Sipsmith London Dry Gin

Pioneer of the modern gin revival, in 2008 Sipsmith launched London’s first copper distillery for nearly 200 years, with a mission to bring London Dry Gin back to the city where it made its name. Combining modern technology with traditional recipes and the techniques of yesteryear, all Sipsmith spirits are made by hand and in small batches in its Chiswick distillery. Luckily for Londoners, Sipsmith opened its distillery doors in 2009 and hosts regular tours, including its new Sipper Club: an evening of gin cocktails and delicious food within the distillery’s storied walls.

Its bold and aromatic London Dry Gin – which is smooth enough for a martini, but lively enough for a G&T – has since won more than 30 international awards, but there’s a Sipsmith gin for every taste. From flavour combinations of lime and lemongrass, and grapefruit and rosemary, to single ingredients such as zesty orange, bright lemon drizzle and berries, you are truly spoiled for choice with Sipsmith.

Ramsbury Raspberry and Wildflower Honey Gin

Spanning 19,000 acres of north-east Wiltshire, west Berkshire and north Hampshire, Ramsbury Estates is the epitome of field-to-glass farming, and all of its gins, vodkas, and beers can be traced back to the very patch of land where the ingredients were grown. Operating a solar-powered and zero-waste distillery in Wiltshire, there are six gins to choose from, ranging from the classic dry spirit to more creative iterations such as the festive figgy pudding and citrusy lemon balm. Our top pick? The fruity raspberry and wildflower honey gin, which balances natural tartness and sweetness and tastes like the English countryside in a glass.

Papa Salt Coastal Gin

Founded by five friends – Charlie Maas, Josey McNamara, Tom Ackerley, Margot Robbie and Regan Riskas Maas – Papa Salt is an Australian gin developed over the course of five years and having evolved through at least 59 variations. It sounds complicated but the brief was, in fact, extremely simple: create something you’d want to open with friends, without overthinking it. The kind of gin that works just as well at a long, late lunch as it does at an impromptu gathering that runs into the evening. Distilled in Byron Bay at the award-winning, zero-waste Lord Byron Distillery, Papa Salt draws on native Australian botanicals including roasted nutty wattleseed, zingy ginger and a salinity inspired by oyster shells. Drink on the rocks or with flavoured tonics to create your own spritz.

Brockmans Intensely Smooth Gin

Brockmans is an independent English gin distilled in Warrington and renowned for its fruit-forward tipples. Recognisable for its dark and moody black bottle, its signature Intensely Smooth Gin leads with blackberries, blueberries, and citrus instead of traditional juniper and has scooped awards for its unique taste. Other bottles include the Agave Cut – which toes the line between tequila and gin with its use of a premium Mexican agave spirit from the Jalisco state – and the zesty Orange Kiss.

Tanqueray No Ten

Now a household name, Tanqueray was based in Bloomsbury under the helm of founder Charles Tanqueray until the Second World War saw its original distillery completely decimated. While it relocated what was left to Fife in Scotland, it remained instantly recognisable with its iconic green bottle and simple recipe comprising just four botanicals. For a more premium expression, however, Tanqueray No Ten – named after the small 500-litre ‘Tiny Ten’ copper still used in its distillation process – features smooth citrus notes of grapefruit, oranges, and limes, alongside chamomile flowers and classic London Dry botanicals. The top choice for many of the capital’s bartenders, don’t knock it ‘til you’ve tried it.

Cygnet 22 Welsh Dry Gin

Founded by world-famous soprano Katherine Jenkins and Professor Andrew Levitas, Cygnet is a luxury Welsh gin brand crafted at Swansea’s Copperworks Distillery, near Jenkins’ childhood home. Jenkins loves a gin and tonic, but found she had to abstain on the lead-up to big performances because most gins had such a harsh finish that they often damaged her vocal cords. Enter Cygnet 22: a silky-smooth spirit that blends 22 botanicals, including juniper and warming spices, with softening notes like vanilla, manuka honey, and distilled Welsh water. The bottle’s water drop design, which was inspired by the country’s rolling waterfalls, looks as good as it tastes.

Caorunn gin

Distilled in the world’s only working copper berry chamber to extract maximum flavour, Caorunn (pronounced ‘ka-roon’) is created by infusing five locally sourced botanicals: rowan berry, dandelion, heather, coul blush apple, and bog myrtle. This Scottish gin is handcrafted by master distiller Simon Buley in small batches at Balmenach Distillery, with botanicals spread on four large trays before vapour passes through to extract the flavour in a long, slow process. When it cools and returns to liquid, now gin, the botanicals are firmly embedded in the spirit.  The final result? A slightly spicy, full-bodied and invigorating gin, with a clean and crisp finish. Serve with chilled tonic water over ice and a slice of red apple for the perfect G&T.

Trevethan Gin

Originally inspired by the roaring cocktail culture of 1920s London, Trevethan Gin traces its roots back to 1929, when Norman Trevethan – a chauffeur at the grand Port Eliot Estate in Cornwall – first created his bathtub gin recipe. Still honouring the same recipe, at a time when many modern gins lean heavily into novelty flavours and sweetness, Trevethan Gin remains rooted in traditional London Dry principles. Distilled using classic botanicals alongside handpicked Cornish elderflower and gorse flower, the result is a balanced, juniper-led gin with bright citrus notes, floral depth and a clean finish, with the local botanicals paying homage to the stunning surroundings and provenance. Whether served in a crisp martini, a bold negroni or a refreshing gin Collins, this is certainly one you’ll be reaching for time and time again.