The first thing that hits your nose is fresh zingy lemon peel and Grapefruit. The aroma of a marine breeze, Samphire, is punctuated by touches of Mimosa. Cade adds woody, piny facets.
A blooming floral body with hints of Grasse’s Rose Centifolia and Ja
Recognised as the 2018 Global Spirits Masters Gin Master, Bathtub Gin Navy-Strength is made using the same cold compounding infusion technique as our Bathtub Gin, but it has a more concentrated botanical flavour to go with that extra ABV punch it’s rockin
Ägräs Abloom Gin is crafted and distilled at Ägräs Distillery in the old ironworks village Fiskars Village in Finland, an hour west from Helsinki.
The nose is prickly and floral thanks to locally sourced honey and hibiscus flowers used in the distillat
Ägräs Gin is crafted and distilled at Ägräs Distillery in the old ironworks village Fiskars Village, 88 km west from Helsinki. Inspired by the centuries long history of the village as well as the clean and pure nature surrounding the distillery. The natur
Akori Cherry Blossom Gin is a Japanese inspired gin made with rice based spirit, juniper and botanicals such as dragon fruit, kumquat, citrus and ginger.
The nose is fresh and citrusy, with an intense aroma of juniper and notes of citrus peel. On the palate it is intense and well balanced, with fresh notes of yuzu, orange peel and juniper.
A classically resinous, vibrant and juniper rich Australian gin. Amplified with bright native citrus alongside altitudinal sweet spice and waxy petrichor, reminiscent of old-growth Hinoki. A celebration of the rarefied air that is the Australian mountains
Inspired By The Great Barrier Reef & it's tropical surrounds, the aromatics of strawberry gum, fragrant spice of riberries & salinity of karkalla, coral gin speaks true of a captivating Australian seascape.
A citrus-driven and floral Gin that has an interplay of fragrance, depth and vibrancy. Distilled from grape-based spirit and composed of an eclectic collection of botanicals such as Juniper, Lavender, Saltbush, Peppermint Gumleaf, Blood Limes, Desert Lime
Aviation belongs to an entirely new category of dry gins. These gins embody a shift away from the usual overabundance of juniper toward a more forward balance of botanicals. Aviation explores the rich, floral and savory notes of lavender, cardamom, and sa
Bauhinia gin, a premium London dry gin, is our tribute to Hong Kong distilled from the finest natural botanicals and united by the unique flavours of the bauhinia flowers, the emblem of Hong Kong, This artisanal small batch if crisp, refreshing and brimmi
Beefeater 24 is our Master Distiller’s contribution to the Beefeater legacy. Made in the heart of London from 12 hand-selected botanicals, including Japanese Sencha and Chinese Green teas, it is a sophisticated and modern London Dry Gin, designed to inspi
Beefeater is to be made in the heart of London. With big juniper character and strong citrus notes, this is a real London Dry for those that enjoy the real taste of gin.
BLOOM Jasmine and Rose is carefully crafted using natural floral botanicals to create a pink gin above other fruity pink gin. A unique combination of BLOOM London Dry infused with real rose petals and jasmine flowers. This stylish and elegant sip bursts w
Blossom Gran Reserva, gin matured in cognac casks, a perfect balance between the freshness of gin and the sweetness of cognacs After the infusion and the double-distillation of the botanicals according to the traditional process, the gin is transferred in
Bobby’s Gin is a refined expression of Dutch Courage fuelled with Indonesian spirit. A fresh and spice-forward combination of ‘Schiedam’ gin botanicals like juniper, fennel seeds, coriander, rose hips, and traditional Indonesian spices as lemon grass, clo
Smooth malty flavour and apricot tones with a musky juniper hit. Made according to the superior Bols Genever recipe from 1820. Bols Genever Original is an award-winning classic cocktail spirit that combines the mixability of a white spirit and the comple
From BOMBAY SAPPHIRE® comes a gin that’s ripe for discovery, with colours and flavours from a 100% natural fruit infusion with no added sugar – perfect for colourful cocktail creativity.
BOMBAY BRAMBLE is best enjoyed simply with tonic, poured over ic
Using eight exotic botanicals, our classic London dry gin offers a more traditional taste with strong juniper flavours and a powerful dry finish.
Bombay Dry is still based on the same time-honoured recipe from 1761. Our unique vapour infusion process,
Our Master of Botanicals, Ivano Tonutti, doesn’t just go the extra mile, he goes an extra thousand miles. He hand-selects the botanicals used in our gin and builds personal relationships with each grower.
Once we’ve hand-selected the finest botanicals
A bolder expression of our signature style. With two additional botanicals, carefully selected then slowly distilled for a more intense flavour. Adding a rich new dimension to our original recipe. Ambrette seeds, solely sourced from Ecuador. And gently dr
Our second Limited Edition gin expression inspired by the delicate warmth and golden orange glow of the setting sun.
This unique aromatic flavour expression of Bombay Sapphire gin, combines the ten signature exotic Bombay Sapphire botanicals (juniper,
Produced at Warwick Valley Winery & Distillery, New York's first licensed distillery since Prohibition, Brooklyn Gin is distilled from grain and infused with hand-cracked juniper berries, freshly cut citrus peels and other locally sourced botanicals. Cris
Gin in Hong Kong took off in popularity around the late 2000s, when Hendricks first emerged onto the gin scene. Since then, the number of gins available in the market has been a hundred fold; bars, restaurants, retail stores, the gin craze hasn’t subsided since. Back then we were amongst the few stores that sold gins online. Over the years, gin deliveries in Hong Kong have changed dramatically, from ten years ago housing close to 100 gins, to now it’s not uncommon to have close to 300 gins.
Production wise, gin is basically no different to vodka, there are no restrictions or regulations on the raw ingredient the spirit is made from. But in order to be a gin, the spirit must be at least 40% in alcohol by volume, and has been distilled with juniper berries.
Today gins use a huge range of ingredients as its flavouring ingredients. It’s almost limitless as to what distillers come up with; some you wouldn’t imagine is even possible; lobsters??!!! The basic botanical profiles of most gins however, include herbs, fruits, and/or spices. Popular herbs used in gins include rosemary, thyme, coriander, peppermint, rose, butterfly peas, lavender, kaffir lime leaves, ginger, lemongrass, basil, lavender, and so on. To stand out, some popular “exotic” words must be used - here are a few: “wild”, “foraged”, “uniquely local”, and so on. Fruits are an essential botanical in gins too, lemon, lime, orange, grapefruit, berries, olive, bergamot, pear, grape.
Meanwhile, spices are quintessentially gin, aside from juniper berries, some common spices include ginger, peppercorn, cardamon, anise, Angelica root, pine needles, liquorice, cinnamon, coriander seeds, nutmeg, bark, seaweed, and of course a touch of saffron. Spoiler alert, even though animals feature heavily on their labels, think Monkey 47 gin, Elephant Gin, Mermaid Gin; no monkeys, elephants, or mermaids were harmed. The only exception is perhaps L'Homard Gin, which actually does use lobsters as part of its main “botanical” ingredient.
Looking for gin online means a little basic understanding of some simple gin categories. Below we have a little guide to help you choose a gin that’s best for you.
London Dry Gin came about from the invention of column still (or Coffey still) in 1830. Which meant that better quality alcohol was produced and consumed. “Dry gin” was designated as clear, unsweetened gin, often flavoured with more subtle botanicals. Given that by then, London has had a hundred years of gin-making culture and “experience” (Queen Anne had already cancelled the charter that had granted exclusive rights to Worshipful Company of Distillers to produce gin in London), most of this type of gins were produced in London. Hence this dry, juniper forward, clear and subtle gin was henceforth labelled as “London Dry Gin”.
Today, London Dry Gin can be produced anywhere in the world. However, to be called a London dry gin, the spirit has to have a minimum 37.5% abv, with no artificial ingredients or flavouring after distillation.
No one knows exactly where Old Tom Gin came from, there aren’t a shortage of anecdotes from Captain Dudley Bradstreet to a tomcat falling into a vat of gin. Its popularity has made a resurgence since Hayman’s interpretation of the original recipe, followed by many others including Booth’s Gin, Secret Treasures, Jensens, Ransom, Tanqueray, and Herno. In reality, Old Tom Gin is a simple gin sweetened with liquorice or sugar, it’s been called the missing link to on the one hand, a dry subtle and slightly harsh London Dry Gin, to on the other fuller body Jenever Gin or Dutch Gin.
Navy Strength Gin in Hong Kong is a popular choice for drinkers who like to consume their gin neat. The origin of the term is actually quite recent, coined in 1993 by Plymouth Gin by its brilliant marketing team. But the history dates back to the 18th century when it was actually dangerous to have inflammable alcohol on board the Royal Navy ships. Why? Because if casks of alcohol spilled onto the ship interiors and somehow wet the gunpowder used in cannon balls and muskets, the gunpowder wouldn’t fire and hence, the navy would be vulnerable and defenceless. Hence, gins on board navy ships had to be tested with a gunpowder and gin mixture before it was allowed onboard. This is where the term and the alcohol level of Navy Gin came from. For gins to be flammable, it had to be 100 degrees proof, or 57% abv. Hence in order for gins to be called Navy strength, it has to be 57.7%.
Of course, the higher the alcohol in a gin, the more flavours it absorbs out of the botanicals. That’s why when you see a gin in Hong Kong with a higher alcohol, expect bigger and bolder flavours.
Sloe gins are normally a red liqueur enjoyed neat or with tonic. Technically it’s actually a liqueur at a minimum of 25% abv, but normally no more than 30%. Sloe gin is produced by macerating pricked sloe berries (around 50% of the tank) in gin, routinely turned and aged for up to three months. Normally considered a British drink, Sloe gin in Hong Kong has enjoyed amazing popularity, as it’s a sweet mixture with lower alcohol levels enjoyed by both seasoned and novice drinkers.
Back in the 16th and 17th century when England had a juniper flavoured spirit that later on became gin, Flanders and Netherlands had their own version of a juniper spirit called Oude Geneva, distilled from malted grain similar to new-make whisky. Today there are two types of Jenever, an Oude (old Jenever) and a Jonge (young Jenever). Oude Jenever must contain at least 15% of malt wine, and no more than 20g/l sugar; while Jonge Jenever can contain no more than 15% malt wine.
Whilst there’s a readily available supply of gin online, in general there is a lack of choice for Jenever gin in Hong Kong. If you’ve never had a Jenever, it’s worth trying as Jonge Jenever has a more neutral flavour with slight juniper and malt wine. Oude Jenever on the other hand, has a smoother but much more punchy flavour, or what we would describe the gin as funky.
We have one of the largest selections of gin in Hong Kong. If you’re a gin and tonic fan, we’re well versed with loads of experience (ha ha) to recommend the best gin for you. Or alternatively, if you like your gin neat, let us know as we have some amazing barrel-aged gins, or gin specifically designed to be drunk without adjuncts. Next day gin delivery if you order before 3pm.