Beer Museum

The gin is distilled using Sicilian red grapefruit peel, rhubarb, juniper and 5 other herbs, including lemon peel and coriander. Grapefruits are harvested specifically for this gin before being blended with Italian juniper.

Italy.

The attractive, smooth and complex taste experienced when sipping Bombay Sapphire gin is explained by the combination of fresh citrus and juniper aromas with an elegant light touch of spiciness.

Great Britain.

Opihr gin invites you to explore the exotic taste and unusual bouquet. It has a spicy taste of pepper and coriander, a delicate scent of flowers, jasmine, honeysuckle and cinnamon.

An intriguing gin made with Albarino grape base and 12 botanicals including lemon peel, hibiscus, licorice and eucalyptus. Has a bold floral flavor profile.

Classic juniper berries with a new twist from seaweed. A unique and truly Nordic gin. This product has been developed in cooperation with 6 TOP Nordic bartenders.

Gin del Professore Crocodile gin, is their third bottling in the range, Crocodile has been crafted to represent the sweet Old Tom style of gin that was popular in the 19th century, botanicals used include coriander, elderflower, Jamaican pepper and citrus that has been infused in unfermented grape juice.

Gin Madame embodies the spirt of the Italian herbal tradition and it has blend of herbs and spices, including juniper, lemon, orange, cinnamon and cassia, creates an unusual and surprisingly intense and fresh product.

Made in Ireland, this gin is triple-distilled for an exceptionally smooth taste, complemented by spicy notes of cardamom and orange.

Ireland.

High-quality gin produced according to a unique method, adding carefully selected and tested herbal spices.

High-quality Japanese gin, in the production of which, in addition to traditional ingredients, 6 Japanese plants are also used - sakura leaves and flowers, Sencha and Gyokuro teas, Sansho pepper and Yuzu peels.

The production process starts with a neutral grain base of corn, which is then distilled using purified aquifer water sourced from the Sonoran desert. The spirit is continuously distilled 5x for the highest purity. Uncle Val’s is an American wet or a compound gin, meaning the botanicals are added post-distillation, after meticulous removal of other hangover-causing fusel oils.

Votanikon gin is based on simplicity and freshness, it is bright and easy to drink, but at the same time, 20 different types of herbs give it a distinct Greek color.

A premium gin made from citrus Yuzu fruit juice, distilled with juniper berries and enhanced with Szechuan pepper, coriander and licorice.

The ingredients of the refined and aromatic gin are sourced from the local region. The gin is named after the Tulchan estate and perfectly reflects the historical heritage of the aristocratic estate. The drink will perfectly fit into classic gin cocktails.

Ginarte is as carefully crafted as any work of art that an artist brings to life. It is the fruit of intuition, craftsmanship and know-how in terms of the use of raw materials. It is a gin made with artisan care.

A lot of handwork goes into the creation of this extraordinary gin. It contains traditional botanicals such as juniper, coriander and citrus peels.

Great Britain.

Rhubarb gin is made from cold-pressed rhubarb juice and juniper berries, supplemented with coriander, angelica, lemon peel, cassia peel, vanilla and cardamom. It has hints of sweet orange blossom honey.

Estonia.

Bobby's Schiedam Dry Gin is a unique blend of Indonesian and traditional herbs. Juniper berries, cloves, pepper (cubeb), lemongrass, rose hips and coriander are used for its preparation.

From the Tarsier range comes Khao San Gin, an expression inspired by the foods of Thailand - it was even named after Khao San Road in Bangkok, and bottled at 41.2% ABV as an homage to the 412-metre-long road! This gin features the likes of Thai red chilli, lemongrass and Makrut lime leaves, which are vacuum distilled separately before being blended together with 10 other botanicals.

A gin with a refined character. Clean and refreshing with notes of juniper, fresh citrus, cardamom, cinnamon and cloves. Winner of more than 30 industry awards.

Four Pillar Bloody Shiraz is a beautiful deep red color. Notes of pine forest and juniper intertwine with the taste of dark grapes and raspberries. Excellent flavor bouquet with notes of sweetness and Yarra Shiraz white pepper.

Cherry gin is an aromatic blend created from macerated sour cherries, meadow flowers and juniper combined with coriander, lemon peel, pink pepper, orange blossom, almonds and vanilla.

Tanqueray Ten has a mild, refreshing and perfectly balanced taste. Only the best herbs are used for maximum freshness, and the freshest citrus fruits are hand-picked.

Great Britain.

Handcrafted gin with floral aromas of tea, citrus and Yuzu fruit. The taste is dominated by citrus fruits that provide acidity, green tea leaves, cherry blossoms and Sansho pepper, the taste of oranges and coriander is noticeable.

Crystal clear colored gin. Aromatic and very citrusy. Lemon and yuzu notes dominate. Very fresh and balanced on the palate with citrus fruits in the foreground. A round, fresh and supple finish.

Etsu Double Orange Gin has been macerated for seven days using traditional botanicals such as Japanese bitter orange peel, juniper berries, liquorice root, angelica and coriander.

Etsu Double Orange Gin is fresh and fruity, with natural ingredients, giving this gin a unique and light finish.

From Nao Spirits comes Hapusa Gin, a Himalayan gin produced in India using local juniper, turmeric, mango, ginger, cardamom, coriander seeds, gondhoraj limes and almonds. All botanicals are added in a one-shot method to the still, named Agatha. The spirit is a true celebration of Indian ingredients, which would usually be found in every kitchen cupboard, and have now been given a new lease of life in Hapusa Gin!

This exceptional gin is handcrafted. Classic at its core with a full bouquet of flavors and a deep, fresh aftertaste. Gin will contain 24 herbs. Gentle lavender and chamomile flavors combine with fresh citrus notes and the velvety taste of local honey.

Yuzu is a citrus fruit cultivated and loved in Japan, visually similar to lemon, but with a strong aroma, unique herbal notes, mild bitterness and less sharp sour taste. The taste of gin is sour and fragrant, reminiscent of lemon and grapefruit, with a hint of mandarin orange.

Japan.

Those Generous Gin folks have gone and got sciencey for this Purple expression! It's made with polyphenols (molecules that make up tannins in wine) and grape anthocyanins (which contribute to both the texture and colour of red wine). Then, to top it off it's also got a dose of warming pepper and pink grapefruit in there too. It's dry, zesty and gently spiced, so we reckon a Negroni would be an ideal cocktail.

Saigon Baigur is the first premium dry gin distilled in Ho Chi Minh City, Vietnam. The basis of gin is not only the basic herbal ingredients characteristic of classic gin, but also a number of local plants.

Elephant Dry Gin is distilled in Germany using 14 botanicals that include some rather unusual but fascinating African ingredients like Baobab, the Buchu plant, Devil's Claw and African Wormwood. With the hand-crafted bottle, complete with cork stopper and an old fashioned map on the label, Elephant Dry Gin certainly captures the spirit of exploration.

Also, you know how baby oil isn't made of babies? Elephant Dry Gin isn't made of elephants either. In fact, it's actually helping them survive, as 15% of Elephant Gin's profits go to two African elephant foundations (Big Life and Space for Elephants) to support rangers who protect against poachers and run education projects in local communities. Good work!!!

In Aqva Lvce Gin, the juniper is left to infuse at room temperature for 2 weeks and then a first didistillation phase begins in old 100-liter copper 1947 alembics. The product is then stripped three times in order to dissolve the aromatic intensity of the distillate. A similar process takes place for other botanicals except for hops, laurel and cumin, which are distilled with the technique of low boiling distillation, through which some pigments present in the botanicals can also be extracted.

Traditional gin notes are combined with the refreshing aroma of citrus and aromatic wild blueberries and blackberries to create an intensely smooth gin taste - sensual and boldly different.

It is based on carefully selected botanicals and sun-ripened juicy Valencia oranges. Notes of cinnamon and almond flavor, which are refined with a small addition of Triple Sec liqueur, providing distinctly fresh and slightly spicy nuances of taste.

The gin is based on Citadelle Reserve, which is topped with matured sugar and then aged in barrels for several months to obtain a perfectly balanced blend of all elements.

A zesty, aromatic infusion of Mermaid Gin with summer citrus fruits and wild foraged, coastal botanicals. Grapefruit and cascade hops are blended with island bergamot, lemon zest and rosemary, ‘the dew of the sea’, then distilled and infused with our signature gin. The result is a zesty, fresh spirit with a hint of sea air.

Mermaid Pink, made by Isle of Wight Distillery can only be described as aromatic and refreshing. Mermaid Pink Gin infuses the flavour of fresh Island strawberries, with the smooth yet complex taste of the original award-winning Mermaid Gin. A blend of lemon zest, grains of paradise and fragrant rock samphire. Perfectly balanced, subtle yet vibrant, less sweet than most pink gins with no added sugar.

High-quality gin from New York, in the production of which freshly cut citrus peels and hand-pressed juniper berries are used. It has a fresh, complex flavor bouquet.

The use of the traditional production method and specially selected 12 different botanical ingredients, as well as the whiskey barrels in which this wonderful gin is matured, give it a rich and perfectly balanced, soft and unforgettable taste.

This is not a spirit that can be easily pigeonholed. It is part straight gin, part sloe gin in spirit and part something else completely new. Made from wild hill gooseberries that flourish on the red basalt forest soils in the Central Highlands of Vietnam, this spirit is meant for mixing into all kinds of drinks but it so good on its own you may find yourself sipping it chilled with simply some club soda.

Utilizing a barrel finishing process from the 18th century, Bluecoat Barrel Finished Gin is produced by aging Bluecoat American Dry Gin for a minimum of twelve months, providing a unique, well rounded and complex spirit.

No. 209 Chardonnay Barrel Reserve Gin which predominantly ages in used wine barrels from Edge Hill Estate in St. Helena, the original, 19th century birthplace of Distillery No. 209.

The Illusionist is a bright gin with a floral and citrus aroma that changes color when mixed with tonic. A wide palette of fruits is felt with a distinct floral shade and citrus peel over juniper notes.

An intriguing Japanese gin from the Masahiro distillery, known for making Awamori (a type of rice-based spirit) but now exploring the glory of juniper! Alongside the aforementioned juniper, the distillers in Okinawa have used guava leaves, long pepper, roselle (a type of hibiscus), goya (a type of melon) and shekwasha (a green citrus fruit native to Okinawa and Taiwan).

A Finnish gin that includes aromas of ripe blueberries and spruce needles. Thanks to a unique distillation, the natural blueberry pectins are preserved.

The aroma of herbs and sweet essential oils from honeysuckle combined with nuances of citrus fruits. A strong body with a herbal aroma, with a pronounced combination of rye and mint in the aftertaste.

Named after Mr. Copperhead, an alchemist who devoted his life to the search for the elixir of life. The basis of this gin is five plants - juniper, cardamom, orange peel, horsetail and coriander.

Portofino Dry Gin’s initial notes are from fresh lemon and crisp juniper that transport us to the hills of Portofino. They give way to a universe of Mediterranean flavours: from the wild rosemary and lavender perfumes of the coastal scrub to the sweet and delicate notes of marjoram and sage that evoke the taste of traditional Ligurian cuisine.

Italy.