David Bromige – Martin Miller’s Gin

Martin Miller's Gin

Gin, a spirit which was widely used as herbal medicine to today’s most popular and widely distributed alcohol. I sat down with David Bromige, co-founder and co-owner of Martin Miller’s Gin to unravel the secret of a whole new drinking experience.

Since it’s launch in 1998, Martin Miller’s Gin by three friends, David Bromige, Andreas Veerstagh and Martin Miller. Had consistently won awards for excellence from the world’s leading competitions. From the World Spirits Awards, San Francisco World Spirits Competition, ISC, IWSC and many others.

Leading the Gin renaissance, I ask David a few questions.

So, why the name Martin Miller’s Gin? Well ‘Andreas Versteegh’ doesn’t exactly roll off the tongue and ‘David Bromige’ seemed a bit plain – Martin Miller, however, you can’t get any more British than that!”

There is a tremendous interest in botanicals in the market and there are soo many gins and few ways to make your brand distinctive. For Martin Miller’s, we look at the 9th or 10th botanical to create a taste profile. The important thing was to create something special.

David is a G&T drinker himself, but worries about complicated cocktails and the essence of the gin being lost in the mix. Which I thoroughly agree. Gin was an older person’s drink and David wanted to broaden the audience and its’ flavour profile. By doing this, they settled on a double distillation process, where one distillation is of the earthy botanicals and the other of citrus.

Quality is core – and without getting too much into detail. Once both distillations have taken place, they are married together as a distillate for 10 days before being shipped to Iceland, where glacial water that had been filtered through is blended with the distillate to complete the gin.

The first thing I noticed when trying Martin Miller’s (mind you, I drank it straight) is the citrus on the nose. A soft palette, a soft juniper and a hint of cracked pepper (cassia). Whereas the Westbourne had a stronger bold flavour and emphasis on spice. Where the cassia level is more and perfect for bolder cocktails.

Martin Millers Original is 40% ABV – the classic taste.
Martin Miller’s Westbourne strength is 45.2% ABV

Did you know Hendricks (yes I mentioned another Gin brand!) cucumber was added as a garnish. In the case of Martin Millers. David said, “When we tasted the gin, Martin said it was too easy to drink, the finish taste was too short. As it happened, they discovered the cucumber contributed a long dry finish and it is now added to the ginning process.” David said.

Some secrets are too delicious not to share:

Negroni (a favourite of David)
50ml Martin Miller’s Gin
25ml Red vermouth
25ml Campari
Stir in rocks glass with ice and garnish with an orange slice

Westbourne Punch
50ml Martin Miller’s Gin
20ml St Germain liqueur
20ml Pink grapefruit juice
10ml Lemon juice
Shake all ingredients with ice, strain into a highball glass with ice and top with soda.
Garnish slice and mint sprig

Classic G&T
50ml Martin Miller’s Gin
Fresh Fever Tree Tonic
Build over cubed ice in a highball glass and finish with a squeeze of lime

Martini
60ml Martin Miller’s Gin
5ml Dry Vermouth
Stir (or shake) over ice and pour into martini glass
I prefer 3 olives (or lemon twist)

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Is no stranger to the hospitality industry, having begun his career in hotels in 1996. An avid traveller who seeks luxury and contemporary style through culture, fashion, hotels & destination, food & beverage and meeting local personalities who shape the future. Specialising in promoting five-star hotels & destinations, restaurants, small bars, to conference & events through this online magazine. Attending media & tourism famils, public relations events within the luxury sector.