Martin Millers Gin

Martin miller featured photo

Martin Millers Gin

martini millers gin with flavours

Martin miller’s gin

Tasting Notes


Combination of floral and citrus aromas, reminds me of sherbet lemons


Clean and crisp citrus leads into the lighter side of juniper, wonderfully rich in the mouth, almost creamy.


Mid length finish, zesty and also a hint of nutmeg.

Martin Millers Bio

Langleys Distillery is a gin producing powerhouse. Situated on the Crosswell Brewery site to the west of Birmingham they have been producing quality spirits since 1920. They proudly boast some of the oldest working stills in the UK with some dating back to the 1800s. They currently have 4 copper stills in operation named Mckay, Angela, Constance, and Jenny they rang in capacity from 200L to 12,000L.

The size of these stills allows them to not only make their gin but provide third party distilling services for other brands. The brands will provide Langleys with a recipe and they will distil their gin concentrate and send it back to them for the brand to cut with water. Their size also allows them to produce neutral spirits for others without the ability to make it themselves. They provide a range of grain-based spirits and also molasses.

One such brand that makes use of Langleys Distillery is Martin Millers. Launched in 1999 the idea was to bring a new set of consumers into the world of gin. Martin Miller was an eccentric man know for crazy ideas but this was one that proved to be pure genius. One day when out with friends Martin was served a frankly awful gin and tonic. He wondered what had happened to our nation’s beverage and turned and said to his friends we need to make gin premium again. They instantly doubted him but the more ideas he threw at them the more they came round.

They eventually agreed with him and set about discovering their USP. “Some would say the secret is in the water,” something Martin said himself. He didn’t want to copy other gins who used de-mineralised water to reduce the ABV of their gin. He set his sights on using the purest of water so that it didn’t need treating, It was at this point Martin decided that every bottle of gin was going to be shipped to Iceland to be mixed with pure Icelandic spring water.

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.




Our Spirit score 


A gin that leaves you wanting more, so light and easy to drink on its own, but with enough about it to stand up and be noticed in a gin and tonic. Could be nice in a Last Word cocktail.

Share this post

More To Explore

Coastal Mischief with Chef Hari Nayak

Coastal Mischief with Chef Hari Nayak Written by Gastronomer Lifestyle The Spice Issue, 2024 Share this post Without spices there would be no Indian food


Mark Wiens Feature: A Food Odyssey

Mark Wiens Feature: A Food Odyssey Written by Christopher Menning Spice issue, 2024 Share this post In recent years, food blogging and video eating have

Receive the latest news
Subscribe To Our Monthly Newsletter

Get notified about all our bite-sized food and drink content.