The English method of gin production is a well-established process.  Quality materials, skilled distillers and great attention to detail are all unseen factors that help deliver that famous aroma and taste. 

The method used is "batch distillation" in pot stills.  This is a complete operation as with malt whisky rather than continuous running as with grain whisky.

The alcohol is charged into the pot of the still and reduced with water before the botanicals are added in carefully controlled amounts according to the recipe being used.  The alcohol has to be reduced in strength, as pure alcohol would harden the skins of the botanicals and make extraction of the oils more difficult.  The complete charge is then macerated for some time - often overnight.

Distillation starts with heat applied to the charge.  As soon as the vaporised spirit starts to come over the top of the still, pressure is reduced, the valve perhaps being only just cracked, otherwise there is danger of entrainment.

The vapours pass through the swan neck at the top of the still to a water cooled condenser and so through to the spirits safe where the quality is monitored before going into holding vats.  At this stage the distillation does not taste or have the subtle aromas of our beloved final product.

The resultant concentrate cannot be used to make gin without the very important and skilful process of blending the alcohol to produce high strength gin of about 94 %, that in turn is reduced in strength prior to bottling.

Major customers include UK and European supermarkets, International drinks companies, breweries and other own labels.  Gin is distilled to our standard or to customers own recipes.