Five years ago we sampled Berry Bros. & Rudd’s classic gin, No. 3. Little seems to have changed; this is still a pot-distilled gin with a mere six ingredients: juniper, orange peel, grapefruit peel, angelica root, coriander, and cardamom. Recently I had the good fortune to attend a lunch hosted by No. 3 at San Francisco’s Wingtip club, where the meal was paired with three different (very small) martinis, designed to showcase different presentations of No. 3 in a classic cocktail. My favorite, surprisingly, was the Dukes Martini, which is ice-cold No. 3, an atomized spritz of dry vermouth, and a lemon twist — the lemon peel just really popped with the citrus notes in the gin, really elevating the spirit
I was less of a fan of the “Classic” Martini with more dry vermouth and orange bitters, but the Martinez — with sweet vermouth, maraschino, and angostura, also shined, particularly as a pairing with creme brulee. (See photos below.)
As for the gin itself, my notes have changed little since the initial release. It’s a juniper-forward spirit with a bitter river running through it — likely driven heavily by the grapefruit peel — with a finish that offers both oily citrus notes and light floral elements. Some earthiness creeps in toward the back, along with a slightly sweet, fruity kick. This is gin without a lot of fluff, stripped down to its basics, which makes for a clean and refreshing spirit.