Portobello Road No 171 Gin

Portobello Road No. 171 Gin is the flagship London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins of Portobello Road Gin Distillery, rooted in Notting Hill and named after the address that became central to the brand's identity. It is built as a classic gin rather than a novelty expression: dry, citrus-led, spicy in the right places and firmly anchored by juniper. Bottled at 42% alcohol by volume, it has the strength and clarity expected from a versatile London Dry intended for both simple serves and traditional cocktails.

Citrus · Dry · Spicy

The botanical recipe uses nine ingredients: juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, lemon peel, bitter orange peel, coriander seed, orris rootOrris rootIris rhizome dried for years, then ground. Powdery and violet-like, it mainly works as a fixative that binds and lengthens the other aromas.Glossary, angelica root, cassia bark, liquorice and nutmeg. Juniper provides the backbone, while lemon and bitter orange give the gin its bright, slightly bitter citrus shape. Coriander seed adds a dry lemon-spice accent, angelica and orris bring rooty structure, and liquorice adds body without obvious sweetness. Cassia and nutmeg give warmth and a subtle spice line that stays controlled.

On the nose, Portobello Road No. 171 opens with classic juniper, fresh citrus peel and a restrained spice note.

The palate is dry and direct, with lemon and bitter orange moving quickly into coriander, angelica and cassia. It has a clean London Dry profile, but not a thin one: liquorice, orris and nutmeg add texture and a touch of warmth. The finish is crisp, dry and lightly spicy, with juniper and citrus peel remaining clearly in focus.

This gin is especially well suited to a straightforward gin and tonic, where a neutral or premium Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary and an orange or lemon garnish underline its classic shape. It is also a natural cocktail gin. In a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary, it gives dryness and citrus clarity; in a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, it has enough spice and root structure to remain present against bitter aperitif and vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary. The appeal of No. 171 lies in that balance between London Dry familiarity and a carefully judged aromatic density.