They use a variety of rhubarb originally grown in Queen Victoria’s garden, hence the name, as well as their Harrington Dry Gin. They also add just enough sugar to balance out the acidity from the rhubarb, producing a spirit with plenty of sweetness and some subtle, enjoyably sour notes emanate from the rhubarb.

Nose: Soft lemon, orris and nutmeg, all leading towards the full-bodied notes of fresh rhubarb.
Palate: Tangy rhubarb once again is the star of the show, supported by a spicy blend of juniper, black pepper and cardamom.
Finish: Vanilla pod and cooked rhubarb sweetness.