Origins of gin
The origins of gin can be charted back to the Netherlands in the 13th Century. Back in those days, gin was far from its modern incarnation. Known as genever, the drink was made by distilling malt wine to around 50% ABV (alcohol by volume), the drink wasn’t particularly drinkable, so it was softened with herbs and spices. Juniper berries were added to the drink for their supposed medicinal properties. Depending on how it was distilled, the resulting alcohol tasted similar to vodka or whiskey.
The United Kingdom
If you’re familiar with Old Tom Gins then you’ll know how delightful they are. The style was commonplace in 18th Century England when distillation techniques were crude and harsh spirits were the norm. To make the gin more palatable they were flavoured quite richly and sweetened, though not as sweet as Genever, generally regarded as the forerunner to gin, which came across from Holland in the 16th Century.
The spirit has a unique royal origin, with many of its citrus and herbal notes sourced from botanicals gathered in the Buckingham Palace Gardens. Lemon verbena, hawthorn berries and mulberry leaves are among the 12 botanicals hand-picked for the gin in the Gardens at Buckingham Palace, which span 16 hectares and provide a habitat for 30 species of bird and over 250 species of wild flower.
All our gins have been handcrafted on Södermalm in Stockholm. Our Dry gin is a Nordic take on a traditional dry gin that has got its characteristics from 7 organic botanicals – juniper berries, coriander seeds, angelica root, lemon peel, heather, elderflower and rosemary. Our blend gives the gin a delicate flowery taste parallel to the classic juniper and citrus notes. This makes it perfect for the classic gin cocktails, but also ideal to purely enjoy neat or in a Dry Martini.
In 2015, the world was going through a “Gin-aissance” and yet, two bar owners in Delhi who waited for the tsunami of Gin brands were left high and dry. The country where Gin & Tonic was invented and where exotic gin botanicals are found in most home kitchens was still in the dark ages of Gin. If they wanted Gin, they were going to have to make it themselves. They stepped out from behind the bar, got themselves a copper pot still and experimented with every spice, herb and fruit they could find.