Fifty Pounds London Dry Gin takes its name from the Gin Act of 1736, which imposed a hefty fifty-pound licence fee on gin sellers in an attempt to curb London's notorious gin craze. It's a wonderful piece of history baked right into the branding, and I appreciate any producer that wears its heritage so openly. At 43.5% ABV, it sits comfortably above the minimum 37.5% required for a London Dry designation, giving it enough backbone to carry its botanical payload with conviction.
Style & Character
As a London Dry, Fifty Pounds follows the most exacting production standards in the gin world. Nothing is added after distillation — no sweeteners, no artificial flavourings — which means every drop of character has to come from the botanicals and the still. That discipline is something I always respect. The higher ABV suggests a gin built with structure in mind, one that should hold its own in a cocktail without disappearing behind the mixer. London Drys at this strength tend to deliver a clean juniper lead with enough complexity in the mid-palate to keep things interesting.
Worth Your Attention
At £43.50, Fifty Pounds sits in the premium bracket, and with a London Dry you're ultimately paying for purity of process and quality of distillation. I'd score this 7.6 out of 10 — it's a well-positioned gin that honours tradition and delivers a solid ABV for mixing, though without confirmed botanical details it's difficult to fully appreciate the distiller's intent. It's a dependable choice for anyone who values the classic London Dry style.
Best Served
I'd reach for this in a classic Martini — two parts gin to one part dry vermouth, stirred over ice for a full thirty seconds until properly chilled, then strained into a frozen coupe with a lemon twist expressed over the surface. That 43.5% ABV is ideal Martini territory: strong enough to stand up to the vermouth without overwhelming it. A well-made Negroni would be my second call, where a structured London Dry like this should cut beautifully through the Campari's bitterness.
