Shelter Point Saratoga Sands Gin

Saratoga Sands is made as a one-shotOne-shotBotanicals are distilled in their final proportions, then the distillate is only cut with water, not blended with extra neutral spirit.Glossary 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, distilled four times and charcoal-filtered before bottling at 46% ABV. Shelter Point builds it on a base of 100% malted Canadian grain and uses custom-designed copper stills. The distillery names three of the six botanicals: juniper, coriander and angelica root. The other three remain the distillery's secret, so the named botanicals and the tasting notes tell the story.

Citrus · Dry · Spicy · Earthy

The nose and first sip are full and rounded rather than sharply dry. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary brings a recognisable pine note, while coriander opens toward citrus and gentle spice. The tasting profile describes warm earthy undertones that give the middle palate weight; a touch of pepper then returns with a clean, fresh-pine finish. These notes sit comfortably alongside the soft grain character of a malted base. The result is a London Dry with clear structure, but its impression is more generous and layered than a simple juniper-and-citrus outline.

Four distillations and charcoal filtration are practical details, not just production trivia: they frame a spirit that keeps its aromatic clarity at 46% while retaining the rounded impression described by the distillery. The balance makes the gin flexible at the table. Served neat, it gives room to follow the change from citrus to earthy warmth and pine. In a martiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary, a small measure of dry vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary can underline the juniper; in a longer drink, a dry tonic keeps the citrus bright without obscuring the grain or the peppery finish.

For a gin and tonic, pour 4.5 cl over firm ice 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 and add 12 cl of Fentimans Premium Indian Tonic Water. Express a lemon twist over the drink and place it inside with a few juniper berries; set the same garnishes on a small plate beside the glass. The tonic's quinine gives definition to the citrus and spice, while the peel lifts the nose and the berries echo the pine-like finish. Stir once, gently, so the drink stays cold and lively.