The process starts with sourcing both the purest, soil association certified, organic spirit, and our wild botanicals.
We visually inspect the botanicals, and remove any that don't make the grade (these are composted). Any fresh botanicals are gently dried using a flow of moving warm-air, so that we can maintain our 'house style' even when certain botanicals are out of season.
The juniper berries are cracked by hand, and certain woody botanicals/ tough seeds are milled using a burr grinder, so as not to heat them up whilst turning them into a coarse powder.
Some botanicals such as the fennel and angelica seeds are lightly toasted; that said, some botanicals, are left in their natural state.
After the initial preparation of the botanicals, We separate them into different flavour families, and steep these in our spirit (diluted down to 50% ABV at this stage) for varying amounts of time.
We coarsely strain the resulting infusions, and then it’s on to creating our intensely flavoured distillates using a rotary evaporator.
Our still works like a pressure cooker, if it was run in reverse!
by using a diaphragm vacuum pump to reduce the pressure within the still to 1/50 of atmospheric pressure, we can reduce the boiling point of Alcohol to 4.2°C – Our infusions never go above 37°C at any stage. This means that the botanicals never stew or burn, and that their flavours stay vibrant.
Once each group of botanicals is distilled, we carefully blend the distillates back into our base spirit, and add a measured dose of honey, made by friends of ours in Chobham.
The resulting spirit is still well over 90% ABV at this stage – so we dilute this down to 42% with filtered water (Our local water is incredibly hard, at 309 PPM total dissolved solids, so we run this through bamboo charcoal to cut the minerality).
Technically, the spirit is already A gin – but we like to leave it to rest for few weeks for all of the flavours to integrate and stabilise.
Our gin is now ready to bottle. This is done in line with the filtering process (using a wide-pored natural filter, to remove pollen particles without stripping texture or flavour). This does mean that some light sedimentation may occur, over time - this is not a fault. Simply inverting the bottle a few times will redistribute any settled particles.
The twine on the neck of every bottle is tied, and each bottle is sealed, checked and hand signed once we’re certain that everything is perfect.