Ungava Canadian Premium Gin 70cl, 43.1% ABV

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Juniper, coriander, angelica, liquorice, Orris roots, orange peels, lemon peels, hops, elderflower and fresh Bramley apples

There have also been complaints that attempts to market the drink in bars by employing women in parka costumes equated to sexualising Inuit to sell alcohol. The Ungava Peninsula, after which the gin is named, is to the top right of Hudson Bay is you were to look on a map. I’ve not been and frankly, as it’s described as a treeless tundra and sounds incredibly cold, I’m not going to rush there! Very happy to be corrected on that by anyone who has been – it’s likely stunningly beautiful like the rest of Canada. Looking at that botanical mix you’ll see that there’s an interesting line-up here. There are truly some rare botanicals from the Canadian North here as the bottle promises. Of most interest to us was ‘arctic blend’. Arctic blend – a new one on us – is a bit like Labrador tea. This mix promised a new gin experience and we were intrigued to give it a try. Nose Michelin joined a growing chorus of voices online taking aim at the company’s use of Inuit culture to sell its product. “It’s like the marketing department for this company was like, you know what, we need a shorthand to say north and cold and nature and we can’t be bothered to come up with our own recognisable symbols, so we’re just going to rip off somebody else,” he said.Days later, the company offered its full apology, which Michelin described as a nice first step, though he questioned whether it would lead to any concrete change. “I think it would be so amazing if companies actually came to indigenous communities and established real and meaningful partnerships and used that as part of their branding.” This English gin is also sold outside its domestic market, in countries including Australia, Italy, Norway, Spain and the US Juniper, coriander, lemon peels, orange peels, angelica, Orris root, liquorice, nutmeg, cassia bark and cinnamon Okay, there’s a few of them here. So bare with me on this whirlwind tour. Oh Cloudberry, obsession is they name! I’ve wanted to try fresh versions of this berry for the years since I’ve heard of it. This tart berry grows in only very small quantities in its native range. Though hard to find, it has been used in many northern peoples’ food cultures. Many native northerners made spirits from them, but its most commonly found in jellies and jams. Also known as the “Bakeapple.”

Martin Miller’s Gin is the ‘England distilled, Iceland chilled’ gin. Its uniqueness comes from the producer’s love, obsession and madness for distillation and the use of Iceland spring water, which make this gin unique both on the nose and on the palateIt is a true London gin for London gin lovers. It reflects London’s cosmopolitan spirit thanks to the botanicals from all around the world I first tried mixing it with Fever Tree but it was not a good match for me, the sweetness of the tonic clashed with the gin. It was much better with Merchant’s Heart tonic, a lovely G&T, not too sweet. It was dry, a touch sweet and bitter; different enough to stand out. And talking of standing out, I liked the subtle golden hue when mixed with tonic. Juniper, bergamot orange, lemon peel, cardamom pods, cassia bark, angelica root and coriander seeds

This is a typically Spanish gin, produced by the Spanish company Distilerías Campeny. All the botanicals are local (from Barcelona). It is also important to notice that the company tried to advertise this gin as a new version, according to the tastes and trends of local consumers Franco Buscemi, who lives in Iqaluit, the capital of Canada’s Nunavut territory, criticised the company’s “Inuit Survival Guide”, saying: “Here’s a tip … Don’t use Inuit as mascots to sell your product.” In promoting its product, the company emphasizes the use of local French botanicals, all originally from the Cognac region. Furthermore, the distillation method is based on traditional methods typical of the geographical area Although the brand has put some emphasis on Tuscan cuisine, Uncle Val’s Botanical Gin cannot be recognized for a specific local character The nose is a rather traditional from the start, but with a distinct ethanol edge. A touch of citrusy lemon, a touch of floral, but a good deal of juniper. The color may surprise, but the nose feels very classic.

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Juniper, angelica, Orris root, coriander seeds, vanilla pods, cardamom, liquorice, orange, lemon and a secret ingredient Nº209 distillery also owns Rudd Oakville Estate Winery and Dean & DeLuca, which also produce N º209 Kosher-for-Passover Vodka Uncle Val’s Botanical Gin is distributed only in the US but is planning to start selling in Europe in 2015 Plymouth Gin is created in the last surviving gin distillery in Plymouth. It is distinctively different and slightly less dry than the much more common London style of gin, purportedly due to a higher than usual proportion of root ingredients, which bring a more ‘earthy’ feel to the gin as well as a softened juniper flavor