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6 O'Clock Gin

6 O'Clock Gin

7.5 /10
EDITOR
ABV: 43%
Price: £35.50

Tasting Notes

Nose

Full-bodied fresh juniper with plenty of pine — elderflower adding subtle summery sweetness underneath

Palate

Juniper leads with coriander and orange peel delivering crisp, warming aromatic citrus in tandem — sweet juniper gives way to strong citrus then light lingering floral, almost chewy texture

Finish

Floral taste lingers on the tongue — citrus and herbal notes beautifully balanced with refined juniper

6 O'Clock Gin takes its name from that golden hour — the moment the day's work is done and the first drink is poured. It's a tradition I can get behind. This is a London Dry through and through, and at 43% ABV it sits just above the legal minimum for the category, giving it enough backbone to stand up in a G&T without bulldozing the botanicals.

Style & Character

London Dry is the benchmark of the gin world. The category demands that all flavours come from the distillation process itself — no post-distillation flavouring, no shortcuts. What you get in the glass is an honest reflection of the still and the botanicals that went into it. 6 O'Clock Gin leans into that philosophy. At this price point — around £35.50 — it's pitched as an everyday premium: not a budget pour, but not asking you to remortgage either.

The 43% ABV is a smart choice. It's a sweet spot that gives the spirit enough weight to carry juniper and citrus through ice and tonic without tipping into heat. I found it clean, composed, and classically structured — the kind of gin that doesn't need to shout about what it is. It simply delivers.

The Verdict

This is a solid, well-made London Dry that does exactly what it promises. It won't reinvent the wheel, but it rolls smoothly. I'd have liked a little more complexity or a signature botanical to set it apart from the crowd, which keeps it at a 7.5/10 for me. Reliable rather than remarkable — but sometimes reliable is exactly what you want at six o'clock.

Best served with a premium Indian tonic, a thick grapefruit peel, and a few lightly bruised shiso leaves. The herbal, slightly peppery shiso plays beautifully against a juniper-forward London Dry — a trick I picked up at a rooftop bar in Shibuya that I've never stopped using.

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Joe Whitfield
Joe Whitfield
Editor-in-Chief

Joe has spent over fifteen years immersed in the whiskey industry, beginning his career at a Speyside distillery before moving into drinks journalism. As Editor-in-Chief at Whiskeyful.com, he oversees...

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