50 pounds a year was the tax that had to be paid in England for distilling gin in the 18th century, a figure that was the germ of the Fifty Pounds, a classic cut gin with a piece of history behind it.
In the early 18th century, buoyant and glittering Britain was immersed in a period in which the production and consumption of gin, sponsored directly and indirectly by the authorities, was beginning to become a social problem. The veritable epidemic of drunkenness that was hitting every strata of society demanded urgent action and King George II, in 1736, decided to impose a tax of £ 50 per year on gin distillers.
The measure, as exorbitant as it was unsuccessful, was only complied with by two producers, leaving the rest in illegality or production for private consumption. It was in these times that a London family, dedicated to the small-scale production of gin, came up with a high-quality formula that they jealously kept in their bosom under the sarcastic name of Fifty Pounds, in reference to the trampled tax.
For hundreds of years this family’s recipe had been kept private but, entering this 21st century and with the resurgence of gin, they decided to dust it off and start producing it. The one chosen for this purpose was Thames Distillers, a distillery with two centuries of experience behind it and John Dore & Co. stills for its production.
The antediluvian and reserved formula, which combines eleven botanical elements among which stand out the berries of the Croatian mountains, the coriander of the Middle East, the grains of paradise of the Gulf of Guinea or the lemon and orange peels of Spain, results in a dry gin, classic cut, with light citrus notes and a predominance of juniper.