Plymouth Navy Strength Dry Gin, 70 cl

Product Information

In case the gin or rum barrels started leaking and soaking into the gunpowder, the alcohol content had to be at least 57. Originating from jenever, which was first used as a medicine in the Belgium and the Netherlands, it has since become renowned for its meticulous distillation process that gives its iconic flavour.

The G and T is nice and clean - it packs an extra punch with being 57% but tastes much the same as the standard Plymouth gin. Flavoured gin is an exciting evolution of the original gin formula, with an array of options as plentiful as your own imagination. It had the expected Navy Strength punch but had a beautiful dry finish and buttery mouth feel that we really appreciated.

Sounds crazy but in the days of cannon balls and muskets, wet gunpowder could be a death sentence in battle. A lower alcohol percentage like the today’s original with 41,2% would damage the gunpowder if it was to leak on the gunpowder. Whilst the alcohol content is higher we’ve created a recipe that delivers a smooth and enjoyable textured flavour.

These two great Cornish drinks are perfect to enjoy with friends and family or as gifts for loved ones. Angelica was once valued as a remedy against the plague, poisons and even as a protection against witchcraft, if you carried the dried root about on your person. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. For some it is the ultimate gin with a rich but very balanced taste that takes a Martini or a Gin and Tonic to a new level. Angelica root is in our Original Edition recipe and when the distillation is cut at a higher alcohol strength, as in our Navy Edition, the deep earthy notes really begin to shine through.The gin comes in at 58% abv and is produced by blending an all juniper distillate with Retribution Gin. The tree is a hero for Rock Rose too as its gorgeous red fruit imparts a delicate flavour adding to the berryful taste. As the stills heat up we constantly monitor the process, nosing and tasting as the distilled spirit as it comes off the still at different temperatures. Friday and Saturday evenings are our busiest evenings and it is not always possible to seat guests though we will always try.