Martin Miller’s Westbourne takes the old Martin Miller’s gin and enhances its flavors and intensity, a whole new range of possibilities for bartenders and fans of trendy distillate.
Martin Miller’s is one of the reference brands among the premium gins available, who knows if from the history of its creator, a multi-faceted bon vivant that found in distillates part of his chores, especially when he set out to create the best Gin of the world with no expense spared. And among its products, Martin Miller’s Westbourne stands as the most authentic and classic gin in its repertoire, giving professionals from all over the world the possibility to see a new world of possibilities open to them in cocktail making. It was born in 2003 and from the first moment it fulfilled the wishes of these restoration professionals.
The main difference between Westbourne and the usual Martin Miller’s in bars is its higher intensity and alcohol content, which in this case reaches 45,2% ABV. In this way, the spicy notes that the cassia brings to the mixture and the nutmeg are enhanced. However the secret is beyond botanicals and is found in the water.
The distillery obtains its water from its distillates in Borgarnes, a small town north of the Icelandic capital Reykjavik, near the Borgarfjörður fjord. It is a crystalline water, free of minerals and that does not need prior pasteurization for consumption, characteristics that make it the best possible water to make a gin, serving as a blank canvas to enjoy the contribution of juniper and the rest of the spices employees.
As a sample of the gin before which we find ourselves, nothing better than the prizes obtained. Just a few months after its launch, 16 years ago, the prestigious Beverage Testing Institute awarded 97 points to the distillate. The feat was repeated in 2015, being the only gin that has achieved that score in the entire history of the organization. It is just the tip of the iceberg of all the awards obtained over the years.
By the way, good old Miller liked what he himself called Martin Miller’s Martini, where he mixed three parts of his gin with half of Noilly Prat vermouth and optionally a pinch of orange bitters, topped by a lemon twist and a green olive. He also did not detract from the plum sorbets conveniently paired with his flagship product, in case any of you want to live life his way by tasting his legacy.