Picked at dawn
Juniper, lemon thyme and angelica are cut in the physic beds before the sun reaches them, while the oils are still in the leaf. Ravi weighs every basket on the old dispensing scales.
Weighed and steeped
Each botanical is measured to the gram against Imogen’s recipe book, then steeped overnight in English wheat spirit so the gentler flowers give up their scent slowly.
Run through copper
The charge goes into our 300-litre copper pot still in the morning. Imogen keeps only the heart of the run — the bright middle — and nothing either side of it.
Into green glass
The gin rests for three weeks, is cut to strength with Yorkshire spring water, and is filled, corked and labelled at the old shop counter on Physick Row.