Gin Journal

The Perfect Gin and Tonic

Posted by Emily Robertson on

This English staple can’t be beaten when its done right. There’s much debate on ratios, garnishes, and glassware. So here’s how to master this absolute classic, the Roundwood way. Garnish and Glassware Things have come a long since your G&T with ice and a slice. There are countless options, but one tip is to try matching your garnish to the key botanicals in the gin. Lime, rhubarb or an olive can work well with dry gins, while grapefruit, citrus peel or cucumber would work with more floral gins. In a savoury gin, try rosemary thyme or basil. The best idea...

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The Essential Guide to Juniper

Posted by Emily Robertson on

 Juniper (juniperus communis) is quite literally the definition of gin making it incredibly important to distilleries. By law, juniper must be the predominant flavour in anything seeking to be classified as gin. The small dark berries, too bitter to eat, have been used for decades as a spice as well as a folklore medicinal remedy for indigestion. Their unique flavour comprises notes of soft pine, sweet citrus, warm spice and alongside other aromatic qualities. Juniper is an evergreen shrub and it is thought there are between 50-67 different species, the tallest growing up to 10 metres tall and living hundreds...

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