Our goal is to create the world's best-tasting (and best-looking) gin.
Gilpin's Westmorland Extra Dry Gin is a five-times distilled London
Dry Gin handcrafted in small batches.

Infusing juniper, sage, and borage with three citrus peels,
coriander and angelica plus spring water naturally filtered
through ancient willow-peat – Gilpin's Gin has a
sophisticated, unique and extra dry taste.


Gilpin's is the definitive connoisseurs
Gin. Its distinctive and distinguished
dryness sets it apart from its over
complex competitors.

The Distillation

Gilpin’s Gin is distilled in London using the traditional pot still method where botanicals are steeped in quadruple-distilled English grain spirit.

Once the essential oils and other flavours have infused into the spirit, it is then distilled once more to produce the final gin ready for blending, settling and bottling.

The Water

For the distillation we use water from the Holy Well Spring at Cartmel in the English Lake District. This water, which originally fell as rain over the Lakeland fells has spent years filtering through limestone and a bed of ancient willow-peat.

The Bottle

A well designed gin deserves a bottle to match. The Gilpin’s Gin bottle is a modern classic - heavy and tactile, crystal clear, with an embossed and silver-foiled label. Each is labelled with the year of distillation, batch and individual bottle number.

The Wild Boar of Westmorland, Gin & the Gilpins

The Wild Boar of Westmorland, a savage beast, terrorised pilgrims in the Lake District in the time of King John.

In 1207 Sir Richard “the Rider” de Gilpin fought the great Wild Boar and after a terrible struggle was victorious.

For his courage Sir Richard was granted the Wild Boar as the symbol of the Gilpin family which has endured to the
present day.

400 years later Sir Richard’s descendent, George Gilpin, was sent by Queen Elizabeth the First as ambassador to Holland where he was one of the first Englishmen to enjoy (and bring home) the new Dutch “Genever”. We don’t know whether Good Queen Bess preferred George Gilpin’s gin to Sir Walter Raleigh’s potatoes, but we do know that within a few years there were hundreds of gin distilleries in London.

The rest, as they say, is history…

Gilpin's Gin is made using just eight botanicals in perfect balance creating a rounded, surprisingly complex taste that is both classic and very modern.
 
Some, such as Juniper, Coriander and Angelica are well known gin botanicals whereas others, including sage and borage
are here being used for the first time in a London Dry Gin, making Gilpin's a unique as well as versatile Gin.

Juniper Berries


Juniperus communis
Bittersweet with hints of pine. Gives the basic
stimulating flavour and essential freshness to gin.

Sage


Salvia officinalis
Sage has a slight peppery flavour to richen the
gin with a hint of astringency and even umami.

Borage


Borago officinalis
Borage, also known as a starflower.
A herbaceous flavour with a hint of cucumber.

Lemon Peel


Citrus limon
The unsung hero of citrus fruits – adds freshness
while encouraging other flavours to blossom.

Lime Peel


Citrus aurantifolia
A clean flavour, rich in oils and used to
enhance the dryness of gin.

Bitter Orange


Citrus aurantium
A distinct warm flavour and heady nose.


Coriander Seed


Coriandrum sativum
A herbal flavour with citrus undertones.
A classic gin botanical.

Angelica Root


Angelica archangelica
An aromatic and earthy root with floral character.
Binds all other flavours together.
CLASSIC DRY MARTINI

Many of the best cocktails are deceptively simple. The martini is probably the simplest of all and yet remains one of easiest to get wrong.

Even a "dry" martini should have enough vermouth (we prefer Noilly Prat) to notice but not so much that the cocktail develops a "fortified wine" taste. Similarly it is a disaster for a martini to lose its crystal clear white appearance – that would become a "Gin and French" or "Gin and It" (depending on the origin of the vermouth) – a delicious aperitifs in their own right but quite different from a dry martini.

At one London hotel famous for its martinis they have been known to swirl Noilly Prat around a frozen martini glass and toss the excess on the carpet "to improve the smell of the bar" before pouring in frozen, undiluted Gilpin's to create a powerful but extraordinarily smooth martini.

Another well known London hotel bar makes a "wet" martini – with maybe 15ml of Noilly Prat and Gilpin's Gin stirred with ice to achieve small amount of dilution – making a subtler martini packed with complex flavours.

Olive or Lemon twist? A matter of purely personal taste for sure but also a decision to made with a thought for the nature of the Gin being used. Our preference for a dry martini made with Gilpin's is for olives – which seem to compliment the essential savoury taste of the Gin. As Gilpin's already has three citrus peels out of just eight botanicals it might seem overkill to add more. But then again it is your choice.
Recipe:

75ml Gilpin's Gin
5ml Noilly Prat
Olives or lemon twist to garnish


Method:

Stir ingredients in a Boston glass or martini jug
Strain into chilled martini glass
Add olives or lemon twist
Serve


Variant:Naked Very Dry Martini

For a "naked" martini simply pour frozen
Gilpin's Gin into a frozen martini glass.
Garnish with olives or lemon to taste



LET ME FIX YOU A MARTINI THAT'S PURE MAGIC...
Frank Sinatra
GIBSON

One of the best ways to enjoy Gilpin's Gin is in a Gibson – the favoured drink of "Mad Men" character Roger Sterling.

A Gibson is – very simply – a dry martini garnished with cocktail onions rather than lemon or olives. The onions in question are small silverskin onions.

Some people need to take a moment to regain their composure when faced with a Gibson but there is something magical that happens when an onion meets gin and its difficult understand until you've tried it.

Oh and there must be two onions - not one, not three.

One of our favourite London members clubs provides Gibson drinkers with a small glass full of onions to nibble all the way through – quite dangerous if you're on a first date.

Despite that the Gibson remains the drink of choice for the truly sophisticated man about town.
Ingredients:

75ml Gilpin's Gin
5ml Noilly Prat
2 cocktail onions

Method:

Stir ingredients in a Boston glass or martini jug.
Strain into a chilled martini glass
Garnish with onions on a stick
Serve

"we drink because it's good,
because it feels better than
unbuttoning your collar,
because we deserve it."


Roger Sterling, Mad Men
GIN AND TONIC

Gin and tonic is the drink that helped build the British Empire. With malaria a constant threat in many of the "pink bits" on the map back in the early 19th Century - British soldiers in India were ordered to drink quinine extract – one of the only known malaria preventatives. Quinine has such a bitter taste that the addition of gin, soda and sugar were a must and so the G+T was born and exported throughout the Empire.

But we think the British lost the plot in the 20th Century and allowed the Gin and Tonic to go the same way as the Empire itself – gradually fading into obscurity, and the topic of gentle mockery.

It was, in our opinion, the Spanish who re-invented the G+T. The shortest of visits to Madrid, Barcelona or Ibiza will demonstrate that the Spaniards are the number one fans of "Ginebra con Aqua Quina" or just "Gin-Tonic". There are bars in Madrid with over fifty gins on display and they know what to do with them although it is in Catalonia, especially Barcelona, that we believe the perfect serve has been developed:

Before lunch or dinner on a hot Summer's day take a large balloon glass with a long stem (or failing that a large brandy glass). Use loads of ice cubes. Add a significant measure of Gilpin's Gin. Pour in a 200ml bottle of Fever-Tree Tonic Water. Squeeze and add a wedge of lemon.

Sit back, enjoy the complexity of aromas on the nose captured by the shape of the glass, watch the condensation drip down the outside and take a large mouthful. You will never experience a more sublime first, or second, drink…
Ingredients:

50ml Gilpin's Gin
1 small bottle (200ml) Fever-Tree® Tonic Water – chilled
Lemon wedge
Ice – ideally large cubes

Method:

Take a large balloon style glass (with a long stem otherwise a large cognac glass will do).

Fill glass will ice cubes
Add Gilpin's Gin
Gently pour in tonic water until your preferred dilution is reached (we prefer a maximum 3 to 1 ratio of tonic to gin)
Squeeze and drop in a lemon wedge
Stir just once – so as not to flatten the tonic.
Serve.

"I never drink anything
stronger than gin
before breakfast."


W.C. Fields
RECOGNITION
Awards
Gilpin's Westmorland Extra Dry Gin has already won medals in these major world blind-tasting competitions.
Public Relations
For any press enquiries, please contact:
T: +44 7957 203 037     |     christine@friendsandco.co.uk     |     press@gilpinsgin.com     |     www.friendsandco.co.uk
Press Releases
MARCH 2012
Gilpin's Westmorland Extra Dry Gin: a new, five-times
distilled luxury London Dry Gin, launches this month,
bringing a whole new gin-drinking experience to the market...
MARCH 2012
Gilpin's Westmorland Extra Dry Gin: a new, five-times
distilled luxury London Dry Gin, launches this month,
bringing a whole new gin-drinking experience to the market...
Our Events
*
24 FEBRUARY 2012 | Middle Temple
Thresher & Glenny Relaunch
Gilpin's Gin sponsored the relaunch of Thresher & Glenny, tailors and outfitters a lunchtime drinks event in the
Middle Temple, London. The guest of honour was Boris Johnson, the Mayor of London.
*
16 APRIL 2012 | Graphic Bar, Soho
Gilpin's Gin at the Juniper Society
Gilpin's Gin was the topic at this meeting of the Juniper Society, the Gin aficionado's regular meeting at Graphic Bar in Soho, London.  Sixty gin enthusiasts sampled Gilpin's Gin while listening to Matthew Gilpin and Lewis Hayes explain our history, ambitions, botanicals and favorite cocktails with Gilpin's and Fever-Tree tonic to start and Gilpin's Gibsons after.
*
26 MAY 2012 | CAN XUXU, Ibiza
Gilpin's Gin at Can Xuxu
Boutique Villa Can Xuxu Ibiza announced its new Sunset Terrace with a launch party on May 26th with cocktails by Gilpin's Gin.
Can Xuxu is a chic, unique oasis of peace and tranquility, where the scents of orange blossom, rosemary and lavender blend to indulge your senses in the spectacular gardens. To introduce this exciting new phase in the life of Can Xuxu, Alexandre hosted a sunset party where guests experienced the beauty, tranquility and chilled vibe while enjoying bespoke cocktails such as the Xuxu Fizz and Xuxu Kiss both crafted with Gilpin's Gin by our own Lewis Hayes.
*
15 SEPTEMBER 2012 | Westland Place, London
Ginstock 2012
Gilpin's Gin took part in the first ever "Ginstock" as part of a weekend of "Fifteen Street" celebrations – a massive street party to celebrate the 2012 British Street Food Awards (the greatest collection of British Street food eats ever assembled) and to mark 10 years of Jamie Oliver's "Fifteen" restaurant in Hoxton, London.
*
29 APRIL 2013
Lawfully Chic Fashion Gallery
Gilpin's Gin was proud to sponsor the Mishcon de Reya & Lawfully Chic Fashion Gallery 2013 in conjunction with Walpole, the trade body that represents the British luxury industry.
*
15 MAY 2013
Disco Bistro Pop-Up with Mark Sargeant
A one-off six course menu from new friends Carl Clarke and Chef Mark Sargeant.
A coming together of two different chefs, each with their own approach to cooking, both at the top of their game.
The evening kicked off with our signature Gilpin's Gin and Tonic with lemon and sage.

It transforms a G&T into something quite fresh and is as dazzlingly perfect for a Gibson as it is for a Martini.

My love affair with Gin has just begun...
In the news
  • Cocktail Catwalk
    December, 2011
  • The Cocktail Lovers
    Spring/Summer 2012
  • The Chosen Few
    May, 2012
  • Fuera de Serie
    June, 2012
  • Monacle
    June, 2012
  • Seasons
    Summer, 2012
  • London Evening Standard
    September, 2012
  • London Evening Standard
    September, 2012
  • WALLPAPER* MAGAZINE
    December 2013
  • VANITY FAIR GIFT GUIDE
    December 2013
  • SQUARE MEAL RESTAURANT & BAR GUIDE
    January 2014
  • THE HOST
    WINTER 2014
HOW TO BUY

Fresh and clean in the mouth with great
texture. Long, persistent finish. Certainly
a gin with a difference although juniper
is ever there.
IWSC Judge's notes
International Wine & Spirit Competition
Gold Medal 2012
TASTING NOTES
Sparkling juniper top notes balanced by sage and citrus
Pure crystal clear spirit - light and fresh
Uniquely dry with a delicate steeliness
FIND US
BARS
BIG EASY
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020 3728 4888

CAMBIO DE TERCIO
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6 Turnham Green Terrace, W4
020 8742 3590

CAROM BAR AT MEZE
100 Wardour Street, W1
www.meza-soho.co.uk

COPITA
26-27 D'Arblay St, Soho
www.copita.co.uk

DUKES BAR
Dukes Hotel, St. James's Place
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Experimental Cocktail Bar
Chinatown, Soho
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GAUCHO RESTAURANTS
5 Finsbury Ave. EC2
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GRAPHIC
Golden Square, Soho
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HIX OYSTER & CHOP HOUSE
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LE PONT DEe LA TOUR
36D Shad Thames, SE1 2YE
www.lepontdelatour.co.uk

MARK’S BAR
SOHO - HIX, 66-70 Brewer Street, W1F
CITY - Hixter, 9a Devonshire Square EC2M
SELFRIDGES - Men's Shoewear Dept, 400 Oxford Street W1A
5400 TRAMSHED - 32 Rivington Street EC2A

www.marksbar.co.uk

HIX RESTAURANT CHAMPAGNE BAR & CAVIAR BAR
400 Oxford Street, London, W1A
www.hixatselfridges.co.uk

HIXTER
9a Devonshire Square, London EC2M
www.hixter.co.uk
TRAMSHED
32 Rivington Street, EC2
www.chickenandsteak.co.uk

HIX MAYFAIR AT BROWNS HOTEL
Brown's Hotel, Albemarle Street, London W1S 4BP
www.roccofortehotels.com

KETTNER'S
29 Romilly Street, Soho
www.kettners.com

LONDON HOUSE
7-9 Battersea Square, Battersea Village, SW11
www.gordonramsay.com

MARQUIS OF WESTMINSTER
50 Warwick Way, SW1V 1RY
themarquisofwestminster.com

MCQUEENS
55-56 Tabernacle Street, EC2A 4AA
www.mcqueen-shoreditch.co.uk

NIGHTJAR
City Road, EC1
www.barnightjar.com

NOBU BERKELEY
15 Berkeley St, London W1
www.noburestaurants.com

STEAM & RYE
147 Leadenhall Street, EC3
www.steamandrye.com

THE ARTS CLUB
Mayfair
www.theartsclub.co.uk

THE BURLINGTON ARMS
21 Old Burlington Street, W1
www.burlingtonarms.com

THE GASLIGHT GRILL AT THE LOST ANGEL
Battersea Park Road, SW11
www.gaslightgrill.co.uk

THE LONDON COCKTAIL CLUB
Goodge Street,W1
www.londoncocktailclub.co.uk

THE STAR AT NIGHT
22 Gt. Chapel Street, W1
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THOMPSON BELGRAVE
20 Chesham place, SW1X 8HQ
www.thompsonhotels.com

RIVINGTON GRILL
28-30 Rivington Street, EC2
www.rivingtongrill.co.uk

YACHT CLUB
Temple Pier, WC2R 2PN
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214 BERMONDSEY
214 Bermondsey Street, London SE1
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34
34 Grosvenor Square, W1K
www.34-restaurant.co.uk
RETAIL & ONLINE
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gerry's wines
and spirits

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www.gerrys.uk.com

MASTER OF MALT
www.masterofmalt.com
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18 Percy Street, London W1
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TRADE CONTACT
For more information, please drop us a line.


DISTRIBUTORS
Hanseatische Weinhandelsgesellschaft mbH & Co. KG
Lukas-Welser-Str. 8
28309 Bremen

thomas.aschenbrenner@hawe-bremen.de
info@hawe-bremen.de

0421-5494946
TRADE CONTACT
For more information, please drop us a line.


DISTRIBUTORS
Sakura Gourmet, S.L.
Avenida de la Industria, 13 - Planta 1 - Oficina 30
28108 Alcobendas, Madrid, Spain

info@sakuragourmet.com
T +34 914 840 500
F +34 914 840 502
TRADE CONTACT
For more information, please drop us a line.


BARS
THE WIDDER BAR
The Widder Hotel
www.widderhotel.ch

THE LUCID BAR
The Renaissance Zurich Tower Hotel
www.bar-lucid.ch

MAISON MANESSE
www.maisonmanesse.ch

FRAU GEROLDS GARDEN
www.fraugerold.ch

DISTRIBUTORS
FiGee Fine Goods
Flurstrasse 4
8048 Zurich, Switzerland

welcome@figee.ch
T +41 44 555 87 77
F +41 44 555 87 36
TRADE CONTACT
For more information, please drop us a line.


CONTACT US
Westmorland Spirits Ltd.
Westmorland Spirits Ltd, 497A Battersea Park , London SW11
T +44 0207 978 7170   |   info@gilpinsgin.com
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