Hendrick’s uses a blend of spirits produced from a Carter-Head Still (constructed in 1948), of which there are only a small number in the world, and a small pot still, originally built in 1860 by Bennett, Sons & Shears. The pot still is generally referred to as the Bennett still. The still itself is quite small, which in general will allow most of the flavour characteristics of the botanicals to pass into the spirit. The still is charged with neutral spirit and the botanical recipe added to the liquid, along with some water. This is left to steep for 24 hours, which begins the process of extracting the flavour from the botanicals. This spirit is of a heavy, oily character with a strong juniper-flavour.
Hendrick’s suggests that the gin be served with tonic over ice garnished with cucumber instead of the traditional citrus.