Traditional distilling has not changed much in the last 100 years and much of the industry continues to use traditional processes. By understanding themolecular structure of flavour, Alex and Drew have focused on technology to take the flavour of their gin to the next level. While the traditional method involves boiling an alcohol-rich mixture, laden withbotanicals at 100 degrees for up to ten hours, the brothers use low pressure to distil at room temperature. Removing heat from the process allows them to capture the most volatile flavour molecules of fresh botanicals, which are lost in every other method of distilling.

It’s a disruptive shift in practices, a shift already seen in the olive oil industry. Using heatto extract oil means compromising the delicate flavour and aroma in return for more volume. Producers of quality extra virgin olive oils have made the transition to cold pressing to obtainthe richest flavours.

Every step of the Griffths Brothers’ process has been carefully designed to maximise flavour. They source their botanicals from around the world and use the freshest organic produce wherever possible. A traditional gin process sees all botanicals soaked together in spirit for between 12 and 24 hours before distillation. However, to really give up their true flavour and essential oils, some botanicals need a longer process of maceration. That’s why the Griffths Brothers’ distillation process has each botanical macerated separately for different lengthsof time (up to a week), distilled and then combined up to two weeks later. This complex and lengthier process is what gives Griffths Brothers gin its exceptional and individual taste.