Founder of Martin Miller’s Gin, Martin Miller was left unsatisfied by sad looking gin & tonics and limp looking lemon slices. Setting out to re-invent the quintessential British tipple, Miller created a gin that was made with not only the best ingredients but distilled by using traditional methods. Martin Miller’s batch is distilled, like malt whiskey, using a traditional pot still method. Miller’s employs two separate distillations- one for juniper and earthy botanicals and one for the citrus peels. In the process of the distilling, they keep only the “heart” of the spirit and it is shipped off to Iceland to be blended with the purest, unprocessed spring water.
Martin Miller’s Gin’s familiar botanicals—juniper, coriander, angelica, and Florentine Iris- coupled with cassia, cinnamon bark, and liquorice, are blended with Seville orange peel and lime. It is also the first gin to use cucumber in its recipe as a ‘functional ingredient’ giving Martin’s Gin its unique long, dry and fresh finish.
Still proudly independent Martin Miller’s Gin is growing at an average rate of 100% per year in China, Middle East, Australia, Southeast Asia and Spain. This huge growth rate in Spain is mirrored in the US. It has earned top awards including, two out of three possible gold medals in the blind-tasting 10th Anniversary Strength gins by the International Spirits Challenge. At this year’s Wine & Spirits Wholesalers Convention, Martin Miller’s Gin took home Double Gold in the Spirits Tasting Competition, Best Gin in Show and Best White Spirit in Show!