Edition 56 - Dirty

This month’s gin was inspired by the dirty martini. A variation of the classic martini cocktail, the dirty version is characterized by the addition of olive brine, giving it a distinct flavour: savoury and salty, but still bold and (of course) sophisticated. We wanted to harness these flavours and see if we can make a gin that maximizes the use of olives.While the practice of adding olive brine to martinis dates back to at least 1901, the term ‘dirty martini’ didn't become popular until the 1980s, coinciding with the rise of the ‘three martini lunch’. Naturally, we recommend the responsible consumption of our booze. And as long as there’s three people having lunch, a trio of martinis should be fine.