The idea to make Martin Miller’s Gin dates back to 1999 over a long lunch between Martin Miller and two of his friends in a West London restaurant. One of these friends was David Bromige who was a guru of the drinks industry and knew exactly how to start a new business. Martin did not know much about how to produce Gin, but knew exactly what he wanted his Gin to taste like.
He was very enthusiastic about the idea of reinventing and reinvigorating the Gin category while wondering "if time and money were no object, what would it take for us to make the perfect gin?”
Martin Miller’s Gin is produced using a unique double distillation method. They take the earthy botanicals; the juniper, angelica, cassia, iris, and they distil them in one pot in one go, creating a very powerful juniper flavoured Gin. Then, they distil the bitter orange peel, lemon and lime separately, creating almost a citrus vodka. Following that, the two are maried in a container for ten days to make the final distillate.
That distillate is then shipped to Iceland. There, they use Icelandic water from a spring which is fed by melt water from a glacier that has filtered through the mountain for about 800 years. This water has an amazing effect on the Gin. It makes the delivery of the botanicals in terms of the aroma very gentle, and softens the alcohol burn, giving a very special mouth-feel. The producers feel it is one of the best Gins in the world.
Berry Essence with Martin Miller’s Gin
This is Mixologist Freddy Diaz' cocktail, that won first place at the Las Vegas WSWA competition.
30ml Martin Miller's Dry Gin
20ml Dry Seco Sherry
5ml blackberry purée
5ml raspberry purée
5ml fresh blood orange juice
5ml fresh lemon juice
A few drops Angostura Orange Bitters
1 egg white
1 tspn Agave syrup
Raspberries and rosemary for garnishing
Shake all ingredients together and strain into a chilled martini or coupe glass. Garnish with a raspberry and a sprig of rosemary.