Those chaps over at Martin Miller’s take cask ageing to a whole new art form, leaving their gin in one of the longest maturations in recent times – 26 months – to soak up oaky goodness from a Madeira barrel stored in the icy depths of Iceland.
Initial tastings of the gin in 2016 revealed “an ethereal pink hue to the liquid” but found that the cask had not yet impacted on the gin’s flavour. Following this assessment, the cask was left to mature for longer until it reached a sweet spot at 26 months. Martin Miller’s founding partner, Andreas Versteegh – sometimes testing your patience can be bitter, but it’s worth it when the result’s so sweet. While ageing, 26 Moons developed a very little vanilla sweetness but instead the gin has gained a dry freshness, like unripe berries underpins juniper. The usual citrus brightness of Martin Miller’s Gin is evident on the nose, but there are also soft floral notes in its long, dry finish.