Martin Miller’s gin was launched in 1999 as a one of the first super-premium gins in the world.
Martin Miller was adamant that all the botanicals in his gin would be selected for the best quality, rather than on regional provenance.
The perfectionist also insisted that only the best part (heart) of the distillation be used for his gin. The “heads and tails” were not to be used. The heads are the first 20 minutes or so of distillation where the still takes out most of the impurities such as methanol, and the tails is the last part of the distillation where the spirit tends to be full of congeners and fatty oils. It’s common practice to re-distil these parts of the distillation to make them cleaner but Mr Miller refused to use anything less than perfect for Martin Miller’s Gin.
The gin is made using a pot still named “Angela” which produces two different distillations – one which is citrus heavy with orange peel, lemon peel, lime oil and cucumber and one which is juniper heavy – he believed this was the best way to create balance but with flavour recognition of both elements.
The gin is distilled in the Black Country and then blended with the purest Icelandic water – apparently water that is up to 10 times purer than French bottled water.
Juniper, Coriander, Angelica Root, Orange Peel, Lemon Peel, Lime Oil, Orris Root, Cassia Bark, Ground Nutmeg, Liquorice and Cucumber.