The gin is named after a flower that grows on the Rock and nowhere else. Campion comes from Spirit of the Rock, the only distillery operating in Gibraltar, and follows the London Dry style at 40% ABV, juniper leading a carefully chosen set of botanicals. Its reputation has carried well beyond the territory it is made in, which is unusual for a distillery of that size and says something about the recipe.

Juniper sets the tone immediately, dry and green, exactly as the style requires. Fresh citrus follows and lifts the top of the aroma, bright rather than sweet, and then the warm spices arrive in sequence: cassia and cinnamon first, with their dry bark warmth, then cardamom with its aromatic top note, and finally clove sitting darker and deeper than the rest. That spice run is what gives the gin its character, since it adds weight through the middle of the palate without ever turning the drink sweet, and it is the reason the bottle reads as more than a competent house London Dry. The finish stays dry and herbal, the citrus fading a good while before the spice does, which is what gives the drink its length.

A gin built along classical lines rewards being treated the same way. Fill the glass with ice, add a plain tonic, and give the spices time to open as dilution does its work; they arrive gradually rather than all at once, so a hurried drink misses half of them. For the garnish, orange peel follows the cassia and clove most closely, while lemon sharpens the citrus that is already there - either is right, and using both is not. It is a dependable Martini gin, and in a Negroni the warm spices meet the vermouth without either side giving way. It signs off dry, aromatic and gently spiced.