Tempest Dry Gin

Tempest Dry GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins is left unfilteredUnfiltered ginThe essential oils of the peels and plants stay in the gin: when chilled or mixed with tonic they turn it slightly cloudy, like pastis (the "louche" effect).Glossary, so its aromatic botanical oils stay in the bottle. Chill it or add a mixer and they come out of solution, turning the spirit hazy. This 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 was the first gin from Anohka Distillery in Parkland County, Alberta, and is built on a neutral spiritNeutral spiritAgricultural spirit rectified to at least 96% ABV, almost tasteless. It is the base later flavoured with botanicals.Glossary from western Canadian wheat.

Citrus · Dry · Spicy · Floral

Grapefruit and lime peels meet red rose petals in the recipe, with Tellicherry black pepper, Vietnamese cassiaCassiaThe bark of a Chinese cinnamon tree, coarser and hotter than Ceylon cinnamon. It brings a warm, slightly sweet spice.Glossary and cardamom for warmth, and coriander, orris root and bay leaf completing the selection. ResinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary juniper, fresh citrus and spice lead the nose; the World Gin Awards panel also picked out herbal, fruit and green juniper notes. On the palate, it found spice and a menthol freshness before a subtle finish.

Tempest took gold in the London Dry category at the 2026 World Gin Awards. Founder Gurpreet Ranu designed the distillery's copper pot stills, which were built in Portugal. The gin is bottled at 47.2% ABV.

For Tempest citrus, fill a rocks glass with large ice cubes, pour 5 cl gin and 14 cl 1724 Tonic Water, stir once and express a grapefruit peel over the glass before dropping it in. The peel echoes the grapefruit in the recipe, and the drink clouds slightly as the oils meet the cold tonic.