Diistil develops two spirits for Brooklands Bar
On-demand spirits platform Diistil has expanded its partnership with The Peninsula London by developing two custom spirits exclusively for the hotel's rooftop Brooklands Bar.
The new spirits, Shiso Spirit and Dill Vodka, were developed in collaboration with James Tamang, the newly appointed director of mixology at The Peninsula, located alongside Hyde Park Corner and Wellington Arch. The products are said to embody the vision for Brooklands Bar's 'innovative', ingredient-focused cocktail programme. The collaboration builds on an existing two-year partnership between Diistil and The Peninsula, where the hotel has been serving the producer's signature London Dry gin. Diistil specialises in producing spirits designed for the hospitality industry, enabling bar teams to create either single-flavour or fully customised spirits with a distinct flavour profile. Each project follows a structured research and development process, which includes flavour exploration, recipe development, and sampling, along with a co-branded label design. To create Shiso Spirit and Dill Vodka, Tamang turned to Diistil in search of very specific flavour profiles that were not available in existing spirits. As a result, two liquids were created that excel in cocktails. Tamang commented: "Working with Diistil on these two spirits has been a genuinely collaborative process. As development progressed, I was able to trust their understanding of the flavour direction and level of precision we needed. "Their ability to translate ideas into clean, well-defined spirits allowed us to create liquids that fit seamlessly into the Brooklands Bar programme. The response from guests has been extremely positive, and it has been rewarding to see the spirits perform so strongly on the menu." Spirits with a difference The first product, a shiso distillate, is inspired by Japanese herbal alcohol and infused with gin botanicals, including juniper, shiso, kaffir lime, mint, basil, pink peppercorn, lime leaf, coriander seed, liquorice root, and angelica root. Brooklands Bar Shiso Spirit showcases crisp citrus and subtle mint, giving the spirit a 'light, expressive profile' with a soft, rounded finish. The spirit is featured in the venue's Sunbeam Blue Bird cocktail, paired with plum and yuzu. The bar's custom vodka highlights the fresh botanical character of dill. It offers gentle salinity, soft green aromatics, and a measured umami depth, resulting in a clean yet complex profile designed for culinary-led cocktails. Brooklands Bar Dill Vodka is featured in the Aeromax cocktail, which is made with tomato, jalapeño, verjus, and oyster. Raj Batra, founder and CEO of Diistil, said: "These spirits reflect the trust that has developed between our teams and the creative ambition behind Brooklands Bar. "Seeing our spirits come to life under James' vision reinforces what Diistil is built to do – empower leading hospitality teams with spirits designed precisely for their menus. Both serves push the boundaries of cocktail innovation whilst providing a sensory experience for the drinker." Diistil's previous collaborations in London include creating signature gins for Middle Eight, Strand Palace, Nyx Holborn, and Urban Pubs & Bars.
