Plymouth Gin has taken the premium awards at the San Francisco World Spirits Competition, winning a Double Gold medal in the gin category, Best of Show in the gin category and the coveted Best of Show for overall white spirit with its unique smooth taste. The Plymouth recipe uses sweet orange peel (as opposed to bitter orange) which adds a delightful freshness and sweetness. Both the orange and lemon peels chosen have to be very rich in essential oils, the best come from Spain. Juniper berry, the main botanical ingredient in all gins, is less dominant in Plymouth than most other gins.
Plymouth search throughout the low countries of Europe to find the very best Angelica each year. Angelica adds the dryness to Plymouth Gin and is one of the two roots which make up the earthy end notes for which Plymouth is so renowned. Cardamom pods are selected from the Far East for their strong flavour. A unique spice to Plymouth Gin, they add a warm, spicy, aromatic flavour. The Plymouth Gin portfolio has, two years in a row, picked up a selection of awards in the International Wine and Spirits Competition. The medals rolled in for Plymouth as all it's gins claimed medals or high seals of approval, sweeping the general award category for superb taste and quality.
In Plymouth you'll find the lemon and orange peels add a crisp, refreshing smell and taste. They give Plymouth its initial citrus bouquet and flavoursome taste while enhancing its dryness. Orris root is the binder of the sensational flavours in Plymouth. The root of the iris plant, the finest orris comes from Italy. It adds a sweet earthiness to Plymouth Gin and helps to bind the other flavours. This makes the nose of Plymouth last longer, both in the bottle and once in a glass. The aromatic coriander seeds in Plymouth Gin are often selected from Russia, Eastern Europe and Morocco. Coriander seeds add to the orangey nose and introduce a peppery note. Along with juniper and cardamom, it gives Plymouth Gin its heart