Martin Miller’s Gin
Gin has become very popular lately – stepping out of it’s more negative depressive stereotype and stepping in to a more attractive and appealing character. Thanks in large to the endeavours of entrepreneurs with a passion for gin, we’ve seen an influx of quality gins enter the market. You can even go on courses to create your own gin infusions. One of my favourite gins has a similar story in the way which it started. Although I was lucky to discover it first a few years ago while on a date asking for a gin and tonic. My date asked for hers with Hendrick’s and the kind barman asked if we knew of Martin Miller Gin – as he said that would bring out the cucumber flavour more, which my date was looking for. We both duly accepted the recommendation and thoroughly appreciated it.
Since then I’ve had quite a soft spot for Martin Miller’s Gin as it has such a wonderful crisp taste that’s attributed to the Icelandic spring water used to make it. I should share and explain how this wonderful gin came into existence and is destined to become a modern classic…
Martin Miller was with friends in the late 1990’s and was disturbed the by the lack of quality in gin when ordering a gin and tonic. He decided from that point to embark on producing his own high quality gin – which for him was a seductive of spirit that should have taste and complex aromas.
Martin Miller experimented with a unique distillation method, splitting the process into two separate distillations. He found the best combination was to first distil the juniper and the ‘earthier’ botanicals along with dried citrus peel. The botanicals, including juniper, coriander, angelica, cassia and Florentine iris are steeped in water overnight in a large pot still, to release all their flavours and essential oils. This is then added to a neutral grain spirit and start the re-distillation process.
The process is repeated with citrus elements; dried lemon peel, dried Seville bitter orange and dried lime peel. The two distillates are then ‘married’ or blended together in a tank for a period of days. Then, the citrus peels are distilled separately, combining both distillates later which give the gin a better balance between the signature notes of juniper – essential to any good gin, along with the bright, refreshing notes of citrus. Blending this distillate with Icelandic water, an exclusive attribute to Martin Miller’s Gin, gives the gin its distinctive, gentle bouquet and silky soft mouth feel.
Make mine a Negroni
I’m a huge Negroni fan and Martin Miller’s is perfect for it. Follow these simple steps to create a wonder of a cocktail.
• 25ml Martin Miller’s Gin
• 25ml red vermouth
• 25ml Campari
Stir all the ingredients in a sturdy rocks glass stacked with ice. Garnish with an orange slice.
Gin & Tonic
Go for an absolute classic by just adding tonic to the gin and a highball glass. You can play with garnishes such as throwing in grapefruit, or if you’re more adventurous add black pepper and strawberry – both ingredients will bring out the botanicals nicely.