Martin Miller Gin Cl 70
Thanks to the double distillation technique and nine classic botanicals, Martin Miller Gin is smooth on the palate and releases notes of juniper, making it the perfect gin for martinis and gin and tonics.
Martin Miller on the other hand uses a single still, Angela (Distillers are in the habit of naming their stills) Angela was made in 1898 by John Dore and sons, and is universally accepted as one of the ‘Rolls Royce’ among stills for distilling gin.
For Miller gin there are no heads or tails, both are discarded.
Only the heart, and only the heart of the distillate, is maintained.
In his quest for perfection, Martin Miller insisted that all botanicals be selected on the basis of quality. Whether it was Tuscany, Macedonia or faraway India, it was irrelevant. Today, for Miller gins, we still ask for and seek only the best quality botanicals.
JUNIPER, THE STAR OF THE SHOW
To create a gin that tastes like gin, it all starts with juniper.
Only the fattest juniper berries, those rich in oils and aromatic delicacies, hand-selected whatever the source, go into Miller gin.
NO PLACE FOR OBSCURE INGREDIENTS
And there is no need for strange scents or weird ingredients that bring artificial color or flavor, just a well-chosen cast of botanicals, doing what they have always done, and doing it well.
In Martin Miller’s Gin, coriander imparts the characteristic aroma of ginger, sage and lemon while angelica lends its woody dryness. Licorice and cassia root add sweetness and spicy aromas in equal measure, and lime zest adds additional freshness. Finally, to support and bind it all together, there is the aromatic and floral Florentine iris.
THE SECRET IS IN THE WATER
Icelandic water comes from snow that fell more than 800 years ago. The molten ice then seeps through hundreds of meters of volcanic rock, filtering out almost all the mineral content, until it finally accumulates in deep underground aquifers.
ALIVE AND VEGETABLE.
Steep and ominous, at Grábrók, a magical area in the west of Iceland near Borgarnes, is where they draw the purest and most vibrant water for Martin Miller’s Gin.