Challenge
Accepted
Our story began at No.3 St. James Street...
when Berry Brothers & Rudd, London’s oldest wine and spirits merchants, set out to create the perfect London Dry Gin. It was and adventure that took two years, two nations, and one PhD. After all, you don’t create the world’s best gin by cutting any corners.
PERFECTION
wasn't
Achieved in One Day
Achieved in One Day
It took 730 days, to be exact. A whole 2 years of agonising over ABVs, balancing each botanical and refining our recipe.
We travelled all the way to Holland, the home of gin, to get our hands on a unique 100-year-old brick encased copper pot still, and worked with some of the industry's most fanatical gin experts - including Dr. David Clutton, the only person in the world with a PhD in gin, and Alessandro Palazzi, DUKES Bar's infamous Martini Maestro.
That might all seem like a lot of effort to go to, but at No. 3, we believe perfection lies in the details of details.
A LONDON DRY
and Proud
and Proud
Not just any gin can call itself a ‘London Dry Gin’, in fact, it has to be made to scrupulous standards and a particular method just to make the cut. Characterised by its dry, crisp and juniper-forward flavour, this regulated stamp of approval ensures only the highest quality and flavour.
Crafted using a base wheat spirit, flavoured with fresh botanicals and nothing else, London Dry gin is always free from artificial flavours or sugars, and there are no botanicals added outside of the primary distillation.
Made to these exacting standards, our No.3 is a beautiful balance of three flavours; juniper, citrus and spice coming from only 6 botanicals. A gin designed to elevate the humble G&T, and make a memorable martini, every time.
01
CORIANDER
Seed
Warm, sweet and floral
02
ANGELICA
Root
Herby, earthy and dry
03
CARDAMON
Pod
Peppery, piney and a little minty
04
GRAPEFRUIT
Peel
Sweet, tart and zingy
05
SPANISH ORANGE
Peel
Sweet, tart and citrussy
06
JUNIPER
berries
Bright, fresh and uplifting
01
From
Botanical
to
BOTTLE, our Process
BOTTLE, our Process
01
02
03
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First, our 6 botanicals, already dried & in small pieces, are precisely weighed and placed in a clean still. We use a traditional 100-year-old brick-encased copper pot still in Holland, the home of gin.
Then, the botanicals are added to the still and steeped, (rather than crushed), for 16 hours in ultra-pure premium grain spirit. We use an extra fine spirit crafted exclusively from organic French winter wheat. This process of 'steeping' rehydrates and softens the fruits and botanicals, helping deliver their flavour to the alcohol during distillation.
The next day, distillation begins, a process that takes up to 7 hours. The still is heated, turning liquid into vapour before condensing back to liquid again. The foreshots that emerge at the beginning of the run are collected, separated and removed. It’s then in this second stage where the botanicals begin to release all their beautiful flavours.
When the time is right, our Master Distiller decides when to ‘cut the middle’ taking only the 'heart' of the distillate, which is the purest
and most flavourful essence of our 6 botanicals. At this point, the
heart is around 76.5% ABV.
We triple-check our gin to ensure it meets our high standards of taste, density and alcohol content.
After a resting period and further filtration, the gin is diluted using fresh water to a precise 46% ABV. Which, according to our panel of experts,
is the ideal ABV to allow our flavour profile to sing when mixed in classic and long cocktails, and especially for making Martinis.
