The creation of Henrik Hammer, an accredited gin judge who had been pondering the use of geranium in gin for years, knowing that it is regularly combined with ingredients like juniper and angelica in the therapeutic world. Together with his chemist father they chemically analysed geranium and found that the significant oils were those like geraniol formate, rose oxide and citronelol which are present in most fruits, vegetables and spices – therefore theoretically making it a good mixer. The challenge was how to get the oils out of the geranium and into the gin, but luckily Henrik’s father had worked with essential oils for the perfume and food industry in decades.
Using a small 5 litre still they set about experimenting with using geranium in the botanical mix. Having found the best ways to process and distill the geranium they turned to the Langley Distillery in Birmingham, England, who produce several famous gins to fine tune the recipe for full scale production. The final product is distilled using pure wheat grain alcohol and ten botanicals including juniper, geranium (harvested from Denmark and used fresh), lemon, coriander, cassia, orris root, angelica and liquorice which are steeped for 48 hours prior to distillation.