Sir Edmond Gin Bourbon Vanilla Infused Gin

Sir Edmond Gin Bourbon Vanilla InfusedInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary Gin is a flavoured ginFlavoured ginGin with flavourings, often fruity, added after distillation. It may be coloured and lightly sweetened.GlossarySee Flavoured gin gins produced in the Netherlands and built around a clearly defined idea: pairing a classic gin backbone with the aromatic depth of bourbon vanilla. The house positions this spirit as an infusion-led expression, distinct from traditional dry gins, and its profile is intentionally shaped to highlight vanilla alongside warm spice and wood-like tones.

Woody · Dry · Spicy · Vanilla

The botanical core follows recognisable gin fundamentals. Juniper provides a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, pine-like structure, supported by angelica rootAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary, which brings dryness and an earthy grip that helps bind the aromatics. Cardamom contributes a bright, aromatic spice with a lightly citrusy lift, while cinnamon adds warm, sweet spice notes and a gently woody impression. The defining element is bourbon vanilla, used for infusion, which introduces a creamy, rounded vanilla aroma and a soft sweetness that broadens the palate without turning the spirit into a liqueur.

On the nose, the gin opens with vanilla-forward aromatics, followed by juniper and warm spice. Cardamom can appear as a fresh, fragrant top note, while cinnamon builds a deeper, warming layer.

On the palate, juniper and spice provide structure, with bourbon vanilla expanding the mid-palate into a richer, smoother texture. The finish tends to be warming and persistent, with lingering vanilla and spice, and a dry, slightly earthy undertone from angelica.

As a flavoured gin, Sir Edmond is often used in serves that allow vanilla and spice to remain clearly legible. In a Gin and Tonic, a neutral tonic can keep the balance while letting vanilla emerge gradually. It also lends itself to simple long drinks or cocktail formats where warm spice and vanilla are appropriate, offering a different direction from citrus-led gin styles.