Gin Sea

Gin Sea: born in London, raised in Spain

Gin Sea’s 5-times distilled base spirit is sourced from England and imported directly to Manuel Barrientos’ little gin project in Galicia.
All the best gins start with the best ingredients and this is no exception. It’s the highest quality neutral grain spirit around and is sourced overseas before a touch of Galician magic is added in Spain. And that’s also why this gin combines the best of both worlds.
These guys aren’t in a hurry to get the quickest turnaround. Instead, they’re dedicated to making their gin the old fashioned, way – slowly, by hand. And this is one of the things that distinguishes Gin Sea from some of its upstart competitors. There’s a real dedication to getting this right, no matter how long it takes. The result is a pleasure to drink.

Once the five times distilled neutral grain spirit is imported from England to Galicia, Manuel Barrientos redistills this precious spirit with 11 botanicals including juniper, cardamom, coriander, thyme leaves, chamomile, licorice, peppermint, cinnammon and sweet and bitter orange peels. Each botanical is then macerated separately before being distilled in a 130 year old copper still made by Herve et Moulin in Bordeaux. This is one of the oldest stills still active within Europe. And that says it all, really.

So, where does this little beauty come from?

This is a classic example of European co-operation. With the purest of neutral grain spirits shipped in from London, the rest of the work is the combination of an ancient French still and a thoroughly modern sommelier.
Manuel is the man who makes the magic happen at the distillery in the rugged region of Galicia in Northern Spain and he had form before he started working in his dream gin project.
He brought 15 years of experience in the hotel industry, including 5 years as a sommelier in some of Galicia’s top restaurants to this project. And he was determined to produce something he could be proud of and which would represent the region of Galicia in all its uniqueness.
Born in London, raised in La Coruña.

As Manuel said: “This idea was germinated in Galicia and our first task was to select the right local ingredients. We had to carry out hundreds of tests until we found our final formula. More than 100 Galician hospitality professionals took part in our different tastings. We took all their opinions on board to develop the delicate and classic flavours of our final product!”

What does Gin Sea taste like?

This is a delicious and distinctive gin at a standard strength of 40% ABV.
Sweet citrus notes and earthy juniper play well against a background of candied ginger, thyme and chamomile. There are hints of lavender and a gentle spiciness that warms the palate nicely. There’s also a noticeable peppery herbal finish which balances the sweetness of the chamomile and the warmth of the ginger is very comforting. We think that Gin Sea (like most good gins) lends itself to a beautiful G&T. But it would work equally well as a cocktail spirit. Perhaps in a classic Negroni or even in the Queen’s favourite cocktail, a “Gin and It”.

The perfect pour

Since this is a Spanish gin, we think it should be served in the Spanish way. And that means digging out your copa glass!

  1. Fill your copa glass to the top with large, round ice cubes (the larger the better!).
  2. Give the ice a gentle stir. Wipe a little orange wedge around the edge of the glass before squeezing the juice into the ice.
  3. Pour a generous serving of Gin Sea over the ice directly into your glass.
  4. Top it up with a premium, fresh tonic water (such as Franklin and Sons premium Indian tonic water).
  5. Garnish with a twist of orange zest or some cardamom pods to bring out the flavour.
  6. Give it a gentle stir before raising it to your mouth, inhaling all those delicious citrus flavours and then diving in for a long sip.

This fabulous, complex, classic, well balanced London Dry gin will get you in the mood for fun. Hope you enjoy it as much as we did!

Hope you enjoy their beautiful add:

Written by Steve (with a little help from Ruddles, the gin dog!)

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