The Still
To create Tipplemill London Dry gin we use a traditional copper pot still
96% ABV./vol spirit is reduced to around 50% ABV with water extracted from the bore hole fed from the natural chalk aquifers tipped into the still with the 10 botanicals and gently heated. As the temperature rises, the alcohol turns into vapour carrying the wonderful botanical oils within it. The copper of the still acts as an excellent conductor of heat dispersing the heat evenly, but also reacting with the spirit and essential oils to soften the resulting distillate creating a smoother more refined gin. The vapour then passes through a condenser where cold water turns the vapour back into its liquid form. The distilled liquid comes off in three parts. The first liquid that comes out of the still is the heads. This alcohol produced whilst the still is heating up does not have the flavour profile we want so is collected and put to one side.
Then we begin collecting the hearts. This is the precious liquid that we keep! As ever, we don’t rush the distillation. We distill with the luxury of time, letting the liquid bubble away gently allowing the oils from each botanical to vaporises at their different stages. Monitoring the distillation closely, tasting each flavour profile as it develops, we build the enjoyable journey of Tipplemill flavour as the distillation evolves.
At the point where any unwanted oils which are heavier in flavour come to taste, we select the exact moment to cut from collecting the hearts and start collecting tails. This is known as the distillers cut.
To be called a London dry gin, nothing can be added post distillation which makes Tipplemill a demonstration of genuine craftsmanship. No tweaks to disguise any missed heads or tails, this is authentic distilling to the highest level.
The final step is reducing our gin to a bottle strength by adding pure water. The minimum strength for a London dry is 37.5% alc./vol. We found that in being generous in spirit bottling at a strength of 44% alc./vol. the botanical flavour profiles are best displayed.
To create Tipplemill London Dry gin we use a traditional copper pot still
96% ABV./vol spirit is reduced to around 50% ABV with water extracted from the bore hole fed from the natural chalk aquifers tipped into the still with the 10 botanicals and gently heated. As the temperature rises, the alcohol turns into vapour carrying the wonderful botanical oils within it. The copper of the still acts as an excellent conductor of heat dispersing the heat evenly, but also reacting with the spirit and essential oils to soften the resulting distillate creating a smoother more refined gin. The vapour then passes through a condenser where cold water turns the vapour back into its liquid form. The distilled liquid comes off in three parts. The first liquid that comes out of the still is the heads. This alcohol produced whilst the still is heating up does not have the flavour profile we want so is collected and put to one side.
Then we begin collecting the hearts. This is the precious liquid that we keep! As ever, we don’t rush the distillation. We distill with the luxury of time, letting the liquid bubble away gently allowing the oils from each botanical to vaporises at their different stages. Monitoring the distillation closely, tasting each flavour profile as it develops, we build the enjoyable journey of Tipplemill flavour as the distillation evolves.
At the point where any unwanted oils which are heavier in flavour come to taste, we select the exact moment to cut from collecting the hearts and start collecting tails. This is known as the distillers cut.
To be called a London dry gin, nothing can be added post distillation which makes Tipplemill a demonstration of genuine craftsmanship. No tweaks to disguise any missed heads or tails, this is authentic distilling to the highest level.
The final step is reducing our gin to a bottle strength by adding pure water. The minimum strength for a London dry is 37.5% alc./vol. We found that in being generous in spirit bottling at a strength of 44% alc./vol. the botanical flavour profiles are best displayed.