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Marylebone Gin, 70 cl

£9.9£99Clearance
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He says, “I would like to make sure that I adhere to the principles of the past, but also look to the future, and to exploration and innovation. I want to play around with different flavours and techniques, be it distilling in different vessels or using different materials. But most importantly I want to create high-quality, bespoke products that people really enjoy drinking!”

The versatile establishment welcomes patrons with a relaxed atmosphere and stylish surroundings that lend themselves to after-work drinks and dinner dates. Once Johnny had resolved to make a gin honouring his favourite London neighbourhood, he had to face the first, and most serious, hurdle: finding a botanical blend to do the streets of Marylebone justice. He says, “The pleasure gardens gave me the inspiration to explore botanicals that are a little more floral in their outlook – chamomile, lemon balm and lime flower, with a hint of grapefruit to deliver a lovely, fresh, citrus-y zing.” JN: It’s been a hell of a ride from early days when it was very hard to sell a premium gin to a bar and restaurant. It took a lot of time and effort. We were thinking around 2012-14 that things were going to slow down, but actually, it’s accelerated. It may slow down and might become more difficult in the on-trade over the next 18 months for operators to have such a large range of gin, but we’ll see how we go. But consumers are still on board and still experimenting. As long as we’re still producing really good liquids with interesting stories behind them and reasons for them then I don’t see it letting up. There are a number of new distilleries and I suppose we all think ‘gosh, how are they going to get it to market, but if there’s always a story behind the distillery and they’re producing good gin then why not? Everyone’s been very supportive of each other, everyone talks to each other in the industry, generally, every producer is happy to help. Whilst there’s competition, it’s healthy competition, there’s a lot of collaboration.I freely admit to being a geek. Working in science it kind of goes with the territory – sure my physics is absolutely rubbish (no really), but actually my chemistry is OK, and my biology is pretty good. When it comes to gin, all of the above can come in handy if you really want to get in depth. Understanding not only how it’s made, but it’s action on the body (taking you from yum! to heyyyy drunky!), and the physiology and psychology of how we taste. Palate: The palate brings some floral and perfumed qualities with angelica, heather and Parma Violets with piney juniper and orange peel in support. Despite being relatively new, The Nest can already lay claim to being one of London’s best rooftop bars. Johnny, you’re family is pretty much steeped in gin – so where does all this inspiration come from? MoM: You’ve seen gin go through a boom since you started out. Can the category maintain its momentum?

As an adult, he moved there himself; he had a mews house just off Montagu Square for nearly a decade, absorbing the atmosphere in the last scrap of central London that still feels like a friendly little village. When it came time to make his own name in the gin world, he looked to his adopted home for inspiration. Nose: Sugary porridge, creamy vanilla fudge and muddled fresh mint with ripe banana, papaya and a pinch of ginger in support. Other botanicals include angelica root and liquorice root, as well as the warming finish of anise and hot cloves.

With the Berkshire brand, I had a desire to create a local brand that would make gin, but that could evolve to make spirits like vodka and rum. I live in West Berkshire now near the Yattendon Estate, a 9,000-acre estate that’s actually one of the largest Christmas tree growers in the U.K, which was great because I was keen to work with new and local flavours. So for the first batch we did, I was allowed to go out on the estate and chop down some Christmas trees and we used Norway Spruce in the recipe! It’s a dry gin but you’ll get a little bit of extra pine in there on the finish and I think it’s a nice balanced gin. We make it right now in a pot still called Harry, who resides in the wonderful The Royal Oak Pub & Hotel right in the heart of Yattendon. But I’ve got a lease on a bigger premises on the Yattendon Estate at the moment and we’re planning to put a bigger pot still in place so we can really start developing the brand and the range. I’m always trying to work on a couple of new flavours and once we have the larger pot still we can play with some rum and do some ageing and stuff like that.

MoM: Why did you decide to branch out and create different gin brands in Marylebone London Dry Gin and Berkshire Botanical gin? While Marylebone may fly under the radar for some, these are popular places so book ahead to avoid disappointment. Choose from over 30 wines and pair your grape with modern European delicacies prepared by a Michelin-starred chef. With a spacious private dining room, it’s also the perfect place for an event, celebration, or large get-togethers. The NestHis latest creation, is Marylebone Gin– a deliciously floral and citrus led gin, made in small batches to a pretty healthy 50.2%. You could say I grew up on gin,” laughs Johnny. “I’m descended from Thomas Greenall, who founded a brewery in 1762. Our family started distilling not long after, and my father, his uncle and my great grandfather all worked for the company. There’s a fair bit of history there.” MoM: You’re one of the leading producers of flavoured gin. Why was this a category that interested you? Overall: Fresh, bright and full-bodied, with this gin should make some lovely G&Ts. Garnish with a ribbon of orange peel to bring out the citrus notes. The JJ Whitley range is more about my great grandfather, who was the son of a vicar, so he used to spend a lot of time in vicarage gardens around Cheshire and Lancashire, so we were looking for hedgerow and garden flavours.

As Johnny Neill, the man behind Marylebone Gin, explains: “What I love about the idea of these gardens is the thought of Georgian refinement, with the likes of Handel hosting concerts there, side-by-side with a bit of notoriety, gambling and card sharping.”Johnny wanted to go into the family business, but he knew that he had to do things his own way. He established two successful gin brands – Whitley Neill, under which he makes the Rhubarb and Ginger Gin in July's Gin of the Month box, and JJ Whitley. But he couldn’t shake his connection to Marylebone. True to its name, the quirky establishment is foliage-filled and sits nestled (pun intended) atop the Treehouse hotel. But while his family’s long history of distilling and a swish central London location – not to mention a daily audience for his distilling efforts – would put an unbearable amount of pressure on some, Johnny Neill is more than ready for the challenge. In fact, he’s thrilled to be on this amazing adventure. For Johnny, who spent his school holidays traipsing the streets where these acres of lush parkland and bandstands once stood, they’re an evocative reminder of London at its finest. Part high-society, part sleaze, every inch an emblem of the Big Smoke.

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