Most gins go from the still to the bottle. This one rests for weeks in between, and that pause is the least visible decision in its production and one of the most consequential. González Byass distils twelve botanicals in pot stills in small batches, then leaves the spirit alone until the parts have settled into each other, and bottles at 40%.

Resting works because freshly distilled botanicals do not agree with one another immediately. The sharp edges soften, the aromatic layers find their order, and what emerges is more integrated than the same recipe would be bottled straight away. Juniper opens boldly, which the London Dry classification requires, and lemon and orange arrive with it, fresh and clean across the top. Beneath that the twelve-botanical structure reveals itself in stages. Lavender is the floral element and the most distinctive one, cool and aromatic without tipping into perfume. Cinnamon lays a dry warmth beside it. Angelica supplies the earthiness that anchors everything, and coriander joins the citrus to the spice through its warm seed. The finish is soft and dry with a touch of liquorice sweetness that lengthens it considerably.

Balance achieved this deliberately deserves a glass that does not disturb it. A neutral tonic of fine bubble, a glass well filled with ice, and a pour that respects the spirit rather than the mixer. Lemon peel suits the citrus opening; a lavender sprig thickens the flower for anyone wanting it further forward. It also makes a fine Martini, where the weeks of rest show most clearly in the smoothness of the arrival. A sherry house making a London Dry is less strange than it looks: both trades are about patience. It closes floral, citric and soft.