"Spirit of Legends"

Viking Dry - 47%

The modern Viking is an explorer who lives and enjoys the moment they are in. He or she dares to take steps into unknown land but at the same time having time to look and feel the moment. 

Botanicals: high quality juniper from the juniper island Saaremaa and from Mediterranean, Coriander seed, Angelica root, Orris root, Local Saaremaa flowers, Local Chaga from birch, Lemon Peel and to get a deep and smooth taste a bit of Grains of Paradis, Nutmeg and Galanga all mixed with some secret magic

While we're big fans of a perfectly poured gin and tonic, as a small batch gin brand we are often asked if you can drink the gin neat. ... The answer is yes – The Modern Viking gin is a great sipping spirit!

If you prefer a cocktail, try a Negroni:

1. Get the glass as cold as possible – use a whiskey glass.
2. Add lots and lots of ice.
3. Add your Modern Viking Dry gin 2cl
4. Add red or dry vermouth 2cl
5. Add Campari 2cl
6. Top with soda 0,5cl (if you want)
7. Give it a gentle stir.
8. Top with the garnish of your choice. (Dried Lemon slices as example)
9. Enjoy (and consider a repeat)

There are many good cocktails which can be made from Gindome dry, here some master distiller suggestions

London Dry Gin, what is it?

We must take a journey back in time but let us just make it clear that today's gin is very different and of extreme high quality. 

To answer, we must travel back in time to London in the 1770s. Then, London was the centre of the gin distilling industry with hundreds of distilleries situated close to the river in East London. At this time, London had the biggest and busiest port in the world and along the docks and quays of the Thames precious cargoes of spices and exotic fruits such as oranges and lemons were landed. There was also a surplus of sugar from British colonies in the Caribbean and stocks of grain brought here to export from the surrounding countryside. No wonder that the enterprising merchants of London should have discovered gin distilling as a natural way to make use of the plenty surrounding them. 

The gin made in London had not yet parted company in terms of flavour with its antecedent, Dutch jenever. Indeed, the upper classes who drank imported Dutch jenever called it by a variety of names that reflected its Dutch heritage – Geneva, Hollands, Schiedam. The word ‘gin’ was something of an insult, a leftover reflection of the mostly poor quality of the spirit that the poor drank in the days of the great Gin Craze. This was rotgut made from worst grain, which was distilled, to make low wine, then diluted and flavoured to disguise its terrible taste. Here’s a recipe from the 1740s from the firm of Beaufoy, James and Co and it doesn’t even mention juniper. 

• Oil of vitriol (sulphuric acid)
• Oil of almonds
• Oil of turpentine
• Spirits of wine (the base spirit)
• Lump sugar
• Lime water
• Rose water
• Alum
• Salt of Tartar

By the end of the eighteenth century, the effects of 50 years of increasing taxation and regulation had made themselves felt. Gin was no longer cheap, no longer the opium of the masses and many of the small-scale distillers and the back street boys had been driven out of business. Control of the distilling trade had encouraged responsible firms to become involved and now there were large distilleries in London who had begun to focus on quality. They described themselves as ‘rectifiers’ and redistilled the base spirit which they bought from equally reputable firms to their own recipes using natural flavours. They sold their products as Old Tom Gin, a heavily sweetened spirit that still strongly resembled jenever. Booths and Boords were the largest producers and Gordons and Nicholson’s were already prominent. Scottish grain distilleries now began to play a major role in English distilling. Legislation of 1823 had transformed Scottish distilling and licensed production of malt and grain spirit increased greatly. A lot of this soon found its way to south of the border for rectification into gin. 

The invention of continuous distillation was first patented in 1830 by Aeneas Coffey, a Dublin Excise Officer, meant that a consistent pure grain spirit at a predetermined strength could now be made cheaply. Gin distillers no longer had to mask the flavours of inferior spirit with sugar and strong spices and could turn their attention to a new kind of gin. It was called “dry gin” because it was clear and unsweetened and it was flavoured with more subtle aromatic botanicals like coriander, cassia, angelica and orris root. Because most of the distillers making this type of gin were based in London, they bottled their products as “London Dry Gin” and the name stuck. 

Whilst many distillers continued to make Old Tom style gin until the 20th century, but gradually the London Dry style came to define gin as we know it. Unlike Plymouth Gin, which can only be made in Plymouth, London Dry Gin does not have to be made in London and nowadays very little is. Apart from Beefeater, most of the great names of English distilling have moved out to locations more suited to the logistics of big distillery factories although boutique brands The London Gin and Whitley Neill are still made in London. Our London Dry is produced in Estonia. However, the legacy of the London distillers remains in that the words ‘London Dry’ are still synonymous the world over with ‘quality gin’.