Bottle of 'Mary London Dry Gin' with a cocktail in a glass on a wooden surface, against a backdrop of other bottles.

Mary O | London Dry Gin Distillers Recipe Kit

$49.95

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SKU: MLDGDRK-SW

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Wash Base: Option C: The High Yield (Turbo Sugar Wash)

Hail Mary—our "workhorse" London Dry Gin kit for the serious home distiller.

Inspired by the gold-standard cocktail spirits of London and named in honor of Queen Mary of Orange, Mary is a bold, high-oil, juniper-forward recipe designed to be proofed to 45% ABV. Featuring pure, classic botanicals and licorice root—the secret weapon of the pros for a creamy mouthfeel and natural sweetness—it delivers an uncompromising London Dry experience right from your still. Raise a toast to Lady Genever!

cheers #distilsafely #enjoyresponsibly

Option A: for the Craft Gin Purist (All-Grain from Scratch)

Option B: for the Time Poor Distiller (Distillers Fresh Wort Kit)

Option C: for the Yield Seeker (Turbo Sugar Wash)

Mary Botanical Mix Ingredients:

Botanical

 Quantity

Character
Juniper Berries 80 g

The Piney Backbone
Coriander Seed 40 g

Citrus Lift & Spicy Bridge

Licorice Root organic 8 g

"Slick" Mouthfeel & Sweetness

Angelica Root 8 g

Fixative

Orris Root 5 g

Fixative

Lemon Peel 7 g

Citrus Zest

Bitter Orange Peel 7 g

Citrus Zest

Cinnamon Quills 3 g

Spice

Black Pepper 5 g

Spice

Ginger Kibbled 3 g

Spice

Cardamom Green Pod 4 g

Spice

TOTAL

170g

 

WASH METHOD:

Option A: The Craft Purist (All-Grain from Scratch)

Batch & Fermentation:

  • Wash Size: 25 Litres
  • Est. SG 1.070 FG: 1.014
  • Wash 7.5% ABV
  • Final Product Approx. 4L
  • Final Spirit 45% ABV

Method:

  1. Mashing: Mill grain and mash in at 65°C for min 60min with a water mat ration of 3:1 (3L water to 1kg  grain).  Mash until starches are fully converted. Target pH for mash is between 5.0-5.5. Adjust using citric acid to bring the pH down or calcium carbonate to bring it up.
  2. Sparge: Fly sparge slowly with 77°C water until volume is 25L (approx. 8-10L)
  3. Fermentation: cool wort to 20-35°C and transfer to fermenter. Ideally the lower end to produce a cleaner neutral wash. Pitch Still Spirits | Distillers Yeast | Gin and Still Spirits | Distiller Enzymes | Glucoamylase maintain temperature and ferment until hydrometer readings are stable, FG 1.014 (approx. 7-10 days)
  4. Clearing: using Still Spirits | Turbo Clear and Still Spirits | Turbo Carbon will help ensure the base spirit is as neutral as possible before you add the botanicals. Follow directions on packet.
  5. Transfer: to boiler to prepare for distillation.

Option B: The Time-Poor (Distillers Fresh Wort Kit)

Batch & Fermentation:

  • Wash Size: 25 Litres
  • Est. SG 1.070 FG: 1.014
  • Wash 7.5% ABV
  • Final Product Approx. 4L
  • Final Spirit 45% ABV

Method:

  1. Fermentation: warm wort to 20-35°C and transfer to fermenter add 3L of water to top up to 25L. Ideally warm to the lower end to produce a cleaner neutral wash. Pitch Still Spirits | Distillers Yeast | Gin and Still Spirits | Distiller Enzymes | Glucoamylase maintain temperature and ferment until hydrometer readings are stable, FG 1.014 (approx. 7-10 days)
  2. Clearing: using Still Spirits | Turbo Clear and Still Spirits | Turbo Carbon will help ensure the base spirit is as neutral as possible before you add the botanicals. Follow directions on packet.
  3. Transfer: to boiler to prepare for distillation.

Option C: The High Yield (Turbo Sugar Wash)

Batch & Fermentation:

  • Wash Size: 25 Litres
  • Est. SG 1.078 FG: 0.990
  • Wash 11% ABV
  • Final Product Approx. 4L
  • Final Spirit 45% ABV

Method:

  1. Wash: Ensure all equipment is cleaned and sanitised before use.  Fill Fermenter to 21L with water ideally RO or boiled then cooled water (ideal start temp 30°C).  Stir in 6kg of Dextrose  until fully dissolved. Target pH for wash is between 5.0-5.5. Adjust using citric acid to bring the pH down or calcium carbonate to bring it up.
  2. Fermentation: pitch Still Spirits | Turbo Pure at 20-24°C to produce a cleaner neutral wash. Maintain temperature and ferment until hydrometer readings are stable, FG 0.980 (approx. 6-7 days)
  3. Clearing: using Still Spirits | Turbo Clear and Still Spirits | Turbo Carbon will help ensure the base spirit is as neutral as possible before you add the botanicals. Follow directions on packet.
  4. Transfer: to boiler to prepare for distillation.

DISTILLING DIRECTIONS:

Stripping Run:

  1. Sanitation:  ensure all equipment has been cleaned thoroughly before completing the distilling run.  You want to create as neutral a spirit as possible to enhance the botanical flavours.
  2. Stripping run: do not add botanicals. Add the fully fermented and cleared wash to the boiler.  Use a reflux still to produce a high yield neutral spirit.
  3. Foreshots: take the first 50ml and discard
  4. The Distillate: Collect the spirit in a single vessel. Stop collecting once you reach 20% ABV.
  5. Expected yield: approx. 6L

Botanical Maceration:

  1. Collected spirit: Dilute your high-proof neutral spirit down to 50% ABV before adding the botanicals.
  2. Macerating the botanicals: Soak the botanicals and macerate in the neutral spirit.  Let it steep for a 12–24 hours.
  3. Adding the botanicals: Add the botanicals to the reflux still into the boiler or botanical basket, alliteratively suspend in some muslin cloth to avoid burning on element.
  4. Proceed to spirit run.

Spirit Run:

  1. Foreshots: take the first 50ml and discard
  2. Heads: Collect the next 500ml separately (smells like citrus and solvent).
  3. Hearts: Collect the spirit in 200ml jars, monitoring for changes in the ABV, flavour and smell.
  4. Tails: Stop collecting when the distillate gives dank, heavy, or cardboard smells and earthy flavours. Recommended not to drop below 40% as this will prevent the heavy oils from clouding the spirit and off flavours from the botanicals leeching.
  5. Blending cuts: Blend the cuts together monitoring flavour and smells.
  6. Dilute spirit: Using Reverse Osmosis (RO) water dilute your spirit down to 45% ABV, add slowly over 2 days to prevent louching. If using tap water, boil and let cool first to remove chloride.  (Tap water will leave a slightly cloudy final spirit due to the water’s composition)
  7. Rest:  Let the final spirit rest for a minimum of two weeks to allow the flavours to bind and the spirit to settle.
  8. Expected yield: approx. 4L

Equipment Required: (NB: not included in Recipe Kit)

AIDS:

Water Adjustments (Optimal fermentation pH between 5.0 - 5.5).  You will need to buffer the fermentation to raise pH as it will drop quickly.  Consider adding sodium bicarbonate or potassium bicarbonate at 1g/Litre (per final volume) to help buffer your fermentation pH back up to optimal pH levels during the fermentation.  You will also need to feed your Yeast - Yeast Nutrients and DAP

Further Reading and Learning: