We can thank medieval monks in Italy for discovering the value of junipers for medicinal purposes only, of course. Growing wild on the hillsides in Italy, they realised their therapeutic value as soon as they were distilled. Today, we still select the pick of the wild junipers of Tuscany – the finest in the world. Even so, a mere 10% of junipers are judged good enough for Gordon’s® gin, and that’s in a good year. So you can understand the pride of a juniper farmer whose harvest is chosen. As our Master Distiller Hugh Williams says, distilling Gordon’s® gin isn’t just a matter of balancing herbs, spices and pure waters. Over 200 years ago, Alexander Gordon developed the perfect recipe for the clean, distinctive taste you appreciate today. We still use whole herbs and spices, not extracts. That knowledge and expertise is an art, not a science.
Crafted to balance the refreshing taste of Gordon’s with white peach it is described as having fruity, aromatic notes with the naturally mellow flavour of white peach making the taste buds bloom.