It distills its spirits under a vacuum in glassware, and thus at a lower temperature than traditional pot stills, which operate at atmospheric pressure.
[1] Sipsmith Distillery in Hammersmith started at a similar time, but they use an atmospheric pressure copper pot technique.
[3] The recipe, which had 12 botanicals including juniper, cardamom, nutmeg, and Boswellia sacra, had a "fresh, creamy and aromatic quality" according to Tina Brown in her book Gin: An Illustrated History.
[4] Sacred Gin received a Double Gold Medal during the 2013 San Francisco World Spirits Competition.
[9] It is also stocked by Fortnum and Mason in Piccadilly, and Le Manoir aux Quat' Saisons in Oxfordshire,[1] and Gerry's of Old Compton Street.
Hart started on a small scale, and personally delivered stock to local bars and restaurants on London's tubes and buses[10] before acquiring an on-trade distributor, Coe Vintners.