Our hugely popular tasting menus are a great way to explore the world of gin or to try gins you may not have come across before. The selection of gins on Tasting Menu #1 and #2 change each season and we have a fantastic batch of new gins for you for the summer.

On Tasting Menu #1 we have a handsome line up starting with Gunpowder Irish gin 43% a fantastic citrus gin made using 12 botanicals: Juniper, Angelica, Coriander Seed, Meadow Sweet, Orris, Cardamom, Carraway, Star Anise, Lemon, Lime, Grapefruit and Gunpowder tea. Isle of Harris 45% is a small batch savoury gin made in the Western Isles in a community distillery using eight traditional gin botanicals plus locally harvested sugar kelp. It’s a gin designed to be sipped neat but it makes a cracking gin and tonic. Boatyard Double 46% is a smooth citrus / floral Irish gin using 8 organic botanicals: juniper, bog myrtle, lemon peel, coriander, grains of paradise, orris, angelica and liquorice. To round off this tasting menu we have a local gin, Mary-Le-Bone 50.2% a fantastic dry citrus gin inspired by the 18th century Marlylebone Pleasure Gardens. This gin uses 13 botanicals including juniper, grapefruit, cassia, clove, licorice, lime flower, lemon balm and chamomile.

On Tasting Menu #2 we have an equally charming and delicious line up starting with Edinburgh Seaside 43% is a savoury gin made using shoreline botanicals including bladderwrack, ground ivy and scurvygrass and designed to evoke a day at the beach. Three Rivers 40% is a fantastic gin made in Manchester and specifically designed to have a smooth and creamy mouthfeel using vanilla, cinnamon, almond and oats. Langley’s Old Tom 40% is a delicious take on the 19th century sweeter style of gin and we finish off with Jawbox 43% a superb spiced dry gin from Belfast that is made using 9 classic gin botanicals plus Black Mountain Heather and cubeb.

We’re sure you will agree this is a tremendous batch of gin for the summer, so come and join us at the Gin Club and continue your gin adventures with a tasting menu.

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