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 team’s 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 Hepple Triple Technique was born.
1. Copper Pot: The journey begins where other gins usually end: with a meticulously smooth, one-shot heart cut.
2. Vacuum Distillation: The handpicked green juniper is vacuum distilled, drawing out the vibrant freshness of the young berries.
3. CO2 Extraction: Using intense pressures of supercritical extraction, in a system usually reserved for fine perfumes, the team distil the pure essence of juniper berries – giving an exquisite depth of flavour.
Combining these three distillates creates the “Triple Technique”
TASTE & AROMA
There is an immediate fresh scent of green apple, bright grapefruit and spicy juniper. This then opens up to reveal underlying notes of Douglas Fir, and fragrant blackcurrant. On sipping, the initial fresh citrus flavours evolve into unexpected ripe cantaloupe melon, the spicy fragrant juniper continues to coat the palate. There is a luscious sweet mouthfeel, which is both juicy and quenching.