This gin was created by Leeds bartending legend Jake Burger (anyone been to Jakes bar on Call Lane?) by the award-wining Notting Hill bar, Portobello Star, home of the Ginsitute. This is a place where one can learn an awful lot about gin, so you would expect Portobello Road No. 171 to be rather good, and indeed it is. It is an old-style London Dry Gin, containing traditional botanicals and spices that harks back to the gins of yesteryear.
Due to the demand Portobello Road is now produced in a still named 'Tom Thumb' by Charles Maxwell at the Thames distillery.
To create Portobello Road Sloe & Blackcurrant Gin, a botanically intense version of the classic London Dry Gin is distilled and then blended with sloe berries foraged from the wilds of Burgundy, a French blackcurrant liqueur, an Italian cherry liqueur and a little sugar. Everything is then rested in ex-whiskey barrels at ‘The Distillery’, on London’s iconic Portobello Road.
Juniper berries, lemon peel, bitter orange peel, coriander seeds, orris root, angelica root, cassia bark, liquorice root, nutmeg. Sloe berries, blackcurrant liqueur & cherry liqueur.
Intensely and re-assuringly “ginny” but also possessing a multifaceted stone fruit character, a welcome syrupy sweetness, and a subtle wood influence from the barrel. Delicious over ice, in your favourite cocktail, or straight from your hip flask.
Sloe Gin Fizz is the way to go with this one.