Liquor & Spirits
Nuetral Spirits


The name "gin" comes from genievre, French for juniper, andthe one characteristic all gins share is the presence of the juniper berryas a major flavoring ingredient.

Modern gin was introduced in the latter half of the 19th century when severalLondon distillers began to make a refined, non-sweet gin quite unlike theheavy-bodied Dutch genevers or the English "Gin Lane" types whichwere heavily flavored and sweetened to mask their obvious flaws The newstyle became known as "London Dry", the prototype of gins nowproduced in the U K and the U.S. Gin's popularity was enhanced by its mixablequality: it quickly became an ingredient in many of the new cocktails thatcame into fashion at the turn of the century, and reached new heights duringprohibition.

Gin begins with high proof spirits usually distilled from grain. They arethen re-distilled with or over various botanicals that include juniper bernes,citrus peels, cassia bark, angelica root, anise, corriander seeds, and others.

Like vodka, gin needs no aging, nor does it usually receive any. Once thegin has been reduced to bottle proof with distilled water, it is ready tobe sold.


Gordon. - The number-one-selling gin in the world. It has apronounced juniper flavor and is a good mixing gin. 80 proo£

Beefeater - one of several high quality London dry gins. The soft waterof London lends itself to the making of fine gin and Beefeater is clean,balanced and has a pleasing, subtle citrus juniper flavor. 94 proof.

Tanqueray - similar in character to Beefeater but less subtle, with morepronounced junipers and a silky body. 94.4 proof.

Boodles - a little more esoteric than the rest, Boodles is citrusy, silkyand very smooth. An excellent martini gin. 90.4 proof

Bombay - more distinct botanical notes than the other London gins. Verydry. 86 proof

Bombay saphire - "high-test " Bombay in an attractive package.Intense juniper flavor with the addition of "Grains of Paradise"from West Africa and berries of the cubeb bush from Java 94 proof.