Hendricks Dry Gin Delivery Across London - Buy Hendricks Gin Online 24 Hours A Day With A Same Day Delivery Service Of Just 30 Minutes Or Less.
Hendrick’s Gin first launched in 2001 had been the success story that has set the template for modern London Gin brands to follow.
Hendrick’s Gin‘s origins have various stories, from the distillery Malt Master finding motivation in the garden to a US agency claiming to have invented it all. The truth is, as always, someplace in-between. Recognising the gap in the market, William Grant and Sons was determined to release a premium Hendricks Gin in 1999. Working with their famed Malt Master David Stewart and Lesley Gracey (who still distills Hendrick’s Gin to this day), they developed a flavour profile for a gin inspired by eating cucumber sandwiches and British gardens. The brand identity was then elaborated by an American agency with a brief to focus on unique and unusual Britishness. It took Lesley 21 distillations to finalise the recipe and in the year 2000, a new giant was born.
We are, often asked about how long Hendrick’s Gin has been around for since many points out 1886 are the dates seen on the label of their Victorian resembling bottle. This reference is to the first William Grant distillery was, founded, not the Gin itself, though it does show just how much experience they have in creating world class products. Based in Ayrshire, Hendrick’s Dry Gin Palace is, built at the family-owned company’s Girvan grain distillery. Hendrick’s Gin's site has two stills, managed by Lesley Gracey and John Ross who oversee the method from start to finish.
Hendrick’s Dry Gin uses a blend of spirits manufactured from a Carter-Head still and a small pot still originally built in 1860 by Bennett, Sons & Shears. Both have now been, restored to operating order after being acquired at auction in the 1960′s. The two stills perform noticeably different styles of Dry Gin due to their modified constructions, the amount of copper contact and the techniques of distillation.
The Bennett pot copper still provides a dark, oily spirit with a strong juniper flavour. Hendrick’s Gin macerate 12 botanicals (juniper, coriander, angelica root, orris root, lemon peel, orange peel, cubeb berries, grains of paradise, caraway seeds, elderflower, chamomile and yarrow) for around 24 hours a day before changing on the copper stills. Although simplifying the process dramatically, in essence, the botanicals are added into the liquid and effectively boiled, which allows most of the flavour characteristics to pass directly into the spirit. This type of distillation is quite common amongst Gins (although this does not make it any easier to create a top quality spirit!).
In opposition, the alcohol derived from the Carter-Head still is much more subtle with light floral and sweet aromas. This method is used because all the botanicals used in the Carter-Head are, joined to a basket at the top of the still. Rather than macerating and then evaporating the botanicals, which produces the high pungent spirit of the Bennett still, the Carter-Head bathes the botanicals in the alcohol vapours only. By doing so only, the lighter, sweeter and floral flavours can be extracted by this process, which gives the Hendricks Gin its distinctive character.
Both of the copper stills take around 12hours to work, each producing a 500-litre hearts cut running off the stills at 80% Alcohol By Volume.
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