Sipsmith London Dry Gin 750 ml

Sipsmith London Dry Gin. Sipsmith Distillery, Hammersmith, London — the gin that restarted London's distilling tradition, produced on the first copper pot still installed in the city in nearly 200 years, using ten internationally sourced botanicals and the single-shot method that produces only 400 bottles per batch.

When Sam Galsworthy, Fairfax Hall, and master distiller Jared Brown launched Sipsmith in 2009, they needed to petition the British government for a distilling license — because London had effectively banned small-scale gin distilling for over a century. Their copper pot still, named Prudence, was custom-designed by Christian Carl, Germany's oldest still producer, and was the first of its kind installed in London since 1820. That milestone — and the ethos behind it — made Sipsmith one of the most influential gins of the modern craft renaissance.

The ten botanicals span four continents: Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel, and Spanish lemon peel. Unlike most commercial gins which use a multi-shot approach (adding neutral spirit to a concentrated botanical distillate), Sipsmith uses the single-shot method: all botanicals are distilled together through Prudence at once, with only water added afterward to bring it to bottle strength. The resulting spirit is brought to proof with water from the Lydwell Spring. Each batch produces approximately 400 bottles, each hand-numbered.

Tasting Notes

• Nose: Summer meadow freshness — floral with orange blossom honey, mellow rounded juniper, and zesty citrus. Warmed orange peel with orange blossom honey, angelica musk, and a touch of licorice.
• Palate: Bold and unfolds in three waves. First: piney juniper with an expressed pine character. Second: bright lemon curd, mandarin flesh, and orange marmalade. Third: cassia, cinnamon, coriander, and a gentle peppery warmth. A creamy hint of licorice rounds the herbal juniper.
• Finish: Dry and zesty with drying juniper, spice, and a hint of lemon tart. Long-lasting and inviting.

Specs

• Distillery: Sipsmith Distillery, Hammersmith, London
• Style: London Dry Gin
• Botanicals: Macedonian juniper, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel, Spanish lemon peel
• Still: Copper pot still “Prudence” (Christian Carl, Germany); single-shot method; ~400 bottles per batch
• Water: Lydwell Spring
• ABV: 41.6% (83.2 Proof)
• Size: 750ml

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Frequently Asked Questions

• What does Sipsmith London Dry Gin taste like? Summer meadow freshness on the nose with orange blossom honey, mellow juniper, and citrus. The palate unfolds in three waves — juniper, then lemon curd and mandarin, then cassia, cinnamon, and peppery spice. The finish is dry and zesty with lingering lemon tart.
• What is the single-shot distillation method? Rather than distilling a concentrated botanical extract and then diluting with neutral spirit (multi-shot), Sipsmith distills all botanicals together at bottle strength through Prudence, adding only water afterward. This produces a richer, more authentic botanical profile but limits output to ~400 bottles per batch.
• Why was Sipsmith historically significant? When Sipsmith launched in 2009, they had to petition the British government for a distilling license because small-scale gin distilling had been effectively banned in London for over a century. Prudence was the first copper pot still installed in London in nearly 200 years, making Sipsmith the catalyst for London's modern gin renaissance.
• What cocktails is Sipsmith best in? Excellent in a classic Martini where its botanical richness and dry finish can lead. Also outstanding in a G&T, Negroni, Gimlet, or Tom Collins. The bold but balanced profile works in virtually any classic gin cocktail.
• Is Sipsmith still made at small scale? The distillery has expanded significantly since 2009 and production has grown, but the single-shot method and traditional copper pot distillation remain in place. The original still Prudence has been joined by additional stills, all named with similar naming conventions.