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The ability to toy with the botanicals used in Gin gives makers an impressive amount of artistic license, and this has seen some interesting concoctions being made. I wanted the gin to be distilled by me under the Jensen's name, so I commissioned a still with John Dore & Co. It now sits under our archway in Bermondsey, where we've distilled ever since. I'm still involved in the banking sector but my real passion lies with producing and drinking the perfect martini. The result is Jensen’s Gin. This gin’s success grew slowly by word of mouth (or by taste of mouth?) and in 2013 Jensen’s took the distilling in-house. They commissioned John Dore & Co to build their still (they made the Beefeater stills) and opened a small distillery under a railway arch in Bermondsey. Christian Jensen and his still Jensen’s gin epitomises the passion that goes into making gin and how it came to be is a fascinating story in itself!

I've always loved good gin, especially in a dry martini, but around 2000 I'd started to find it harder to find a true London gin. I was working in Tokyo as a banking specialist, and I would often wind down over a martini. One night, I began lamenting to the bartender about the loss of old-style gins. To my surprise he agreed, and gave me a taste from a 1960s bottle and one from 2000. What I found were two very different spirits. The founder, Christian Jensen, stumbled across this gin during his time working in Japan. His favourite bar made him martinis with a gin the bartender said was a special London gin. Before he left Japan the bar-owner gifted him bottle explaining that it was a brand that wasn’t made anymore.

Then, even more curious about gin, further research led me to a distiller's handbook from the 1800s and within it a recipe for another lost style of gin – Old Tom. So we started producing this as well. Distilled from Juniper Berries and any number of botanicals, the clear liquid has been given a new lease of life, with a burst of renewed interest from younger customers. This in turn has attracted the eye of new audience who are excited by the chance to explore niche flavours and combinations. Old brands are reinventing themselves and new names in both the craft and commercial markets are popping up everywhere.