London Dry Gin


This London Dry Gin was produced in a unique collaboration, exclusive to the Freimeisterkollektiv, by Thomas Neubert and Oliver Ebert. It combines the aroma of orange blossom and orange zest with those of ginger, bergamot, coriander, cardamom, and lavender blossoms. Neubert made a conscious decision to limit himself to ten botanicals which perfectly harmonize for the Freimeister gin.

A neat tasting firmly establishes the spirit as a “New Western Style Gin”, a reinterpretation of the classic in which every botanical serves one king: gin’s true master – the juniper berry.


Clear notes of juniper mingle with a citrusy freshness. Light hints of coriander and lavender.


At first Juniper dominates the palette, supported by violet root. Echoes of cardamom and coriander make themselves known. Then citrus fruits pop up: lemon, orange, and bergamot.


The ginger root's subtle sharpness comes into its own during the finish.

  • Water
  • Coriander
  • Bergamoth
  • Orange peels
  • Wheat distillate
  • Zitronenschalen
  • Cardamom
  • Orange blossoms
  • Lavender blossoms
  • Violet root
  • Ginger root
  • Juniper

Thomas Neubert adjusts the neutral alcohol to only 45% vol., which means unwanted resins do not detach themselves from the botanicals. He then heats the macerate to circa 50 degrees Celsius for about 12 hours. He solely extracts the botanical’s ingredients that lead to the perfect aromatic result via this digestion.

The macerate or, more correctly, digerat, is distilled very gently with a 150 liter Carl spirit plant. The booster bottom column is installed directly over the bell. In order to preserve as many of the botanical’s precious aromas as possible, Thomas Neubert uses only one booster bottom when distilling gin.

The gin distillate has a strength of 86% vol. If the alcohol component drops to 75% during distillation, Neubert separates the middle run from the tails.

The distillate is subsequently purified using depth filter sheets (K-100/K-200). Thomas Neubert refrains from the common cold filtration because valuable aromas are lost during this process. In turn, he is happy to accept the cloudiness (slight “louche effect”) that might takes place when adding ice cubes or tonic.

Boldekow, Vorpommern
  • Thomas Neubert

    Distiller | Bodekow, Western Pomerania

    Thomas Neubert is a skilled distiller. Before he dedicated himself to the trade side of distillation at the small Schloss Zinzow estate distillery, he worked in the aroma industry. Zinzow in Vorpommern is a tiny town in the municipality of Boldekow with a total population of 668.

    Thomas Neubert produces fruit brandies, spirits, gin, and liqueurs in his landmark protected distillery. This gin that was awarded with gold at the craft spirits festival DESTILLE BERLIN.

  • Oliver Ebert

    Bar Owner | Berlin

    In 2004 Oliver, a studied philosopher and literary scholar, bid adieu to the world of theatre to open a bar in Berlin Prenzlauer Berg. Today “Beckett’s Kopf” is considered one of the country’s best bars and, in 2013, Oliver was named the Mixologist of the Year. He supports the Freimeisterkollektiv with his specialized knowledge and creative impetus. Oliver supported Thomas Neubert in the development of his GIN 206. Thanks to his initiative, Josef Farthofer and Ralf Rüller have come forward with a coffee spirit from two different coffee varieties.