MADE IN A BAR,
NOT IN A BOARDROOM
Our journey to cold distillation
Our Story
Creating better drinks has always been our passion so we built a forward thinking micro-distillery in the basement of a cocktail bar in Aberdeen, Scotland.
Through consultation with scientists from Aberdeen University we built a vacuum still, capable of distilling at much lower temperatures to avoid heat damaging delicate botanicals. The resulting liquid captures light and natural flavours from delicate ingredients which we pair with a juniper-forward recipe from one of the oldest distilleries in the UK.
A few years down the line and we now have three vacuum stills to meet the precise standards to make our cold distillates.
Our gins respect tradition whilst innovating, capturing new profiles from a mix of contemporary and classic distillation.
We hope you enjoy them as much as we did making them.
FOUNDERS, ALEX, BEN AND JOSH
The Founders
The three founders of Porter’s Gin were brought together through the desire to create light, refined gin recipes by balancing cold-distilled botanical distillates. Alex, Ben and Josh spent years perfecting the art of cold distillation while working together in Aberdeen, Scotland.
THE FOUNDERS
THE THREE FOUNDERS OF PORTER’S GIN WERE BROUGHT TOGETHER THROUGH THE DESIRE TO CREATE LIGHT, REFINED GIN RECIPES BY BALANCING COLD-DISTILLED BOTANICAL DISTILLATES. ALEX, BEN AND JOSH SPENT YEARS PERFECTING THE ART OF COLD DISTILLATION WHILE WORKING TOGETHER IN ABERDEEN, SCOTLAND.
OUR STILL
A Vacuum still is used to distill at temperatures below atmospheric boiling points. By attaching a pump to create a vacuum the pressure is lowered along with the temperature to achieve liquid boiling.
We now know that certain botanicals are vulnerable To overheating. In our micro-distillery in Aberdeen, we use vacuum distillation to retain light and natural fLavours that would otherwise be “cooked” by pot-distilling and therefore irreversibly damaged.
OUR STILL
A VACUUM STILL IS USED TO DISTILL AT TEMPERATURES BELOW ATMOSPHERIC BOILING POINTS. BY ATTACHING A PUMP TO CREATE A VACUUM THE PRESSURE IS LOWERED ALONG WITH THE TEMPERATURE TO ACHIEVE LIQUID BOILING.
WE NOW KNOW THAT CERTAIN BOTANICALS ARE VULNERABLE TO OVERHEATING. IN OUR MICRO-DISTILLERY IN ABERDEEN, WE USE VACUUM DISTILLATION TO RETAIN LIGHT AND NATURAL FAVOURS THAT WOULD OTHERWISE BE “COOKED” BY POT-DISTILLING AND THEREFORE IRREVERSIBLY DAMAGED.