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Place Category: food & drink
Sipsmith are independent distillers of gin with a mission to bring London Dry Gin of truly uncompromising quality and character, back to the city where it first earned its name.
It all began in 2009, in a tiny workshop in Hammersmith, London. Two childhood friends, Fairfax and Sam, had an unwavering belief in things well made – the way they used to be, the way they should be. So they set up London’s first traditional copper distillery since 1820. Their mission was simple: to bring London Dry Gin of truly uncompromising quality and character, back to the city where it first earned its name. Every bottle of Sipsmith is hand-crafted in genuinely small batches. Every drop of every batch is lovingly laboured over by hand, by our dedicated Distillers. No regimented timings, no automatic cuts, just a craftsman’s flair and a passion for gin well made. We believe this is the only way to craft spirits of this quality.
By 2009 we had found the perfect location, been granted our license, and commissioned our beautiful copper pot still Prudence. All that was left was to find a Master Distiller. It was at a Negroni party (of all places) that Sam and Fairfax were introduced to the world renowned drinks aficionado Jared Brown. It soon became apparent that Jared shared Sam and Fairfax’s passion for things well made, and before the evening was out he had agreed to join them on their mission to create the world’s best London Dry Gin.
We make our spirits by hand in genuinely small batches with our team of dedicated Distillers Jared, Ollie and Kit watching over every drop of every batch.
We passionately believe this is the only way to handcraft spirits of this quality. Inspired by the two hundred years of London distilling history we have inherited, we balance modern technology with traditional recipes and techniques.
Our botanicals are carefully sourced from all over the globe choosing only the very best quality ingredients. Our recipe was inspired by one found by our Master Distiller Jared in an eighteenth century book called The Art of Distilling. Each day, we add precisely the amount needed to make one batch of gin to each still never adding more to create a gin concentrate.
Our carefully crafted recipe of botanicals are added to the stills the evening before to allow them to macerate over night and imbue the alcoholic wash with flavour. They typically macerate for around 14 hours but can be as long as three days in the case of our V.J.O.P.
Our stills are switched on each morning around 8am and the process of distillation begins. The stills heat up to 80* allowing the alcohol, which boils at 78.3* to turn into vapour, but leave the liquid water behind. As the vapour travels around the still it makes contact with the copper surfaces and condenses back into a liquid, each time becoming purer, soother and more sippable.
THE JOURNEY THROUGH THE STILL ENDS
Once it has completed its journey through the still our gin finally reaches the condenser. Here it turns back into a liquid for the final time and runs off a pipe known as the point of pleasure. The liquid comes in three distinct parts the heads, the hearts and the tails. We take only the very best the heart cut which is then brought to bottling strength with the addition of pure water and is finally ready to be bottled and sipped.