Celebrated foraging chef Valentine Warner brought legendary bartender Nick Strangeway and distillery developer Cairbry Hill up to Hepple in the remote Northumbrian National Park to meet Walter Riddell, owner of the Hepple estate in March 2013.
Hepple Gin is crafted using a rather intricate production method, which includes pot stills, vacuum distillation and a supercritical CO2 extraction process! A base spirit is distilling in a pot still using a selection of botanicals including Italian juniper. More botanicals are vacuum-distilled, including locally picked juniper, Amalfi lemon and lovage. The super-critical CO2 extraction process is used to make a spirit flavoured with Macedonian juniper. These are expertly blended together resulting in this fascinating tipple!
Good to go with prawn & shrimps, fish & chips, canapés, sushi, shrimp on skewers marinated in lots of garlic, ginger, spicy hot wings or wild berries