Empress 1908

Empress 1908 Gin is produced at Victoria Distillers in British Columbia, Canada, named after the iconic Empress Hotel in Victoria where the spirit was developed. The defining characteristic is its natural indigo colour derived from butterfly pea blossom tea — the gin pours a deep blue-purple and shifts to pink or rose when mixed with tonic or citrus, a colour change reaction that makes it one of the most visually distinctive gins in production.

The botanical recipe includes eight botanicals beyond the indigo colour source: juniper, coriander seed, grapefruit peel, ginger root, cinnamon, rose, and the signature blend from the Empress Hotel’s proprietary Fairmont blend tea. The result is a floral, smooth, and approachable gin that crosses between classic London Dry structure and modern botanical styles. 42.5% ABV.

The Empress 1908 Lineup

Empress 1908 Original Indigo Gin — The flagship. Natural butterfly pea blossom indigo colour, eight botanicals including Fairmont tea blend. Floral, smooth, and accessible. Shifts from deep blue-purple to pink when mixed with tonic. Empress 1908 Elderflower Rose Gin — A flavoured variant adding elderflower and rose botanical emphasis to the original recipe. Lighter and more floral with a stronger rose character. Same colour-shifting indigo from the butterfly pea blossom base.

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Frequently Asked Questions

Why does Empress 1908 Gin change colour?

The indigo colour comes from butterfly pea blossom tea steeped into the gin during production. Butterfly pea blossom contains anthocyanins — natural pH-sensitive pigments that shift from blue-purple in neutral conditions to pink or rose in acidic conditions. Adding tonic water (mildly acidic) or citrus juice to Empress 1908 triggers this reaction, turning the drink from deep indigo to pink. The effect is entirely natural and from a food-safe botanical ingredient.

What does Empress 1908 taste like?

Floral, smooth, and more approachable than classic London Dry gins. The Fairmont tea blend adds a subtle earthiness; the grapefruit peel and ginger provide brightness; juniper is present but not dominant. The overall style is closer to contemporary botanical gin than to a traditional juniper-forward London Dry.