Our Process
Hertford Distilling: Crafted with Spirit
Nestled amidst the picturesque landscape of Hertford, England, our distillery stands as a beacon of both tradition and innovation. We start with the English sugar beet, carefully cultivated to yield fermentable sugars. Here in Hertford, these sugars undergo fermentation, transforming into alcohol and setting the foundation for our spirits.
Distilled in our bespoke copper stills, our dry gin becomes a vivid expression of our dedication. Our signature dry gin is meticulously crafted with a blend of 11 carefully selected botanicals, each contributing to its rich, balanced flavour. While we deeply respect traditional methods, we equally don't shy away from innovation. The use of fractional distillation allows us to produce exceptionally clean base spirits, guaranteeing purity with every sip and also saving energy when compared to traditional alembic techniques of distillation that do not use reflux columns.
We use chemically pure water from reverse osmosis for precise dilution of the final product. Produced in small batches, every bottle is filled, quality checked, sealed by hand in Hertford, and carries our promise of good standard. As the embodiment of English crafts, we take pride in serving our community with spirits that are nothing short of perfection.
The image above shows a bubble plate used in the reflux column of one of our stills. In distillation, a bubble plate is a plate in the reflux column with perforations or one way valves. As vapour rises in the column, it bubbles through the liquid layer on each plate. This contact facilitates mass transfer: lighter components in the liquid vaporise, joining the rising vapour, while heavier components in the vapour condense into the liquid layer. Each plate acts as a mini-distillation step, helping the system achieve equilibrium at that level, with the number of plates determining the column's separation efficiency.
