Hendrick's

Hendrick’s Gin is produced in the Ayrshire region of Scotland using two stills: the Carter-Head and the Bennett Still. The first was created in 1948 by John Dore & Co., while the second, which is even older, was designed in 1860 by master coppersmiths in London.

In 1966, Charles Gordon—owner of William Grant & Sons—purchased these two collectible stills without knowing exactly what he would use them for. In 1988, Charles Gordon met Lesley Gracie and challenged her to use these two stills to create a gin featuring a blend that was unusual compared to the norm.

It took 11 years and numerous experiments using plants, seeds, roots, and fruits before we were able to develop a formula capable of meeting Mr. Gordon’s request: 11 botanical species, some classic and some absolutely unconventional for this category—yarrow, cilantro, juniper, chamomile, cumin seeds, cubeb berries, elderflower, orange peel, lemon peel, angelica root, iris root, and a final infusion of Damask rose petals and cucumber.

Produced in small batches (450 liters at a time) and iconically served with tonic water and the classic slice of cucumber, Hendrick’s Gin is simply the most beloved and sought-after gin in bars around the world.