Guides

How to choose gin botanicals: why juniper has to lead, what the classic supporting botanicals do, maceration versus vapour infusion, and how to balance and test a bill.

ATEX certification for a distillery: what DSEAR actually requires, how hazardous zones work, and why only equipment inside the hazard zone needs certifying.

How to make gin commercially: the legal definitions, the base spirit, botanicals and infusion methods, the still’s role, proofing and the compliance you need first.

An in house distillery can turn a bar, hotel or restaurant into a destination. The revenue case, licensing, space, safety and staffing realities explained.

How to choose a copper still for your bar or restaurant: still types, sizing, spirits you can make, on-site fit and budgets, plus the HMRC licence you still need.

How much does it cost to start a micro distillery? Real UK cost ranges for the still, premises, licensing, raw materials and working capital, broken down for 2026.

A 2026 guide to getting a distillery licence in the UK: APPA, AWRS, WOWGR, premises and personal licences, food registration, timelines and who is exempt.

Pot still vs column still vs hybrid still: which do you need? Compare flavour, ABV, batch vs continuous and cost to choose the right still for your spirit.