A British rhubarb crumble provides the flavour reference for Gin In A Tin No. 6. Distilled in small batches in the Cotswolds, the 40% London Dry brings rhubarb, cinnamon and ginger to a firm juniper base.

The recipe is short and deliberate. Rhubarb supplies tart fruit, ginger adds fresh heat and cinnamon gives the middle a warmer, sweeter impression, all without moving the gin outside the London Dry method.

Sharp rhubarb leads the aroma before juniper dries the palate. Ginger then lifts the texture, cinnamon rounds its edges, and the finish returns to a clean balance of fruit, spice and resin. The reference to crumble is precise rather than decorative: tart stalks, baking spice and fresh ginger reproduce its contrast without adding pastry flavours. Because all ingredients are distilled, the result stays clear and avoids the syrupy texture often associated with pink or fruit-led gin.

The recyclable green tin is another deliberate part of the range, designed to sit like a numbered volume in a library. No. 6 can therefore be read at a glance against the brand's other recipes. At room temperature, cinnamon and juniper show the greatest depth; over ice, rhubarb becomes brisker and ginger gives the finish a cleaner line. Premium soda water, a ribbon of rhubarb and a sprig of mint turn those qualities into a long drink without introducing a competing tonic aroma.

The numbered format may look playful, but the liquid is carefully focused. Rhubarb keeps the profile lively, cinnamon never becomes heavy, and ginger prevents the fruit from settling into softness. It is particularly well suited to bright, lightly sparkling preparations.