G is for GIN! All gins start life as high-strength vodka (or in some cases, cane), which is then redistilled with juniper and other seeds, berries, roots, fruits and herbs. Our London Dry is distilled with seven botanicals including organic lemon and orange peel from the Cederberg and is blended down to bottling strength with Newlands spring water

F is for fermentation. An essential step in a grain to glass distillery: the grain is cooked, cooled and then yeast added to eat the sugars produced in the cook and turn them into alcohol

E is for enzymes. A crucial catalyst in a grain to glass distillery: our malted barley contains enzymes essential for converting the starch in the barley into sugars (which yeast can then turn into alcohol). The key is cooking the barley at the correct temperatures to ensure full conversion of the starch

D is for distilling. Distilling is all about separation: alcohol has a lower boiling point than water and so the low wort (or beer: we make ours from a barley water mix to which yeast is added) produced from fermentation is distilled to separate the alcohol produced by the yeast from the water contained in the wort and then redistilled again to purify. We triple distil our vodka and then distil it a fourth time to make the gin (this fourth time with the botanicals placed in the vapour trail)

C is for citrus. Nearly all gins contain citrus in one form or another, whether peels or whole fruit, from grapefruit to bitter orange to lemon and lime. Ours contain gorgeous organic orange and lemon peel from the Cederberg