HENDRICK'S GIN CL.70

Method: London Dry
Type: Gin
Name: Hendricks
Country: Scotland
Manufacturer: Thames Distillers Ltd
Serving temperature: 12 ° - 14 ° C
Alcoholic content: 44.0% vol.
Format: CL.70

Botanicals: Angelica, Lemon Peel, Orange Peel, Chamomile, Coriander, Caraway, Grains of Paradise, Meadowsweet, Long Java Pepper, Iris Root, Elderflower, Juniper Berries

A refreshing gin with a strong character and a floral and delicious aroma due, among other things, to the essence of German cucumber and Bulgarian rose petal oil. Hendrick's gin is unique in its genre as it combines two gins distilled separately with two completely different methods and with a totally different flavor, which, before the addition of cucumber and roses, do not have a great personality. But together they become much more than the sum of their parts: one is intense, oily, juniper; the other is light, sweet and floral, but lacks deep notes; yet when combined they produce a full spectrum of flavors.

Hendrick's is so popular that they have called themselves the Monty Python of gins: all humor and fun. In 2003 the Wall Street Journal named it the best gin in the world. There are many stories about its birth, but the truth is that the manufacturer has noticed a hole in the market and therefore released this premium gin in 1999, inspired by the habit of eating cucumber sandwiches in English gardens. The brand is curated by an American agency, but with the aim of focusing on a unique and unusual "Englishness". The Victorian pharmacy-style bottle bears the date 1886, but it does not refer to gin, but to the year the William Grant distillery was founded. The distillation takes place in Scotland, in Ayrshire and the master distiller Lesley Gracie is, something unusual in this sector, a woman.

Hendrick's Gin is the result of the combination of two gins. One produced with a Carter-Head still, the other in a small still built in 1860 by the manufacturer Bennett, Sons & Shears. They are two very different distillation methods that produce extremely different gins. The 2 botanicals are left to macerate for about 24 hours before passing through the Bennett still. Simply said, they are boiled and placed directly in the spirit so as to infuse most of the aromatic characteristics. All the botanicals used in the Carter-Head are added in a basket on top of the still. They are neither macerated nor boiled, but they are steamed so as to extract only the lightest, sweetest and most floral aromas. Both distillations take 12 hours of time. Once the two spirits are united, the cucumber and the essence of roses are added before adding water and bottling.