Sky Wave Signature London Dry Gin

Sky Wave Signature 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 is distilled in Oxfordshire with thirteen botanicals added directly to the wash. Juniper, coriander, cardamom, ginger, lemon, ruby grapefruit, orange, orris and blackberries are among those published. Nothing is added after distillation except natural mineral water from Blenheim Palace, and batches remain below 500 bottles.

Citrus · Dry · Spicy · Fruity

The three citrus fruits create a broad spectrum rather than a single lemon note. Ruby grapefruit brings a firmer bitter edge, orange adds roundness and lemon supplies brightness. Juniper and coriander keep this fruit within a dry frame, while cardamom and ginger add aromatic warmth.

Blackberries give the middle of the palate a subtle dark-fruit accent without making the gin sweet. Orris helps hold the aromas together as the spices become more noticeable. The finish is dry, citrus-led and persistent, with juniper returning after the fruit.

Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary provides enough bitterness for the citrus and spice. Ruby grapefruit peel and two blackberries echo the recipe while keeping the presentation precise. Serve in a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, pour the tonic slowly and avoid crushing the berries, which would colour and sweeten the drink unnecessarily.

The one-shotOne-shotBotanicals are distilled in their final proportions, then the distillate is only cut with water, not blended with extra neutral spirit.Glossary method and the addition of only mineral water after distillation place the recipe clearly within the London Dry approach. Small batches of no more than 500 bottles give the distillery close control over each run, while the published botanicals explain the meeting of citrus, spice and dark fruit in the glass.