Its own Guildhall Island Gin is used in G&T serves at the bar and in bottles for customers to take away.
Tasting paddles of gins are also pushed to customers who may be new to the category or may just want to try more.
The pub’s garnishing techniques compete with even the best of cocktail bars. Juniper berries float in the bubbles of the gin, while citrus or herbs are used to bring out any other lead flavours in the gin.
The pub has spotted a gap in the market and is owning it in the local community and among tourists, aiming to be the place to go for a G&T if you’re in Windsor.
It is a young site, having only opened in November last year, but sales targets are already being exceeded, thanks to its ability to draw in the locals during the quieter months or evenings when the tourists have all gone.
Not only is it a thriving business in its own right, Perry also lays claim to helping to change the way bars in the vicinity are working too.