Hayman's London Dry Gin

Hayman's London Dry Gin is made in London by the Hayman family and bottled at 41.2% ABV. It follows the London dry template: juniper leads, citrus sits just behind it, and a trace of spice runs underneath. Nothing sweet is added after distillation, so the finish is crisp and dry. The producer describes a traditional botanical recipe. Expect the usual London dry pattern of piney juniper on the nose, lemon or orange peel brightness on the palate, and a gentle peppery warmth toward the end. That structure suits it to classic cocktails better than to contemporary floral or cucumber-style serves. In a Gin & Tonic, the juniper stays audible even after dilution, so a dry, neutral tonic works better than a heavily sweetened one. Use roughly one part gin to two or three parts tonic. A Negroni is a good test of a juniper-forward gin, because the botanical backbone holds up against the bitterness of Campari and the sweetness of red vermouth. In a Martini, the 41.2% strength and the dry finish give a clean, cold drink. Stir it with ice, then strain into a chilled coupe or Nick & Nora glass, and finish with a lemon twist or an olive depending on how savory you want it. A Tom Collins, with lemon juice, sugar syrup and soda over ice, lets the citrus in the gin carry the drink. For a Gin & Tonic, a balloon glass or a tall highball works well. Fill it with plenty of large ice before pouring, because more ice melts more slowly and keeps the drink from going flat. Garnish with a wedge or peel of lemon or grapefruit, which echoes the citrus in the gin. A sprig of rosemary or thyme goes well with the juniper and spice if you'd like an herbal edge. Keep the bottle in the freezer if you mostly make Martinis, since the spirit will thicken slightly and pour cold without losing its flavor. Served neat or over a single large cube, the gin shows its structure more openly than it does in a mixed drink. That makes it useful for judging how it will behave in your own recipes.