Creating a brand identity that stands out from the crowd in the increasingly competitive gin market is a trick that not every product manages to pull off. Not only do Henrick’s do it well, they’ve been doing it since many of today’s gins were mere twinkles in the eye of their distiller. Launched in 1999, Hendrick’s is distilled in batches of 450L using juniper, coriander seeds, angelica, camomile, yarrow, lemon peel, orange peel orris root, elderflower, caraway seeds and cubeb berries as its botanicals. Both a Bennett (pot) still and a Carter Head still are used in the process, the latter being unusual in that the botanicals are suspended so that the spirit vapour passes up through them, rather than the typical maceration of the botanicals in the neutral spirit. Rose and cucumber essence are then added afterwards at blending as these botanicals do not play nicely with the distillation process.