Hepple Gin uses an innovative Triple technique to maximise the flavour of its botanicals; Copper Pot distillation, Vacuum distillation, and CO2 extraction. Initial fresh citrus flavours evolve into unexpected ripe cantaloupe melon, the spicy fragrant juniper continues to coat the palate.
The Hepple story started in one of England’s last wild sanctuaries in the remote moors of Northumberland, the whipping winds amongst the age of juniper bushes at Hepple, and the pursuit of a gin to make the perfect dry martini. The only way to capture the wild heart of this juniper was to completely rethink how the gin was made, thus the Triple Technique was born. The Triple technique is comprised of a copper pot still, glass vacuum still, and a super critical extraction.