Whitley Neill Blackcurrant Gin

Johnny Neill carries a distilling lineage that runs back to 1762, though he came to it via a career in finance before launching the first Whitley Neill London Dry in 2004. A trip to South Africa gave the original its baobab and physalis; this Blackcurrant edition heads east instead, marrying juicy blackcurrant with the sharp, fragrant freshness of Japanese yuzu for a fruit profile that feels balanced rather than sugary.

The nose is juniper, citrus and redcurrant. The palate is fresh and lively, lemon and orange brightening the blackcurrant while a thread of spice keeps it grounded. It finishes long. This was made for a tall glass: pour over ice with tonic and a wedge of lemon, or build it into a fruity gin sour where the yuzu can do its tart, electric work.