Blog Post
What is the best method for making Gin?
Patrick Saunders • Aug 23, 2022
Pot, Column, Electronic or Bathtub ? Which method is best and why?
When we, the Black Shuck team, embarked on our Gin story 11 years ago, most people had very little interest in Gin or how it was made. How times have changed, for the better of course. There is no longer such thing as a 'typical Gin drinker'. Long gone is the 'mothers ruin' reputation. In it's place Gin has gained a reputation for being not just a quintessentially English drink for older ladies but an on-trend experience ideally shared with friends.
The arrival of 100s of new Gins on the UK shelves has meant that there is plenty to explore and share. Each distillery has it's own story and each Gin has it's own profile making the opportunities for new experiences almost endless.
We have found that Gin lovers (old and new) now want to know all about the provenance, the sources of inspiration and the method by which the Gin was made. It is quite useful that most distilleries, including our own, take great pleasure in sharing their stories and every story will be unique. So how can over 800 UK distilleries all be so different. For a start let's have a look at the methods used for making Gin.
The art of distilling alcohol was being explored in all corners of the world by the 10th Century. Evidence dating back to the 1st century shows Alchemists working in Ancient Egypt constructing the first alembic stills. Alchemists hoped that the potions created would have healing or magical properties. Herbs and roots were introduced to make medicinal remedies. Some even claimed to prolong life! It is not surprising that you will still find many of the same botanicals in our Gins.
Today we have different stills and different methods available to us when creating Gin and other spirits. Whilst some methods are regarded more traditional than others our view is that they can all be considered authentic.
Just to be clear. A still does not make alcohol, it separates 2 liquids which have different boiling points. In our case the alcohol from the fermented wash. This is possible because water turns to vapour at 100 degrees whilst alcohol turns to vapour at around 78 degrees. This is why you should never allow your mulled wine to boil at Christmas!
Let's start by looking at the Bath Tub method for making Gin. It doesn't require the use of a still to impart the botanical flavours. Instead the botanicals, which must include Juniper, are steeped in a neutral grain spirit for a period of time before being filtered and bottled. Some consider this to be an amateur way to make Gin. However, there are some excellent examples of Gin made using the bathtub method which should not be overlooked. The term bathtub refers back to 1920 when Gin producers sought ways to continue Gin production on a commercial scale whilst going undetected by police. They disguised their production methods by using metal or ceramic bath tubs for macerating the botanicals in a neutral grain spirit bought from a registered distiller. The Bath Tub method requires little technical expertise and is inexpensive to set up.
Next up, the Pot Still or Alembic Still is the oldest type of still. To create a spirit using an Alembic the pot is filled with a fermented alcoholic wort or a neutral spirit wash . Heat is applied and when the contents reach critical temperatures the vapours collect in the head at the top of the pot. From here they are then channelled through a narrow pipe known as the swans neck. Next the vapours pass through a condenser where pipes filled with cold water cool the vapours quickly so that they revert back to liquids. In the 18th century the heat source would have been an open fire. They didn't have to write Risk Assessments then! Today most pot stills are heated by steam coils or jackets powered by electricity. The advances in technology enables the distiller to make adjustments during the distillation process in order to maximise quality and yield. The Alembic is generally considered to be the ultimate in terms of traditional methods for making spirits.
The Column Still, aka The Continuous Still was invented in 1831 by Aeneas Coffey. It revolutionised distilling. The column still consists of several bubble caps, each of which behave like individual stills. Hence the column still can do the work of several pot stills in one single run. The end product is typically smoother and higher in strength. This makes the Column Still very efficient and cost effective hence it is very popular with commercial producers.
For those who like high tech there is a electronic I-Still which can be programmed and operated via an app on your phone. These automated stills claim to be the most efficient, time saving stills which require minimal skills. The I-Still can be found at the opposite end of the alchemy spectrum to the Alembic Still. It is not for those who prefer a hands on approach.
Here at Black Shuck we have a combination Pot and Column still. It is quite traditional to give stills a name and we have called our still Faith. She was designed specifically to meet both our distilling needs and our space availability. In addition to the traditional copper pot it has two columns which each house 3 bubble caps. The Combination Still provides maximum flexibility which allows us to produce all types of spirit.
We love the surprises that Faith throws at us every time we explore a new recipe idea and we relish the hands on attention she needs. The combination still is perfect for us because we enjoy the challenge of creating the best spirits possible using a mix of skill and alchemy, science and tradition all topped off with a little bit of Black Shuck luck.
If you would like to see Faith in action you can book a visit to the distillery by emailing Sarah info@blackshuckltd.co.uk
Each of our Gins offers something quite different and they each have their own suggested serve.
BLACK SHUCK GIN (43% vol)
Share the Legend
Black Shuck Gin is strong and yet smooth, traditional and yet contemporary, complex and yet balanced. It has lightly floral notes from the Norfolk lavender followed by warm sweet fruity tones from the Sea Buckthorn and Bitter Orange Peel
Serving suggestion : Pair with Fever Tree Indian Tonic
Garnish with Orange Zest
BLACK SHUCK BLUSH GIN (41% vol)
Share The Secret
Black Shuck Blush is subtle and sophisticated. It’s beautiful colour and enchanting flavours have been created naturally through the infusion of real fruits including Rhubarb and Strawberry.
Serving suggestion : Pair with Fever Tree Mediterranean Tonic
Garnish with a fresh Strawberry
BLACK SHUCK PASSION GIN (43% vol)
Share The Passion
Passion Gin has both strength and complexity. Distilled with fifteen botanicals, including Passion Fruit, Grapefruit, Lime Flower and Elderflower, Passion Gin delivers a taste sensation to intrigue and excite the palate.
Serving suggestion : Pair with Fever Tree Elderflower Tonic
Garnish with Grapefruit and Blueberries
BLACK SHUCK PINK GRAPEFRUIT GIN (43% vol)
Share The Magic
Pink Grapefruit Gin has been distilled with bucket loads of fresh pink grapefruit alongside traditional botanicals, including Juniper, Angelica, Cassia Bark and Coriander. The result is a magical, beautiful delicately fruity Gin.
Serving suggestion : Pair with Fever Tree Aromatic Tonic
Garnish with a Grapefruit Wheel.
