The Gin Making Process
Our gin is complex and unique in both its flavour profile and distillation techniques. We start with a total of 10 botanicals; added at different stages of the process because some flavours profiles are extracted in different ways at changing temperatures. Classic botanicals including Angelica, Orange and Coriander (and obviously Juniper) give the true body to our gin while our more unique botanicals such as Celery Seed and Pink Peppercorn add slightly savoury but warm spicy notes making our gin really stand out from the crowd.
Our unique spirits are produced by our pride and joy, “Lily”. She is a 400 litre copper pot still, handcrafted for us in Galicia, Spain.
In the main body botanicals are soaked for 24 hours in a water/ethanol mixture to begin the flavour extraction process, after which the still is heated to just over 80 degrees.
Because the boiling point of alcohol (78.37 degrees C) is lower than that of water (100 degrees C), the addition of alcohol drives down overall boiling point. As the liquid starts to evaporate, a temperature gradient is established in the still, as the top is cooler than the bottom. The vapour condenses when it reaches the top of still and falls back to the bottom this process of evaporation and condensation is called Reflux and helps to produce a smooth spirit.
Eventually the vapour rises through into a copper tube known as the Lyne Arm. More flavour extraction occurs through vapour infusion of light botanicals stored in a Gin Basket located halfway along the Lyne Arm. All the possible flavour has been extracted when the vapour reaches the worm tub – a traditional cooling system. It contains a copper coil which is not only a good conductor of heat but increases the surface area for heat transfer, immersed in cold water it turns our alcoholic vapour into a liquid.
Finally the liquid gin cascades off the Parrot Spout, a specially shaped spout for collection.