Quebranta grapes provide the spirit beneath London to Lima Gin. The producer ferments and distils them as pisco, rectifies the spirit, then marries it with Andean glacial spring water and nine named botanicals.

Peruvian coriander and lime sit beside Valencia orange, aguaymanto and pink peppercorn. Juniper, angelica, cassia and Florentine orris supply the classical framework, while triple distillation in hybrid copper pot stills gives the 42.8% gin its finished form.

The grape base lends breadth without making the palate heavy. Lime and orange arrive brightly, physalis adds a tart fruit note, and pink pepper leads towards a dry finish shaped by roots, cassia and juniper.

The production sequence makes the bottle particularly unusual. Quebranta is a non-aromatic pisco grape, so its contribution is primarily texture rather than an overtly perfumed base. Once rectified, it offers a clean surface for botanicals grown close to the distillery, including pink pepper and aguaymanto. Water arriving through glacial lakes in the Cordillera Blanca completes the reduction. The British and Peruvian references on the label therefore correspond to the liquid: a familiar dry-gin architecture is carried by Peruvian grapes, fruit, citrus and water. Neat tasting emphasises the pisco-derived breadth; cooling and dilution make coriander, lime and pepper easier to separate.

What lingers is the dialogue between two raw materials: the clean, slightly rounded grape spirit and the sharper botanical distillate. Neither erases the other. That balance gives London to Lima a recognisable identity beyond the flags and travel imagery on its label.