This pioneering spirit has been at the forefront of the gin category’s renaissance since its launch in 1999. The concept was born in a bar in London’s Notting Hill, where Martin Miller, together with two friends, had the unconventional yet genius idea to create a modern, superior twist on classic gin using Icelandic water.
After examining every aspect of gin – base spirit, recipe, ingredients and production methods – they created a remarkable spirit that elevated the category while staying true to the London Dry style. The final piece of the puzzle came from Iceland, where some of the world’s purest water can be found.
The result, Martin Miller’s, transformed the world of gin and, after decades of recognition, continues to be discovered and treasured by new generations of gin drinkers while becoming one of the world’s most awarded gins. In fact, today, Martin Miller’s Gin has systematically won more awards for excellence than any other gin in the last 15 years.
The idea was revolutionary, but bon viveur and connoisseur Martin Miller was a traditionalist when it comes to gin, aiming to create a juniper-forward spirit, but one that was balanced too.
As a result, every gin in the range makes use of the same ten classic botanicals; juniper, coriander, orange and lemon peel, lime oil, cassia bark, orris root, angelica root, ground nutmeg and liquorice. To obtain Martin Miller’s balanced and smooth taste, the citrus and earth botanicals are distilled separately.
This attention to detail also applies to the water used to dilute Martin Miller’s. This is sourced from Iceland’s remote west coast, where some of the world’s purest water is found. Ice originating from snowfall 800 years ago is melted by the heat of a volcano, and is so pure it doesn’t require any processing or demineralisation.