Sipsmith Language of Flowers Gin takes its name from the Victorian custom of assigning meanings to flowers, but its recipe is grounded in a clear distilling choice: a London Dry Gin base is joined by four floral botanicals, then vapour-infused to retain their delicate character. Bottled at 40.7% ABV, it brings together white chrysanthemum, southern wormwood, mountain ash and ox-eye daisy with the juniper foundation of the base gin. The result is floral without abandoning the dry, recognisable shape of gin.

Citrus · Dry · Spicy · Floral

The nose opens with a light floral fragrance, followed by citrus and a gentle impression of spice. The flowers are not presented as a sugary perfume; instead, they lend a fresh, airy quality to the aroma, while the underlying juniper keeps it grounded. Southern wormwood adds a greener, more savoury edge, and the citrus notes help the bouquet stay bright. Together they form a fine floral impression with a clean, dry direction.

On the palate, the first impression is soft and aromatic. Floral notes lead, then citrus and spice become more apparent, with the juniper base holding the flavours together. The texture remains light rather than syrupy, and the finish is dry and herbaceous, leaving a restrained bitterness and a lingering botanical freshness. Vapour infusion suits this composition: the delicate flowers are introduced through the vapour path, while the London Dry base supplies the familiar juniper-led frame. It is a measured style, where fragrance and freshness matter more than weight or sweetness.

A simple Gin and Tonic keeps those details in view. Pour 5 cl over a glass full of clear ice, add 15 cl of chilled Fever-Tree Indian Tonic Water and lift the drink gently once to combine. Express an orange twist above the glass and leave it inside; a small white daisy beside the peel echoes the floral theme without adding another strong flavour. The tonic's quinine bitterness gives the floral notes a drier finish, while orange oil brings a crisp citrus accent. Keep the garnish restrained and let the drink open gradually as the ice melts.