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.