Our process:
What is distillation
Distillation is an industrially important process for partially or completely separating (fractioning) volatile compounds in a liquid from each other or from non-volatile components.
At a basic level, distillation involves boiling of a liquid until it becomes a vapour and then condensing the vapours by cooling to produce distillate fractions.
The fractions collected are split into three categories being:
• Heads
• Hearts
• Tails.
What still we chose for distillation
Our state of the art 250-litre artisan still was fabricated by Carl GmbH.
Carl is the oldest still maker in Germany, since 1869 and their quality and craftmanship is world renowned.
Our Pot, Neck and Lyne Arm are constructed of 4mm copper.
Our water-jacket, gin basket and condenser are constructed of Stainless Steel.
There are a number of benefits for utilizing copper, which include:
Improved Flavour
Copper reacts with sulphur compounds, which helps remove unwanted flavours and impurities from the distillate, resulting in a smoother and more flavourful product.
Conductivity
Copper is an excellent conductor of heat, allowing for a more even heat distribution during distillation, which can help prevent scorching and improve the efficiency of the process.
Chemical Reactivity
Copper interacts with certain compounds in the distillate, such as fatty acids and esters, resulting in chemical reactions that can enhance the aroma and flavour profile of the final product.
Historical Tradition
Copper has been used in distillation for centuries and is often associated with traditional methods and craftsmanship, which can appeal to enthusiasts and connoisseurs.
Antimicrobial Properties
Copper has natural antimicrobial properties, which can help inhibit the growth of bacteria and other microorganisms, potentially reducing the risk of contamination during the distillation process.
Distillation
and the important
botanicals
We carefully choose the finest botanicals, that are ethically and sustainably sourced.
Some of these include:
Juniper Berry
Juniper Berries have a distinct flavour profile that is both piney and citrusy, with a hint of spice and bitterness.
The primary taste is often described as resinous and aromatic, reminiscent of pine needles or fresh cedar wood.
This piney flavour is complemented by a bright, citrusy note, similar to that of lemon or orange zest, which adds a refreshing quality to the berries.
In addition to their pine and citrus notes, juniper berries also have a subtle spiciness and bitterness, which adds depth and complexity to their flavour profile.
Coriander Seed
Coriander Seeds have a distinctive flavour profile that is warm, citrusy, and slightly spicy, with subtle hints of both sweetness and earthiness.
The primary taste is often described as fresh and bright, reminiscent of lemon or orange zest, with a tangy, citrus-like quality.
This citrusy note is balanced by a warm, aromatic spiciness, which adds depth and complexity to the flavour profile.
In addition to its citrus and spice notes, coriander seed also contains a subtle sweetness, which can be likened to that of cinnamon or nutmeg.
Cassia Bark
Cassia Bark, also known as Chinese cinnamon, has a rich and spicy flavour profile that is similar to but stronger and more pungent than that of true cinnamon.
The primary taste is warm and sweet with a pronounced spiciness that has a slightly bitter edge. It offers a combination of sweet and savoury notes, with a distinct woody undertone.
The flavour of cassia bark is characterized by its intense warmth and depth, which can linger on the palate.
Lemon Peel
Lemon Peel offers a vibrant and zesty flavour profile that is both citrusy and slightly floral.
The primary flavour is a bright and tangy citrus, reminiscent of fresh lemon juice, with a refreshing acidity that adds a crispness to dishes.
The peel also contains aromatic oils that contribute to its fragrance, lending a subtle floral and herbal undertone to its flavour.
Angelica Root
Angelica Root has a unique and complex flavour profile that combines herbal, earthy, and slightly bitter notes with a hint of sweetness.
The taste is often described as aromatic and pungent, with a strong herbal character that is reminiscent of celery or parsley.
There's also a subtle spiciness and warmth to its flavour, along with a lingering bitterness that adds depth.
In addition to its distinctive taste, angelica root has a strong aromatic quality, with a fragrance that is both herbal and musky.
Liquorice Root
Liquorice Root has a distinct flavour profile that can be described as sweet, earthy, and slightly woody, with a subtle hint of bitterness.
It's often compared to anise or fennel due to its similar sweet taste with hints of spice.
The sweetness comes from glycyrrhizin, a compound found in liquorice root, which is significantly sweeter than sucrose.
Orange Peel
Orange Peel has a bold and aromatic flavour profile that combines citrusy brightness with a slightly bitter undertone.
The primary taste is reminiscent of fresh orange zest, delivering a vibrant burst of citrus flavour with a refreshing tanginess. However, compared to lemon peel, orange peel tends to be a bit sweeter and less acidic, with a milder tang.
The peel also contains essential oils that contribute to its aroma, offering hints of floral and herbal notes alongside the citrusy zest.
During the Maceration process we add Juniper to increase the alpha-pinene and beta-pinene sensory results.
What is our method
of distillation
At Harrington Bjugård Distilling our method of distillation is broken down into 3 stages, being: Macerating, Spirit Run and Resting.
For the maceration process we add juniper to an ethanol/ water solution which is left overnight to extract the oils from the botanical.
After these flavours have been released it is then added to the pot of our still. We then split the rest of our botanicals between the pot and our gin basket.
Our Still is heated up with a water-jacket that surrounds the pot which heats this mixture up to the boiling point of ethanol (78 degrees), where the liquid becomes a vapour.
We are carefully able to control this temperature to .5 of a degree, which maintains a consistent heat for our charge. As the vapour rises through the head, reflux occurs where some of the vapour returns to the pot increasing the flavour, with the rest making its way through the Lyne Arm to the gin basket.
After passing through the gin basket the vapour is then cooled within the condenser that converts that vapour back into a liquid collecting flavour from our botanicals along the way, which is collected as a distillate.
During this collection we separate the distillate into the Heads, Hearts and Tails.
These cuts have
the following characteristics:
Heads
The "heads" refer to the initial portion of the distillate that comes off the still during the distillation process.
This fraction contains volatile compounds such as methanol, acetone, and other undesirable congeners, which can impart harsh or unpleasant flavours and aromas to the final product.
The heads typically have a sharp, pungent aroma and flavour and are often discarded or redistilled to remove impurities.
The hearts is transferred into a tank to rest over time, which increases the flavour profile and water is introduced.
Hearts
The "hearts" represent the middle portion of the distillate, which is collected after the heads and before the tails.
This fraction contains the desired ethanol (alcohol) along with flavourful congeners that contribute to the unique character and complexity of the spirit.
The hearts have a smoother, more balanced flavour and aroma compared to the heads and tails, making them the prized portion of the distillate used for bottling as the final product.
Tails
The "tails" refer to the final portion of the distillate collected during the distillation process.
This fraction contains lower-boiling-point compounds such as fusel oils and fatty acids, which contribute to a heavier, oilier texture and can impart off-flavours such as bitterness or funkiness.
While some tails may contain desirable flavours and aromas, they are often considered less desirable than the hearts and may be discarded or redistilled to separate out impurities.
The separation of heads, hearts, and tails is a crucial step in distillation, as it allows us to produce spirits with consistent quality and character.
The skilful blending of hearts with carefully selected portions of the tails can result in a balanced and complex flavour profile, while minimising undesirable characteristics.
The hearts are then rested in tanks
for up to 28 days.
The Resting of alcohol, particularly in spirits like gin, can have several benefits for flavour development. Some of these include:
Integration of Flavours
Resting allows the various compounds present in the spirit to meld together more harmoniously.
Over time, the harsher or more volatile elements may dissipate, leading to a smoother and more balanced flavour profile.
Oxidation
Controlled oxidation can occur when a spirit is exposed to air over time.
This oxidation process can soften harsh flavours and enhance certain desirable characteristics, resulting in a smoother and more complex taste.
Evaporation
During resting, some of the more volatile compounds may evaporate, leading to a concentration of flavours and a more intense aroma.
Mellowing
Resting can help mellow out the spirit by allowing time for any residual harshness to diminish, resulting in a smoother and more enjoyable drinking experience.
Flavour Evolution
Over time, the flavours in a spirit may evolve and develop, revealing new layers of complexity and depth that were not initially present.
Dilution and bottling
Once the desired flavour profile is achieved, our gin is diluted to the desired alcohol by volume (ABV) of 50% with water before being bottled and labelled for sale.
