First Impressions
Blackeye Gin was created by rugby internationals Mike Tindall and James Haskell — men who know about taking a blackeye and getting back up. The gin's concept is global: botanicals sourced from rugby-playing nations across the world. African citrus peel, Australian coriander seed, South American oregano — each botanical chosen from a different continent, united in a London Dry. The 2024 San Francisco World Spirits Competition awarded it Double Gold with 95/100, describing it as having 'a silky start, with crisp layers of citrus peel and floral blossom bolstered by a hearty crunch of juniper at the core'.
Tasting
The nose is forest pine and pronounced juniper with bright fresh pressed lemon, sweet orange, and zesty tangerine. On the palate, ripe orange and sweet sarsaparilla are balanced with classic juniper, candied lemon, and fennel with a sprinkling of sea salt. The silky start builds through crisp citrus and floral layers. The finish is remarkably long: lemon verbena, parma violets, sweet liquorice, fresh menthol, and a dash of pepper.
The Bottom Line
Blackeye earns an 8 — a celebrity gin that genuinely delivers. Double Gold 95/100 at San Francisco is not awarded for famous names; it is awarded for exceptional liquid. The global botanical sourcing is not a gimmick but produces a London Dry of unusual breadth, and the sarsaparilla and sea salt provide flavour dimensions most London Drys lack. Best in a G&T with Indian tonic and an orange twist. At £32, outstanding value for a double gold-medal gin.
