The London No.1 Gin, 70 cl

Product Information

The world of gin is awash in numbers. There is Tanqueray No. Ten. Beefeater 24. Monkey 47. No. 3. No. 209. And London 40. Now the numismatics are coming full circle, with The London No. 1. Critics are enjoying London No. 1, as well. In 2013, London No. 1 took home gold medals in both The Spirits Business Gin Masters Competition and WSWA Tasting Competition hosted by Tasting Panel Magazine.

Of all the gins out there, none hit the sweet spot between classic gin flavour and moreish complexity quite like No. 3. If you have room for just one gin on your shelf, we’d make it this one. Martin’s heritage in the tea and spice world meant he could transfer his deep understanding of blending herbs and spices into developing a much more complex premium gin than most on the market by using powerful flavours like Bergamot. In developing The London No 1 with Charles Maxwell (a 7th generation distiller), he used a unique blend of 12 botanicals. Since Gonzalez Byass launched London No. 1 in 2005, it has seen tremendous growth in the Spanish market, growing 253 percent between 2011 and 2013. According to Nielsen, London No. 1 has gained a total market share of more than 12 percent in the super-premium gin segment. In line with the classic gins of yesteryear, juniper, coriander and angelica feature in the recipe – the first two botanicals imparting fragrance and spiciness whilst angelica, together with orris root, give body and structure to the other botanicals. A zesty freshness comes from liquorice root. The London No. 1 is unique in that it also has a final fusion of bergamot oil in the mix – that instantly recognisable perfumed aroma in Earl Grey tea. Its citric qualities marry beautifully with the fellow fresh juicy flavours of orange and lemon peel, whilst the bergamot also reinforces the “holding” role of orris root. These are perfectly offset with the thyme-like aromatics of savory, whilst the sweet, spicy notes of cinnamon and cassia bark complete the recipe. Rested for three weeks after distillation, the result is a real modern classic. The great thing about gin is it can be stored for years without going off, but it’s recommended to drink it within two years of opening. Even if you tightly reseal it, it’ll likely lose taste and quality if you leave it any longer. What are the different types of gin?I like the new bottle and especially like the solid synthetic corked closure. I also like that the bottle is clear allowing you to see the pale turquoise blue colour of the gin.

I’m not sold on the blue color, but the gin itself is versatile, well-made, and unique in its own way. The blueness is a nod toward one of the more unique botanicals in the mix here, namely the iris flowers used here as an addition to the more standard juniper, coriander, angelica, lemon peel, orange peel, and both cassia and cinnamon. Also in the blend are liquorice, almond, savory, and bergamot.That sounds like a lot, but London No. 1 is surprisingly well-constructed. On the nose you’ll find a solid juniper base, plus hints of caramel sauce, orange and even grapefruit notes. The licorice character is mild but distinct — while this ingredient is becoming commonplace in modern gins, this is one of the few products I can recall where I could actually taste the licorice element. The London No. 1 – one of a handful of gins actually distilled in London – was created to echo the complex and full bodied gins of yesteryear, albeit with a modern twist – a striking turquoise-blue colour derived from maceration with gardenia flowers. London No. 1 is distilled in London under the direction of Master Distiller Charles Maxwell and contains 12 key botanicals, including juniper, coriander, angelica root, lemon peel, licorice, cinnamon, almond, savory, iris root, orange peel, and bergamot. It is one of only a handful of gins actually distilled in London and uses the small batch pot still method to ensure consistent quality.

There is also a light astringency in the air above the glass stemming from the higher than normal alcohol content, and this sharpness combined with the intense floral characteristic of the gin seems to be serving as a warning that the Blue Gin just might be a little more intense and flavourful than I had expected… even for a 47 % abv. spirit! In the Mouth 50/60 González Byass is proud to announce the arrival of London No. 1 to the U.S. market this spring. The gold-medal winning London Dry style gin will launch initially in New York and Florida with additional markets to be added. The marketing spiel says this is “gin, just as it should be”, and while marketing spiels are usually guff, this one happens to be spot on. It’s hard to find a gin simultaneously this archetypal – it’s a classic London Dry – this elegant, and this flavourful (the finish goes on and on). Whether you’re a G&T obsessive or martini connoisseur, No. 3 hits the mark every time. Though, for the record: we like it best with a slug of classic Indian tonic.

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Made by historic London wine merchants Berry Bros. & Rudd, the six-botanical spirit took two years to develop with Dr David Clutton – a man who holds a PhD in gin (yep, that exists). It was worth the effort. The gin is finished with bergamot oil, giving a perfumed aroma of Earl Grey tea. Citrus qualities marry beautifully with the fresh and juicy flavors of Italian orange and lemon peel. London No. 1 is quadruple-distilled, resulting in a full-bodied, modern gin that has a nose with marked notes of balsamic herbs, spices, juniper and truffle.