Its all in the ‘Bristol Method’!

1870s Bristol Gin

Smeaton’s recreates a hand-written 1870s recipe discovered in the
historic Bristol Archives on Smeaton Road.

Fresh Botanicals

Crafted according to the original
Bristol Method, fresh botanicals
are individually distilled in
traditional copper pots
according to their season.

Bespoke Distillation

This single-minded approach to
distillation captures the pure essence
of each botanical, from Tuscan Juniper
to hand-cut Valencia Orange.


Rested for three months before
release, Smeaton’s is a dry gin of
exceptional balance,
complexity and length.


The Master Distiller respects the original Bristol Method of bespoke distillation – varying the maceration, temperature and cuts for each small batch distillation of each individual botanical.

They still hand-cut each Valencia Late Orange to ensure that only fresh fruit reaches the copper pot stills.

This single-minded dedication allows the berries to express their bright flavours and delicate oils, preserves clean citrus aromas while avoiding cooked notes, and allows the barks and roots to offer up their rich flavours.

Only the Finest Botanicals will do…..

01. Juniper

Tuscany & macedonia.

The finest juniper is prized for its notes of pine, heather and lavender. Tired berries lose their aromas, so it’s important to distil in season.

02. Coriander


The perfect complement to juniper with fragrant flavours spanning citrus to spice.

03. Orange


Fresh Valencia Late oranges are individually halved by hand to ensure only fresh fruit reaches the still.

04. Cinnamon

Sri lanka.

Mixing thick and thin whole bark (never ground) provides complexity. The thick bark is powerful and warming, while the thinner bark provides a floral, menthol note.

05. Orris


Highly valued in perfume, the root provides earthy notes and contributes to the gin’s length and complexity.

06. Liquorice


Notoriously varied from batch to batch, we blend batches to achieve consistency with wonderful mouthfeel.

07. Calamus


Rare in gins,though much admired in Italian bitters, calamus is complex with early nutmeg preceding ginger.

08. Angelica


Contributes complex citrus and pine with base notes that bind the other botancials.

Whats the best serve?

Classic Martini

There is something about a Martini, Ere the dining and dancing begin, And to tell you the truth, It is not the vermouth – I think that perhaps it’s the gin. from “A Drink With Something In It” by Ogden Nash

Bristol Marguerite

40ml Smeaton’s Gin

20ml French Vermouth

Dash of Orange Bitters

What are you waiting for?…Pick up a bottle today


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