How we made Bobby's London Dry Gin

I remember the late night's attempting to create Bobby. My husband and I were sitting in the distillery, gin glasses in hand, contemplating whether a gin can really be "for everyone." We kept coming back to that idea. Everyone wants a classic, but no one wants it to be boring.

I’ve always loved grains of paradise. They have this sweet, warm spice that chefs go wild for, but most people don’t realise how beautifully it works in gin. We started there, layered in juniper berries (the soul of any gin, but we refused to settle for anything less than perfect) and added a hint of lemon peel to give it that soft lift, like a little burst of sunshine at the end of each sip.

Honestly, the first few test batches were dreadful. Too sharp, too flat, not memorable. We still have these batches bottled, just in case. But we listened to what people told us. Over and over, they said classic gins felt too harsh or polarising. We wanted Bobby to be that smooth friend who slips into the room and makes everyone feel at ease.

People often ask what came first, the gin or the character. For us it was always the gin. Bobby’s character grew naturally out of what we were creating. He’s the classic charmer with a cheeky twist, the one who fits in at a black-tie event, the first to suggest a game of pool, and he never overstays his welcome. 

A fun little secret: the juniper berries in Australia just didn’t cut it. We had to look elsewhere to find berries good enough for Bobby. The backbone of gin deserved nothing but the best.

What really makes Bobby stand out to me is that gentle peppery tingle you get at the end. You think he’s all charm and smoothness, then he gives you that little wink right at the finish.

If I had to describe him in two words, I’d say "surprisingly smooth".

We made Bobby because everyone loves a classic. Even the most adventurous drinker wants something they can always come back to, something that feels like home but still manages to surprise them.

After all those late nights, failed experiments and too many gin and tonics to count, we finally landed on something we’re proud to pour.

It's for those who listen to the classics and sip the same. 

Cheers to Bobby, 

Jane Owen, Master Distiller