Gordon’s Gin, launched in 1769 by Scotsman Alexander Gordon in London’s Southwark district, revolutionized the spirit with its crisp London Dry style—juniper-forward, no added sugar, and made using pure Clerkenwell water. The recipe, blending juniper berries, coriander, angelica root, and a few secret botanicals via an Old Tom still method, stayed unchanged through family hands until Charles Gordon handed it off in 1823. It exploded globally via Royal Navy rations, earning four Royal Warrants, merging with Tanqueray in 1898 to dominate markets, and opening a US distillery post-Prohibition in 1934; now Diageo-produced in Scotland, it remains the world’s top-selling gin.