Gin Distillation

Posted By Mike Gill on August 4, 2017 | 0 comments


Distillation –We have raw spirit made from, wheat or maize placed into a copper still. The botanicals are added and left to steep overnight. Once brought to boiling point the vapours will rise up the still before making their way to a condenser. The condenser is full of pipes containing very cold water. There the vapours will turn into liquid.

With the art of slow distillation, the distillery will takes its time allowing the vapours to rise slowly with certain botanicals in the vapours being heavier than others. Citrus will head to the condenser first followed by wood notes and Juniper is heavy and will be last.

You will find most gin distilleries just like a single malt whisky distillery will have different swan necks & Lynne arms. It all depends on if they are creating a light gin to work amazingly with cocktails & mixers or a more complex gin. If the arm is turned down to the condenser its going to be a heavier gin. At the Bombay distillery, the arm goes up with a hanging basket full of botanicals to be vapour infused which gives a lighter style on their Sapphire gin.

We then move to the spirit safe and the middle cut which is just like a Single malt whisky process. No heads or tails will be used which will go back for next distillation.

Excellent water is super important at the end of the distillation for bringing down the spirit to bottle strength.

Bombay source from Snowdonia in Wales while Martin Miller brings water in from Iceland.

The onion style still is usually the choice and no fire today but rather heat jackets.

Citadelle Gin from France still uses open fire.

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