Spirits

Continuing on the theme from its Bacchus Gin, Chapel Down has created its very own Pinot Noir Gin! It's made with distilled Pinot Noir grape skins and blended with English wheat spirit, and features a selection of botanicals including dried red berries, rose buds, coriander, angelica, grains of paradise, citrus, rosehip and juniper. We're already planning all the summery cocktails we want to try with this one.

Did you happen to rather enjoy Edinburgh Gin's Rhubarb & Ginger Gin liqueur? If so, then we have a sneaking suspicion that you might also enjoy its Rhubarb & Ginger Gin! All your favourite fruity and spicy flavours bottled at 40% ABV, complete with a subtle rosy pink hue.

Hoxton Gin got a makeover! A revamped version of the original gin, renamed Grapefruit & Coconut, putting more emphasis on the somewhat unusual star botanicals. They're accompanied by ginger, tarragon and orris. The same fabulous gin, inspired by the same great east end of London as you've enjoyed before. This one will certainly be hard to miss on the back of any bar.

A variation on the classic Whitley Neill Gin recipe, featuring a hearty helping of quince juice at its core. Smashing in a G&T.

Malfy Gin is an Italian gin is made using a selection of six botanicals, as well as an infusion of Italian coastal lemons, including some from the Amalfi coast!

An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient. No, not that! Lingonberries! The 47 comes from the number of botanicals that go into this unique gin, and the fact it's bottled at a healthy 47%. It seems that the botanicals speak for themselves, as the gin has received bucketfuls of critical acclaim. Some say less is more, not for Monkey 47!

This fruity gin liqueur from the Penrhos folks over in Herefordshire is made with a base of its very ownPenrhos Dry Gin, with the addition of hand-picked blueberries, which are infused. Give it a go alongside the original gin to make a blueberry Martini. As for the garnish, you know what to do.

A non-alcoholic botanical spirit from Penrhos! It's distilled and bottled on the Penrhos Farm in Herefordshire, with the farm's own blueberries and raspberry juice featuring in the botanical list – though a helping of juniper and spices stop the fruitiness getting out of hand. Grab the ice, tonic, and a handful of fresh raspberries, and you're set!

This festive gin liqueur is named after Reverend Hubert Bell Lester, who created his winter liqueur recipe in 1904 for the Christmas gathering of his congregation. Years later, his great-grandson recreated the original formula with a few updates and help from Joe Wadsack, who is generally thought to have the best palate in the wine business. There are Amalfi lemons and oranges, along with a few seasonal spices - this one's a winner simply over ice and will do well in a Negroni, too.

A rather striking triple distilled gin from Cheltenham, made by a team of four siblings! Produced at their state-of-the-art distillery, the gin's botanicals (which include juniper, vanilla, orange peel, lemon peel and blueberries - amongst others) are infused into the finely crafted spirit using a carter-head still. The spring water from Cheltenham used for Sibling Gin is naturally filtered through a layer of Fuller's earth. This all results in a gin with a superb mouth feel, that wonderfully delivers notes of fresh citrus, creamy vanilla and bright, fruity blueberry.

Negroni Gin? Say no more. Those wonderful folks at the Sibling Distillery have created this fabulous expression, inspired by the bitter cocktail itself. It seems a crying shame not to put this to good use in its eponymous cocktail, so simply add equal parts of the gin, sweet vermouth and a particular Italian aperitif, and voilà! Negronis are go.