Boxer Gin

I named my gin in honour of the gin-loving boxer Tom King, the first Heavyweight Champion of the World. Hard as nails, he fought bare-knuckle, and famously knocked back a tot of gin before every bout for good luck. Boxer Gin was created for just such moments. A champion gin demands world beating botanicals. At the heart of Boxer Gin is our quest to find the world's finest Juniper berry, and capture it in its perfect state; this search led us to the Himalayas and the wild juniper forests on the slopes of Mount Everest. Our berries are harvested at peak ripeness and steam distilled fresh on the mountainside to capture every nuance of flavour. This botanical elixir is balanced with fresh bergamot from Southern Italy and then meticulously blended into a heritage gin that we distil in England using a classic Victorian recipe and a 115 year old, antique copper pot still. The "London Dry" style of gin emerged in England in the mid 19th Century. Boxer Gin is an unbridled celebration of this heritage, with its ultra classic taste profile of piney juniper, zesty citrus, dry coriander seed and warming spices. This tradition is brought bang up to date with an exhaustive global search for the very finest botanicals the world can provide, and the most advanced and innovative distilling techniques to faithfully capture their every twist and turn. [On process:] When the Victorian ginsmiths were perfecting their formulations for London Dry Gin, London was the centre of global trading with spices and botanicals from around the world ending up on the docks. In the age of steam and sail the only botanicals available were dried - so these are what the traditional gin recipes use. Today that is no longer the case - and we are pioneering the use of fresh botanicals in gin distilling.

Quoted from boxergin.com, in Boxer Gin's own words. We have not edited it and we do not vouch for it.