Vacuum Distilled

We produce our Gin in a custom-made, Copper Pot Still, designed to work in conjunction with a Vacuum, which removes Air Pressure from the still during distillation. This technique, known as “Vacuum Distillation”, allows us to distill our Gin at low temperatures and prevents the delicate aromas of our Botanicals from becoming stewed with excessive heat during distillation. This unique process creates a beautifully Fragrant Gin with lifted aromas and vibrant flavors unlike any other.

Greenhook Ginsmiths Juniper Berries Hold |
Greenhook Ginsmiths Steven DeAngelo Still |
Greenhook Ginsmiths' Custom-Made Copper Still |

The Still


Lovely clean juniper and citrus nose; elegant pure and crisp with smooth, silky texture and lifted flavors; fragrant and harmonious yet focused and complex with a long, vivid finish. – Anthony Dias Blue, The Tasting Panel Magazine.

Junipter Berries – Greenhook Ginsmiths
Junipter Berries
Cinnamon Sticks – Greenhook Ginsmiths
Cinnamon Sticks
Dried Camomile – Greenhook Ginsmiths
Dried Camomile
Coriander Seeds – Greenhook Ginsmiths
Coriander Seeds
Elderberries – Greenhook Ginsmiths
Elderflower – Greenhook Ginsmiths
Galangal Root – Greenhook Ginsmiths
Galangal Root
Lemon Peel – Greenhook Ginsmiths
Lemon Peel
Orris Root – Greenhook Ginsmiths
Orris Root
Sweet Orange Peel – Greenhook Ginsmiths
Sweet Orange Peel