Another gin? It’s because there was a lot of room for improvement. Ansley Coale of Craft Distillers and Crispin Cain of Tamar distillery, between them, had some 50 years thinking about and distilling craft-method spirits. Crispin thought, experimented, tasted. One of the things they wanted to do was create a true-ingredient gin: genuine flavors instead of additives, so that we could make authentic Lime and Ginger gins.
For the Russell Henry London Dry, Crispin uses both a wheat- and a corn-based grain-neutral spirit, which is redistilled with the aromatics & botanicals on the Germain-Robin 16HL antique cognac still.
Crispin gets his ginger from an organic family farm on the island of Kauai (see photo), his Malaysian lime leaves direct from an family exotic fruit orchard in California. Cocktails are unreal.
Russell Henry London Dry was ranked no.11 in Paul Pacult’s list of the world’s 100 best spirits. The next gin was no. 55 – SPIRIT JOURNAL
