About Hepple Gin
The team behind Hepple Gin includes co-founder Valentine Warner and Managing Director (and owner of the Hepple Estate) Walter Riddel, along with the distilling team: Cairbry Hill, Nick Strangeway and Chris Garden.
Hepple is distilled using a three-step technique with three juniper varieties: Italian and Balkan juniper, and uniquely, a green, young juniper that grows on Hepple itself. Using a three way extract process to extract flavor, the first step of producing Hepple Gin involves a copper pot still upon which the ‘core’ Gin is created. This is the cornerstone of Hepple Gin’s signature character.
Next the rotary evaporator — a machine that reduces the atmospheric pressure — cold distills the ingredients, preserving them in their raw state. The last stage of production involves a CO2 Extraction System — also known as the Supercritical machine, and this concludes the third and final step of the Triple Technique method. The result is an award-winning Hepple Gin.
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According to Winston Churchill, "The gin and tonic has saved more Englishmen's lives and minds than all the doctors in the Empire," referring to the British officers using it to treat malaria in India.
Initially made for medicinal purposes, gin gets most of its flavor from the juniper berries added after the distillation process. It sure has come a long way from the Middle Ages, with the introduction of new botanicals, fruits, and spices, bringing it closer to people of all flavor varieties.
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