There’s still no better end-of-day pick-me-up in our sweaty climes than an ice cold G’n’T. You know Gordon’s, of course. Bombay Sapphire, too. Some of you probably like to impress your friends by telling them about an underrated little gin called Hendrick’s. But dig a bit deeper and there’s plenty more waiting to be discovered. Here are our new-found favorite five.
Bulldog Gin
The story: We first profiled this tyke some weeks ago and one taste had us hooked. It might be new, but it’s quadruple-distilled in traditional copper pot stills and is a London dry gin. It’s the most highly-rated gin according to Wine Enthusiast Magazine and, because of its smoothness and ability to enhance flavors, it’s been described as the world’s most mixable gin.
The botanicals: Poppy, dragon eye (that’s actually longan), lemon, cassia, almond, juniper, orris, lotus leaves, licorice, lavender, angelica and coriander.
Where to find it: $200 a bottle and $13.50 in cocktails at St. James Power Station.
Martin Miller’s Gin
The story: Batch distilled in the English West Midlands using a century-old copper still nicknamed “Angela,” Martin Miller’s was founded in 1999 by entrepreneur Martin Miller. After distillation, the unfinished gin is shipped off to Iceland at 98% a.b.v where it’s merged with local spring water, among the purest on the planet.
The botanicals: Interestingly, the fruits like orange and lemon peel are distilled separately from the herbs and spices (coriander, licorice, cinnamon, nutmeg, angelica and orris root), giving this gin a more distinct citrusy kick than others.
Where to find it: $22-30 in cocktails at B28.
Master’s Dry Gin
The story: Spain probably doesn’t come to mind when you think of gin, but in fact, it’s got quite a few to offer. Master’s is a triple-distilled one produced by the family-owned Destilerias MG based near Barcelona (who also make vodka, whiskey and rum). Their re-distillation process utilizes aromatics that have been macerated and aged for a year.
The botanicals: Juniper, coriander, cardamom and citrus peel for a mild, clear and crisp result.
Where to find it: $150 a bottle and $12 a glass at Serenity Spanish Bar & Restaurant.
Monkey 47 Schwarzwald Dry Gin
The story: Recently named the world’s best gin at the International Wine & Spirits Competition 2011, Monkey 47 from Germany’s Black Forest region is based on a recipe created by a Royal Air Force Wing Commander named Monty Collins. Commander Collins was born in Madras (modern day Chennai) in 1909 and his recipe called for a mix of ingredients from India and Germany. The botanicals are macerated, steam distilled and aged for three months in earthenware vats before being distilled again. Black Forest spring water is used throughout the process.
The botanicals: The “47” in its name represents the number of botanicals involved in the distilling process—an astonishing number, if you ask us. Among them are cranberries, blackberry leaves, pine sprouts and honeysuckle, which make Monkey 47 a complex gin with strong herbal, spicy and floral notes.
Where to find it: $98 a bottle (retail) or $14 a glass at Fine Spirits by La Maison du Whisky.
Tanqueray No. Ten
The story: Anyone who knows anything about gin knows the name Tanqueray. With a history that goes back to 1830, it was the gin of choice for such luminaries as Frank Sinatra and Bob Hope. Only four botanicals are used in the base for Tanqueray gin—juniper, coriander, angelica and licorice—and it’s distilled four times.
The botanicals: The difference between the Ten and your average Tanqueray is the introduction of fresh citrus fruits like grapefruit, orange and lime (whole fruits and not just the peel) as well as chamomile. The result is a fresher, fruitier version of the old favorite.
Where to find it: $20 a glass at New Asia Bar.
