About this gin

Bulldog was launched in 2006 by Anshuman Vohra, a banker who wanted a London Dry with a bolder, more contemporary personality. It is distilled in England in a copper pot still, where twelve botanicals macerate before distillation, and the resulting essence is blended with a wheat-based grain spirit. Now part of Gruppo Campari, it is best known for its smoky black bottle and studded collar.

The botanical list is what sets it apart: alongside juniper, coriander, angelica, lemon, orris and liquorice sit Chinese dragon eye (longan), Turkish white poppy, French lavender and Asian lotus leaves. The result is soft and smooth rather than piney, with lavender and lime zest on the nose, woody juniper and angelica on the palate and a gentle black-pepper finish. It is an easy, mixable gin for a crowd, and the bottle looks the part on a bar cart or as a gift.

Key facts

• Launched in 2006 by Anshuman Vohra; now owned by Gruppo Campari
• Twelve botanicals including dragon eye (longan), white poppy, lotus leaves and lavender
• Botanicals macerated and distilled in a copper pot still, blended with wheat-based grain spirit
• Instantly recognisable smoky-black bottle with a studded collar

Tasting notes

Nose:

Piney juniper, floral lavender, nutty angelica and lime zest

Palate:

Dry yet soft, with woody juniper, angelica and mellow black pepper

Finish:

Lingering nutty angelica and cracked black pepper

Serve

Bulldog's own suggestion: a gin and tonic over ice with frozen lime wedges. For something stronger, a Bulldog Martini stirred with dry vermouth and finished with a flamed lemon coin.

Food pairing

Pairs well with Chinese-Bengali food such as Tangra-style chilli prawns or Hakka noodles, and with salt-and-pepper squid.