The first gin produced by Martin Miller’s reached the shelves in 1999. Many view this gin as the precursor for things to come in the gin industry. The first-ever premium gin.
Martin had a clear view of what he wanted from the ingredients. The best of everything, but not based on the fame of the region, based upon the best harvests around the world. Sourcing only from where the juniper berries were fattest, the coriander most aromatic or where the lemons are most juicy, the location would change dependant on quality.
The one thing that wouldn’t change is the water source. Gin can be made from any body of water. Scientific methods make it possible to clean, treat and de-mineralise water for use in distilling. However, doing this removes the surface tension from the water. By choosing to use the purest water found on Earth, in Iceland, Martin Miller’s gin can keep its pleasant mouthfeel and crispness.
The gin is made by blending 2 distillates, using the same botanicals but in different quantities. This is because Martin believed this gave greater control over the outcome of the gin’s flavour, resulting in a more balanced gin. This is also the reason why Martin Millers cannot be called a London Dry gin.
The bottle itself is a very premium design. Tall, iconic and elegant. It also features the flags of Great Britain and Iceland. Representing the importance of Iceland’s water to the gin that saved Britain’s favourite tipple.
[Shop for a bottle of Martin Miller’s here]