Although the gin market is crowded, Riddell’s team of four believe that their triple-brewing technique sets them apart from the competition. It involves a traditional copper pot (where they mix the Douglas fir, bog myrtle and juniper); a glass vacuum still, where they add flavours like green juniper or lemon; and an extraction machine, where they infuse the root, the needle, the bark and the berry itself into the mixture.
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Although the gin market
