Sipsmith Vintage Sloe Gin, see's Dartmoor sloes rested upon their classic London Dry Gin for a 3 month maceration period. Lemongrass and hibiscuscome togetherwith timeless juniper berries to create a lingering and seriously smooth gin. For those who prefer their drinks on the sweeter side, rhubarb gin can be used in cocktails like a Rhubarb Fizz – combining rhubarb gin with lemon juice, simple syrup, and soda water, or perhaps a Rhubarb Martini, where it's mixed with vermouth and garnished with a rhubarb ribbon.

Palate: Orange, lemon, fragrant hibiscus with a touch of sweetness to it, bold juniper with softly spicy notes. We allowed natural carbonation to do most of the work in this brew, so you'll notice a much smoother body than a typical Pils.We are a modern brewery and pub company, producing flavourful beer in the leafy suburbs of Esher in Surrey. Immerse your senses in the invigorating embrace of zingy citrus, harmoniously balanced by a gentle floral essence and a touch of spice.

Some distilleries may use rhubarb in the distillation process itself, whilst others might prefer to infuse it post-distillation.

The Sicilian Lemon is naturally sweet and aromatic with tones of coriander seed, Kaffir lime leaf and lemon grass. This wonderful concoction combines traditionally English rhubarb, brilliant pink grapefruit, and the enduring appeal of juniper berries. Our pubs are the heart and soul of our business; we produce the best beer and experiences we can, to create pubs that feel like a home away from home. All produced in their purpose-built Kingston distillery, their Premium London Dry is described as a ‘ lingering and seriously smooth London dry gin’. Available in John Lewis, Anthropologie , Duty Free as well as online, The Spirit of One is also known for its contribution to life-changing programmes in sustainable water, sanitation and hygiene.

in south west London use a combination of rhubarb, pink grapefruit, rose petals and juniper to create this smashing expression, which is perfect for G\u0026amp;Ts.Creating rhubarb gin involves infusing gin with rhubarb, often along with other ingredients such as vanilla or berries, to balance the tartness and sugar to add sweetness.

Using natural botanicals sourced from across the globe, we’ve kept local tradition alive with a zingy citrus body complimented by a delicately floral aroma and a hint of spice. The rhubarb can be cooked down into a syrup before being combined with the gin, or it might be used raw, often depending on the desired flavour outcome.Using 12 natural botanicals sources from all corners of the globe, we have kept tradition alive with a zingy citrus body complimented by a delicately floral aroma and a hint of spice. It was only a matter of time until it infiltrated the gin world, given the British penchant for experimentation with botanicals and flavours in gin production. A traditional Pilsner beer, we used two popular hops in pilsners, Herkules and Saaz, which impart a light bitterness and a peppery, herby aroma. The curiosity behind this particular flavoured gin lies in its idyllic balance between the tartness of rhubarb and the traditional botanicals of gin, yielding a spirit that’s both refreshingly unique and familiar. A traditional-style London dry gin, there's lots of juniper and citrus, alongside floral hints of hibiscus and lemongrass, imparting a fresh, spring-esque brightness to the flavour profile.