Colombo No.7 Gin: A Botanical Journey Through Sri Lanka’s Spice Heritage

Written by Francesca Bridgewater

At first glance, Colombo No.7 might appear to be another stylish entry in the ever-expanding world of premium gin. However, peering beneath the label, past the poised Gajasingha emblem, the neat typeface and the copper-still pride, we discover something more intriguing. Far from being a contemporary London Dry Gin that simply flirts with exoticism for effect, this is a Sri Lankan original: born of wartime necessity, steeped in apothecary wisdom and revived with mythical symbolism and global intent.

Colombo No.7 Gin is a spirit with a soul, its seven botanicals having been carefully selected for function over flavour, echoing a time when gin was both a medicinal tool and a colonial fixture. From the steaming spice gardens of Colombo to the polished backbars of London, this is a liquid history lesson: one that speaks in the language of cinnamon bark, curry leaves and the quiet brilliance of local ingenuity.

Sri Lanka, the ‘Pearl of India’, has always been recognised not only for its tropical beauty but for its extraordinary botanical complexity. For centuries, the island was seen as a confluence of ancient remedies, exotic trade winds and intoxicating flavours, with its spice gardens and apothecaries shaping global palates and remedies alike. Unlike the cool neutrality of Northern European distillations, Colombo Gin is decidedly Sri Lankan to its core and for the discerning drinker, it offers something increasingly rare in modern spirits: a true sense of place.

A Tale of War, Spice and Reinvention

When World War II disrupted global trade routes, British officers stationed in Ceylon (Sri Lanka’s historic name) found themselves facing a rather dry reality. Gin, essential not only for its role in cocktails but also for masking the bitterness of quinine — a key malaria preventative — had become scarce. In response, D.M.R. Fernando, a Colombo-based distiller, pharmacist, and excise officer, stepped in with a bold solution. With permission from the colonial authorities and working within the strict confines of wartime rationing, Fernando set out to recreate a London Dry Gin using only what the island could offer.

The result was a remarkably pure, seven-ingredient gin: traditional in technique, yet infused with island-grown spices. This inventive spirit met the legal standards of a London Dry while capturing the essence of Ceylon’s botanical richness. Though the world moved on and the formula faded into obscurity, it remained preserved, dormant but not forgotten.

Decades later, the legacy was revived by Amal de Silva Wijeyeratne, third-generation owner of Rockland Distilleries. Founded in 1924 to produce Ceylon Arrack, Rockland is one of Sri Lanka’s oldest independent, family-run distilleries. While arrack remains central to its identity, the wartime gin became a symbol of the island’s resilience and ingenuity. Amal rediscovered Fernando’s original recipe and brought it back to life, honouring both its historical roots and its island provenance.

Today, Colombo No.7 remains unmistakably Sri Lankan in spirit, with Rockland Distilleries faithfully stewarding its legacy. Drawing water from its own deep well, naturally filtered through layers of ancient rock, the distillery continues to honour the small-batch traditions on which it was founded. In response to increasingly restrictive alcohol laws across the island, a strategic decision had to be taken to locate distillation across the seas, to the historic Langley Distillery in the West Midlands. Thus, using some of the oldest working copper pot stills in the world, Langley preserves the essence of Colombo No.7’s original seven-botanical recipe and this cross-continental collaboration has allowed Rockland to honour the gin’s soul while gaining the stability and global reach essential to its modern revival.

Seven Spices in Harmonious Balance

The recipe remains tightly tied to its origins and is intentionally minimalist, featuring just the seven core botanicals. Four form the classic foundation of most gins: juniper, angelica, liquorice root and coriander seed, while the remaining three are unmistakably Sri Lankan to the core: curry leaves, cinnamon bark and ginger root.

On the island, spices are more than flavour; they’re part of everyday life infused into food, fragrance and daily ritual. In this way, Colombo No.7 opens up the sensory gateway to Sri Lanka, with each botanical offering a stop along the journey, from the cinnamon and coriander plantations in Kandy to ginger farms and curry leaf-scented village kitchens:

1. Juniper Berries

The essential backbone of any gin. Colombo Gin’s juniper offers aromatic clarity: crisp, piney and pure. It leads confidently without overwhelming, anchoring the more aromatic and exotic botanicals in the blend.

2. Coriander Seed (Kottamalli)

Zesty and citrus-leaning with a warm, peppery finish, coriander brings lift and contrast to the mix. It’s a foundational flavour across Sri Lankan kitchens and an essential counterbalance to the deeper spice notes.

3. Angelica Root

Earthy and grounding, angelica stabilises the brighter citrus and spice. Its musky depth gives length and complexity, subtly holding the structure together.

4. Liquorice Root

Sweet, mellow and faintly woody, liquorice root lends body and balance to the blend. Its gentle character smooths transitions between the brighter and more resinous notes, giving Colombo its soft persistence on the palate.

5. Cinnamon Bark (Cinnamomum Verum)

This is Ceylon cinnamon, the island’s most iconic botanical and a cornerstone of Colombo No.7’s warm, exotic personality. Softer and more aromatic than cassia, it brings a sweet, almost creamy elegance that lingers on the tongue. Distinctive and unmistakably Sri Lankan.

6. Curry Leaves (Murraya Koenigii)

Fresh curry leaves are rarely used in Western distillation due to their volatility and perishability, but here they shine. With notes of bay, lime zest and distant woodsmoke, they introduce an unexpected savoury depth. Their inclusion is both bold and brilliant, adding a subtle umami complexity rarely found in gin.

7. Ginger Root

Finally, the powerhouse: ginger. Pungent, fiery and invigorating, this is an energising botanical that ignites the palate and carries the spice profile with energy. It adds tension and spark without overwhelming and connects the brighter and bolder flavours with a warming zip.

“Although Colombo Gin is made in the style of a classic London Dry Gin, the inclusion of four exotic botanicals native to Sri Lanka — cinnamon, curry leaves, ginger root and coriander — is an important nod to its origins” acknowledges Queen of Gin, Sarah Miller. “While the majority of ‘cinnamon’ consumed globally is actually cassia, Colombo Gin uses true Ceylon cinnamon which is finer (and more expensive) than cassia and, alongside the other Sri Lankan botanicals, lends the gin a subtle sweetness and spiciness that transports one to the Resplendent Isle.”

A Botanical Itinerary Across Sri Lanka

The story of Colombo No.7 can be told in spices. For curious travellers, its native botanicals offer a rare chance to experience flavour in context, retracing the roots of the island’s food, medicine and rituals as a sensory journey.

“Colombo No.7 Gin is a celebration of Sri Lanka’s vibrant spice heritage” muses Kelum Jayaweera, Deputy General Manager at the JetWing Lighthouse in Galle. “At the Coat of Arms Bar, it’s more than just a gin — it’s a conversation starter that invites our guests to explore the island’s bold and aromatic flavours in a glass.”

Starting in the south, among the cinnamon estates of Weligama and Galle, where the air is thick with the sweet, creamy scent of Cinnamomum Verum: the true Ceylon cinnamon. Here, bark is peeled by hand and laid out to dry in the sun, coiled like scrolls of golden parchment.

Venture inland to the sunbaked heart of the island, where coriander thrives in the warm, well-drained soils of the Central and North-Central Provinces. In the ‘Cultural Triangle’, among the ancient ruins of Anuradhapura, the royal relics of Polonnaruwa, and the leafy environs of Kurunegala, coriander grows in fields and home gardens alike.

Further inland, in the misty highlands around Ella and in the northern kitchens of Jaffna, the heady scent of curry leaves crackling in hot oil is unmistakable. Ubiquitous in Sri Lankan cuisine, they grow wild in backyard gardens and roadside verges, woven into everyday dishes and sacred family recipes. Visitors can join homestay cooking classes, foraging for the abundance of fresh leaves at dawn and discovering the savoury, citrus-edged accent that gives Colombo Gin its unexpected umami depth.

From there, head towards the Kegalle Highlands, where ginger root grows wild and strong in the red soil. On sun-drenched farms, it is harvested, washed in mountain water and laid to dry on woven mats, sorted by hand with quiet care.

Colombo Gin certainly nods to the deeper traditions of Sri Lanka, where the lines between kitchen, apothecary and ritual are fluid. Herbs and spices are part of everyday life, honed by centuries of shared knowledge and this is very much a spirit shaped by terroir, where flavour is just one part of a much richer tapestry.

Sweet, Sour, Bitter and Balanced

In the glass, Colombo No.7 opens with a cleanly confident juniper high note, swiftly followed by the zesty lift of coriander, a certain floral lightness and just a whisper of angelica earthiness. As it breathes, the full Sri Lankan spice garden begins to unfold revealing soft cinnamon opulence, chewy liquorice, the peppery tingle of ginger spice and the unmistakable savoury twang of curry leaves. As Khemngern Tonsakulrungruang observes “Ceylon cinnamon imparts a smooth sweetness that truly stands out.”

The finish is long, warming and moreish balancing restraint with character, old-world structure with new-world expression. Whether neat, in a Martini or a Highball, its charm lies in its clarity.

Crafting a Four-Fold Legacy

Colombo No.7 clocks in at 43.1% ABV and carries a dry, clean profile with subtle oiliness and a distinctly warming mid-palate. It’s a gin that behaves impeccably in a classic Martini, positively sings with a citrus twist in a classic G&T and makes a surprisingly coherent partner in spiced Negronis or cardamom-flecked cocktails.

“As distilleries around the world increasingly lean into local flavour profiles, Colombo stands out” Adam Cocker, Head Distiller at Beefeater, notes. “Across the globe, new distilleries are embracing gin production using locally sourced botanicals. This approach allows them to explore native flavours that resonate with their regional identity … resulting in a delightful symphony of exotic tastes.” But Colombo No.7 isn’t riding a trend, it predates it. It’s a pioneer of native expression within a classic style.

For those who crave intensity, in 2022, the team unveiled Colombo No.7 Navy Strength, a much bolder version at 57% ABV that turns up the volume on the classic seven botanicals, amplifying the peppery spice with more piercing citrus, giving even greater backbone to cocktails. Perfect for bold Martinis, spiced Negronis or tropical sour blends, this gin is a favourite with mixologists, boundary-pushers and aficionados who seek to taste every detail. The gin was recently awarded Gold at the IWSC 2025, earning 90 points in a blind tasting by expert judges from around the world: «The aroma reveals raw cocoa nibs and sweet nuts. On the palate, juicy lime and elderflower emerge, giving way to a floral, fruity complexity. The finish is crisp and charming.»

As part of a later wave of innovations, Colombo No.8 arrived in the auspicious Year of the Dragon in 2024, layering the signature seven botanicals of Colombo Gin with a daring new addition: ginseng, a revered root across Asia, long associated with inner strength, stamina and vitality.

Colombo No.9 is then a tribute to Sri Lanka’s cultural tapestry, uniting two iconic legacies. Here, the aromatic elegance of Dilmah Earl Grey tea melds seamlessly with Colombo’s spiced core featuring coriander, curry leaf, angelica, cinnamon, bergamot, liquorice, ginger and juniper in a blend that speaks of heritage, harmony and modern refinement.

Cultural Identity in a Bottle

What makes Colombo Gin so distinctive is its integrity. While many contemporary gins flirt with exotic pinches of saffron here, baubles of yuzu there, Colombo Gin remains resolutely grounded. Every ingredient is there for a reason, and every sip evokes a place, a time and a set of knowledge systems that are too often overlooked in the Western spirits’ discourse.

Serving Suggestions with a Soulful Twist

While performing admirably in the usual formats, Colombo Gin thrives when paired with ingredients that mirror its roots. Try it with Fever-Tree Mediterranean Tonic and a fresh curry leaf garnish for a twist on the classic G&T; ginger beer and lime for a colonial-style gin mule with fire and flair; coconut water and a sprig of lemongrass, served over ice for a refreshingly low-key aperitif or muddled with mango, cardamom and a dash of lime in a tropical Tom Collins variation.

And for those drawn to its more contemplative side, a teaspoon stirred into warm water with fresh ginger and cinnamon bark makes a surprisingly elegant digestif: gently warming, endearingly aromatic and reminiscent of the comforting brews prepared in Sri Lankan family kitchens.

Spirit with a Sincere Sense of Place

To sip Colombo No.7 is to taste Sri Lanka itself: its biodiversity, its layered histories and its centuries-old relationship with spice. As Jim Long, MD of Starspice Ingredients, reflects: “There’s a growing appreciation for the benefits of natural ingredients … and gins like Colombo have always employed raw botanicals. That authenticity is now being rediscovered and celebrated.”

Colombo No.7 is a gin born from necessity, shaped by heritage and guided by a quiet respect for its roots. Its botanical choices are not for show but for meaning, echoing a culture where spices are used with intention, passed down through kitchens, rituals and remedies. At a time when so many gins reach for attention-grabbing twists, Colombo looks inward offering something deeper: a sense of memory, place and belonging.

From the bustle of Dambulla’s spice markets to the hush of the Pekoe Trail in the Central Highlands, each sip evokes a journey. Colombo No.7 is a gin with soul: rooted in provenance, driven by purpose and a vivid reminder that flavour itself can be a form of travel.

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Walk in Fran’s footsteps across Sri Lanka, discovering the places, the people and the botanicals behind this legendary gin.

Essential Sipping Spots in Colombo

• Ward7 at the Jetwing Colombo Seven – Perched atop one of the city’s sleekest boutique hotels, this rooftop bar pairs panoramic skyline views with a shimmering infinity pool and a menu that champions local spirits including Colombo No.7.

• Capital Bar & Grill at the Shangri-La Hotel – A haven for connoisseurs, this elegant lounge blends sophistication with skill, where mixologists elevate the art of cocktail-making in a plush, contemporary setting.
• Dreams & Beats at the Cinnamon City of Dreams – The heartbeat of Colombo’s nightlife. This electric venue at the Cinnamon City of Dreams pulses with energy, showcasing an inspired range of cocktails crafted with Colombo No.7, No.8 and No.9 for a full-spectrum gin journey.
• Honey Beach Club at The Kingsbury – Breezy, beachy and effortlessly chic. Sip signature concoctions by award-winning mixologists with your toes in the sand and the Indian Ocean as your backdrop.

Plan Your Sri Lankan Spice Journey

Inspired to follow the flavour trail across Sri Lanka? Here’s where to begin:

• Official Sri Lanka Tourism Information – srilanka.travel

Discover destinations, festivals, culinary routes and expert travel advice.

• Flights – srilankan.com

SriLankan Airlines flies direct from London Heathrow to Colombo, with connections to 62 countries worldwide.

• Stay in Style – jetwinghotels.com

Choose from over 30 luxurious Jetwing properties across the island, from tea country retreats to coastal escapes.

• Tailor Your Trip – bluelankatours.com

Craft a bespoke itinerary with expert guides and local insight to uncover the island’s spice-rich soul.