Fanatical about juniper and eager to celebrate and support this beloved plant, Hepple Spirits have invented a new, limited edition spirit called Miriam, distilled from one ancient juniper bush. Drinks maestro Nick Strangeway has created the first gin to be created solely with juniper using the berries, needles and even the wood of the aged tree.
Playfully named after an aunt of one of the founders, Miriam grows wild on the rugged moorlands of the Hepple Estate in Northumberland. She is thought to be over hundreds of years old, in fact, she may well predate the first production of gin in England in the 17th century.
Miriam caught the inspiration of expert drinks maker and Hepple co-creator, Nick Strangeway. Nick wanted to make a unique portrait of one individual plant in liquid form. This is the first gin of its kind to use all ingredients from a single juniper plant in its distillation process. In order to achieve Miriam’s bold yet harmonious flavour, they have utilised both her green and black berries, perfumed needles and fragrant wood. These distinctive features are captured using a combination of Hepple’s pioneering technologies that have brought them to the attention of the distilling world. For the first time they have introduced the process of ultrasound to age Miriam’s wood.
Once this batch of Miriam has been made, the process can never be repeated with the same tree. The result is this extremely rare and distinctive elixir, of which there are only 266 bottles in existence.
Each 500ml bottle of Miriam is numbered, comes in a pouch made from Northumbrian tartan and adorned with a small wooden neck tag made from a piece of Miriam’s wood. Hepple Spirits are proud of their first single plant made spirit: a gin to be enjoyed by those who like their spirits to be aged and they recommend it be enjoyed in the same manner as a fine Cognac or whisky; with just a splash of water.
These limited bottles will be released in small batches through the Hepple Spirits website.
About Hepple Spirits
Hepple Spirits was launched in October 2015 on the wild and rugged terrain of the NorthumberlandMoors. Its world-renowned distillery has gained recognition for their innovative “triple technique” method of gin-making, which is now utilised in all of their spirits.
Hepple Gin is now served in some of the most famous and well-regarded bars in the world, The Dead Rabbit, PDT and 11 Madison Avenue in New York; Boilerman and Le Lion in Germany; the Atlas Bar in Singapore; Tayer + Elementary, Claridge’s and The Connaught in London.
Since its launch, the company’s first release Hepple Gin, has won the prestigious Double Gold Award at the San Francisco Spirits Awards in 2017, to add to their first Gold medal attained in 2016. They were also named as finalists in the Best Drinks Producer category at the BBC Food & Farming Awards in 2018.