Fifty Pounds gin was named in honour of the 1736 Gin Act, which imposed a £50 levy on anyone wishing to produce and sell gin. It uses a centuries-old recipe including quadruple-distilled grain to retain a traditional London Dry style. This recipe includes a blend of botanicals including juniper berries from Croatia, coriander seeds, bitter orange and lemon peel from Spain, angelica root, Italian liquorice powder and Grains of Paradise from the Gulf of Guinea.