The story of Martin Miller’s Gin starts in a bar in London’s Notting Hill during the spring of 1998 after three 
friends had disappointing Gin & Tonics.

It was then that Martin Miller challenged his two friends to shake up the world of gin.
The idea was to create a modern twist on a classic gin, one that would attract a new generation of of gin drinkers.

The traditionalist in Martin Miller focused on the main components that make a good gin and the different methods of traditional gin making. He experimented with splitting the process into two separate distillations and found that the best combination was to first distill tHe juniper and “earthier” botanicals.

Then, to distil the biter orange and lemon peels, before combining both back together into a single gin distillate. This gave Martin Miller’s Gin a much better balance between the headier juniper and the bright, refreshing notes of citrus.

Given that 60% of gin is water, Martin Miller knew that the purity of the water would play a vital role. His quest for perfection led him to the small village of Borgarnes on Iceland’s remote west coast, approximately 75km north of Reykjavik. Here the Icelandic spring water originates from snowfall from over 800 years ago, which then formed as ice in dormant volcanic calderas. The deepest and oldest ice is melted by the heat from the volcano and is stripped of its mineral content by an 800-year journey of filtration through volcanic rocks.

This slower release of the aromas gives Martin Miller’s Gin its signature complex nose, where a balance between juniper and citrus is most evident. It also reduces the rate of evaporation of the spirit, creating a gentler warmth from the alcohol, giving Martin Miller’s Gin a more rounded and softer mouthfeel.