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Of the three New Zealand gins from National Distillery Company, this one is my favorite. I love how herbal and spicy it is. The native botanicals produce wonderful and exotic aromatics and the taste is unique. These are crazy deals for the price. These gins punch way above their price point and are a PERFECT holiday gift for the gin lover on your list (and why not take a case or two for yourself?).

We tasted three New Zealand gins from National Distillery Company, and I was amazed by how distinctive they are. The Dry Gin is bursting with botanicals with juniper on center stage. Strong aromatics but somehow really light and refreshing on the palate. Perfect for any gin-based cocktail or a just a splash of tonic!

The first time I saw it we were in Scotland. I full on freaked out at a small spirits shop in Edinburgh when I noticed this quirky bottle of gin sitting on the shelf. For years, the Monkey 47 had been unobtanium, a regrettable situation for the knowledgeable and gin soaked. None of us had experienced this legendary gin yet, but thanks to the UK's lax wine shop regulations -the old "taste whatever you like" rule was in full effect. We were soon dunking our noses in a few splashes of its magnificence. I think tasting this after several other gins really put into perspective how special it really is. Created through the confluence of British aesthetics, Indian flavors, and the distinctly Teutonic natural treasure that is the Schwarzwald, The Monkey packs an enormous amount of complexity into that little bottle. It's the sort of gin that will save that cocktail you're about to ruin. You could have just as well served it straight because it sips beautifully even at room temperature. It’s quite a departure from your standard recipe gin, although some familiar elements are layered throughout. There is a strong yet soothing evergreen presence. A keynote if you will, but by no means the only focus. On the nose a dried floral aroma is accented by a twinge of spicy ginger. At the front, what seems like a citrus or chamomile quickly morphs into tea tree and sweet herbs, lemon verbena -now cucumber peel and pepper, it just keeps on going. No point in continuing to describe its flavor, its not working. It has a glorious tendency to be completely different with each sip, a true roller-coaster of flavors. Every single one of its 47 botanicals is tuned to the same perfect frequency. It's wild and utterly fabulous, but not in an awkward way. Instead, it seems to be all very deliberate, even stoic. I gladly forked over the £s the shop was asking, as did my colleagues. We nearly cried when we heard it would finally be arriving stateside.

Never judge a book by its cover, they say, unless it’s gorgeously appointed and unrivaled in its beauty, I’d add. There is no question that in the booze business, your bottle is nearly as important as the stuff that goes in it. Indeed, it was the striking package that drew my eye to this product on the backbar of a Glasgow pub five years ago. I asked to see the bottle and realized that this was not some crass, overdesigned marketing exercise. This was a legitimate and thoughtfully crafted Scottish gin with a character unlike any other I’d tasted. One sniff out of that bottle and I knew I needed to have this stuff – EVERY DAY if possible, but for one massive hurdle. The tiny distillery on the far-flung island in the outer Hebrides was already struggling to keep up with local demand, and the incredible care in the design of the bottle meant that creating a bottle suitable for the US market, which only recently allowed the sale of spirits in 700ml bottles, was next to impossible. So, we waited. I staged a relentless campaign with emails and phone calls to the distillery to make clear our interest. And when this special product final popped up with a small distributor, I bought every single bottle they had on hand. I’ve called this the next great Scottish Gin, and I truly believe that. It offers a complex expression of flavors that are perfectly balanced and wildly appealing. The nose is an ever-evolving explosion of aromas beginning with an ocean breeze. This sensation of being near the sea is so distinct, one must experience it to understand. On second nosing, a flutter of citrus and a deep whole pepper note give way to a bright piney character before the sweet, earthy aromas of licorice, Orris, and cassia come online. The underlying sweetness balances the subtle salinity perfectly on the palate. Of course, no sugar added here, and perhaps it is psychosomatic, but the sugar kelp seems to give it a voluptuous richness that balances the savory perfectly. And while this is slightly lower proof than I usually like in a gin, the texture and balance seem to be perfectly suited for the gin's character. Altogether one of my favorite products to drink, hands down from any category. Plus, that bottle is so beautiful. Now one of the best values for artisanal hand crafted gin in the store as well!

We tasted three New Zealand gins from National Distillery Company, and I was amazed at how distinctive they were. The Navy Strength is a different blend of botanicals than the Dry Gin and is, of course, stronger. These NDC gins are really delicious. Do not let the price scare you. You are not stumbling into a trap. You are stumbling into the gin deal of the century. It came from blooming Middle Earth and it's $19.99!

Although the “Botanist” name might suggest a floral gin, instead the flavor profile veers toward herbs and spices. There’s a subtle, herbal scent, with anise flavors up front, backed by coriander seed and cassia bark on the spicy finish. Made by Bruichladdich Distillery, which is renowned for its Scotch, on a pot still named Ugly Betty. Sold in an attractive, square-shouldered, gift-worthy bottle. (KN)

One of a trio of new gins from this artisan distiller, this gin's claim to fame is that it was inspired by a hike on Mt. Tam, and the distiller describes it as akin to 'drinking a martini in a pine forest.' Some will find the juniper essence too strong, although it also reads as clean and bracing, and it's laced with a peppery finish. Botanicals include Douglas fir, fennel, bay laurel and sage. A portion of the profits from the gin are donated to support California wilderness. (KN)

A soft, classic gin, ideal for Negronis and a wide range of other drinks. Overall, the flavor is neutral, but it has a touch of sweetness and complex underpinnings of pine, citrus and black pepper. Because it's so versatile, this workhorse is recommended for anyone starting to build a bar. (KN)

Subtle, nuanced and light, the first sips open with citrusy yuzu peel and a mild floral note reminiscent of sakura flower, which lingers effortlessly into the finish. Tea botanicals sencha and gyokuro add a grounding, earthy element wrapping up with a flicker of ginger heat. *Best Buy* (KN)

With time in the glass, this gin becomes particularly aromatic, mixing citrus and floral notes. The palate leads with herbaceous sage and bay leaf, leading into a floral exhale—hibiscus is one of the botanicals—tinged with grapefruit peel and lemon verbena. *Top 100 Spirits 2020* (KN)

Fresh, clean orange blossom notes immediately bring to mind a Ramos gin fizz. If that is your drink, St. George Valley is the gin. After trying it at home over the course of a few days, my favorite easy-peasy way to drink it is with tonic or as a martini with an orange twist and buttery, briny Castelvetrano olives. Full disclosure—I got the Castelvetrano olive idea from the lovely and amazing Dejah Overby during a staff tasting at the SF store. She has an incredible palate. But back to the gin—it’s soft and botanical. In addition to orange blossom, I pick up hints of citrus and honeycomb. There’s no honeycomb in the distillate but somehow the mélange of 25 botanicals listed below combine to form that sensation on my palate. While everyone’s palate is unique, I’m confident that delicate orange blossom and citrus notes will be unmistakable. As for the rest, the experience will be uniquely yours. If you enjoy soft, refreshing, small-batch botanical gin that’s dangerously drinkable, this is fantastic. If you’re a fan of resinous London dry-style gins, I’d recommend another one of my favorites from St. George—Terroir—which makes one the best old-school G&Ts ever. And as mentioned above, here’s the list of Valley’s 25 botanicals to help your imagination run wild: orange blossom, angelica root, Bergamot orange, caraway, fresh cilantro, California bay laurel, cardamom, coriander, fresh cucumber, fresh dill, dill seed, fennel seed, fresh ginger, grapefruit, juniper, lemon, lime, Malabar black pepper, nutmeg, orris root, pink peppercorn, Saigon cinnamon, Seville orange, star anise, and Valencia orange….whew!

What an incredible bottle of gin! We had this in a big lineup of stone cold London Dry classics, and it showed so spectacularly that I didn't wait five minutes after the tasting to buy one for home. This does the trick that only the best of all drinks can do- it is super refreshing and also complex and interesting. I love the cooling juniper and exotic high tones from this gin- it is all together too good for gin and tonics!

The wonderful Ford's Gin has become a go to for many bartenders and no surprise thanks to it's loveable creator Simon Ford. It's pretty simple really. First, get one of London's great old gin houses to produce an ultra high quality gin for you. Make sure it's distinctive, but versatile. Maybe add a hint of Grapefruit - nobody is doing that. Next, ship the ultra high-proof bulk spirit to the states for proofing and bottling at Charbay in Ukiah. Kick it with Marko, drink a lot. Finally, sell it for an incredibly fair price. It's that easy. Now you know how to start your own Spirits Company. Or just buy 86 Co.'s Ford's Gin and relax.

While regular-strength Plymouth is relatively neutral and cocktail friendly, this higher-octane gin, also made in England, shows loads of citrus, floral and juniper-pine notes. (KN)

Bartenders will want to experiment with this lovely, lightly floral gin for spring cocktails. It has a light touch, from the citrus scent to the sweet flavor that finishes with a bouquet of rose petals, violets and honeysuckle. One of a trio of new gins from this small-batch distiller. (KN)

This gin has a fierce following, in part because of its quirky brand personality (see the Monty Python-esque website) and aggressive marketing among bartenders. But it lives up to the hype. Some might expect a more concentrated rosewater-cucumber profile, but it's relatively subtle, with just a hint of cucumber mingling with juniper in the aroma, and white pepper, citrus and floral notes on the lingering finish. *Top 100 Spirits 2022* (KN)

The complex aroma mixes lime and juniper with a hint of sage. The flavor is similarly citrus-forward, opening with lime and grapefruit and finishing with ginger, white pepper and a zesty hint of coriander. Ideal for Gimlets. (KN)

A relative newcomer to the gin landscape, this is the proper gin to use for a Tom Collins cocktail. It intentionally leans sweet, but it’s balanced with the right amount of alcohol bite, a lightly piny scent, and faint herbal and citrus peel notes. If using this 19th-century style sweetened gin for other cocktails, be sure to hold off on adding sugar. (KN)

I'll admit I was skeptical going into my first tasting of this one. It's in a beautiful pink glass bottle (although it pours clear) and I was expecting just a massive floral and fruity mess. Boy was I wrong. There is plenty of juniper here to anchor the fruit and floral blossoms firmly in the world of gin. It's no slouch in any classic cocktails and in fact really shines beautifully in a simple G&T. The citrus is crystal clear, the prickly pear sweet yet bracing. The texture of both Condesa gins is otherworldly. That texture makes for a perfect dry martini. Just shake or stir over ice according to your pleasure and garnish with really any citrus peel you have on hand, strain, and enjoy. As a huge proponent of vermouth being a strong feature in any good martini, it's remarkable that I would make one without it, but here, the gin is so good, so complex, so bright, so lively, that you can get away without it. Of course, if you have some fresh, delicate dry vermouth to add, it's not going to hurt anything either. If you love gin, both Condesa bottles are simply must haves at all times.

Gin Primo is an incredible creation from Emilia-Romagna, Italy, where producer Federico Lugaresi draws on the ingredients and culinary traditions of his native province of Ravenna. The gin is built around a local treasure: sea salt from the historic salt beds of Cervia on the Romagnan coast. Its botanicals include juniper from Emilia-Romagna and Tuscany, along with local lavender, lemon balm and santolina, a Mediterranean shrub with a gently bitter character. The botanicals are harvested by hand, dried and infused separately before distillation. Afterward, the Cervia sea salt is dissolved in water and added to the distillate to bring the gin to 43% ABV. The result is a textural and complex saline elixir that is essentially the perfect Dirty Martini straight out of the freezer. It will play well in other cocktails, too, and is one of the most unusual and brilliant gins in the store.

You said you're looking for high quality Italian gin... in an old timey oil can? Sure we can do that. Let me introduce you to Engine Italian Gin, the only gin we currently carry that's in an old timey oil can. It's got these incredibly layers of citrus on the nose that are all being buoyed by this really lovely sage note and then at the very edges is the rose coming through powdery and pretty. This dances a bit of a line, because while there's a lot of citrus here, there's also a good amount of floral notes so it's a little bit of a switch hitter. This definitely feels like a more modern style of London Dry gin, where Juniper is less the star of the show and the secondary aromatics come out, but I'm here for it. The palate is very citrus forward, the sage and rose laying back a bit on the palate until the very end of the finish. This is delicious and I want to have this in a G&T with a slice of cucumber and a healthy squeeze of lime or maybe even lemon to go with all the Sicilian citrus already steeped into this bad boy.

This exceptional gin comes from Kagoshima Prefecture. Founded in 1883 Komasa Jyozo has been producing spirits for over a century for local temples. In 2018 they added gin to their repertoire. Using rice shochu as the base, Komasa Distillery nurtures a reserved list of botanicals for its gin, including the star ingredient, Sakurajima komikan, Japan’s smallest mandarin orange, which takes its name from the active volcanic island from which it originates. These little “mikan” grow on all sides of the island, but even when cultivated in nearby greenhouses, ash from the volcano falls year-round and must be consistently brushed away from the fruit skin by hand, otherwise incurring damage to the final yield. The harvest season for these sweet oranges lasts only a month, making Komasa Gin both a labor of love and an ingenious way to enjoy this precious fruit year-round.

Four Pillars spent five years working out how to distill with cold-pressed olive oil and dried olive leaves from Cobram Estate in Victoria, and the result is unlike anything else in the category. It has a richness and weight that most gins simply don't, anchored by rosemary, bay leaf, macadamia nut, and lemon myrtle — a botanical lineup that somehow feels both Australian and Mediterranean at the same time. If you're a Martini drinker, this is your gin. The texture alone elevates the drink into something worth slowing down for. It's equally good in a simple G&T over ice with a sprig of rosemary, and if you want to go deep, try it as a Gibson with fino sherry and cocktail onions. Savory, bright, and genuinely distinctive.

Overall, this is a crisp and classic profile, scented with juniper. The palate is bracing and astringent, accented by bitter lemon and juniper, finishing lean and clean. Try it in a martini. *Best Buy* (KN)

The first time I saw it we were in Scotland. I full on freaked out at a small spirits shop in Edinburgh when I noticed this quirky bottle of gin sitting on the shelf. For years, the Monkey 47 had been unobtanium, a regrettable situation for the knowledgeable and gin soaked. None of us had experienced this legendary gin yet, but thanks to the UK's lax wine shop regulations -the old "taste whatever you like" rule was in full effect. We were soon dunking our noses in a few splashes of its magnificence. I think tasting this after several other gins really put into perspective how special it really is. Created through the confluence of British aesthetics, Indian flavors, and the distinctly Teutonic natural treasure that is the Schwarzwald, The Monkey packs an enormous amount of complexity into that little bottle. It's the sort of gin that will save that cocktail you're about to ruin. You could have just as well served it straight because it sips beautifully even at room temperature. It’s quite a departure from your standard recipe gin, although some familiar elements are layered throughout. There is a strong yet soothing evergreen presence. A keynote if you will, but by no means the only focus. On the nose a dried floral aroma is accented by a twinge of spicy ginger. At the front, what seems like a citrus or chamomile quickly morphs into tea tree and sweet herbs, lemon verbena -now cucumber peel and pepper, it just keeps on going. No point in continuing to describe its flavor, its not working. It has a glorious tendency to be completely different with each sip, a true roller-coaster of flavors. Every single one of its 47 botanicals is tuned to the same perfect frequency. It's wild and utterly fabulous, but not in an awkward way. Instead, it seems to be all very deliberate, even stoic. I gladly forked over the £s the shop was asking, as did my colleagues. We nearly cried when we heard it would finally be arriving stateside.

Mild lemongrass and pine aromas lead the nose. The palate treads lightly with mild lemon and lime. Fleeting lemon-sugar sweetness winds into a fiery pink peppercorn exhale. Botanicals include yuzu, ginger, turmeric and sencha genmaicha (Japanese green tea with roasted brown rice).(KN)

The original indigo gin. Made by Victoria Distillers inspired by the legendary Fairmont Empress Hotel's tea service this gin utilizes butterfly pea blossom for its distinctive color and warm herbal earthiness. The cocktail possibilites here are endless.

Whenever people ask for unique gins either to offer as gifts or expand their collections, my first instinct points immediately to Inverroche. The amber especially offers a complex and intriguing profile that you won't find elsewhere. Somewhere between an Old Tom style gin and a barrel aged dry (though there is no wood involved here), it offers all the juniper and floral character of the brand's Classic gin but with added weight, fruit and spice. Golden apples, teak wood, cinnamon, anise, and honey all meld together to create something indescribably satisfying and wonderfully distinct. Though the cocktail applications are nigh endless, I would love to have this in a modified cobbler where it replaces the amontillado.

Named for the gunpowder tea that’s part of the botanical mix, this bone-dry gin offers juniper, anise, caraway and lime peel on the nose. The palate opens with grapefruit, finishing long and astringent on pink peppercorn, caraway and a flicker of alcohol heat. Mix into martinis. (KN)

The 55% abv blue label is one of the strongest and most expensive gins on the market. Look for the trademark faint yellowish-saffron tinge and herbal scent, with assertive pine and anise flavors and a tart lemony touch. Serve this overproof gin tamed with ice and lots of tonic. (KN)

There is no one on earth who could put together as compelling a pre-made Negroni as Jacopo Poli. You already know and love his incredible Marconi 42 Gin, Rosso Vermouth, and Bitter Super Taurus. Wham - the perfect Negroni. Just pour this bad boy over ice and if you've got a twist of orange, drop it in - although it's not strictly necessary. It is hands down the best pre-made Negroni we have ever tasted.

This is by far one of my favorite gins. Fred Jerbis has not only created a stunningly aromatic gin, it is also has a profound mouthfeel that's not like any other I've ever tried. You absolutely get orange blossoms, saffron, mint, thyme, then lingering juniper berries and rowan berries. This finishes with a tad bit of sweetness that is natural. This is a perfect sipping gin. But if you must, a tonic or soda water is also a great complement to round out the flavors.

This Gin has beautiful dark red color which will add a pleasant visual dimension to a gin and tonic. In the nose there is an interaction of sweet fruit and juniper aromas. In the mouth it is rich and round with the sweetness of the shiraz interacting with subtle botanical and citrus notes. The Four Pillars Bloody Shiraz is a new flavor direction in the gin section providing more depth and choice.

Oh Gin Mare, you've always been here for me. When I'm bored of the same old gin, there you are waiting for me, all savory and oily. It's that Olive thing that gets you first, but then you notice the other unusual flavors. And you fall in love. Don't mess this up by trying to mix it too heavily. This stuff begs for good tonic and some anchovies. Nothing more needed.

Look for a pale straw hue and floral aromas intertwined with a hint of fruity sweetness. The palate opens with bold violet and rose petal interlaced with anise and juicy berry, finishing with black pepper punch. *Top 100 Spirits of 2021* (KN)

Supergay’s Fire Island Dry Gin arrives with a wink, a tan line, and absolutely no interest in being another dusty backbar London Dry clone. Made in New York from a four-times-distilled 100% New York corn base, this small-batch, unfiltered gin takes a proper juniper-driven foundation and loads it up with the kind of botanical cast that sounds like it was assembled after a very good weekend near the water: coriander, orris, citrus, chamomile, wild-foraged elderflower, finger lime, pink peppercorn, Tasmanian pepperberry, and wild sugar kelp harvested from Moriches Bay near Fire Island. The kelp is the magic trick here, adding a clean, oceanic snap without turning the whole thing into a seafood platter. It is bright, floral, peppery, saline, and citrusy, with enough proof at 45% ABV to hold its own in a Martini, Negroni, Southside, or a criminally easy gin and tonic. Fun bottle, serious gin. Bring it to the beach house, then pretend you always had taste this good.

Ventura Spirits is one of SoCal's most exciting new distilleries. These guys are really in it for the right reasons. They do crazy shit like try to distill seaweed and make wild weird brandies from local strawberry, quince and other wonderful treats. Their Wilder Gin exemplifies everything that their all about. They're pulling these botanicals from the hills around the distillery and fruit from local farms, the result is something utterly unique and truly Californian. This is a beautiful base to build complex cocktails around or use it to give a fresh twist on an old classic. No doubt this should be considered one of SoCal's premier micro gins.

Produced by Great Women Spirits in California, Ada Lovelace Gin honors the famous English mathematician often referred to as the worl'd first computer programmer. Created with the Maritni in mind, this gin incoporates a mix of 10 old and new world botanicals in a 100% wheat based spirit. A proper juniper and citrus backbone supports more new world botanicals like lavender and ginger. Oh, and for a limited time it's half off the regular price!

At first, this bold gin resounds with juniper, lime peel and anise, but soon settles into a subdued, lingering finish that whispers lavender and white pepper. Released in 2020 in new packaging, a bright-blue bottle. *Top 100 Spirits of 2017* (KN)

Now in one-liter bottles at the same price as the 750ml! This craft gin from, yes, the center of London, is distilled in a copper pot still. Producer note: "City of London is a one-shot connoisseur’s London Dry Gin, flavoured with a fine balance of juniper berries, angelica, liquorice and coriander seeds – with fresh orange, lemon and pink grapefruit added also to give the gin its distinctive zesty notes." *Double Gold Medal 2017 San Francisco World Spirits Competition*

Give this pale gold spirit a couple of minutes to open in the glass. The reward is a gentle almond aroma and mild vanilla sweetness on the palate, rounding to dusty, earthy coriander and a ginger-spiked finish. Made with a portion of genever aged in oak up to 17 years. (KN)

V.J.O.P. (Very Junipery Over Proof) is Sipsmith's aromatic ode to gin's favorite botanical. From the distillery: "Imagining the botanicals as components in an orchestra, here we have taken the lead instrument, juniper, and amplified its presence in the ensemble, and then raised the decibels by increasing the proof alcohol. The result is our very own symphony in 'J' major. Junipery pine and cedarwood dominate with hints of zesty orange."

Charles Tanqueray founded his London distillery in 1830, creating the gin that still bears his name. This 1-liter London Dry Gin is distilled with the brand’s established quartet of botanicals: juniper, coriander, angelica root, and licorice. Tanqueray is now produced in Scotland.

This rice-spirit based gin has a rich nose that's filled with yuzu, orange zest and juniper with edges of sansho peppercorn and ginger with a hint of olive rounding out the nose and keeping it from being unbalanced. The palate hits with loads of fresh citrus and an appealing viscosity, just weighty enough for an ultra-sippable martini. Finishing up with watermelon rind and more savory peppercorn and ginger around the edges, there's a pleasant bite of juniper lingering there. This is an ultra-approachable and ultra-flexible gin that would make a great addition to any bar, especially if you're planning on making a variety of cocktails.

It's always a pleasure to try the ever-growing variety of spirits offered from around the world here at K&L. I was impressed by the delicate lovely aromatics and incredibly smooth finish. This is a more subtle gin so it wouldn't be my go-to for dirty martinis, but it has a wonderful profile for drinking neat!

The producer describes this gin made from raw honey as “dancing the line between an Old Tom and a London Dry style.” We'd say it edges closer to Old-Tom gins, thanks to its surprising sweetness and understated juniper. Look for notes of candied lemon peel, vanilla, white pepper, and a whisper of spicy cinnamon. A touch viscous, it's unusually mouth coating for a gin. (KN)

Named for the gunpowder tea that’s part of the botanical mix, this bone-dry gin offers juniper, anise, caraway and lime peel on the nose. The palate opens with grapefruit, finishing long and astringent on pink peppercorn, caraway and a flicker of alcohol heat. Mix into martinis. (KN)

Sab’s Gin is a French distilled spirit from Chassagne-Montrachet in Burgundy. Presented in a 500ml bottle, it offers an uncommon connection between gin and a village internationally associated with Burgundy’s wine culture, placing this spirit within one of France’s most historically recognized wine-producing landscapes.