“After our original inspiration, a whole lot of research had to go into extracting exactly the right combination of flavours from our romantic botanicals. We broke each ingredient down to the molecular level, identified each ingredient’s flavour profile, and customised our method of making gin with the sole aim of obtaining exactly the right fragrances and flavours in Silent Pool Gin.
Our unique four-stage process allows us to use flavours that previously distillers could only dream of being able to use, and precisely control the quality and flavour of our gins. A portion of our botanicals, including Bosnian juniper berries, liquorice root, cassia bark, orris, and bergamot are bruised and macerated in base spirit before being transferred to the still. These give depth and mouthfeel, the rich and heavier flavours.
The lighter botanicals such as rose petals, kaffir lime leaves, linden and elderflower are separately macerated in a process that we’ve called the ‘Gin Tea Infusion’. This adds the oils and aromatic compounds to the distillation, which lend the gin its ethereal high notes of perfumed lime and floral essence.
The final touches are included in the gin basket infusion, which hangs in the neck of our Holstein still. Fresh citrus peel, dried pears, Macedonian juniper and Bulgarian angelica, to name but a few, balance the final spirit, integrating and enlivening the other botanicals to create the unique harmony found in Silent Pool Gin.
The distillation process is completed using a multi-chambered fractioning column, and through precise control over a series of plates and cooling pipes, we are able to separate the exact flavour needed from each botanical ingredient. As a result of this rectification column, and the fact that our desired molecular components are often found in small quantities, we have to use three times the amount of ingredients compared to the traditional pot distillation method, to ensure our carefully chosen flavours are realised in the finished product, holding many other flavours back.” Cory Mason, Master Distiller