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Gin of the Month

Hendrick’s Gin

Hendrick’s is produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick's uses Bulgarian rose and cucumber to add flavour. Hendrick's gin is bottled in a dark brown apothecary-style bottle.

Hendrick's uses a blend of spirits produced from a Carter-Head Still (constructed in 1948), of which there are only a small number in the world, and a small pot still, originally built in 1860 by Bennett, Sons & Shears. Both have been restored to working order after being bought at auction in the 1960s by former William Grant Life President, Charles Gordon. The two stills produce strikingly different styles of gin due to their different construction and methods of distillation.

The pot still is generally referred to as the Bennett still. The still itself is quite small, which in general will allow most of the flavour characteristics of the botanicals to pass into the spirit. The still is charged with neutral spirit and the botanical recipe added to the liquid, along with some water. This is left to steep for 24 hours, which begins the process of extracting the flavour from the botanicals. The still is then heated by means of an external steam jacket to boil the liquid.

As the pot begins to boil, vapour moves up the short column of the still and eventually meets the condenser, where vapours are turned back to liquid and collected. First runnings can be as high as 92% alcohol, with a gradual decrease in the strength as the distillation progresses. Once all of the alcohol is collected, the final spirit will be approximately 75% alcohol v/v. This spirit is of a heavy character with a strong juniper-flavour.

We suggest serving with Fentiman’s Light Tonic and Cucumber.

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