Micro-Distillery in the basement of a cocktail bar in Aberdeen, Scotland. Throught consultation with scientist from Aberdeen University they built a vacuum still, capable of distilling at much lower temperatures to avoid heat damaging delicate botanicals. The resulting liquid captures light and natural flavours from delicate ingredients which we pair witha Juniper forward recipe from one of the oldest distilleries in the uk.
Josh, Ben and Alex all have a passion for good quality food and drink, and they had the collective aim of making a gin that tastes better than existing brands, is good to drink straight or with tonic, and has a subtly unique flavour. Professor Andrew Porter of the University of Aberdeen sourced a rotary evaporator which allowed the team to create the flavour they wanted through distilling alcohol with botanicals at very low temperatures, often known as cold distillation or vacuum distillation.
Josh, Ben and Alex took the challenge of developing their own recipe, and spent a year testing and balancing botanicals. After hundreds of tests, each of the 12 botanicals selected were only included to improve and balance the flavour of the gin. They found that Buddhas hand, a rare citrus fruit, and pink peppercorns worked extremely well with cold distillation whereas traditional botanicals generally worked better in a traditional copper pot still. For the traditional distillation the team have partnered with G&J Distillers in Warrington, England, (Est. 1761), and worked on their recipe together with them. Fundamentally, this partnership suits the Porter’s philosophy of fusing old and new, respecting tradition while Innovating.