We’ve saved this bit for those who really want to know. The scientists, the inquisitive and the straight up juniper obsessed.
Hepple Gin’s distinct flavour profile sets it apart.
This is a result of our unique three-stage process that display juniper in all its glory. Here’s the proof:
There is no finer analytical tool than the human palate, but to really understand the molecular signature of our gin we have analysed the three different spirits we use to make the gin with a, Gas chromatography mass spectrometry (GSMS). It is a way of identifying separate molecules (for which read flavour) in a compound. The spikes on the graph relate to flavour molecules
The three graphs are set on separate axes one above the other:
The ripe juniper distilled conventionally on a copper pot still is represented by the black lineit is a fairly weedy thing, with pinene (pine) and limonene flavours displayed by he short spikes on the far left.
To get more flavour you could add more and more juniper into the copper pot, but we found that you simply could not get much more intensity, and certainly not much more flavour variety this way..
Hepple green juniper berries are cold distilled in a vacuum still and this is represented by the blue line.
As well a similar pattern of pinenes and limonenes, there are interesting molecules shown on the graph.. This is a group called sesquiterpines – or in layman’s terms, those floral notes that we love when we taste our green juniper distillate.
Theripe Macedonian juniper berries extracted in the Supercritical machine are shown onby the red lineThe presence of the monoterpines is similar to that found in the copper pot distillation, but there is an abundance of those richer sesquiterpines, It’s these that give the gin gives an almost “chewy” texture – a “resonance”of juniper thatisstrongly noticeable when mixed with tonic – and balanced and delicate in a martini.
The final cut
Precisely woven together, these three three expressions of juniper compliment one another:
The copper still provides a backbone, smoothing the spirit by linking the classic gin botanicals around the juniper.
The vacuum system reveals the zestiness of our fresh, green juniper berries.
The Supercritical CO² extraction adds richness, resonance and depth.
Our Master Distiller Chris Garden describes the process:
By using three different processes for juniper we can layer what we could describe as the bass, the tenor and the soprano parts of what is gin’s traditional leading act.