Fixative: The most important botanicals used to bind the flavors of the gin. Some of the most common ones include orris and angelica root.

Distilled since the 1870s, Tanqueray is now produced at Camron Bridge in Edinburgh, Scotland, one of Europe's largest distilleries. What's most amazing is that this four times distilled gin uses just four botanicals: juniper, coriander seed, angelica root, and licorice. Joannes exported his family's genever for the first time. Sharing their success, the Nolets support local charities and became respected citizens of Schiedam. During this period the town itself underwent much change, becoming the centre of Holland's distilling industry. The Nolets become distinguished members of the Distiller's Guild. The floral scent of Nolet SIlver Gin is over the top. You smell rose when you open the bottle, along with intimations of Lavender and sweet herbal botanicals like melissa and apple mint.

Flavor Profile

Unlike London Dry Gin, which can be found in plenty of variations across the planet, there’s only one brand that sells Plymouth Gin. It’s aptly called the same name. Plymouth Gin differs from London Dry Gin in that it’s slightly less dry – likely due to the higher concentration of root ingredients. It has a slightly earthier flavor and comes in two core strengths – standard and Navy Strength. Another Joannes, representing the fourth generation, expanded the distillery next to the town's new Grain Exchange. Joannes went on to become the Mayor Schiedam at a time when it was the world 'capital of spirits' with some of its windmills, the tallest in the world, partly financed by the Nolets. The three unique botanicals are Peach, Turkish Rose and Raspberry. Each of the signature botanicals are independently macerated and distilled in copper pot stills. They are blended with the base gin and bottled at 47.6% ABV. Tasting Notes

NOLET’S Reserve is the family’s quintessential “sipping gin” that captures the aromas of a variety of spices and botanicals, allowing for an intense and layered long-lasting taste. A personal creation of Carolus Sr.’s, four decades in the making, NOLET’S Reserve is handmade in small batches, personally supervised by him. Only a few hundred bottles are released each year and they are all individually numbered by hand and presented in a distinguished gift box. In his own words, NOLET’S Reserve is “a gin of unprecedented excellence that builds on our family’s rich history.” To ensure you’re only enjoying the very best spirits, our panel of experts and gin enthusiasts sampled a thorough line-up of 91 bottles. From London dry to fruity flavoured styles, each was rated based on complexity, finish and general appeal. Its focus is on using local botanicals to create a smooth, enjoyable drink in the form of its Ki No Bi Kyoto Dry Japanese Gin. This gin wasn’t available internationally until 2017, but its release was well worth the wait. It uses a spirit base distilled from rice combined with juniper, yellow yuzu, hinoki (cypress) wood chips, bamboo, gyokuro tea, and green sanshō (Japanese peppercorn). Distilled in Cheshire, England, Bombay Sapphire's full list of vapor-infused botanicals include juniper, almond, grains of paradise, lemon peel, licorice, orris root, angelica, coriander, cassia bark, and cubeb berries. It's old meets new with this gin. While the brand is relatively young, having launched in 1987, the beautiful array is based on a recipe from 1761. He was inspired by recipes found in Joannes Nolet's 17th journals which are all based around small-batch pot still distillation. These, and subsequent journals passed down the generations, convinced Carolus that pot still distillation should play a crucial role in creating the recipe and production process for the new vodka.

Review and Tasting

It was Jacobus' son, Joannes, who put down roots in the United States, travelling to Baltimore before the end of the 19th century. Falling in love with America he personally oversaw the construction and management of the Nolet's Baltimore distillery which opened in 1902.

Gin isn't just from England and the U.S. Distilleries all over the world produce versions that try to capture the character of where they're made. There are three main categories. Distilled gin is produced from a mash of grains in the same way that whiskey might be. Redistilled gin is a neutral grain spirit that has been distilled a second time. And compound gin is a neutral grain spirit that’s been infused with flavors (this is the least common style). While you can use nearly any botanical you can think of to flavor gin, juniper is the key ingredient. There are two ways to infuse the botanical flavors into gin—either by macerating them in the spirit, or suspending them in what is essentially a large tea bag above the spirit and infusing the gin with vapors. Then there are a few different styles of gin to consider. Hayman's Old Tom Gin is one of the best examples of this old-world style, though it was only recently launched in 2007. Produced by Hayman Distillers of Witham, England, it is based on a family recipe from the 1870s. There are different styles of gin to consider these days, especially with the rapid growth of the craft distillery movement here in America. You may want a really traditional London dry style, heavy on the juniper, that classic British name brands will offer.But if you’re looking for something with a wider array of botanicals, distilleries around the country, as well as some abroad, make their own new school gins. These all include juniper as a base flavor, of course, but often use spices and fruit that define the region in which they are produced. And consider price as well when deciding on a gin, because some of the best are the least expensive.

London Dry Gin: The old guard brands mostly distill London Dry-style gin in the UK, although it does not actually have a geographical indicator. The main rules of this designation are that juniper must be the dominant flavor (as it is for all gin) and botanicals must flavor the gin during distillation, with no flavor or color added afterwards. Brands like Beefeater and Tanqueray are classics for a reason, but the world of gin has expanded enormously over the past 20 years as new distilleries tinker with the formula.

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If you have yet to taste genever, it is unlike any other gin you've had. This style of gin is as if a soft Scotch whisky were married with gin, and Bols' malty feel is a perfect example. Based on Lucas Bols' original recipe from 1820, it has a wonderful balance of sweet malt and subdued juniper and citrus. It is triple distilled using equal parts malt wine and neutral grain spirits that are infused with natural flavors. The Nolets launched their new vodka in the United States in 1983 – 13 years before Belvedere Vodka and 14 years before Grey Goose launched. Carolus was and is a visionary distiller, but they say, behind every great is a great woman, in this case, his wife Corry. The couple agreed that she would take the responsibility for their home and two sons - Carl Jr. and Bob – allowing Carolus to spend the necessary time travelling and overseeing production in the distillery. Enter the 11th generation Like many other brands, Bols has expanded their genever selection. Beyond the original, you can find barrel-aged bottles, which are rested in French Limousin oak casks for 18 months. Up to this time the Nolet Distillery had predominantly made genever, most of which was sold in the Netherlands where it was by far the biggest selling spirit. However, Carolus took over just as a price war was starting with several of the larger producers trying to squeeze out their smaller rivals. Rather than enter this price war Carolus launched a new, premium genever with a much higher price point. Supported by retailers whose margins had also been squeezed in the price war, the new genever, Ketel 1, named after the oldest pot still, Distilleerketel #1, went from strength to strength.