Gordon’s London Dry Gin

Alexander Gordon set up shop in North London in 1769, choosing the spot for its clear, soft water and a clear ambition: a dry gin of real consistency. The botanical bill he landed on, juniper backed by coriander, angelica root, cinnamon and orange peel, is still mixed to a recipe only a handful of people have ever seen. That stubborn fidelity to one formula is how a single London still grew into the most poured gin on earth.

The nose is pine-fresh juniper with a peppery edge, a whisper of menthol and bright citrus behind. On the palate it stays dry and direct: lemon peel, warm coriander seed and a touch of angelica earthiness, before a long juniper finish. The benchmark gin and tonic, built tall over ice with a wedge of lime.