Portobello Road launches Navy Strength gin with English sea salt

Portobello Road Gin Navy Strength

London’s Portobello Road Distillery has added a Navy Strength gin to its portfolio and will donate a portion of proceeds from sales to ocean welfare charities.

Portobello Road Gin Navy Strength has been created by distiller and gin historian Jake F Burger and is available for both on-trade and off-trade from July at a RRP of £26 per 500ml.

The nautical expression is described as a mightier and more flavourful variation on Portobello Road Gin’s original 171 London Dry Gin which launched back in 2011.

Bottled at 57.1% ABV, it is distilled with English-grown wheat and the Portobello Road Gin’s signature recipe of nine botanicals. English sea salt is added at the end of the distillation process.

The nose is described as having predominate juniper and citrus aromas, leading to a peppery finish.

To coincide with the launch, Jake has created a series of signature cocktails inspired by navy drinking traditions and nautical fables which will be available in top bars across the UK.

Portobello Road Gin will donate a percentage of proceeds from the signature cocktail sales to ocean welfare charities, as well as proportion of proceeds of online sales of bottles of navy strength from the Portobello Road Gin and The Distillery website.

Jake said: “Introducing a navy strength blend to our core product range was a natural next step. The heritage of gin is woven into the fabric of Portobello Road Gin and our visitor experience, The Ginstitute and likewise the relationship between gin and the Royal Navy is an integral part of the spirit’s history.

“Portobello Road Gin Navy Strength is a wonderful base for classic cocktails and plays well with the current trend towards salinity in mixed drinks.

“Due to the concentration of flavour it is also going to be very at home in contemporary drinks where it may have to compete with other strong flavours.

“It is intense, ginny, punchy, characterful, mixable and has a distinct maritime edge to it.”

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