We get closer to the history of Martin Miller’s, we learn how this remarkable ‘premium’ gin was conceived, how it came to achieve the excellence it boasts.

Martin Miller’s is a gin name and the name of its creator. The story of this drink, they say, is the story of three men, a bar and a bad gin and tonic. It was summer, it was 1998 and three friends, among whom was Martin Miller himself, were admiring so many other gin and tonics of questionable appetite in a quiet pub in Nothing Hill. The aforementioned, at the moment in which he got tired of admiring that cocktail monstrosity, said to his companions: “Do you know what I’m going to do?” “No,” they replied. “I’m going to make my own gin.”

This anecdote, perhaps accurate, continued with various ramblings, enhanced or not by ethanol. “Gin is the most seductive of drinks.” “Good gin should simply invite you to love it.” “Gin has started social revolutions; created and destroyed laws ». “It simply would not exist if Marco Polo had not followed the Silk Road.” “Or think for a moment if Columbus had not gone in search of the Indies, unfortunately meeting America, also without gin.”

Then he picked up a napkin and began to write down all kinds of ingredients that his gin should have. “We will use juniper from Tuscany and India, cassia from China, the best angelica, Florence …”. “I’m telling you that my gin will smell like oriental flowers and that it will have the fragrance of orange groves on a night in Seville.”

And after making the list, one of his friends was interested in how he intended the distillation to be. “Isn’t it obvious?” He said, “We will find the best distiller in England and I will ask him to use only the most traditional methods.” “I want something modern and classic but with a mixture of tradition, it will be fresh, light and taste different from all the others.”

The final touch, with the chosen ingredients and the imagined distillation, would be the one provided by the water. That’s why it wouldn’t be just any, that’s why it wouldn’t be demineralized water. “Imagine the water falling in the form of rain when the Earth was a young planet and without any type of pollution.” “Now think of the same rain over the millennia, filtered through lava, creating water with an unequaled purity and extra light, why do we want more?”

He was talking about Arctic water, the water that Martin Miller’s gin uses and for which it is nicknamed “3,000-mile gin.”

With everything ready, he got down to work. The recipe that was finally chosen was the seventh they formulated, after some small changes in the botanicals. The chosen distillery was one located west of Birminghan, in the Black Country, characterized by using the most traditional methods, carrying out a distillation in small batches and having a centennial alembic called Angela, manufactured by the legendary John Dore & Co. And water, of course, that of the Arctic glaciers, specifically the Icelanders.

After that demonstration of love and madness for a drink, that obsession to get the best at all costs, Martin Miller’s Gin was a highly tangible reality. With more than a decade in the market, it has managed to position itself little by little as a reference. In the United Kingdom, where it is widely known, but also in other countries.

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