The name to drop for gins: small batch

That is to say, none of your regular household brands. “Gin events like Gin Jubilee have led consumers to become more interested in the spirit’s origins, while G & Ts and martinis are seeing a revival with the introduction of more boutique gin labels and speciality tonic waters,” says Fadly Sujebto, head bartender of gin-focused bar Cin Cin.

Zdenek Kastanek, general manager of spirits collective Proof & Company, agrees. “Story sells! Gins that people can relate to from experience, place or memory are off to a good start in 2017.”

To get in on the craze, opt for the small-batch gins that place more emphasis on interesting aromatics and botanicals. Here are three of our favourites:

Koskue Rye Gin

Barrel-aged and distilled with botanicals of birch, meadowsweet, cranberry and orange, Koskue has an oaky fragrance interplaying with honey, orange and pepper notes. The most intriguing gin we’ve ever had. Drink it at: Cin Cin (www.cincin.sg)

Death’s Door Gin

Simplicity is key for this gin – it uses a straightforward mix of juniper berries, coriander and fennel, sourced exclusively from Wisconsin in the US. But together, these impart a robust spiciness and minty aftertaste for a gin that holds up well on its own, and just as nicely in a martini. Drink it at: Manhattan Bar (http://regenthotels. com/regent-singapore/ dining/manhattan)

Napue Gin

The Finnish gin won a gold medal at the prestigious International Wine and Spirit Competition. Key components include Finnish botanicals like meadowsweet, sea buckthorn, cranberries and birch leaves, which give the gin its full-bodied herbal notes, nishing with a hint of pepper on the palate. Drink it at: Cin Cin