A very interesting gin indeed, the production of which spans over two countries! Martin Miller gin starts life in England, where it is distilled in just one traditional pot still (named Angela), which was first built in 1898. This differs from most gins, which are distilled in at least three pot stills, two of which are focused on rounding off the edgy “heads and tails”. They also do not employ the commonplace vapour infusion “berry trays”, preferring to steep their botanicals in the spirit for a night- the traditional way! Yet, Martin Miller does use one special trick- to distill his citrus botanicals and his spicier botanicals separately, something he believes gives the gin a special balance. After distillation, the gin is taken to Iceland, the land of fire and ice, where it is mixed with freshly drawn ice cold water from Martin Miller’s private spring. The gin itself is flavoured with the following botanicals: juniper, coriander, angelica, liquorice root, cassia bark, Florentine iris, bitter orange peel, lemon peel and lime peel! This creates an excellently balanced and crisp gin, with beautiful citrus, spice and juniper flavours.