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Martin Miller’s Gin: It’s All About the Water


Some spirit claims are just hype, while others are the real deal. Martin Miller’s Gin was launched in the late 1990s, and has gone on to win more awards in the past ten years than any other gin. Part of the secret? The Icelandic spring water with which it’s proofed, which acts to increase the surface tension, meaning the aromatics are soft and gentle rather than in your face.


Martin Miller’s Gin, the UK / Iceland Mash-Up

By Kelly Magyarics

We’ve all heard claims about the purity of some white spirits which, unfortunately, often turn out to be nothing more than marketing hoopla. (Vodka that’s distilled a hundred times through diamonds, we’re looking at you.) I’ve always been a fan of Martin Miller’s Gin, yet never gave much thought to the significance of “England – Iceland” on the label, or the flags of each country. All I knew was that I enjoyed the gin’s soft, almost floral aroma and flavor, and the gentle way it mixed into my Martini or G&T.

But a few months ago I was invited to experience Martin Miller’s Gin in its native habitat during a trip to Reykjavik, Iceland, where the spirit is brought to proof and bottled. There, I met the founders, toured the bottling plant, saw the source of that pure water, and (of course) tasted more than my fair share of great gin-based cocktails around town. I gleaned lots of info during my visit, but what really stuck with me is the fact that the company’s assertions about the importance of the Icelandic water – and how it profoundly affects the final spirit – are based on hydrology, not hype. Read on to learn more about this spirit (which has won more awards over the past ten years than any other gin), and mix up a few MM libations. Read the entire article on Nightclub and Bar. 

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