The City of London Distillery brought gin distilling back to the City in 2012 after an absence of nearly 200 years. These multi-award winning gins don’t just look beautiful, they taste beautiful too!
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Sekforde was born out of Talula’s mission to enjoy long drinks with her favourite spirits. She felt the market was missing lighter, fresher options that complemented and lengthened rather than overpowered them. We love experimenting with different gins with these mixers!
This is the moment that all wine and gin lovers have been waiting for… A match made in heaven – a drink that combines our favorite things, gin and wine! Especially if you are a big fan of pink gin, you’ll find this new concoction delicious.
Fentimans Botanically Brewed Beverages are made with all-natural ingredients without any artificial sweeteners, and specially brewed with botanicals for extra flavour.
We love Bloom Gin here at ILoveGin.com and have been super excited to try their latest edition! BLOOM Jasmine & Rose Pink Gin is like no other and makes the most perfect summer G&T!
Liverpool Gin is based on the idea of the rich tapestry of sights, sounds and flavours of Liverpool Docks back in the 1700’s. They produce a premium organic gin made using only certified organic botanicals!
Fentiman’s Botanically Brewed Beverages are made with all-natural ingredients without any artificial sweeteners, and specially brewed with botanicals for extra flavour.
What is botanical brewing exactly?
I’m glad you asked, it’s a rare talent! Botanical brewing is a combination of infusions, blending and fermentation of natural ingredients. Thomas Fentiman’s original botanical brewing method takes seven whole days – there’s no rushing in botanical brewing as this time-honoured technique requires concentration and focus in order to guarantee a superior beverage.
First of all the chosen botanicals are crushed and placed into copper steam jacket pans to extract the finest elements of flavour. The botanical extract is then filtered into a wooden vat where it is left overnight. This will help the live yeast to develop. The yeast is then removed the next morning and the live liquid is left to ferment in the wooden vat a while longer.
This is how Fentiman’s beverages has been brewed since 1905. It is this process that produces the depth of flavour, the sensation and rich texture which are the hallmark of Fentiman’s drinks today.