Barr Hill Gin

Not alot of juniper but the honey definitely comes through. It's sweet but not cloying - might make a G&T too sweet. Not great in a dirty martini which is what I usually drink. Will try again neat or with club soda

Wish I could get it in London

Has nice botanicals and can really taste the honey, but not too overbearing.

First taste neat from the neck pour of a freshly opened bottle. I'm on my way to making a nice gin sour to start my Sunday and it seemed like this might be a good match with fresh squeezed lemon juice, a bit of rich simple syrup and a couple dashes of Peychaud's. Along the way I figured I should give this a quick review. The sample was allowed to rest for several minutes before evaluation. Wow! This is different and very, very unexpected! The nose is delicate, floral, almost indescribable. I know this is made from honey, and I expect honey on the nose. But its really not there. I'm getting honeysuckle at night, just a whiff that's so delightful. There's a thread of juniper, some white pepper, hints of citrus that leans more towards orange and grapefruit than lemons or limes. Maybe there's a trace of lavender in there, too? On the palate I'm shocked that this is sweet. It's not at all what I'd expect from a gin. I"m not sure this will play well in a martini, but my imagination is running all over the place with fruit juices, tonic and soda. There's a vegetal note that I KNOW but I just can't name it. Green something. Sweet. There's some fresh pine, and a blush of honeycomb. There's some spiciness, but this leans far more towards sweet than dry. This COULD play well in a Negroni or a riff on one. And I imagine a gin & juice would be simply superb. This is really quite nice and very approachable. It's not a classic London Dry in any way. And for the most part its not a "New Gin" that's mostly juniper but with other botanicals. This is rich in both taste and mouthfeel and drives more towards an interpretation of genever without the maltiness. I like this a lot. I could easily drink this on ice. I'm going to enjoy seeing what kind of symbiosis it will forge with other ingredients. Recommended for the adventurous cocktail cosmonaut