Transatlantic Navy Strength Gin

Fresh Victoria pineapple is maceratedMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary whole before the single-pass copper distillation of Transatlantic Navy StrengthNavy StrengthGin bottled at 57% ABV or more. Royal Navy lore holds that at this strength, gunpowder soaked in gin would still ignite.GlossarySee Navy Strength gins Gin. Bordeaux Distilling Co. bottles it at 57% ABV and describes the recipe as a London DryLondon 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 style made with ten aromatic plants. The producer names ginger, mace, allspice and Kampot pepper alongside the pineapple; juniper remains the foundation expected of the gin. Its name recalls the historic spice route linking the Caribbean and Bordeaux.

Spicy · Fruity · Navy Strength

The first impression brings together ripe pineapple and warm spice. The fruit is not presented as a liqueur-like sweetness: the distillery instead describes a balance between fruit and the intensity of fresh pepper. Ginger and allspiceAllspiceA dried berry that recalls clove, cinnamon and nutmeg all at once, hence its name.Glossary give the aroma a rounded warmth, while Kampot pepper brings a more direct, lively edge. Mace adds another layer of spice. The high bottling strength gives these aromas presence, so a small neat taste or a little water can reveal their differences gradually.

On the palate, pineapple lends breadth before the pepper and ginger become more prominent. The spice builds with the alcohol rather than disappearing beneath it, and the finish is described by the producer as notably long. The copper still's single pass and the maceration of fresh fruit are central details of the production: both help explain why the gin combines a clear fruit note with a forceful, spice-led character.

Bordeaux Distilling Co. suggests a Gin and Tonic with a sprig of peppermint, or 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. For the long drink, fill 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 with clear ice, pour 4 cl, top with 10 cl of Fever-Tree Indian Tonic Water and finish with a small peppermint tip and a thin pineapple wedge, which echoes the macerated fruit. A restrained amount of tonic keeps the pineapple and Kampot pepper in view. The gin's strength also suits the Negroni, where its spice can stand alongside bitter aperitif and vermouth without needing extra garnish in the mixing glass.