The production process of BULLDOG gin follows five key stages to ensure the quality and smoothness of the liquid is maintained in each bottle. The five key stages are: 1. Grain neutral spirit (at 96% ABV) is infused with the all-natural flavours and aromas of BULLDOG Gin’s 12 distinctive botanicals inside a copper pot still. This allows the botanicals to macerate in the spirit before distilling to release their essential oils, resulting in the creation of vapour. 2. The resultant vapour passes through a condenser and is re-liquified to produce an essence. As a result of this, the “heads” (volatile compounds with low boiling points) and “tails” (volatile compounds with high boiling points) are separated from the distillate to produce an essence. 3. The resulting essence (now measuring at 76% ABV) is compounded further with a wheat-based grain neutral spirit. 4. The liquid is broken down with demineralised water to the required strength for bottling (40% ABV). 5. Once the liquid has met discerning aromatic and flavour standards, only then can it be bottled and labelled as BULLDOG London Dry Gin.