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Marylebone Gin, 70 cl

£9.9£99Clearance
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I freely admit to being a geek. Working in science it kind of goes with the territory – sure my physics is absolutely rubbish (no really), but actually my chemistry is OK, and my biology is pretty good. When it comes to gin, all of the above can come in handy if you really want to get in depth. Understanding not only how it’s made, but it’s action on the body (taking you from yum! to heyyyy drunky!), and the physiology and psychology of how we taste. Nose: Floral citrus blossom and aromatic chamomile, with underlying (somewhat festive) hints of clove and orange.

Settle in the indoor lounge or venture out onto the wrap-around terrace and enjoy views of the London skyline while downing your beverage of choice. DJs provide endless entertainment from their treehouse “fort.” Mayahuel Palate: The palate brings some floral and perfumed qualities with angelica, heather and Parma Violets with piney juniper and orange peel in support.MoM: Why did you decide to branch out and create different gin brands in Marylebone London Dry Gin and Berkshire Botanical gin? One of London’s most luxurious neighbourhoods, the area is well-known for boutique shops, quaint pubs, celebrity spotting and unmissable chic restaurants. JN: It’s been a hell of a ride from early days when it was very hard to sell a premium gin to a bar and restaurant. It took a lot of time and effort. We were thinking around 2012-14 that things were going to slow down, but actually, it’s accelerated. It may slow down and might become more difficult in the on-trade over the next 18 months for operators to have such a large range of gin, but we’ll see how we go. But consumers are still on board and still experimenting. As long as we’re still producing really good liquids with interesting stories behind them and reasons for them then I don’t see it letting up. There are a number of new distilleries and I suppose we all think ‘gosh, how are they going to get it to market, but if there’s always a story behind the distillery and they’re producing good gin then why not? Everyone’s been very supportive of each other, everyone talks to each other in the industry, generally, every producer is happy to help. Whilst there’s competition, it’s healthy competition, there’s a lot of collaboration. Overall: Fresh, bright and full-bodied, with this gin should make some lovely G&Ts. Garnish with a ribbon of orange peel to bring out the citrus notes. So, Marylebone London Dry Gin reads, on the bottle, as ‘Mary-le-Bone,’ inciting an image, perhaps, of a London housemaid in the gardens on her afternoon off, flirting outrageously with a handsome young subaltern in uniform; or a pretty French maid – maybe called Marie – falling for a prince: in these gardens where rich and poor could, for the first time, mingle without drawing attention; anything was possible.

Johnny wanted to go into the family business, but he knew that he had to do things his own way. He established two successful gin brands – Whitley Neill, under which he makes the Rhubarb and Ginger Gin in July's Gin of the Month box, and JJ Whitley. But he couldn’t shake his connection to Marylebone. Johnny Neill, founder of the Marylebone Gin brand and the man behind Whitley Neill Gin, said: Ginhas always been well enjoyed at the RAF Club, so it seemed only right that we should recognise this celebratory year with a commemorative spirit. You could say I grew up on gin,” laughs Johnny. “I’m descended from Thomas Greenall, who founded a brewery in 1762. Our family started distilling not long after, and my father, his uncle and my great grandfather all worked for the company. There’s a fair bit of history there.” He says, “The pleasure gardens gave me the inspiration to explore botanicals that are a little more floral in their outlook – chamomile, lemon balm and lime flower, with a hint of grapefruit to deliver a lovely, fresh, citrus-y zing.”

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Choose from over 30 wines and pair your grape with modern European delicacies prepared by a Michelin-starred chef. With a spacious private dining room, it’s also the perfect place for an event, celebration, or large get-togethers. The Nest And then I’ve got a little limited edition I’m doing for the hotel as well. So 108 Bar and Brasserie is part of the Marylebone Hotel where the still is housed, and it’s part of an Irish hotel group called Doyle Collection. So we’ve got an extra Irish botanical going into a new recipe for them, and just 108 bottles will be created. The hotel has an off-licence and the bottles will be sold behind the bar. We hope it will be the first of many batches, but we shall see how we go.

As Johnny Neill, the man behind Marylebone Gin, explains: “What I love about the idea of these gardens is the thought of Georgian refinement, with the likes of Handel hosting concerts there, side-by-side with a bit of notoriety, gambling and card sharping.” We’ll probably run her in the mornings for the most part, when the bar is quiet” Johnny laughs. “But the Marylebone Hotel has given Pleasure Gardens Distilling company a home, in what is probably London’s most centrally located distillery. We’re looking to source as much as we can locally, and – most importantly – to have as much fun as we possibly can!” Despite being relatively new, The Nest can already lay claim to being one of London’s best rooftop bars. Yet Johnny didn’t start out as a distiller. He worked in finance, before leaving that all behind and crafting the original Whitley Neill London Dry Gin, the Whitley Neill range of spirits, and then launching the JJ Whitley range – in reference to his great grandfather.Pour all the ingredients into a glass shaker filled with ice. Pour into a glass and garnish with grapefruit zest.

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