Hoogmolen Infusers Gin

1. The foundation

Cold Compounding

Unlike London Dry Gin, where every botanical is heated in a still, the ingredients at Infusers are macerated directly in neutral grain alcohol.

• The benefit: by not heating the alcohol, the delicate essential oils of fragile botanicals — elderflower, soft citrus — stay intact. You taste the pure, fresh flavour rather than a "cooked" version.
• The patience: this takes far longer. The flavours need time to migrate naturally from the solid into the liquid.

2. Selective extraction

The craft is in the timing

Not all ingredients release their flavour at the same rate:

• Hard botanicals: juniper berries and peppercorns go in first — they need the longest to give their backbone to the spirit.
• Soft botanicals: florals and fruit are added later. Leave them too long and they turn bitter.
• Filtration: at the desired flavour intensity we filter finely; the natural colour from the botanicals is preserved.

3. The Marriage

Marrying the flavours

After infusion we let the gin rest. During this rest the various extracts merge into a single harmonious whole — you don't taste "pepper" and then "citrus" separately, but a balanced composition.

Why this process tastes different

Because the gin is not redistilled after the final infusion, it keeps a richer texture.

• Viscosity: an Infusers Gin feels fuller, almost olive-like on the palate.
• Colour: red fruits and flowers release their pigment during maceration — no artificial colourings.
• Batch variation: each batch differs slightly. That is exactly what lovers of craft gin appreciate: the maker's hand is visible.