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Nothern Irish-born Hackney resident Ross William Butler's spirit won tasting competition Ginstock 2014, troucing seven other gins. Butler uses infusion bas containing botanicals like lemongrass and cardamom. The gin is placed in a 20-litre glass jar and infused for 18 hours, before being hand-bottled. "I make the gin by myself," he says. "And if anyone wants to know the secrets of why it's so good, they should come and make it with me!"
Tasting notes: "Fennel, coriander, juniper and cinnamon. The gin holds up wonderfully well in a G&T, a filthy martini or served with apple juice, lemon and mint."