{"id":31995,"date":"2026-09-25T15:59:20","date_gmt":"2026-09-25T13:59:20","guid":{"rendered":"https:\/\/jurassic-gin.cerfalunettes.fr\/histoire\/distillation\/"},"modified":"2026-10-16T10:28:06","modified_gmt":"2026-10-16T08:28:06","slug":"distillation","status":"publish","type":"page","link":"https:\/\/jurassic-gin.cerfalunettes.fr\/en\/histoire\/distillation\/","title":{"rendered":"La fabrication du Jurassic Gin"},"content":{"rendered":"
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Jurassic Heritage \u00b7 How it is made<\/p>\n\t\t

The Alchemy of Distillation<\/em><\/h1>\n\t\t

Six steps, from weighing the botanicals to bottling.<\/p>\n\t<\/div><\/section>\n\t

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  1. 01 \/<\/span>

    Selecting and weighing<\/h3>

    Jurassic Gin follows the London Dry Gin rules: after distillation we add no flavouring, colouring or sugar. We use hand-sorted organic botanicals, water purified by reverse osmosis and a neutral grain spirit. We weigh every ingredient to the gram so the juniper does not drown out the ginkgo and horsetail.<\/p>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t

  2. 02 \/<\/span>

    Rye spirit and maceration<\/h3>

    Our gin starts with a rye spirit. We steep the first batch of botanicals in it for 24 hours in stainless-steel tanks, long enough for the spirit to draw out their essential oils.<\/p>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t

  3. 03 \/<\/span>

    Slow distillation and the botanical basket<\/h3>

    The macerate then goes into our copper still, which we heat gently. The alcohol vapour rises through a hanging basket holding the second batch of botanicals, fresh this time. That pass through the vapour gives the gin its freshness and floral notes.<\/p>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t

  4. 04 \/<\/span>

    Reduction<\/h3>

    The distillate comes off the still far too strong to drink. We bring it down with water purified by reverse osmosis, which has no minerals left to change the taste. For the Classic, we stop at 41% ABV.<\/p>\n\t\t\t