Hendrick's Gin

Hendrick's Gin. Hendrick's Gin Palace, Girvan, South Ayrshire, Scotland — the gin that changed the category, made using an absurdly inefficient dual-still process that marries two entirely different spirits before being graced with essences of Bulgarian rose and cucumber.

Hendrick's was launched in 1999, conceived by Master Distiller Lesley Gracie at William Grant & Sons' facility in Girvan, Scotland. What makes it genuinely unique is the production process: two stills of completely different design are used simultaneously to create two completely different spirits, which are then blended. The Bennett still — a traditional pot still built in 1860 — produces a rich, intricate spirit with robust botanical character. The Carter Head still — built in 1948, one of only a handful in the world — uses vapor infusion to produce a lighter, more delicate spirit. The two are married together, then graced with the essences of Bulgarian Damask rose petals and fresh cucumber post-distillation.

When Hendrick's launched, no other mainstream gin used cucumber or rose as primary botanicals. It's widely credited with opening the door for contemporary gins and helping introduce a generation of drinkers to gin who had previously found the category too piney or harsh. Made in small 500-liter batches using 11 botanicals — chamomile, elderflower, juniper, lemon peel, orange peel, caraway, coriander, cubeb berries, angelica root, yarrow, and orris root — before the rose and cucumber additions, it remains the benchmark for floral, contemporary Scottish gin.

Tasting Notes

• Nose: Fresh and floral with delicate rose and a hint of crisp cucumber. Juniper present but softened, with citrus zest from lemon and orange peel, elderflower, and subtle earthy undertones.
• Palate: Smooth and round. Gentle piney juniper melds into floral and zesty citrus before moving into earthy and spicy undertones — coriander, cubeb pepper, caraway — with refreshing cucumber notes emerging mid-palate.
• Finish: Long and lingering. Florals and herbs lead before finishing with a crisp, refreshing cucumber note and a dry, pithy citrus close.

Specs

• Distillery: Hendrick's Gin Palace, Girvan, South Ayrshire, Scotland
• Style: Scottish Distilled Gin
• Botanicals: Chamomile, elderflower, juniper, lemon peel, orange peel, caraway, coriander, cubeb berries, angelica root, yarrow, orris root; plus Bulgarian Damask rose petal and cucumber essences (added post-distillation)
• Distillation: Dual-still — Bennett pot still (1860) + Carter Head still (1948) blended; rose and cucumber added post-distillation
• ABV: 44% (88 Proof)
• Batch Size: 500 liters
• Size: 750ml

Browse our full selection of gin at Wooden Cork, including more from the Hendrick's range.

Frequently Asked Questions

• What does Hendrick's Gin taste like? Fresh and floral on the nose with rose and cucumber upfront, softened juniper, and citrus zest. The palate is smooth and round with juniper, floral notes, coriander, and refreshing cucumber mid-palate. The finish is long with lingering florals and a crisp cucumber close.
• What makes Hendrick's Gin unusual? Hendrick's is made using two completely different stills simultaneously — a traditional Bennett pot still and a rare Carter Head still — producing two entirely different spirits that are blended together. Bulgarian rose petal and cucumber essences are then added post-distillation. No other mainstream gin uses this process.
• What botanicals are in Hendrick's Gin? 11 botanicals: chamomile, elderflower, juniper, lemon peel, orange peel, caraway, coriander, cubeb berries, angelica root, yarrow, and orris root. Bulgarian Damask rose petal and cucumber essences are added after distillation.
• What should I garnish Hendrick's with? Three slices of cucumber is the classic Hendrick's serve — the cucumber mirrors the gin's defining botanical. A rose petal is also a natural choice. Avoid lemon, which can compete with the floral profile.
• What cocktails is Hendrick's best in? Outstanding in a G&T with cucumber garnish. Also excellent in a Martini, Gimlet, Gin Fizz, and the Moonlight Buck (Hendrick's, ginger ale, lemon juice, cucumber). Works surprisingly well in a Negroni where the Campari amplifies the gin's natural bitterness.