasonal Gin from the Scottish company. This is Eden Mill Botano, the Gin inspired by the Greek islands.
This special limited edition of 4500, of which only 200 will appear on the Portuguese market, is kept in a golden bottle, reminiscent of the golden sand, which is then wrapped in paper covered with blue and white patterns in homage to Santorini and Mykonos.
The Botano bottle is further decorated with a sprig of rosemary to evoke the Mediterranean breeze. Rosemary is one of the central botanicals in this Gin where we also find other Mediterranean herbs such as Dill, Basil, Parsley and even Bay. 
Botano is the Greek word for herbal, for the aroma is dominated by its herbs. Citrus fruits, most notably lemon, also punctuate the aroma of Botano, Juniper also there in the background. Botano is therefore a fresh and perfumed Gin, ideal for a hot summer afternoon.

Now that the fourth Lisbon Bar Show is over, here’s a small round up of the...

Let’s begin with the Schweppes room, which stood out for its elegance and exclusivity. It was purposely one of the hardest rooms to find and entry was allowed for limited groups only. Once inside, they would find a projected interactive video, and cocktails at the end to show off the whole Schweppes range, making a visit entirely worthwhile. Schweppes took advantage of their appearance at the Lisbon Bar Show to present two new products available this summer. A new tonic with a touch of lime, which brings extra freshness, and the mixer Schweppes Matcha which adds a touch of tea tannin to a slightly carbonated drink.
Then there was the Elyx room, where Pernod “hid” the jewels of their crown. In a room entirely inspired by Swedish vodka, with decoration that deserved extra attention and music that invited you to try a cocktail, we found all the Gins in the Beefeater, Plymouth, Seagram’s and Moneky 47 ranges, this last one for the first time in the portfolio.
At the Puerto da Indias stand, which was decorated with various of the Spanish company’s bottles acting as lamps, the new recipe Puerto de Indias Classic was available. We’ll give you more details on that very soon.
Another must-see was the Prime Bar where their whole portfolio was on show, but the spotlight was on the newly arrived Genebra Bols and, of course, on the Hendrick’s, with new creations developed exclusively for the contest.
Well known in Portugal, William Chase brought a beautiful stand where the “very British” sofa was always full and the camera flashes never stopped. It was the ideal spot to taste the brand’s portfolio served by guest bar staff.
Another Genebra worth a visit was By The Dutch, brought by Wine Time, a serious case of smooth. The Dutch company also used their space to present their new Gin, dry and lightly herbal, very much in the old tradition of the Low Countries.
Gin Maré, the Mediterranean Gin par excellence, found a sunny spot on the patio on the first floor for their stand. At the Cocktail Market by Global Premium Brands, filled with fresh fruits on the counters, a team of bar staff, and some guests, this Spanish Gin was served either with a simple tonic or as a cocktail.
From Italy, the country that gave the theme to this year’s Lisbon Bar Show, came the tonics by J. Gasco. The big novelty was their new tonic with only 13,5 Kcal and a gentle touch of juniper.
Finally, a well-deserved mention for all the Portuguese Gins that made their presence felt. Yet again, the record for the number of exhibitors was beaten, with almost 20 of them. Returning brands, Friday, Wild Snow Dog and Gold Grail, were joined by some newbies such as Amicis, Bica and Real Gin, among many others.
If you didn’t make it to the show, we’re sure that by now you’ll want to get here for next year. Till then!

Pukka Gin – the new Portuguese Gin on the track

Very shortly, another Portuguese Gin will be launched, one of several new Portuguese brands appearing on the market since the beginning of 2017. Pukka Gin comes from Águeda, near Aveiro in Northern Portugal, and this latest competitor has its sights set on the rest of the world.
Pedro Vieira, the creator of Pukka Gin, lived for 7 years in Angola. There, and here, he has always sought happiness, something he thought he would only be able to do alongside his family and doing something he loved. With this in mind, he prepared for his return and began an adventure of producing a Gin from scratch.
Looking for something to stand out from the pack of existing Gins, he holed up in the beautiful Serra do Caramulo, where, using an old family still, began tests that lead to the Pukka Gin recipe. He began by distilling the pulp of the botanicals all together but quickly realized that what he was trying to achieve could only be done by individually distilling each botanical, and blending them at the end of the process. Pukka Gin is, therefore, a Gin that has been distilled nine times in a copper still, and always in small batches for greater quality control.
Pukka Gin gets its name from the Hindi and Urdu cultures, where it literally means “baked till hard” or more figuratively “totally formed”. In English slang, of course, it means the real thing or very good. Pukka was also the name of a champion racehorse owned by the Vanderbilts in the 1940s. As a kind of homage, the bottle’s label is dominated by the silhouette of a defiant and powerful horse.
Among its 8 botanicals, hibiscus, cardamom, ginger and orange peel apart from the omnipresent juniper, perform the main parts in this Gin.
On the nose and the palate, its shows it pedigree, being pungent and memorable. The juniper and cardamom notes are challenging at the start, backed up by the spicy freshness of the ginger and the citrus of the orange. The finish is dry and gently floral.

All aboard? The Gin Train...

After the Gin Cruises and the Afternoon Bus that we told you about recently, now arriving at the platform is the Gin Train, brought to you by Tanqueray Ten.
The idea is pretty simple but irresistible.
It all begins in lovely Victoria Rail Station in London, where the guests will be received with a welcome Gin & Tonic. Once inside the train, they will be served with 7 distinctive dishes accompanied by 7 cocktails, all made with Tanqueray Ten, which will make the happy few who manage to get on board even happier. Beginning and ending at Victoria Station, this journey of Gin will leave the hubbub of the city behind, promising views of the beautiful English landscape.
The educational part of the trip hasn’t been left behind, with the appearance of the Masterclass, Tanqueray making Dry Martinis the centrepiece, promising to make the guests experts in the difficult art of making the cocktail classic.
On the return journey, more surprises are in store along with a goody bag which, we imagine, will have some Tanqueray Ten in it, the multi award winning Gin.
However, and there’s no easy way of saying this, the price of this train trip will be £450 (a little over €500), and the fact that it’s already fully booked for its maiden voyage on 11th May and, as yet, there is no sign of the next train arriving on platform Gin.

L16304 – the batch that got away

After distilling, the only process allowed for Gin to obey the rules of being a London Dry Gin is diluting in it water. There can be no infusions, no colouring or flavouring added after that. Just water to dilute the alcohol content to “drinkable” levels.
The alcohol content varies from brand to brand, the vast majority of them being from 40% upwards. There is no correlation between quality and alcohol content but it is possible to catalogue precisely that standard Gins normally have 40%, Premiums a little above that, and the ones you find low down on the supermarket shelves a little under 40%. Then there are the special editions, and high strength editions of brands such as Navy Strength. There are also the Uncuts, Gins bottled with as minimal dilution to maintain the alcohol level. They are always above 70 vol. alcohol, extremely aromatic and capable of making more sensitive throats shiver.
What looked like an Uncut version of Bombay Sapphire was launched, but unintentionally. There was an error in the dilution process making for a Gin with a terrific 77 vol. alcohol, way above its usual 40. All this happened in Canada and according to what we could discover, it was batch L16304. The batch has been recalled from retail outlets, but “Bombay Uncut” is now an appetizing prospect, if there’s any left out there.
We would be failing in our duty not to inform you that Bacardi, the owners of Bombay Sapphire, has sent out an appeal for the Gin not to be drunk, due to its extremely high alcohol content. No, really.

Lisbon Bar Show 2017

The Lisbon Bar Show is back! On the 16th and 17th of May the biggest bar event in Portugal returns for its fourth year and it promises much. 
The venue this year, instead of the beautiful greenhouses of Tapada da Ajuda, will be the Convento de Beato. The new space is bigger, and better adapted to the logistics of an event such as this, promising to meet the needs not only of the exhibitors, but the attendees too who will see larger exhibition spaces and above all, the masterclass area. This is one of the ways the organisation hopes to create more participation from the public, guaranteeing better conditions and more available places. 
The panel is even more brilliant than in previous years, attesting to the high quality of the masterclasses which will take place during the whole event. Importantly, they will all be free entry, although it will be necessary to sign up for them first with the staff. There are several international names appearing on the masterclass bill. For a small taster of the masterclasses, there are names like Luca Cinalli, Ian Burrelli, Jared Brown, Luis Barradas, Pedro Paulo and Paulo Gomes, masterclasses that will be demonstrating food as well as many drinks.
Other news for this fourth edition of the show, and maybe the biggest news, is the partnership established with World Channel which will guarantee the broadcast of everything that happens in the event, on closed circuit TV within the Convento, and to the outside world via streaming. This is one more step that confirms The Lisbon Bar Show as one of the best bar contests in the world. 
The fourth edition will also see a thematic change, leaving behind the idea of drinks being the theme, now choosing to highlight a country each year. Italy is this year’s choice, with several Italian brands already confirmed to appear. Well known brands such as Martini and Campari will join forces with others such as Gin del Professore, a line of markedly herbal gins. 
Gin will again be proudly on show at The Lisbon Bar Show, the spirit proving its rightful place in the portfolio of various brands, and looks forward to this summer of  2017 having many tales to tell.

Elephant Gin Strength

There’s a new version of Elephant Gin on the market. After their Dry, with 45% vol. alcohol and their Sloe Gin with 35%, now comes Elephant Gin Strength with 57%.
Elephant Gin Strength maintains the aromatic framework of the regular version but it is heightened with the greater pungency of the higher level of alcohol. The botanicals from Africa, like Buchu, Baobab, Motherwort and Devil’s Claw, give this Gin a less than usual aroma.
It’s the herbal and resinous notes that dominate the bouquet, the Motherwort and Devil’s Claw appearing most readily, but also Pine Needles, harvested in Austria, another of the botanicals used in the production of Elephant Gin Strength. The fresh aroma of Green Apple is also very present.
In the mouth it is extremely smooth and easily disguises its high alcohol content, which functions only as a background to the palette of aromas, which thus appear richer and deeper.

Found bottles of Gin from the 1st World War

The connection between the British Navy and Gin is well known. The more muscular version of Plymouth Gin, Navy Strength, with 57% vol. Alcohol, left port on all her ships. 
​During the British Raj and then the Indian Rebellion of the 19th Century, for the army of British East India Company, Gin and Tonic was a commonplace drink. This is where tonic water comes from. The quinine the soldiers took as an anti-malarial was supplied as a powder and was extremely bitter, and by the early 19th Century, the army was adding sugar and carbonated water from syphons, instead of the unsafe local water. This was the original version of tonic water. Still fairly bitter, some added Gin to the mix to make it more palatable and the Gin and Tonic was born. 
Recently, evidence of the Gin drunk by British troops during the first wold war have appeared close to the town of Ramle, in Israel. Hundreds of Gin bottles of Gin were found, alongside whisky bottles, apparently emptied by the British soldiers stationed there in 1917, in breaks from fighting the Turks. 
The bottles were found in a well used as a rubbish dump by the British troops, where they threw their empties. Among the found bottles were some Gordon’s bottles. This important discovery lets us know a little more about the day to day of British soldiers, who seem to have taken full advantage of respite from fighting with a good deal of drink.

Hernö Gin - The Best Gin for your Gin and Tonic

Cocktails are certainly in fashion these days. With Gin, or any other spirit, as their foundation, more and more bars are surfing the cocktails wave and inventing their own creations. 
While this phenomenon is undeniable, it is no less true that the G&T remains at the top of the list for many people. For the lovers of G&T, we bring news. 
Hernö Gin, a Swedish Gin, won the “world’s best gin for a gin and tonic 2016”, awarded by the International Wine and Spirits Competition. Hernö Gin thus continues its winning streak, putting this prize next to their 2 “Gold Outstanding” distinctions in “Boutique Distiller of the Year” and other medals from 2015. 
In a contest in which 150 Gin distillaries participated, Gins were mixed with Fever Tree Indian Tonic, without any flavourings or even ice added. They were marked by a panel of over 400 specialists. 
On the 1st of April, the Swedish company declared their win on social media with an announcement of a super-exclusive limited edition of a new 100 litre bottle of Hernö Gin. Sadly, of course, it was photoshopped…

Darnley’s Gin – News for 2017

Darnley’s View is one of the most traditional Gin brands. With a profile not very different from any London Dry Gin, using an antique copper still right in the centre of London, Darnley’s gave us their Original version, where its Juniper notes reigned, and their Spiced version, spiked with hot spices like Cinnamon and Nutmeg. 
In 2017, and here’s the first bit of news, the brand is adding a more muscular version of Spiced, ‘Spiced Gin - Navy Strength Edition’, only diluted to 57% vol. plus an extra dose of Juniper. 
To accompany the launch, there is also a new look for the bottles, less traditional, less colourful. The name was also shortened, and ‘Darnley’s View’ has given way to the simpler ‘Darnley’s’, the name everyone used already, anyway. 
There brand has also announced that they will open their distillery to visitors this year, so as soon as we have more news on that, we’ll let you know.

Going Red

These days, a bottle of Gin is a day to day object. Bigger or smaller, with clear or opaque glass, with bright colours or more conservative ones, with a cork or a screw cap, the choice of bottles is almost infinite, the producers making their mark through image created by the bottle that carries their Gin.
It wasn’t always thus. There were times, and the 19th century isn’t so long ago, when Gin was transported from the distillery to the retailer in barrels or large clay pots, then it was sold on in smaller packages, whether rustic clay jugs or an old champagne bottle or any other receptacle that could transport the Gin home.
Growing demand and available technology together with higher expectations from consumers lead the producers to adapt the bottle as a standard package for the sale of Gin. The labelling of the bottles, their design and materials used evolved through time in a process that has accelerated exponentially in recent years, much of this being down to the Gin boom.
Attentive to the market and new trends, Beefeater is launching the new Beefeater 24 bottle where the red from the base now extends to the whole bottle.
The red pays homages to one of the oldest jewels in the British Imperial State Crown, the Black Prince’s Ruby with its imposing 170 carates. Beefeater 24 and the Black Prince’s Ruby have a connection in the Tower of London, which is the inspiration for the first and the home of the second.
With this face lift, Beefeater seeks to be featured amongst its peers with a more vibrant, youthful image, while maintaining its high quality. In the words of Beefeater’s brand director, Eric Sampers, “Our new Beefeater 24 design will capture the consumer’s attention, with a striking red colour which makes it clearly stand out from its competitors. Beefeater 24 is a very special gin – created by the world’s most experienced gin master distiller, Desmond Payne – and we want people to know just from looking at the bottle that there is a high-quality liquid inside.”

Bica Gin

By the time this piece goes to “print”, we may already be out of date, but for now we can assure you that Bica Gin is the most recent on the market. The wave of new Portuguese Gins is unstoppable and the Alentejo is making itself known as the national nursery for Gin. 
It is Vale da Bica Estate, on Monte da Bica that Bica Gin is produced using the water that bubbles out of the Bica spring. Inspiration for the name explained, let’s get on with presenting this new nectar. 
Everything happens on the Vale da Bica estate. It was there that Bica Gin was born after 2 years of intense experiments.
It is there that the some of the botanicals which make the Alentejan heart of this Gin are collected. Orange and lemon peels, harvested on the estate, punctuate Bica Gin with citrus notes. Honey and corn silk, bought from small producers surrounding the estate, give the Gin a roundness. Rosemary, which grows wild on the hill give it its herbal edge. As the creators stress, the palette of botanicals may have its heart in the Alentejo but its eyes are on the world, so they add coriander, cinnamon, lemon verbena, camomile, orange flower, thistle, lily root and, of course, juniper which comes from Macedonia. 
Respecting the intrinsic characteristics of each botanical, the process of maceration is done with differing times and methods for each ingredient, always in alcohol obtained from rice and wheat. The process of maceration lasts no longer than 24 hours, at the end of which begins distillation in the still which has been especially developed for Bica Gin, with 500l in capacity in a wood fire heated bain-marie. 
On the nose, Bica Gin is smooth, very smooth, with herbal notes where the rosemary is instantly recognizable. Less strong but still present we can detect the citrus notes and a little cinnamon which brings warmth and comfort. 
In the mouth, the smoothness of the alcohol is still there but shows its teeth. Hot notes punctuate the heat of the spices and the more herbal nature of Bica Gin. Mouthfeel is long and develops over time, until the end where the juniper and the sweetness of the orange linger in harmony.

Real Gin

A full house at Gin Lovers Príncipe Real for the launch of yet another Portuguese star.
It was a beautiful, hot afternoon in 2015 in Santo Isidro de Pegões… 
It could be a promising first line to a novel, and it was. A love story.
Luís Fava and his wife, Alexandra Fava, her brother Jacinto Policarpo and his wife Raquel, did what any family united in friendship would do on one of those hot punishing afternoons of the summer, on the plains between Arrábida and the Tagus,… they drank Gin! 
“Let’s drink gin”, said Luís. His brother-in-law agreed “ok, I’ll go one further”, adding a providential “let’s make some gin”. The week that followed saw the first tests. Recipe after recipe, experiment after experiment and, in 2016, Real Gin was born. 
Known the world over for the excellence of their wines, Pegões has the infrastructure for the production of high quality aguardente: “Our still is a traditional Portuguese still, with a perfect format for distilling aguardente and now gin. We hope that, now, Pegões will be put on the map for its gins, too”, smiled Luís, the ex-irrigation systems salesman who now dedicates 100% of his time and soul into to this project.
Orange, lemon and physalis are the citruses. Also, lemon balm, cinnamon, allspice, pink pepper, coriander seed, ginger, vanilla and fresh peaches are infused individually, for as long as the producers think ideal, then distilled in pure alcohol of 96%, which has been produced with Portuguese rice (80%) and maize (20%), in a triple distillation, making an exceptionally high quality spirit. They are then stored in a “flavour warehouse” to be later on introduced into the careful distillation of the gin, a distillation which never goes above 75ºC. 
“That was our objective, to fill a gap that we felt existed in the Portuguese market for premium gins, with a different product that pleases the palate of the more demanding consumer. It is a mixture of flavours that we believe makes Real Gin as transversal as it is unique”, he explains. 
Are they betting on abroad? Of course! Real Gin is already in Luxembourg, Spain and, surprisingly (or not) the UK. Not so much Brexit when there is quality involved.
The first bottles are in exclusive sale on our online store.

Wespa Gin - Bottled G&T

A Gin and Tonic that’s bottled and ready to drink isn’t exactly a novelty. For some time, Gin and Tonic brands have been working together to arrive at a ready made drink that can stand shoulder to shoulder with a G&T made fresh at the bar. The relatively recent product, Fentiman’s Rose Lemonade with Bloom Gin is just one example. 
But Wespa Gin wanted to go further. Gin, Tonic and even some botanicals to flavour the G&T are produced with one aim in mind. The perfect bottled G&T. 
It was in the Black Forest, in the south west of Germany, that the Wespa Gin team found perfect conditions for the production of their new drink. The richness of the botânicals and the purest of waters, both abundant in the region, create a perfect base for this 100% natural product. 
For the mixture they use a London Dry Gin that the team produces locally using Black Forest botanicals, apart from some exceptions such as Juniper, guaranteeing meanwhile that everyone involved respects the traditional methods of production. For the distillation, they use ethyl alcohol obtained from an from an agricultural source, diluting the spirit to 47% volume alcohol.
For the tonic, only the quinine is imported, since the quina tree cannot be cultivated in the region. The rest of the botanical that compose the aromatic profile are all from the area, as well as the water. 
Wespa Gin is available in 2 distinct flavours: raspberry and mint, which highlight the richness of flora in the Black Forest. In both the sweeter and the fresher versions, Wespa Gin promises to be a valid alternative for those moments when we can’t take a picnic basket with us, but can open bottles.

Mother’s Ruin - A Cabaret about Gin

The beginning of the 18th Century marks one of the ugliest periods in the long history of Gin. Gin production was at its height and the drink was available to all, it cost little and it was believed to bear medicinal properties. Consumption spread uncontrolled with obvious damaging effects on London society at the time. In the specific case of mothers, abuse of Gin made rates of infant mortality and birth defect spike. Thus Gin became known as Mother’s Ruin. 
This is one of many stories told in a show, somewhere between comedy and cabaret, that tells the whole history of Gin across the centuries. "Mother’s Ruin -  A Cabaret About Gin" is an cheerful ode to Gin, performed by Maeve Marsden and Libby Wood. 
Using music with a little twist (of orange maybe?) from Amy Winehouse, Nina Simone, Martha Wainwright, Billy Joel and the Pretenders, it is a relaxed and original way to absorb the history of Gin. Unfortunately for us, the show was performed this February in Australia, a little way away from our shores, but it seems there may be the possibility of a European tour. Let’s keeps our fingers crossed.

School of Gin

There are schools, and there are schools. With classes only every two weeks and teaching all the secrets of Gin production, only in your dreams. Or in Ireland. 
The Listoke Distillery, the home of Gin 1777, opens its doors to anyone who wants to visit and widen their knowledge of the wonderful spirit that is Gin. 
The programme begins with a short introductory class about Gin and its production, after which follows a visit of the Distillery. Finally, we are invited to try different Gin profiles and, with the help of the Listoke experts, create our own Gin, with botanicals chosen by us and distilled in our own mini-still. 
On the way, there will always be a G&T to refresh and release our imaginations… a dream come true.

Friday Chic Gin wins another medal

Portuguese Gins are to be congratulated once again. Friday Chic Gin, produced in the Bairrada region by Caves Montanha, won the Gold Medal in the 19th International Tasting Contest ProdExpo, considered by many the biggest and highest regarded contest in Russian territory. 
With its extreme smoothness, this delicate Gin decisively conquered the judge’s palates in a country far more used to vodka. This being one of the largest specialist trade fairs, this prize will open doors to the Russian market, a gigantic and developing market .

Beefeater Crown Jewel

Beefeater Crown Jewel was presented to a gathering of bartenders and friends, at Gin Lovers Principe Real.
Despite being a novelty in Portugal, Beefeater Crown Jewel is actually a re-edition of the Crown Jewel launched by Beefeater in 1993. In effect, it would have been the first premium Gin, on a par with Bombay Sapphire, at the time, both aimed at the duty free market.
This “new” Crown Jewel remains faithful to the original recipe, an evolution from Beefeater Dry Gin .
To the nine botanicals in Beefeater Dry Gin have been added grapefruit, and diluted has been reduced so that Crown Jewel, with 50%vol, has a significantly higher alcohol content than Beefeater Dry Gin.
Since it is an evolution of the original Beefeater recipe, Crown Jewel is simultaneously the base for the making of Beefeater 24, the Gin which came to substitute it in 2009. To the ten botanicals used in Crown Jewel, Desmond Payne added two new ones: Japanese Sencha tea and Chinese green tea.
The new bottle, similar to the other bottles of the English brand, is inspired by the Tower of London, seeking to invoke the old legend that the monarchy will fall if the Ravens ever leave the Tower. Thus the figure of a Raven landing on the royal orb that is the O in Crown has centre stage on the label. On the sides of the bottle are inscribed the names of eight Ravens that inhabit the Tower of London. Despite a few alterations, the bottle is similar to the one that was discontinued in 2009, but its purple glass makes it very different to the original clear bottle.
One last thing to mention is that Crown Jewel is a limited edition - the batch number for each bottle is found on the back label.
It is available in Gin Lovers online shop.

Sharish Laurinius

António Cuco, the man behind Sharish Gin, never stops. After Pêra Rocha do Oeste, in two litre bottles for the commemoration of its first anniversary, and Dark Sky, comes the new Sharish Laurinius, in a limited edition of 3883 bottles.
Maybe “new” isn’t the right word to describe Laurinius as it is a Gin that has been aged for a year in Oak Barrels where once lived the Aguardentes of the Lourinhã Cooperative Adega.
It was during a visit to the distillery by the managers of the Louriana Xo that the idea popped up of producing a Gin in partnership. The chosen base was Sharish Gin Original, but substituting “Esmolfe” Apples with Rocha Pears, and the addition of Bay Leaf, characteristic of the Lourinhã region. The Gin is then left to rest in the Oak Barrels for not less than a year, which gives it an amber colour, the distinctive mark of aged Gins, and softens the aromas, giving them warmer notes (we’ll let you know more once we’ve tasted it). No date has yet been announced for its launch, but it will likely be in March.

Gin Lovers hosts the official launch of Amicis Gin

Amicis (friends, amigos) from the very heart of Portugal, Coimbra, between the sierras Açor and Sicó.
It’s from there that come the 14 botanicals, a “sensory memory book from where I grew up” says Paulo Pereira, 38, a tutor at Portugal Tourism College Douro-Lamego and creator of the latest Portuguese Gin, during its official presentation.
The space chosen was the atrium of Gin Lovers Príncipe Real, which only just managed to welcome all the visiting enthusiasts. The presence of the the three “dragons”, Miguel Ribeiro Ferreira, Isabel Neves and Marco Galinha, who support the project, was a reminder that Amicis already existed, after two years of tests, when it was presented to the dragons on the Portuguese version of Dragon’s Den/Shark Tank in March 2016. “I had to buy him a suit,” joked Marco Galinha, meaning that the bet has paid off. Thus a 100% Portuguese, 100% original Gin was born, with a different aroma that deserves to be first tasted with plain water. Single distillations of Gorse flowers, walnut, honey, citrus fruits from the orchards of Coimbra, Mastruz and nine other botanicals make Amicis one of the most aromatic and distinctive Gins, with enough potential to reach the international premium market. The first signs of that happening are already appearing. Amicis is available at Gin Lovers Online Shop.

Royal Bliss, a new tonic water

The recent growth in the Gin market and, on its back, the growth in the mixers market, has not gone unnoticed by Coca-Cola.
Royal Bliss is the newest brand under the Coca-Cola Company umbrella, side by side with Nordic Mist which was created at the turn of this century.
The Royal Bliss range will consist of eight products and will be launched on the 1st of February. At the moment, only the Spanish market is being considered, but if it is a success, then it may well arrive in Portugal.
The target is clearly the premium sector of distilled drinks, so the creators of Royal Bliss have taken around two years to develop the product, guided by tradition but constantly looking to innovate, always using selective ingredients and with a clear tendency towards using natural flavourings.
In Spain, it will only be available in bars, restaurants and the hospitality sector in general, and isn’t yet forecast for retail sale. Creative Tonic (normal and zero sugar versions), Exotic Yuzu, Berry Sensation, Expressive Orange, Ironic Lemon, Elegant Soda and Irreverent Ginger Ale make up the Royal Bliss Range. 

Fast Cocktails

Cocktails are in fashion. There is no bar that doesn’t feature them, and no bartender that doesn’t like to show off their creations.
More and more they are author editions, as home made as possible, always seeking greater differences and more authenticity.
From the other side of the world, more specifically, Australia, comes a new idea. Ready to drink cocktails. Just add zest, they say. The Aussie Tipple Company is responsible for the launch of these mixes which are made, almost entirely, with Australian products.
Dry Martini and Negroni are two products on offer with Gin as their alcohol base. They won’t have the same glamour as the perfect cocktail poured into the mixing glass, but they will certainly be a solution for when laziness, or thirst, attacks. 

Valley Gin - A Gin from Gerês

Produced in Atiães - Vila Verde, Valley Gin gets its name from Gerês, a region of valleys and mountains in far northern Portugal, with a bottle in the shape of a mountain and 100% natural cork, topped with a cap of wood personalized with the brand logo.
The Gerês Sierra is known for its diversity of herbs which, once selected, give a different flavour sensation to this Gin.
Valley Gin is created by seven separate distillations with nine botanicals, some of which are collected from Gerês, amongst them Juniper, St. John’s Wort, Mint, Orange and Lemon. Remember that even the water is the purest that Gerês can offer, performing an important role in balancing the strength of this Gin, bringing a sensation of the true freshness of the Gerês Sierra.

Citadelle No Mistake Old Tom

The Extremes programme at Maison Ferrand busies itself creating new spirits, almost always in limited editions, which challenge these lovers of spirits. Citadelle Reserve, the house’s aged Gin, was the first of these spirits from the programme.
Now appearing is No Mistake Old Tom, a revisited version of Citadelle Reserve. Being Old Tom, the Maison Ferrand team added slightly caramelized Caribbean muscovado sugar and the mixture is then aged in barrels. The result is a golden coloured Gin with 44% vol. alcohol.
Its taste notes we will leave for later.
Take note: is truly a very limited edition, unrepeatable according to Alexander Gabriel, the creator of Citadelle Gins.


When the Gins with more eccentric botanicals started to appear, we at Gin Lovers joked that one day we would make something completely different, something that no one would even dare to dream. It would be Pork Scratching Gin. 
Luckily, the joke never went further than that, and no stills were harmed furthering the “dream”.
However, the joke remained and whenever a Gin or a botanical out of the ordinary appears, we fondly remember our Pork Scratching Gin. It won’t be a surprise that when we first saw “Pigskin” written on a label we didn’t hesitate to look into it. 
Could there be someone crazy enough? The answer, happily, is no. Pigskin is different enough to deserve a to be featured, but no, there are no bits of meat in the still nor does the Gin go to the smokehouse after distilling. Originating from Sardinia, it uses locally picked wild botanicals. Myrtle, Lemon, Thyme, Sage and Fennel are the basis of this gin, but it is the ageing in hundred-year-old oak casks from the same region that gives it a straw yellow colour, reminiscent of gold. 
It is a gentle, slightly herbal Gin with small spice notes. In the mouth it is rounded and warm, with a surprisingly long finish. Perfect for a cold winter night. 

Portobello Road

It’s a long time since a simple highball of Gin with a slice of lemon and a bit of tonic just was a big thing for the British. There’s a new wave growing in England, and Her Majesty’s drink is back in fashion again with innumerable versions that are reminiscent of the Gin boom in Spain and Portugal.

The Distillery, bang in the centre of London, is the personification of this new movement. The bar, open since the 19th century, used to occupy number 117 Portobello Road, one of the most emblematic streets of the city. It has long been one of the most charismatic bars in England, but only in recent years has it ventured into the art of Distillation.
Portobello Road, the Gin, was the first creation of Ginstitute, the work of four friends, all ex-bartenders. Produced initially in a micro still with a capacity of only 30 litres and using only nine botanicals, it rapidly became one of the most respected brands on the international market. Unfortunately, it is still hard to find in Portugal.

The growing acceptance and demand for Portobello Road products forced the group to move to number 186 Portobello Road, where, today, we find The Distillery, a spot entirely dedicated to Gin, home to two bar-restaurants, Ginstitute and even a small hotel. The Resting Room and GinTonica are the two spaces that act as bar-restaurant. The former is more inclined to cocktails, almost exclusively using the spirits produced in-house, in the brand new King Henry Still. GinTonica is more relaxed and democratic. In both bars you can accompany your drink with two interesting restaurant menus. For those seeking something more exclusive, The Boardroom, a private dining room for up to sixteen guests and its own bar. If you want to live and breathe the Gin experience, The Distillery also has three double bedrooms.

Lisbon Hock - A new portuguese Gin

This is Lisbon Hock Gin, an artisan Gin that begins with a Portuguese 100% vol. Malt alcohol, seeking the aromas of the sweet Arinto grape from the Protected Region of Bucelas, just north of Lisbon. With a base of Juniper and other botanicals from the region, it contains a total of 16 botanicals including bay leaf, lemon, orange, rosemary and arinto grapes.
The creation of Lisbon Hock was inspired by the history and fame of the wine from Bucelas, thought to be home of the Charneco wine mentioned by Shakespeare. Bucelas wine was imported into England by the Duke of Wellington during the Peninsular Wars, and was known in London as Portuguese Hock.
We are waiting for our first taste of Lisbon Hock, a Gin that takes on the spirit of the ancient wine tradition of Bucelas. 

Pedrino - a tonic water with alcohol

This tonic has a touch of something to make it more than a tonic water. 5.5% vol. alcohol to be precise. It’s usual in Spain to drink Sherry with tonic; the mixture makes the Sherry fresher and more appetizing on hot summer afternoons. Lovers of both drinks, and searching for a new challenge, Sam Showering and Joseph Knopfler, long time friends, sought to combine the two things into one. Pedrino was born, an alcoholic tonic.
The alcohol is supplied by the Sherry, fortified wine made from Pedro Jimenez grapes. Its sweet heaviness finds a counterpoint in the bitterness of the quinine and the touch of citrus from grapefruit and blood orange.
Pedrino was conceived to be drunk along, but also works just as well as a mixer. In more evolved cocktails or as a substitute for normal tonic in a Gin & Tonic, it opens up new perspectives and offers surprising results.
If you can get your hands on a bottle (unfortunately, it’s not available in Portugal) give it a try in a Gin & Tonic. Beefeater 24 and Pedrino makes for an interesting aromatic flavour but you can add some grapefruit zest if you want to make it shine. 

Have you met the first Chilli Gin?

Wikipedia describes the jalapeño as a “variety of chilli valued for its burning heat when eaten”. Wikipedia hasn’t been updated yet, however, to mention that the jalapeño inspired one of the newest Gins on the American market, DragonDance Gin.
Created in the Brandywine Branch Distillery by the hand of Riannon Walsh, professional distiller in Pennsylvania, USA, for over 25 years, DragonDance has the characteristic of including the chilli in this original recipe, alongside  other botanicals such as Juniper, Coriander, Angelica, Meadowsweet, and a rarity in Portugal that is Hyssop.
“DragonDance is the most playful gin in our portfolio to date.” She says. “I created it to not only challenge the palate but to challenge the enormous cocktail possibilities it brings to the bar and home mixologist.”
It’s a gin which, before being flavoured, already has its own distinctive flavouring. “To the best of my knowledge this gin is unlike any gin available on the market today.”, Riannon Walsh concludes. 

Ginerosity. First Social Gin launched

For years, Gin has helped to improve people’s social lives. Now a Gin brand based in Edinburgh, Scotland, is trying to help people’s lives in other ways.
Pickering's Gin is produced in Edinburgh’s oldest distillery, Summerhall Distillery (which is at least 150 years old) and is the brainchild of Matt Gammell and Marcus Pickering.
With the brand’s success in the last decade, Marcus Pickering felt that the time had come for Pickering's to give something back to the community: the result is Ginerosity, a gin that is the result of a collaboration between spirit producer David Moore, Scottish marketing agency, Story, and Pickering’s.
Says Marcus Pickering: “Supporting good causes is something that’s very close to our hearts, and something we’ve been involved in for many years. But for a while we’ve wanted to do something more formal with our gin company. Producing this unique gin is the perfect way to achieve that.”
Ginerosity will be both "accessible and complex" with local botanicals such as heather and lemon myrtle. It will be available in bars and online and profits will go to charitable causes, which are yet to be decided by Pickering's.


Hendrick's - Our trip to Scotland

In Gin Lovers Magazine VII we travelled through Europe for Gin, the stories and distilleries of London Nº1, G'Vine, Ferdinand's Saar, Sylvius Gin, Hendrick's and Martin Miller's in six countries and different cities.
Here we left part of our journey, to Scotland of Hendrick's.

Since Hendrick’s hit the market, Gin and the world that surrounds it will never be the same. Even Scotland will never be the same in our imagination. How can a black bottle, its label and talented marketing team change the way we see a country? In an unusually ingenious way!

The few days we spent in Scotland were intense and the famous Scottish friendliness was always present. I understood that at 6:47pm, when we arrived at Edinburgh Airport (Edinburgh they say “Edinbra”) and were met by two characters who, within a few short hours, would prove to be the best guides. When I say “characters” I mean it in the best sense. Tim Harfield and Dominic Le Moignan seem to have come out of a movie set in Victorian times (with that Hendrick’s “look”), but although flamboyant, not in an eccentric or flashy way. Or rather, they are dandy. Tim is not yet 30. He is nearly two metres tall, has a Morrissey hairstyle, and he’s from Manchester. Dominic (Dom, as he prefers) is a Londoner who sounds identical to Jason Statham. Curiously (or not, as we might later show), he is also an actor. They guide us to the bus that will take us to the hotel. It has tables in front of the seats and even before we start moving, there is already a Gin & Tonic (with cucumber) for everyone. The only rule is not to be embarrassed to have another one, not now, nor in the coming days. We have been introduced to everyone and all the rules. This will not be easy.
The pilot had warned us: “the weather in Edinburgh is not that great at the moment, as usual” and our journey to the G&V Hotel is made through rain that is more drizzle than heavy. We can see the night draw in beyond Grassmarket, where the Fringe Festival takes place in August (during which, these young men and Duncan McRae, who will join us tomorrow, presented The Hendrick’s Emporium of Sensory Submersion - which was an instant success). The Gin & Tonic is good and compensates for the  shortcomings of the day - the rain.

We went for a short walk to the historic centre, obviously to get another drink. The castle was shrouded in mist and Edinburgh assumed a Tim Burtonesque air. Suddenly, Hendrick’s imagery makes sense.
The Victorian age is alive in every architectural detail of Edinburgh, one of the few cities of this great island that did not suffer any bombing during the Second World War. We stopped at Panda & Sons, a basement with a centuries old aroma of dampness, for a Hendrick’s + Absinthe + Lime + cucumber + a Secret Ingredient cocktail and some improvised limericks,  then by The Bon Vivant pub for a Hendrick’s with lime juice and a few more pinches of secret ingredients. We walked through some bulldogs (the dog, not the game) that shared the bar with their owners (maybe this was the effect of the Absinthe). Then this typical Scottish day, as Dom called it, ended.

The crows were bouncing around the on the ground instead of taking off (it was early and the air is too cold for them to they can’t lift their weight from the ground) and we were already in the Edinburgh Botanic Gardens (one of the first in Europe), for a meeting with Max Coleman, the man who knows all the untold secrets of plants, from mere geographical curiosities to the most erotic details that involve bees and other bugs.
About the botanicals used in Hendrick’s Gin, he knows everything. Where they grow, how they influence palate after distillation - all we wanted to know and much, much more, all told to us with passion as we walk through a forest, one of those we are used to seeing in period films. And what could be better after walking through a typically Scottish forest? The Scottish pensioners’ sport of choice, of course! Unusual? Of course not! Unusual is to find ourselves inside Edinburgh Curling Club, the busiest ice rink in Europe, surrounded by friendly old ladies with whom we share conversations about gardening, birdwatching and also a delightful tea. There is a difference, though: our Earl Grey is a hot punch made with Hendrick’s with a good dose of spices that some big bearded men have prepared for us in a samovar.

We find ourselves starting our first ever game of curling a little bit drunk. We chose hats from a vast collection (bowler hats, top hats, deerstalkers like Sherlock Holme’s) to use on the rink while we sweep the ice. The stone we have to slide is huge, we fall over a lot, and there is plenty to give the old ladies a laugh. It must be because of the Earl Grey, of course. Hendrick’s Global Ambassador Duncan McRae joins us for the party. Yes, it is a party. There are even trophies and awards. I will never look at curling in the same way again. And now, I will always support Scotland against Canada.  Curling was invented in Scotland. Not everything is golf, here. Duncan tells me, while he eats a ham, mustard and, of course, cucumber sandwich, that his is the best job in the world. “It is Hendrick’s, for god’s sake. Silly, funny, intense.”.

Now the minibus takes us south. More Gin & tonic and bloody maries from a small traveling bar. We watch the green, beautiful and inspiring Scotland scenery out of the window. We are heading to the distillery, which is closer to Glasgow. That is only tomorrow, though. Today, much is still to happen, after we check in at the legendary Turnberry Hotel. When we finally got to Craigengillen Estate, the night is pitch black. The only light comes from the mansion windows and the stained glass of the main entrance, only just enough for us to recognise the two huge mastiffs (or were greyhounds? it was very dark) that receive us amiably. Suddenly, we step back a few centuries. And we haven’t yet walked in.
Inside, that sensation grows. It’s as if someone downgraded from a castle to something more humble but refused to dispose of any of the decor. There is red velvet everywhere, sinister oil portraits, embalmed owls in glass cases, all of which could be called eerie - an English term that sits somewhere between “ghostly” and merely “weird.” But it is not eerie. It’s just from the Victorian era, and thus, we are at home. In someone’s house. Someone lives here. A lady, who prefers to remain anonymous but who receives us for a dinner that she has cooked for her friend Duncan, this oh so well-connected young man.
For now, this property, all of it, all domes and extravagant furniture, is ours. Dinner only appears after we taste a few cocktails (the red-haired big bearded men from Hendrick’s are always present, they come from who knows where and stubbornly give us glasses filled with delicious things).
After dinner, friendships already sealed across terrines and platters and French wine, a fireplace invites us to another room. We spread out over sofas, chairs and armchairs, facing Dom who is on his feet and holding some books. Duncan is by his side and in front of him there are with some Hendricks bottles, lamps and test tubes. “The Genteel Tipple Through Gin in Literature” is what follows. In other words, Dom recites some passages that show that gin is inseparable from the rich Anglo-Saxon literature. He takes us chronologically through an historical background of the drink that brought us here. Duncan is in charge of preparing cocktails while Dom addresses them.
With Martinis, Martinez, White Ladies, all this is better than 3D movies, and much more fun, tasty and enriching. From the Victorian era to the Gin Craze, via the “Roaring 20s” where we see the appearance of the Dry Martini, Dom makes us fall in love with Dickens, Fleming, Amis, Goodwin. This is perhaps the highlight of the trip, although tomorrow there is still room to find the very core of everything. 

The huge William Grant & Sons complex is surrounded by an enviable landscape. It is at the epicentre of this loud bustle of loaded grain trucks that is the modest Hendrick’s Gin Palace - a surprisingly tiny distillery where the entire Hendrick’s production is centred.
In its warm and stripped interior, Lesley Gracie - responsible for all this - awaits us. She is instantly evidently an endearing lady. Her hobbies are taking care of her house, with its numerous dogs and numerous cats and her garden. But this Scot is the genius behind the Gin flavour everyone talks about. Before that, she worked in a pharmaceutical laboratory. Her work was to make medicinal syrups taste good to children.
With her pharmaceutical background, she was asked to create a Gin that would respect the historical genesis of the drink but, at the same time, to be as English as it is unusual. Leslie came to the conclusion that the ever present cucumber and roses of the island’s gardens were mandatory in its composition. The combination of the two flavours make this a unique distillation in the world. But there are many, many more ingredients, all from the best sources, each batch of which Leslie is keen to taste herself, saving the company money that would be spent on quality control. She is the one who opens the doors every morning, before seven o’clock.
She knows each one of these spice boxes very well, and also the two stills responsible for the humble 500 litre distillations (each batch), which ensures better control over product quality. There is the Bennet still, the heart, and the Carter-Head still, from 1870, which the director of William Grant & Sons bought at an auction, knowing that its genius design could “clean up” the poor quality distillation that was common at that time. Leslie then adds cucumber and rose infusions, once all the spices have been properly distilled (and tasted).
All the work behind one of the most brilliant gins at the moment is literally hand made, part of a great master work. Marketing plays a big role and it is a big weapon that places Hendrick’s as a product of excellence in a market that had seemed to be have been exhausted. But Leslie knows nothing about marketing (but loves the Queen) and after all she is the one we have to thank all of this.
And what better way to do it? Raise your glasses!

Ana Gil Art | dIAZ Words | Gonçalo Villaverde Pictures

Gin Lovers Magazine available at online store in physical and digital version

Beefeater London Dry has a new look

Featuring a hand drawn map of the British capital, the evolution of the bottle’s packaging reinforces Beefeater as an authentic product of London, the only major international gin that is still made in the heart of the city today.
The stylised map features the story of London inside and out, with the capital’s distinctive landmarks visible on the outside. The Tower Bridge is of course in it.
Eric Sampers, Beefeater’s Global Brand Director, comments: “the new pack design to be a strong evolution of the brand’s dynamic visual identity while retaining the familiar Beefeater look and premium feel.”
But gin lovers of this world, you can rest assured Beefeater London Dry is still made using its original recipe from the 19th century. This recipe continues to make Beefeater the ‘world’s most awarded gin’, as indicated on the front of the new bottle.

Niemand Gin

The capital of Lower Saxony Hannover has never been a Gin place. This is changing. The ambiance and the producers are following the European Gin trend. After Hannover Dry, now it’s time for the Niemand Dry Gin.
Niemand’s slogan "no one is like you" and its soft pink bottle makes it different than most of other London Dry Gins. This is not necessarily an ordinary juniper distillate. There was quite a experimentation here. Niemand Gin has a playful touch and a flowery, fresh character, resulting from the botanicals used. Sandalwood, lavender and rosemary play an influential role. They ensure a velvety warm taste with a floral note. But seven other botanicals - giving a total of ten - are used in this Gin that comes from the Destillerei in Hannover: juniper, pine nuts and ginger are also in it, as well as cinnamon, apple, coriander and vanilla.
Behind Niemand Gin are two creative entrepreneurs Sebastian Otto and Torben Paradiek who had already brought the "Gin Flight" Spices to the market last year. A few months ago they naturally decided to follow up with their own Gin.
For the perfect serve, the two Niemand producers recommend a Gin & Tonic with a lot of ice, a slice of apple and a fresh sprig of rosemary. 

Gilliam's Gin

Gilliam's Gin was born in Outrijve, a small town in the most southern point of West-Flanders. This artisan made Gin lends his name to the two sons of the producer, Gilles and Liam.
Gilliam's Gin is distilled out of The Golden Apple which is a unique distillate made from the Belgica and the Japanese Fugi Apple. This distillate has been lifted up by adding Spanish and Oriental notes with added botanicals such as cardamom, orange or pepper.
The apples are grown by Thomas Wittouck who delivers them to the distiller while guaranteeing a constant quality. For every 100L of Gin they use the significant amount of 23 kg apples. The result is an accessible and well-balanced Gin with a refreshing apple taste.

Berlin Dry Gin - Berliner Brandstifter

While consumers might have balked at the idea of a “German gin” two decades ago, the past few years have seen the introduction of new products from Berlin, Munich and even the Black Forest - like Monkey 47.
For Vincent Honrodt—the founder of Berliner Brandstifter, which launched its own Berlin Dry Gin in 2013 — was a matter of choosing the right local ingredients.
Honrodt, who is not a distiller by training, but grew up with the local homemade spirits of his grandparents’ generation, started his company with the idea of producing an upmarket version of Kornbrand, a traditionally downmarket German spirit with a passing resemblance to vodka. The challenge with Kornbrand was to transform a product with a reputation for being cheap into something that would sit comfortably in a middle class liquor cabinet. The strategy—which involved a pleasingly minimal bottle design and an emphasis on high-quality local production—worked, and his Kornbrand sales started to grow.
From there, gin seemed the next logical step. His idea was to make a gin that drew heavily on botanicals native to Berlin. Although juniper would remain dominant, he began to experiment with different combinations of local wildflowers. One of the flowers he chose was Waldmeister, which, in syrup form, is well known to all Berliners as one the principal flavors of Berliner Weisse, a sweetened beer that remains popular throughout the city.
In addition to Waldmeister and juniper, Vincent included elderflower and fresh cucumber in the distillation. These botanicals give the Berlin Dry a floral and sweet taste.

Our first Gin arrived! Gin Lovers Gin

We began distilling out of curiosity in 2013, at the same time Gin Lovers Company was created. Among the many experiences, and after many surprises, we were certain of two things:
1) We need much more than good will and a pot-still to create a good Gin.
2) One day we will definitely launch our own Gin.
At that time, we knew exactly what we didn’t want, but we lacked a master distiller able to transport to the painting frame, the image that seemed so clear in our minds. Someone who was not only a master in the art of painting but also in understanding the silhouette that a group of passionate dreamers wanted to reflect into the final painting. Someone always ready to re-start in a new frame. Changing colours, background, shadows, and always worried with the smallest details.
With the launch of our botanicals, we get to know in detail the incredible world of herbs, spices and fruits that are often used in the production of the best Gins. We learned the difference between a good and a great pepper. The difference between dry juniper berries without oils, from a resinous juniper, perfect for distilling.
It was time to start with the true experiences. First we had to decide from three different types of base alcohol, but the decision was simple. For behind we left the beet-based alcohol and the sugarcane alcohol, moving on with a smooth and premium grain alcohol.
The experiences continued and at the end of 2015 we had already "only" 45 botanicals, what was then further reduced to 43 in our final experiences.
The big challenge was to find the perfect balance between the juniper, which we wanted to be dominant, and the remaining 42 botanists. That was our adventure from end 2015 until June 2016.
A fresh and unique Gin where the lemon balm has a discrete but important role, and the pine sprouts adding character and exclusivity.
For the remaining 40 botanicals there is not much to say, except that each one is essential in the complex palette of colours you will discover in the final painting.
A Gin reflecting Gin Lovers personality and character. A Gin with a sober, clear and simple image, without being simplistic. A Gin we are very proud to sign with our name: Gin Lovers.
A toast to dreams! Another toast to dreams that comes true! And a third toast to all new dreams that are launched from now.

Already available on our online store.

Perfect Serves
Orange, Clove | Fever Tree Indian
Lemon balm, Ginger, Pink pepper | Schweppes Premium Tonic
Strawberry, Lemongrass | Fever Tree Mediterranean
Lemon, Lemongrass | Original Schweppes Tonic
Raspberry, vanilla, Black pepper | 1724
Lime, Lemon balm, Allspice | Schweppes Premium Tonic

Generations by Barossa Distilling Company

Crafted by Barossa Valley Winemakers in their new venture - Barossa Distilling Company - South Australia. A Winemakers Gin that is quintessentially Barossa.
The Gin has 12 botanicals. Along with the traditional juniper and citrus, is coriander, angelica and orris root. Ginger, fennel and almond add warmth, structure and a robust mouthfeel, while chamomile, cassia and local lavender provide savoury floral notes. Oranges add vibrant citrus. The pioneering use of toasted French oak in the distillation delivers hints of vanilla, a generosity and robust mid palate weight, just as it does in a fine wine.
Barossa’s Distilling Company founders now have to goals for the future: creating seasonal gins, with local native botanicals including lemon-scented grasses once used by Aboriginal communities on kangaroo meat grilled over open coals, and produce magnums of Gin.
Making a gin in the heartland of Aussie wine? Disruptive. Courageous. Brilliant.
First batch will be available mid-July.

World’s Gin Day

Gin lovers of the world rejoice as World Gin Day returns for its eight year on Saturday 11 June 2016.
Founded by Neil Houston, aka YetAnotherGin in 2009, what started off as a day to bring his friends together to drink gin has grown into a global celebration, organised today by Gin Monkey.
The idea is simple: get people together all around the world with a legitimate excuse (not that we need one) to drink some gin, whether it’s in a cocktail or Gin & Tonic. You can check every World’s Gin Day event here.

Originall - new Portuguese Gin

A new Portuguese Gin just hit the market. Originall – Origin and All – comes from the center of Portugal and it’s sold in two different versions: Lux and Epic. 
Alcemino Santos – the producer – had the idea of creating a Gin in which he would show his life roots – thus the name – but Lux and Epic are very different. Design is the first and most evident contrast between them: Lux comes in a dark glass and Epic in a transparent one. 
We tested – and tasted - both types of this new Portuguese Gin and we can say the list of Originall’s two version differences is much bigger. On one side, Lux is a complex Gin – using 9 botanicals in its distillation – and gives a special focus to red berries and spices. We felt the rich spicy aroma immediately – with cinnamon at the center as well as cardamom - when we had it in our hands and mouth but haven’t noticed neither berries flavor nor scent. On the other side, Epic is a more traditional London Dry that has juniper, citrus, coriander seeds, cardamom and star anise in its distillation. When we first touched an Epic glass with our nose, we felt the juniper, citrus and cardamom aroma coming and going in no specific order. Cardamom is what lasts in the end on the nose, although it's the first flavour we get when we first sip it. Same happened with star anise: difficult to notice its scent but gives a spicy taste to Epic Gin.

Diageo World Class heads to Miami

Miami was chosen for the Grand Final competition. 52 bartenders from around the world will compete to become the 2016 World’s Best Bartender.
After hosting the final of its 2015 competition in Cape Town, South Africa, last month, Diageo Reserve World Class announced it will head to Miami for the last leg of its 2016 competition next year.
The first World Class global final was held in London in 2009, and was later hosted in cities around the world, including New Delhi, Rio de Janeiro and Cape Town.
While there can be only one global winner, the bartender talent on show throughout the World Class experience will demonstrate how the knowledge of quality spirits, the pedigree of ingredients and the pioneering of drinks-making techniques are cultivating next-level creativity underlining the fact that bartenders are as talented and creative as their chef counterparts.
The competition is part of a fully integrated program that aims to increase the quality of consumer's experiences in fine drinking, offering support and training to thousands of bartenders and bars to improve their skills. To date, the program has inspired and educated more than 25,000 bartenders worldwide while working in partnership with bars, restaurants, night-clubs and hotels to build their business and offer a better experience to consumers.

There is a new Gin in Lisbon - Limited Edition

Restaurant O Talho (butcher) created a red-colored Gin with a pork image on its bottle. But only 1000 bottles were produced. Head to O Talho or Cevicheria If you come to the Portuguese capital to try this very limited edition.
The new Gin was distilled with juniper, cardamom, orange blossom, angelica root, coriander and licorice giving it an aromatic taste.
O Talho and Cevicheria bars created a special Gin and Tonic with lime zest and rosemary for this limited edition Gin.

Junipalooza 2016

One of Gin’s biggest festivals in the world is back to London. On the 11th and 12th of June, you can taste 100 different Gin brands.
For the third year in a row, Junipalooza - Juni from Juniper and Palooza from party - is held at the British capital, this time at the Tobacco Docks, East London with more space for Gin and street food.
This year, the festival will be even more special. The first day - 11th of June - is also the World’s Gin Day.
It’s run by the Gin Foundry and will feature a record 40 distillers from around the world, along with music, food, a cocktail bar and masterclasses.
And that’s on top of hundreds of gins to sample, from over 42 different distilleries across 14 countries.
You’ll get the chance to try every single one of them, either neat as a shot or as a mini gin and tonic, included within the ticket price. There will also be stands from many of the industry’s favourite tonic waters.
Gins come from different countries such as UK, Portugal, Spain, South Africa, Germany or Belgium.
We will be there to tell you everything in detail in the next Gin Lovers Magazine edition.

The new Martin Miller’s is here

9 Moons is the new addition to the Martin Miller’s family. The winning British brand launched their first oak aged Gin.
17 years after the creation of the Martin Miller’s brand and Gin and after a lot of prizes (becoming one of the most winning Gin brands of the last decade) the founders could lay down and rest. But 9 Moons is going to be launched just by chance.
The notion of 9 Moons was first born following experimentation by a group of mixologists in New York who aged Martin Miller’s Gin in mini barrels. Co-founder Andreas Versteegh then purchased a selection of oak barrels which he filled and left to mature in Iceland.
After nine months of maturation, the new Bourbon oak barrel was selected for bottling after delivering the “perfect balance” between the original gin flavour but with added “depth”.
This new barrel-aged version shares the same DNA as Martin Miller's Gin, with citrus and juniper characteristics, but is distinctly augmented with deeper complexity alongside a wonderful mix of vanilla sweetness and hints of creaminess from the light oak which is apparent in the finish.
Approximately 2,000 bottles were filled from the single cask and individually numbered.
“Given how much we have derided the idea of ruining great gin by ageing I was stunned at what an intriguing, complex and exciting product came out of the new oak barrel after nine months,” said Versteegh. “I am now very curious to see how people react to this first example of aged Martin Miller’s Gin.
9 Moons will be available from specialist retailers from September 2016 in the UK, Portugal, Germany, Italy and the US.

MedRooftop by Gin Mare

The Med Rooftop will make your afternoons much better. From June to September, the second edition of the event flies Gin Mare for a World Tour in cities such as Madrid, New York, Lisbon and London. You can be one of the invitees.
For the second time, the Spanish brand Gin Mare invites you to get to know secret places (with amazing views) in each one of the Med Rooftop chosen cities. Then the place will have music, sunset and delicious food prepared by chefs from each location.
Gin Mare will be at Madrid (3rd-5th of June), New York (10th and 11th of June), Lisbon (23rd of June) and London (24th and 25th of September).
If you are one of the selected you will have the opportunity to try different Gin Mare cocktails and taste a special menu prepared specially for the event. The Med Rooftop will bring to life the savoury botanicals that make up Gin Mare’s distinct flavour profile, including Mediterranean olives, and aromatic rosemary and basil.
The Med Rooftop will be at Madrid (3rd-5th of June), New York (10th and 11th of June) and London (24th and 25th of September) for the rest of the Tour.
To be invited and experience one of the secret spots with Gin Mare, just head to the event’s website here.

What happened in Lisbon Bar Show 2016

The third edition of Lisbon Bar Show was held at Tapada da Ajuda on the 17th and 18th of May. All the drink industry gathered for two intense days where cocktails and bartenders were at the center. If we had doubts, not anymore. The cocktail trend is here to stay.

Even though Tequila was Lisbon’s Bar Show main theme, Gin was the most significant presence for another year. 120 Gin bottles from 70 brands were at the event. Impressive.

Like every year, Lisbon Bar Show was also the right place to launch new products. Schweppes unveiled their new Ginger Beer, Castello and Le Tribute their new tonic water and the new Friend’s (new Dry version), Givinity, Le Tribute and N’Ginious Gins. We will test all these brands but we can say the future will lead us to more Gin (good) launches.
The new Ginger Beer from Schweepes - launch date in September - was a good suprise. It’s less intense and created to be drunk on its own. It’s going to be used a lot in cocktails though.
As for the tonic waters, Castello and Le Tribute were on the spotlight. On one side, the one from Castello follows its brand line. On the other, we were really suprised with the Le Tribute bottle design. We will have time to make a deep test to these two mixers. Although these are very different, both have less sweetner added in comparison to the tonic waters on the market these days.
Next year the organization promises to make a bigger event. This means this could be the last time will head to Tapada da Ajuda for the Lisbon Bar Show

Gin Stafford - A Potato Gin

A group of farmers in Cornwall, southern England, released a new Gin in early May.
It’s called Stafford and has two peculiarities. Besides being produced by Colwith farm, - founded in 1904 and one of the largest potato producers in the UK - this Gin derives from the their vodka potato - Aval Dor.
The Stafford is then distilled with botanicals grown on the farm like lemongrass, rosemary and bay leaf, in addition to juniper, coriander, lemon zest, almonds and macadamia nuts.
This potato Gin and water from Cornwall, has a earthy aroma as well as citric taste. The poor potato becomes a Premium Gin.

The first Portuguese premium tonic is here

It’s called Castello Tonic Water and comes from the water brand Castello.
At the center, the Portuguese natural mineral water and carbonated water, the original product of Castello. The quinine - originally discovered plants of South America - is then added.
The first Portuguese premium tonic water, which is also a brand new product, is produced in Moura, Alentejo, and hits stores in bottles of 20cl.
The information is not much, but let's hope to prove to give our opinion.

Distillery Botanica

We fall in love with certain products from the start. When we searched for Distillery Botanica we immediately realized that it was a Gin we would love.
The expectations were high but were overcomed when we got a small sample and a perfume with its essence. Passion, know-how and good taste. A trilogy also present in the main flavors of this Australian Gin: jasmine, orange blossom and honeysuckle. 
Botanica takes floral to the limit. The Jasmine astringency, balanced by the honeysuckle sweetness and a small orange blossom citrus touch are the keynotes of this Gin. All using a single botanical - Murraya - whose scent is cold extracted making use of an ancient technique. But there is of course room for the juniper. It appears smooth but firmly, right in the nose.
On the palate, the copper touches from a traditional distillation takes the lead. The Juniper will appear between the ubiquitous floral touch and the warmer citrus such as tangerine. In an orderly and coordinated manner, botanicals appear and disappear in a symphony of aromas ending on a sweet orange blossom aftertaste. We did not notice the presence of peppers but the time that the Botanica aroma lingers in the mouth does guess its use.
Was created by Philip Moore, a lover of botany who decided, after more than 20 years of career, to swap the garden by a distillery. Change may not be the correct term since Philip still runs a farm next to the distillery. There he has a beautiful garden where he hand harvests botanicals, moments before starting a new distillation. Botanica is the result of six individual distillations that maintains the identity of each botanical combined later.

A not premium surprise

In a blind tasting during the International Spirits Challenge 21st edition, held in late April, the Aldi supermarket Gin was ahead of several premium brands.
Gin Oliver Cromwell London Dry can be in Aldi's shelves, at the low cost supermarket chain. However, after the outcome of the International Spirits Challenge, Gin from Aldi will need to be more at the front.
This is because in a blind tasting, with different experts, the Gin which cost 12€ received the silver medal.
The jury tasted and described the Gin from Aldi as having "a citrus and ripe aroma, with a balance of spices and a touch of juniper."
Note. Gin Oliver Cromwell London Dry is another Gin to remember.

Portuguese Gin is design winner

Packages of two Portuguese Gins - Gin Friends Premium and Friday Chic Gin - were awarded for their packaging design.
At first it was time for Gin Friends Premium. The "packaging" of this Gin from Estremoz (Alentejo region), made with 37 botanicals and Touriga Nacional raisins, was distinguished in the Design Media & Advertising 2015 awards an award founded by Media & Advertising (M & P). Friends Gin design has the signature of Rita Rivotti Wine Branding & Design studio.
Gin Friends Premium was born because of wine producer James Gourd and
agronomist Luis Ferreira, who wanted to create a traditional gin that reflects the character of the Portuguese viticulture.

More recently, Friday Chic Gin won the bronze medal in the "packaging" category. These awards happen at the International Exhibition of Food and Drinks - Alimentaria, which takes place every two years in Barcelona.
The Friday Chic Gin bottle is produced in Spain, painted in Poland and the cover is screen printed in Italy.
This gin is produced by Caves da Montanha and consists of five botanicals: juniper, cardamom, rose petals, orange blossom, infusion of tropical fruits and vine leaf berry, from the Bairrada region, where the Gin comes from.

Isle of Harris Gin - The Gin from the Sea

The first gin to be made in the Western Isles will have an unusual ingredient - seaweed.
Scotland's first gin from the Western Isles has arrived! And the magic ingredient is sugar kelp - hand-dived from the seas around the new Isle of Harris Distillery.
Sugar kelp - common in Japanese cooking - is hand-dived from the seas around the distillery in Tarbert and infused into the spirit. A botanist chose seaweed over island plants such as heather and bog myrtle.
“We dry the kelp, it is only used in minute quantities, it is very powerful”, said Simon Erlanger, managing director of the distillery.
The recipe is a lot more than sugar kelp, but that is the local ingredient. It’s made with nine different botanicals – including juniper, coriander, and cassia bark.
He continued: “The only way to harvest sugar kelp is to hand dive for it – we can only take it in a small quantity. Sugar kelp is a true Hebridean seaweed found in underwater forests all around the island.”
As expected for a seaweed, it holds a salty flavour element but crucially, as indicated by the name, it is also sweet due to the presence of a substance called mannitol.
Speaking about what flavour people can expect from the kelp Simon said: “It is dried before and infused in the base spirit. It gives the gin a saltiness and a spiciness as well”.
Then there is the lined glass, glass which appears to sparkle and shine in all the maritime shades of the sea.

Isle of Harris Distillery - A Social Distillery
Isle of Harris Distillers was the brainchild of US-born chairman and founder Anderson Bakewell, who first visited Harris in the 1960s. Bakewell decided he wanted to do something to bolster the economy of the island. He felt there was a tremendous opportunity to create a facility that could produce a unique spirit and had the potential to become a stop on the whisky trail, which brings thousands of visitors to Scotland every year.
The creation of the new distillery, nicknamed The Social Distillery, will produce the equivalent of 300,000 bottles a year of its single malt, The Hearach. Given the number of years required for whisky maturation, the distillery will also produce gin.
With fewer than 2000 people living on the island, long-term employment opportunities are scarce. Once fully operational, the distillery will create 20 vital jobs in the local economy.
The distillery also hopes to further boost the local economy by attracting an increased number of tourists to the island, including those on the whisky trail.

Havn Gin - A Gin, four cities, four flavors

Coming from Antwerp, Belgium, Havn is not just a Gin, it is four: Antwerp, Marseille, Copenhagen and Bangkok.
As each city has its people, habits, different cultures and mentalities, the Havn created four Gins from different parts of the world, each one representing a city with different character, tastes and aromas.
The Antwerp with a leaden bottle, is distilled with cinnamon, rhubarb and star anise. The Belgian city has black pots bubbling Flemish rhubarb, mixed with vanilla and cinnamon aromas.
The Marseille, with a bronze bottle, has coriander, cloves and santolina. The South of France is the ideal place to be in the sun, soaking up the heat and smell the Mediterranean herbs and olives.
The Copenhagen, in silver bottle, is distilled with dill, birch and seaweed. The capital of Denmark is the ideal place to taste the salt of silver smoked fish and salted sea algae, plus the lemon zest and freshness of the sea breeze.
Finally, Bangkok, the golden bottle, has lemongrass, ginger and kaffir lime as its botanicals. In the heart of Asia, we find the flavors and smells of lime leaves and lemongrass, which contrast with the spicy ginger. We still have the freshness of edible flowers and the oriental flavor tingle.
All these Havn cities and their flavors, can be discovered not by plane, but through a Gin & tonic.

Could drinking Gin get rid of your wrinkles?

Those who want to retain a youthful appearance as they age generally understand there are some simple rules to abide by: Use sunscreen, don't smoke, and eat healthy. But what if boozing it up could actually make you look younger?
That's the claim put forth by a new "anti-aging" gin that was just launched in the UK, as Mashable reports. The spirit comes from luxury hotel brand Warner Leisure Hotels, which commissioned the stunt-loving company Bompas & Parr to create it (it will be served at the company's 13 hotels).
According to Warner, the 80-proof gin contains pure collagen "as well as a mix of anti-ageing botanicals to help people look younger whilst having fun." The company says "the ingredients were specifically chosen due to their revitalizing qualities, including healing sun-damage, being rich in minerals, inhibiting scar formation and to help smooth cellulite."
If drinking gin and tonics to get rid of cellulite seems too good to be true, you're certainly right to be skeptical. Is there any hard evidence that drinking collagen — a naturally-occurring substance that's also present in any number of foods including bone broth and burgers — actually benefits skin? Dermatologists have long expressed skepticism, but a 2015 study published in the Journal of Cosmetic Dermatology indicated that drinking oral collagen supplements actually is effective at improving signs of aging skin. Of course, there are plenty of non-alcoholic ways to consume collagen — such "beauty elixirs" have been popular in Asia for years — but if you already drink gin anyway, perhaps killing two birds with one juniper-infused stone isn't such a bad idea.

The Gin trend continues

The biggest Gin bar in London just opened. At The Gin Bar you can try 14,000 pairings of Gin and tonic and more than a 100 cocktails with Gin. It’s not our mistake. You read it well.
The Gin Bar opened inside the Rosewood Hotel in London.
Here you can taste 400 Gin brands and 27 tonic waters, including a special one made at the bar.
From all the Gins, 100 are distilled in the UK. But there are Gins from around the World. The highlights are the Finnish Rye Gin Kyrö and 20 genever - the historical Dutch Gin predecessor. 


The Lisbon Cocktail Week

Cocktails of the world, unite. Because our time is coming! More than 40 bars and restaurants from Lisbon will participate in the first edition of the Lisbon Cocktail Week to be held from the 22nd of April to 1st of May, 2016. The event will be a ten day celebration of the cocktail (and not only gin cocktails) with a map of the best places in Lisbon, including the Gin Lovers Príncipe Real. During the Lisbon Cocktail Week you will be able to try drinks of each bar and restaurant and see the election of the Best Lisbon Cocktail. There will also be a happy hour - Cocktail Moment - where you pay 1 for 2 from 6 to 11pm. Cocktail Week Coming to Lisbon for the first time, the ten-day event is organized by Mario Batista with the help from Paulo Amado, Edições do Gosto, and has the support of brands like Compal, Veggie, Diageo, Pernod Ricard, PrimeDrinks and Schweppes. The sparkling water Água das Pedras is the official product and Vinhos do Douro and Porto are the institutional partners. "This is the ideal time for Lisbon to receive an event that is already a reference in other cities such as Paris and London. It is a unique opportunity to discover the best cocktails and celebrate the city in all its splendor", explains Mario Batista, the organizer.

1495 - the Oldest Gin in the World

Jean-Sebastien Robicquet’s Eurowinegate (EWG) - the G'Vine creator from France - invited international journalists for the official presentation in London of the oldest Gin recipe in the world. Gin Lovers was there.
The 1495 Gin was created from a formula discovered by spirits historian Philip Duff in Holland. It replicates Gin’s original recipe from 1495 (Verbatim) in two versions entitled Verbatim and interpretatio. The respective modernization (Interpretatio) already includes a citrus aftertaste but still does not have sugar. We are talking about a non-medicinal Gin that anticipates the spice route discovery, the rise of sugar in Europe and even the production of the first Geneva (the beginning of Gin).
The 1495 will not be sold commercially because of historical reasons. In an exclusive interview with Gin Lovers Magazine (Volume V), Robicquet confirms that the EWG’s project is a kind of legacy that does not belong exclusively to the maison Villevert G'Vine. This is more the result of the initiative of a heterogeneous group of international experts. Initially, the 1495 will be given to museums and offered to some of the most significant brands in the sector (including competition). The best is that you can see it live at Gin Lovers Principe Real (Praça do Príncipe Real 26 - Embaixada Concept Store, Lisbon).
At a later stage, it may be sold or auctioned. For now, the EWG only produced 100 boxes. So the limit is still not heaven.

San Francisco World Spirits Competition 2016

Two American Gins were distinguished at the San Francisco World Spirits Competition, one of the most prestigious competitions in the world, held in late March.
The 2015 Gin Calyx was named best 2016 Gin, while the Stonecutter Spirits Single Barrel Gin was considered the best flavored Gin of the year. Among those awarded in this competition we can found Plymouth, Plymouth Navy Strength, Beefeater Dry, Beefeater 24, Hayman’s Dry, Hendrick’s, Seagram's and Seagram's Distiller's Reserve.
But the highlight is the Portuguese Sharish which earned a bronze medal.
The 2016 San Francisco World Spirits Competition was held at the Hotel Nikko, San Francisco, March 17th through 20th. Thirty-nine spirits experts convened to judge a record-breaking 1,899 entries.
The award for best distillery was given to Bunnahabhain Distillery of Islay, Scotland.
All results can be found here:

San Francisco World Spirits Competition
The San Francisco World Spirits Competition is regarded as the most respected spirits competition in the world. The Competition was the first comprehensive, international spirits judging ever held in the United States on an annual basis. Products are evaluated by top spirits professionals and are judged in a blind, consensual procedure ensuring competitive integrity and making this annual competition the most reputable and recognized competition in the spirits industry.

Azor - The new Portuguese Gin from the Azores

Azor is the name of the most recent Portuguese Gin.
It comes from goshawk (Açor in Portuguese), the bird that gave the name to the Azores and now to this Gin. Inside an Azor bottle we can find the whole spirit of the Azores archipelago, including its most characteristic fruit - pineapple.
It is clearly a fruity Gin where the pineapple occupies a prominent place. Cardamom is also notorious as well as the Galician lemon that gives some acidity in the middle of the taste. It finishes with the pineapple sweet touch. Juniper appears somewhat embarrassed in this mix. Despite its presence, it can not impose its aroma, serving more as a support to the pineapple. There are 19 botanicals in total used in the distillation of Azor.
The inspiration comes from the Azores but the production is in Portugal's mainland. A new distillation unit was purposely created for this new project under the direction of Marta Pinto - the only Portuguese female distiller and one of the few worldwide. The Azor is produced in the Nazaré area. 
The first serve suggested by the brand says only 2 cardamom pods.
At Gin Lovers, we have already experienced the combination of basil and cardamom, which gives it a little more freshness, and with lemongrass stalk for more citrus freshness. Both worked, keeping the brightness of the pineapple and the identity of an entire archipelago.

What are the World’s Best Gins in 2016?

Get to know all the World Gin Awards winners - one of the world's most prestigious awards - created by website.
In 2016, the British Gin Martin Miller's in its Westbourne version, was awarded as the best in the world, at the ceremony held on the 17th March. After Gilpin's Westmorland in 2014 and Old English in 2015, it was now the time of the British Gin Martin Miller's to get one of the most prestigious awards in the world of drinks.
In the best London Dry category, British Costwolds Dry, Austrian JA Baczewski Dry, Finnish Helsinki Dry and Irish Dingle Original Pot Still were the winners.
For best compund Gin of 2016, the selected Gins were the Belgian Biercée Thesis & Antithesis, German Elephant Gin London Dry, Irish Exiles Irish, Spanish Gin Mare, Swedish Spirit of Hven Backafallsbyn Organic, Swiss nginious! Summer and American True Born.
In this category we highlight the Gin Mare, one of the premium Gins you can drink in Gin Lovers, Principe Real. According to website, the Spanish Gin has “a fresh, alpine nose with hints of sweet cardamom. On the palate this Gin is dry and woody with plenty of spice and gentle, sweet highlights. The finish is dry and slightly saline.”
At the World Drinks Awards 2016, the German Gins Penninger Granit Bavarian and British Arbikie Highland Estate Kirsty won best traditional Gins.
Lastly, Professor Cornelius Ampleforth Bathtub was the only Gin elected as the World’s best cask Gin.

Eden Mill

Portugal continues to be at the forefront of Gin consumption in Europe and the shelves are filled with new referrals every week. Eden Mill is one of those new surprises. One of the examples where behind a careful and appealing image there is really a great Gin. Pardon us. Five major Gins: Original, Hop, Oak, Love and Golf. The gins are produced in the Eden Mill distillery in St. Andrews, Scotland, side by side with their own whiskey and beer brands. The bottle image is rough. The stopper is manually sealed in the original version or brewing stopper in the other versions which immediately denounce their craft production influenced by Scottish distilling tradition and cohabitation with the production of beer. In Portugal, you can now find these four versions:

Eden Mill Original
It reminds the London Dry most classic gins - citrus and with the ever-present juniper aftertaste. You can also taste some notes from the hawthorn spicy touch, where the clove is notorious without being dominant.

Eden Mill Oak
Bourbon-barrel-aged, the warm notes of wood and spices are more present here. Cinnamon, vanilla and the sweetness from the honey will punctuate this Gin throughout the taste. Nevertheless, the juniper remains alive and there is still room for the spicy notes of pine and ginger.

Eden Mill Love
More floral and soft, this version has its identity made by the flowers and plants used in its production. The hibiscus, rose petals, the elderberries or rhubarb, bring you extra softness and a floral touch with a richer flavor. It has also a sweeter aftertaste, reminding the ripe red fruit and vanilla. The citrus flavor is brought by the grapefruit, although more timidly than in the other versions of the range.
Curious? Take a trip to Gin Lovers online store.

Eden Mill Hop This gin completes the set of four from the Scottish house. The Hop has a bitter and astringent aftertaste as well as junipery. The citrus notes give an extra with more fresh and acidic aromas from the lemon, lime and grapefruit. It’s a different Gin from the others that invites you to discover new flavors. Now available at the Gin Lovers Princípe Real - Embaixada Concept Store 26, Lisbon.

Gin, Food & Hendrick's - Jantar Gínico Gin Lovers!
Gin Lovers Party - Gins of Europe
And what is your favorite Gin after all? French, German, Spanish, Breton? This month Gin Lovers Party gives you the possibility to choose or discover the source of your favorite Gin. Four European countries gather together in Embaixada for the first time and resolve once and for all their ancestral quarrels. G'Vine and Citadelle from France. Monkey 47 and Gin Sul (which has a Portuguese blood) from Germany. Gin Mare and Nordés from Spain. Hendrick's and Tanqueray Ten from the UK. There are eight heavyweights, which one will be your choice? On the Good Friday night, all roads lead to Principe Real's new Europe. No mandatory consumption without guest-list, with license to dance, have fun and taste (of course). Mark your presence at the event What is a Gin Lovers Party? On the last Friday of each month since the Summer of 2014, Gin Lovers has dedicated one of its nights to one Gin brand. Beefeater, Bulldog, Blackwoods Gin Mare, G'Vine, Hendrick's, Tanqueray, No.3 London Dry, Seagram's, Wild Snow Dog and many other brands have been with us. And so it has been all last Fridays of the month. In 2016 we changed the format, but the goal remains the same. Absolute freedom, sharing flavors, meeting friends and endless Gin discovery. From 11pm to 2am, with free entry without mandatory consumption, without guestlist in the heart of Lisbon.>
This weekend, Yes Weekend!
The first major 2016 campaign of promotions comes with the Spring. The Yes! Weekend kicks off on the new Gin Lovers website. From Friday to Sunday, you will have a selection of gins, botanicals and magazines with best price on a three-day campaign. Get Jinzu gins, Beefeater 24 (with one free glass) and Nº3 London Dry Gin (with one free glass) with the lowest prices on the market. Pack of 4 tubes with 12 botanicals and 24 recipes with 40% discount. And a pack with 4 Gin Lovers Magazine just 12 euros. Meaning, 57% discount on the store value. Yes Weekend? Yes we can! Starting Friday, exclusively at>
Edinburgh Gin
Can a whiskey aficionado create a great gin? Yes, he can. And the phenomenon is not as uncommon as you may think. There are already several cases in which large whiskey houses produce high quality gins. In this particular one, Alex Nicol was the marketing director of Glenmorangie, and lover of the brand products. Nothing leads us to believe that the passion has diminished but the truth is that today he has a greater passion, his distillery - Spencerfield Spirit Company - and in particular his gin - Edinburgh. Alex’s Edinburgh Gin is a British London Dry with a Scottish soul. Like the majority of its type, it’s junipery and citrus but with the unique touch of the inhospitable northern lands. The heather, pine needles or milk thistle punctuate the palate of this gin, bringing you the clear freshness of pine and a touch somewhere between herbal and floral from the local botanicals. The Edinburgh Gin is a result of a partnership with the Herriot Watt University, one of the few academic institutes which has in its portfolio a completely dedicated distillation course. The brand has now developed several references like the new Cannonball Navy Strenght and gin liquors made with several botanicals from the Scottish region.>
Silent Pool
It’s a natural pool and a distillery both located in the small town of Albury, Surrey. The founder - Ian McCulloch - found the natural beauty of Silent Pool as the ideal place to install his distillery and, more importantly, capture the inspiration for the spirit drinks distilled there. The Silent Pool Gin can thus be described with the words that characterize the water from Silent Pool: clear, pure and refreshing. It combines the respect, almost orthodox, from the ancestral methods of distillation with the new flavoring techniques, paying close attention to the smallest details. How is the gin made? You are able to visit and have a look at the whole process at the distillery. And you will know when it’s time as the production of steam for heating the still is done by burning local wood and the chimney has a built-in whistle. Its 24 botanicals are incorporated in the spirit base on 3 different stages. The first portion is macerated in alcohol base to give the longest and deepest aftertaste. The second one is macerated in neutral higher degree alcohol, which is then filtered. This way, the oils from the botanicals are retained. On the last portion, the botanicals are added in their fresh form and are responsible for the life and freshness of the Silent Pool. When you sip the Silent Pool gin, you will feel the abundance of botanicals. Its aromas wander between floral and fruity, citric and a soft touch of honey and the ubiquitous juniper, which give a way to each other in a remarkable harmony. The freshness of the citrus fruits such as lime and Kaffir combine with the greatest smooth taste of the bergamot. The floral chamomile, elderflower or lavender touch, round the palate and ensure the extreme softness of this gin. The presence of pear with spices like star anise or cassia and the sweetness from honey is also notorious.>
Gin Lovers Party - Gin Made in Portugal
The Gin Lovers February party will be called “Made in Portugal”. It will be a celebration of the Portuguese Gin with a selection of the best names including the brand new Friday Chic Gin, Adamus, Bolotta, Gina, Gold Grail, Mui, Nao, Wild Snow Dog and Wild Snow Dog Cherry Edition. A party without mandatory consumption and without guestlist, with license to dance, have fun and taste (of course). On the 26th of February, every sign leads to the Embaixada in Principe Real. What is a Gin Lovers Party? On the last Friday of each month since the Summer of 2014, Gin Lovers has dedicated one of its nights to one Gin brand. Beefeater, Bulldog, Blackwoods Gin Mare, G'Vine, Hendrick's, Tanqueray, No.3 London Dry, Seagram's, Wild Snow Dog and many other brands have been with us. And so it has been all last Fridays of the month. In 2016 we changed the format, but the goal remains the same. Absolute freedom, sharing flavors, meeting friends and endless Gin discovery. From 11pm to 2am, with free entry without mandatory consumption, without guestlist in the heart of Lisbon.>
Friday - the new Portuguese Gin

There is a new gin made in Portugal. Named Friday Chic Gin, the softness and elegant sweetness are the signatures of this new Portuguese Gin. You can learn more about this gin and its characteristics below.
The smoothness of Friday is obvious on the nose. The usual juniper aftertaste is almost indestructible and so are the sweetest notes. The alcohol content (40%) is also weaker than a common Gin which makes you absorb more flavors on the first breath. And it is in this moment that we encounter the cardamom and sweet notes for the first time. But there is more in this "sweet" than simple cardamom. There is fruit, ripe fruit, rich in fructose and elegant aroma...tropical fruit.
Botanicals: juniper, orange blossom, cardamom and vine leaf (Berry) Tropical fruits (infused before the neutral alcohol) - Passion Fruit, Mango and Papaya. Having a look at the list of botanicals in Friday Chic Gin, we can only find a leaf vine soft clue. The vine leaf gives the Gin a slightly astringent touch (typical of Baga, which grows in the region of Bairrada, Center of Portugal) without being too noticeable or annoying. Everything we feel at the first contact, through smell, is confirmed on the palate. There is a more fruity aftertaste than spicy, as cardamom is the only spice used in the production of gin. Thus, the warm notes ask for it to be drunk pure, with ice. The lower presence of juniper also helps the feeling of softness and delicacy, a clear "snap" to the less orthodox consumers. Therefore, Friday distances itself from the London Dry type.

National Cocktail Day

Portugal has now a national day for cocktails, every year on the 18th of May. The initiative is promoted by the Lisbon Bar Show, Anebe and Barmen Association of Portugal. Thus between the 18th and 25th May, you can have access to unique experiences and special cocktails with discounts in bars, hotels and shops. Each place will have a unique cocktail with a brand partner. The aim is to invite you to taste the original creations the barmen are making these seven days. Alongside the National Gin Tonic Day (created and promoted by Gin Lovers, which this year we will celebrate in June 25), the National Cocktail Day is an initiative to promote the beverage sector, the know-how of bar professionals and celebrate with you.

World Class is back to Portugal for its second edition
The most prestigious mixology event in the world is back again to Portugal. The battle for Best Portuguese Bartender starts this month. After the success of the first edition in Portugal, the international competition World Class is back to give opportunity to Portuguese bartenders to compete for the title of Best Bartender, functioning as an inspiration platform and fostering not only the technique but also the creativity of bartenders. The first qualifying phase will happen on the 25th, 26th and 27th of January in Porto, Lisbon and Algarve, respectively. Under the theme "Mindful Drinking", competitors will have to create a cocktail with the dark spirits from the Diageo Reserve brand. At this stage, the jury is looking for an appetizer or a nightcap inspiration from Autumn/Winter using seasonal spices. Also important is the engagement with the consumers: competitors must provide an interactive experience for not only the time of cocktail preparation but also for presentation of the drink. Other details are also taken into account, like the perception of flavor by managing the temperature and the use of ingredients and infusions created at home, providing flexibility and mastery of flavors. In this phase, a bartender from each of the three regions will be selected to compete in the National Final mid-2016.>
January Gin Lovers Party - Best of 2015
The January Gin Lovers Party will be different than usual. It will showcase the best 2015 selection of gins. The best brands will be present: Beefeater24, Blackwoods, Bulldog, Gin Mare, G'Vine, Hendrick's, Mui, Nº3 London Dry, Seagram's,Tanqueray e Wild Snow Dog. On the 29th of January all the ways lead to Principe Real. What is a Gin Lovers Party? On the last Friday of each month since the Summer of 2014, Gin Lovers has dedicated one of its nights to one Gin brand. Beefeater, Bulldog, Blackwoods Gin Mare, G'Vine, Hendrick's, Tanqueray, No.3 London Dry, Seagram's, Wild Snow Dog and many other brands have been with us. And so it has been all the last Fridays of the month. In 2016 we changed the format, but the goal remains the same. Absolute freedom, sharing flavors, meeting friends and endless discovery of Gin. From 11pm to 2am, with free entry without mandatory consumption, without guestlist in the heart of Lisbon.>
Gin Lovers Botanicals

With the increasing success and phenomenon of Gin, there is now a greater interest in botanicals for flavoring the gin and tonic. Juniper, citrus fruits zests or fava tonka are amongst the botanicals that you can find in your gin and tonic glass.
If this enormous diversity of aromas opens up new possibilities and combinations, it could also confuse those who are less familiar with the different herbs, flowers, spices or fruits available today.
The new Gin Lovers botanical collection organizes an unique and fun way to discover the main elements you can use to flavor your gin. The collection is divided into a table of flavors and perfumes where all botanicals have a code that identifies and differentiates them.
The Table of Botanicals, is the tool that seeks to outline the main botanicals used to flavor Gin grouping them according to their aroma. There are seven core types and aromas: herbal, floral, citrus, spicy, sweet, spicy and fruity.
The different types and flavors are identified by a color-coded which makes it easier to identify and distinguish them. See more at the online shop or visit the Gin Lovers Principe Real.

Lisbon Bar Show 2016

The show is back! The Lisbon Bar Show 2016 marks the third edition of the event that brings the best bars, experts, bratenders and brands around the world to the Portuguese capital. Two days of presentations and discussions of the latest trends and techniques, as well as the launch of new products, demonstrations, seminars, conduct networking and especially a showcase of suppliers, brands, outlets, bartenders, and experts. Like in previous years, Lisbon will receive guests worldwide known who will share all their experience.
Come from all world to conduct presentations. Among them are some of the best of the world of industry of bar as Salvatore Calabrese, Malika Saidi, Julio Bermejo, Desmond Payne, Dennis Zoppi, Jared Brown, Anistastia Miller, Martina Breznanova, José Luís Leon, Antonio Lai, Ian Burrell, Tomas Estes, Thanos Prunarus, Ljumir Stanisic, Daniele Dalla Pola, Deano Moncrieffe, Marian Beke among others. Destaque ainda para os portugueses: Humberto Saraiva Marques, Jorge Camilo, Armando Rosário, Paulo Figueiredo. 
An event for professionals, but open to individuals interested in the art of serving the perfect cocktail! The Lisbon Bar Show is going to be held on the 17th and 18th of May in Tapada da Ajuda.

Gin Sul New Edition - Southern Cross
It was on the 10th of June, 2015 that Lisbon received four Moscatel de Setubal oak barrels full of Gin - the brand Gin Sul was born. In the beginning of 2016 the new limited version of Gin Sul is released - Southern Cross - with 2000 manually numbered bottles. With 46% alcohol, the gin is macerated with orange peel. An opportunity for Gin lovers to taste a limited edition of the Gin Sul that soon will arrive to the market. The name Southern Cross comes from the Portuguese discoveries as it was the point of orientation to the Southern hemisphere. The inspiration also comes from the Portuguese idea of making the wine travel to Brazil to deepen its flavor. The artist Tobias Tietchen illustrated this limited edition that promises to follow the success that was its predecessor, the "Ruby South". The image shows a traveller with a beret with rockrose and an astrolabe, surrounded by juniper and muscat grapes. A symbolism that makes no one indifferent.>
Gin Lovers Magazine - Volume VI
Unfortunately, we still don't have a Gin Lovers Magazine in English. We are thinking about it, but it has not been possible yet. If you are really interested, please talk with us. Send us an email to Thank you The last Gin Lovers Magazine volume of 2015 is now available. In this issue we talk about Christmas (of course), but also about the gin scene in 2015 and what it will be like in 2016. The best part is the offer of a Beefeater24 miniature, and a Christmas supplement for the last minute shopping. Some of our highlights: Gin VIP with Paul Furtado - the Legendary Tigerman. A Food Pairing where we continue to combine gin with food. This time we invited chef Pedro Almeida from Viva Lisboa and Paula Marques from Barbatana, two godchildren from the Michelin chef Miguel Laffan. We spoke with Joanne Moore, the first Master Distiller of the world. We tasted the Eric Kayser juniper bread. We visited the Bulldog distillery in Manchester, visited Lisbon main rooftops and many other things. Discover all these stories on the volume VI available on Gin Lovers Principe Real store and online from 18th of December and on newsstands nationwide the 22th of December.>
Welcome 2016
On the 31st of December night, Gin Lovers and chef Miguel Laffan from the Less restaurant - inside the Gin Lovers Principe Real space - will combine forces to bring you the best Welcome 2016 party. The New Year's Eve night at the Embaixada starts at 8pm with a six-course tasting menu including pairings with Gin and wine. At the end of the night, just before midnight, the Gin Lovers Principe Real doors open to receive the "Party Ten to Midnight" by Tanqueray Ten/Gin Lovers. Welcome 2016 with Gin. >
Wild Snow Dog - Cherry Gin Edition
The Wild Snow Dog Cherry Gin comes out as the second edition of this premium Portuguese Gin. It is distilled with the wild juniper that grows in Serra da Estrela - the highest point in Portugal - and the cherry from Fundão and Gardunha - area of ​​cherry excellence in Portugal. After the Wild Snow Dog first edition - a Dry Gin - Licores de Serrano launches a fruity gin. Cherry from Fundão is the star and the main reference on the palate. It is then rounded by Malapio, an apple variety that grows in the region, a local tangerine and arbutus. The Wild Snow Dog Cherry Gin pays homage to the Beira Baixa region which contains the best juniper and cherry in Portugal. The wild dog from Serra da Estrela continues to be its image but now with the color of the fruit that fills its soul. The other botanicals are the angelica root, coriander seeds, tangerine, Malapio, cinnamon and liquorice. The alcohol volume has also risen from 40 to 42 because of the flavors distilled in it. Suggested serving: Fresh cherry or Kirsch, lemon Zest and the Tonic Fever-Tree Indian. Should we taste it?>
Gin Lovers & Less

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Praça do Príncipe Real 26, 1250-184 Lisboa - Embaixada Building
Phone: +351 924 038 218 | Email:
Open every day 12h - 02h (Sunday to Thursday 12h - 00h)

We want a bar that is not just a bar, a restaurant that is not just a restaurant, a shop that is not just a shop. We want Gin Lovers & Less to be a venue that shapes itself to the day and the night and, more importantly, to the people who will make it happen... you. Our signature Gin Store Food & leaves a space for your imagination to fill. There will always be something to be completed by whatever you want to bring.

This project is the result of Gin Lovers dream of creating a space 100% dedicated to Gin in the centre of Lisbon. It will be a signature venue in Portugal and unites all of Gin Lovers activities in one location - the Gin, the bar, the shop, the restaurant and the lifestyle.

The bar at Gin Lovers & Less will essentially, of course, be a Gin Bar, its list lovingly created by the Gin Lovers team, in which the big names in Portuguese and international gin will make for a selection of the best Gin and tonics and Gin cocktails of the world. The team will be available every day to suggest the Gin best suited to your tastes and alternatives for those looking for new discoveries and flavours, with or without alcohol. Schweppes, Gin Lovers Partner in this exciting new venture, will provide a constant supply of their range of mixers.

Gin Lovers Príncipe Real will now become the main Gin shop in Lisbon. You will find all the Gin Lovers merchandise, from glasses, kits, Botanicals, books, our magazine - Gin Lovers Magazine, tonics and of course, Gin.

The cookery will reflect our objective of working with the best quality Portuguese produce and the best Portuguese chefs. Less by Miguel Castro e Silva provides interesting and delicious experiences and find new ways to pair cuisine with Gin.

Boodles Mulberry
Boodles Gin launched the Boodles Mulberry, the first Mulberry Gin in America. Boodles Mulberry is a tribute to the mulberry trees that have been for centuries a familiar sight in the English countryside. Boodles Mulberry is a new interpretation of a British classic, the traditional liqueur Sloe Gin. Boodles Gin is made with blackberries and it is a blend of natural ingredients. Boodles Mulberry is a liqueur that is perfect for drinking both hot and cold in the holiday season. The flavor combines the delicate blackberries with notes of raspberry and blackcurrant which creates a sweet and subtle medley. Boodles Mulberry then adds the perfect complement of unique botanicals from the Boodles British Gin such as rosemary, nutmeg and salvia. This creates a balance and complexity of flavor. We're already salivating and eager to have it in our hands.>
Premium Gin Friends
Friends is a Gin from Alentejo launched by two friends. It has 37 botanicals and Touriga grapes. The wine producer James Gourd and the engineer Luis Ferreira have teamed up to to create this Gin that reflects the character of the Portuguese viticulture. They needed 4 years of testing with artisanal stills, 438 botanicals tested and a thousand macerations and micro distillations. The 38 botanicals in Friends envision a complex, intense and aromatic Gin and the Touriga grapes being the highlight. The combination of these botanicals allied to the aging in oak barrels and the quadruple distillation in artisanal stills make Friends a premium Gin with a markedly Portuguese character. The two friends associated common tastes of wine and Gin to create a distinctive product. The label - produced by studio Rita Rivotti Wine Branding & Design - reflects the story of Friends through a vintage style. There were 8,000 bottles produced and the goal is to reach the Belgian, French and Luxembourgish markets. In 2016, they want to double the production with the opening to new markets. Friends can be enjoyed with a few ice cubes or grape and/or juniper.>
Larios 12
When we try to describe the Gin and Tonic before all this revival movement, with the glass, two fingers of tonic and gin up above, there are some common names that come to mind: Gordon's, Bosford's or Larios. It is important to note that these 3 Gins have a very reasonable price/quality and are not enemies against pricier and more recent Gins. These brands all have a more orthodox London Dry approach. There is a limited number of botanicals, with the juniper standing out as well as the coriander seeds, thus resulting in a dry aftertaste. The know-how of these companies is immense and for them the gin has few secrets so their reinvention is almost natural and facilitated. The know-how concentrated in these organizations is immense and the Gin has few secrets for them so their reinvention is almost natural and facilitated. Larios 12 is an example of this remake and marks the entry in the Premium Gins range. It’s also a wink to new consumers seeking greater complexity and smoothness. The changes appear immediately in the bottle. More cosmopolitan, more slender and blue tone, with a palette of enriched botanicals. There is a total of 12 botanicals (giving name to the Larios), where citrus fruits occupy a central place (clementine, orange, lemon, lime, mandarin orange, tangerine and grapefruit), and are complemented by orange blossom, nutmeg, angelica root, coriander seeds and juniper. This Gin bouquet breaks with the Larios tradition. Softer, more fragrant, with the juniper relegated to a secondary role. In the mouth, the citrus notes dominate, on a very well balance achieved with the juniper. The Larios 12 is definitely a Gin assembled in the Premium Gins bag with a very interesting price. This is our suggestion: Larios 12 with orange blossom, orange and nutmeg. Try it!>
Fred Jerbis
After the boom in Spain and Portugal there are more countries feeling the increase of the Gin trend. Italy is one of those countries which has seen the birth of several projects. Fred Jerbis is an example. The name comes from the combination of the creators and distiller’s name - Federico Cremasco - and his passion for botanicals, especially herbs. The label also shows the number 43, precisely the number of botanicals used in the production of this Gin and all of them are from Italy - an uncommon fact in the Gin World. Fred Gerbis’ alcohol flavoring method is also distinctive as it uses two different techniques. Distillation followed by infusion. Fred Jerbis is thus a Compound Gin - a Gin type usually associated with low cost and dubious quality products. However, Fred Gerbis is the opposite of this. An artisanal Gin extremely soft and very herbaceous reminding herbal digestive drinks like Jagermeister. Fred Gerbis has a strong presence of herbs with predominance of aniseed-flavored notes.>
Chocolate to flavor your gin and tonic
Now you can taste, eat and drink Gin. Confused? The old drink is back as a worldwide trend and Amour Gourmet - dedicated, among other things, to produce chocolates with original flavors - also decided to enter this market. Manuela Sabino from Amour Goumet explains that she created a special chocolate to be eaten/drunk with Gin. For this purpose, "just grate it and added it to the Gin and Tonic. It gives it an unique taste and texture". After Manuela had the idea to launch these chocolates specially devoted to accompany a Gin and Tonic, she decided to invite the brand Gin Sul to help her. The result is "a perfect marriage of flavors and aromas", says Manuela. But it took a while to get to the final piece of chocolate. Manuela had a lot of tests mixing chocolate with the botanicals distilled in Gin Sul. “I ended up getting the coriander seeds and lemon flavor". The new chocolate "Taste Eat Drink” has a name that summarizes what you can do: taste, eat and even drink it. It is thus a black chocolate with spices that elevates the taste of gin.>
Gin Lovers Magazine? The first Gin magazine in the world

The first magazine in the world dedicated to Gin is 100% made in Portugal and by Gin Lovers. A Gin and lifestyle magazine - with Gin and a lot of people inside. Launched in April 2014, it has content exclusively dedicated to Gin and the world that involves the consumption and taste for this drink (bars, restaurants, travel, news, art and design). The Gin Lovers Magazine will always be identified as the first Gin magazine in the world that wanted a different presentation: new, fresh and visually appealing. A magazine thought and idealized in Portugal with the direction and editing by Miguel Somsen and art direction by José Lázaro. We give you unique and exclusive content from the Gin world including visits to distilleries, tasting events and more. You can find Gin Lovers Magazine in Gin Lovers stores and online store.

Celebrating the second anniversary, Gin Lovers Magazine is taking an important step in its growth, becoming available from now, in bilingual version (Portuguese/English) that will allow to reach other markets and people all over the world.

Gold Grail

Gold Grail is a new Portuguese Gin. A Premium Gin that combines the mountain ruggedness and sea freshness and it’s able to conquer the most demanding palates. With a total of 13 botanicals, the highlights are the gorse flower - native from the Arouca region, North West of Portugal - and salicornia from Ria de Aveiro. But there are more like the essential juniper and the almost mandatory coriander seeds as well as goji berries and haba tonka, less common in the gin production. The Gold Grail is produced in a distillation column with 3 reflux stages which allows better control of unwanted alcohols. This distillation method also gives a more pronounced character to the spirit obtained. Therefore, the Gold Grail is a herbal Gin full of aromas.

Gin and Tonic Ice cream Santini | Gin Lovers
It is officially considered one of the most anticipated synergies of recent times. The mastery of ice cream maker Santini joined the Gin Lovers boldness and irreverence and created a Gin and tonic ice cream. To be honest not one, but 16 ice cream, all made with Premium Gins sold by Gin Lovers. The new Santini ice cream reproduces not only a taste but also the authenticity of a drink - the Gin and Tonic. Calories aside, this is an ice cream that requires real care when tasted. Be careful or it will let you...inebriated. This synergy started a year ago when Gin Lovers invited Santini to develop a Gin and Tonic ice cream for an article that was coming on the Gin Lovers Magazine. Santini accepted immediately and it was a huge success in stores. This led to an alliance between the most prestigious Portuguese ice cream maker and the biggest Gin community to create a series of gin and tonic ice creams. The 16 premium gin brands were chosen. Then Schweppes and its tonic waters embraced the project with equal enthusiasm and availability. Each gin brand represents a different ice cream flavor because of the different botanical combinations. As there is no addition of ice - which provides an extra quantity of water to drink - the ice cream reveals the most authentic flavor as when you sip a Gin and tonic. Santini gives you the chance to experience ice creams from G'Vine, Gin Mare, Seagram's, Blackwood's 60, Tanqueray 10, Tanqueray Rangpur, Bulldog, Opihr, London N.3, Brockman's Monkey 47, Martin Miller's, Hendrick's, Wild Snow Dog, Sylvius and Beefeater 24. “We take advantage from the the fact that we are one of the oldest players on the market. Our know-how comes from the experience and work of three generations. We do not rest with only traditional flavor like strawberry or chocolate”, says Eduardo Santini - director of the prestigious ice cream maker. He believes that “the creation of new flavors and products in the Santini stores is natural”. Each gin and tonic flavor and brand will be revealed each week beginning the 7th of May. Do not forget. If you eat this ice cream do not drive.>
Cobalto - 17

Cobalto 17 - Douro is the name of the Gin produced by two portuguese - Edgar Rocha and Miguel Guedes - who had the dream of making an original gin from the UNESCO world heritage wine region. This Gin has a balance and freshness that comes from the alliance between artisanal production methods - distilled in a traditional still and bottled in an artisanal way - and incorporating six botanicals thought to ensure the integrity of a classic gin but with the irreverence of a new generation with fruity and seductive aromas. There are 6 botanicals used: verbena, spearmint/peppermint, juniper and cardamom. This will be the first Gin fully produced in the Douro region.