How we distil
Grain, wash, still, cut.
Five days from milled barley to new-make spirit, and the gin distilled a week after that.
The week
From grain to new make.
Monday, the mash
Milled barley and hot water in the mash tun; the sweet wort drained off
Tuesday to Thursday, the wash
Yeast turns the wort into a 9% wash in oak washbacks
Friday, the still
The wash is distilled twice; the second run is cut by hand
The next week, the gin
Neutral grain spirit and the botanicals rested overnight, then distilled
The cut
Heads, hearts and tails.
- Heads5The first spirit off the still: sharp and volatile. Set aside, never bottled.
- Hearts70The middle of the run, where the botanicals sing. The only part we bottle.
- Tails25Heavier and oily as the run ends. Kept and redistilled with the next batch.
See the still running on a Friday tour.
Copper Field (sample business) is a sample business. Its forms, bookings and basket are switched off — nothing you do here is sent, saved or sold.
Like Copper Field?
Pick how you'd start from it. We'll keep your choice — this design, the page you were on and anything you tell us.
- Use this designStart from it as it is
- Change a few thingsYour name, logo, colours, photos and sections
- Adapt it from my briefTell us about your business and we'll fit it to you
Installing designs opens after their review, with your own account. Nothing is installed or created from this page, and previewing is free.
Pages
- Copper Field
- Spirits
- Still house
- Visit
- Find us
- Privacy and Terms
Built around
- Bookings — demo only here
- Enquiries — demo only here
- Several pages
You'd still connect
- Your tour calendar
- Your bottle stock
- Your release list