{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Former headhunter distills gin in his living room' data-url='/boclips/videos/5c54c24ad8eafeecae1589e1' data-video-url='/boclips/videos/5c54c24ad8eafeecae1589e1' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nFormer headhunter distills gin in his living room\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP TelevisionLondon, UK, 3 March 20101. Wide shot Ian Hart with his home distillery2. Tilt up distillation machine3. Pan liquid flowing through distillation machine4. Close up Ian Hart adjusting lever on distillation machine5. Mid shot...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003eLondon, UK, 3 March 2010\u003cbr/\u003e1. Wide shot Ian Hart with his home distillery\u003cbr/\u003e2. Tilt up distillation machine\u003cbr/\u003e3. Pan liquid flowing through distillation machine\u003cbr/\u003e4. Close up Ian Hart adjusting lever on distillation machine\u003cbr/\u003e5. Mid shot Ian Hart adjusting lever on distillation machine\u003cbr/\u003e6. SOUNDBITE (English) Ian Hart, Distiller:\u003cbr/\u003e\"They assumed it was just yet another sort of slightly strange hobby their dad was involved in, whereas of course I''d always thought to myself now I must try to work out how to make an income because I can''t make any money out of being a headhunter anymore. So they weren''t taking in too seriously, and I didn''t get anywhere with microwave engineering and they thought the same thing was going to happen with gin distillation, and then I won an award for the gin that I was producing and started bottling it and it''s dawned on them that in fact it''s a real business and now my career.\"\u003cbr/\u003e7. Mid shot Ian Hart pouring liquid nitrogen into distillation machine\u003cbr/\u003e8. Close up distillation machine turning\u003cbr/\u003e9. Wide shot Ian Hart in his home distillery\u003cbr/\u003e10. Tilt down liquid flowing through distillation machine to Hart adjusting lever to distilled alcohol in jar\u003cbr/\u003e11. SOUNDBITE (English) Ian Hart, Distiller:\u003cbr/\u003e\"The botanical recipe must be dominated by juniper. To be a true gin it must be at least 50% and mine is at least 50% juniper. After that really there are thousands of choices. There are classic ones of course, I think probably citrus peel does have to go into gin realistically, but then there''s many other things, liquorice, angelica, star anise, horace root, and one rather good one I love as a gin component, which is cardamom.\"\u003cbr/\u003e12. Tilt down cardamom pods in distillation machine down to cardamom distillate\u003cbr/\u003e13. Close up juniper berries\u003cbr/\u003e14. Mid shot gin ingredients (frankincense, juniper berries, oranges, lemons, limes, cinnamon, nutmeg)\u003cbr/\u003e15. Close up frankincense\u003cbr/\u003e16. Close up oranges, lemons, limes, tilt down to cinnamon and nutmeg\u003cbr/\u003e17. SOUNDBITE (English) Ian Hart, Distiller:\u003cbr/\u003e\"By coincidence it turns out that vacuum distillation is in fact a fantastic way of distilling citrus by comparison with traditional distillation methods where you use dried peel and heat it up to 80-95 centigrade in a copper pot still, which sort of tends to give you a bitter, stewed marmaladey taste.\"\u003cbr/\u003e18. Mid shot Hart removing sticker label\u003cbr/\u003e19. Close up label being pasted onto bottle\u003cbr/\u003e20. Tilt down Sacred Gin label\u003cbr/\u003e21. SOUNDBITE (English) Ian Hart, Distiller:\u003cbr/\u003e\"Gin is the classic product of London, so I thought it would make a lot of sense to start with a product that really almost lives here.\"\u003cbr/\u003e22. Exterior Dukes Hotel and Bar with Union Jack flag\u003cbr/\u003e23. Wide shot Alessandro Palazzi behind bar pouring liquid into bottle\u003cbr/\u003e24. Pan alcohol bottles to Sacred Gin and Sacred Vodka bottles\u003cbr/\u003e25. SOUNDBITE (English) Alessandro Palazzi, Bar manager Dukes bar and Mixologist:\u003cbr/\u003e\"The first time I smelled and I tasted it, it just blew me away, as simple as that. It''s a gin also you can easily sip it. It''s not, you know, some of the gin today there''s a lot of alcohol that comes to your nose, you get punched, especially whenever I taste a new gin I taste it from room temperature. And when I tasted, when Ian brought me the Sacred something blew completely.\"\u003cbr/\u003e26. Wide shot Palazzi starting to prepare cocktail UPSOUND (English): \"Martinez Duke style.\"\u003cbr/\u003e27. Mid shot Palazzi pouring orange bitter into cocktail glass UPSOUND (English): \"A bit of orange bitter, then Vermouth, preferably Italian.\"\u003cbr/\u003e28. Various shots gin being poured into cocktail glass\u003cbr/\u003e29. Mid shot Palazzi putting cherry into cocktail glass UPSOUND (English): \"now we just add a little cherry.\"\u003cbr/\u003e30. Mid shot Palazzi cutting lemon zest UPSOUND (English): \"a little lemon oil right on top just to give it aroma and freshness from the citruses. Martinez with Sacred Gin..\"\u003cbr/\u003e31. Close up Palazzi pushing cocktail glass towards camera\u003cbr/\u003e32. SOUNDBITE (English) Alessandro Palazzi, Bar manager Dukes bar and Mixologist:\u003cbr/\u003e\"Customers these days they are far more knowledgeable and they''re looking for something special, especially here at the Hotel de Duke''s we deal with a lot of overseas customers, so something like Sacred they can only get in London.\"\u003cbr/\u003e33. Close up cocktails in front of Sacred Gin bottle\u003cbr/\u003e34. Pull focus cocktails in front of Sacred Gin bottle\u003cbr/\u003e35. Wide shot people drinking in bar\u003cbr/\u003e36. Zoom into alcohol bottles, including Sacred Gin and Sacred Vodka, at bar\u003cbr/\u003e37. SOUNDBITE (English) no name given, Voxpop:\u003cbr/\u003e\"Either a G and T (gin and tonic) after work or more likely at a bar like this when I might go for a classic dry martini, which despite all the fantastic cocktails that have been invented and created by mixologists, I still think the old-fashioned ones are, the classics are the best I guess.\"\u003cbr/\u003e38. Wide shot woman chatting to bartender\u003cbr/\u003e30. Mid shot bartender squeezing lemon peel over cocktail made with Sacred Gin\u003cbr/\u003e31. Mid shot woman drinking cocktail \u003cbr/\u003eFrom headhunter to gin distiller: to fight the recession, a Londoner is producing gin in his living room to make a living.\u003cbr/\u003eThe microdistillery''s Sacred Gin is sold in bars across the city and has won a prestigious award.\u003cbr/\u003eIt looks like your typical chemistry laboratory: liquid is bubbling, evaporating and flowing through pipes.\u003cbr/\u003eBut this is not a science experiment, it''s in fact a home-made gin distillery.\u003cbr/\u003eYes, really, Ian Hart is producing gin in his living room in North London.\u003cbr/\u003eHart used to be an independent financial headhunter, but when the economic bubble burst, his business suffered.\u003cbr/\u003eSo he turned to his passion - chemistry, and experimented with various projects until he found his final venture. Gin making.\u003cbr/\u003eHart says at first his family thought it would just be a hobby.\u003cbr/\u003e\"They assumed it was just yet another sort of slightly strange hobby their dad was involved in, whereas of course I''d always thought to myself now I must try to work out how to make an income because I can''t make any money out of being a headhunter anymore. So they weren''t taking in too seriously, and I didn''t get anywhere with microwave engineering and they thought the same thing was going to happen with gin distillation, and then I won an award for the gin that I was producing and started bottling it and it''s dawned on them that in fact it''s a real business and now my career.\"\u003cbr/\u003eHart spent a year researching the botanicals that would go into his gin.\u003cbr/\u003eHis final recipe includes fresh oranges and lemons, cinnamon and frankincense, and most importantly juniper berries.\u003cbr/\u003e\"The botanical recipe must be dominated by juniper. To be a true gin it must be at least 50% and mine is at least 50% juniper. After that really there are thousands of choices. There are classic ones of course, I think probably citrus peel does have to go into gin realistically, but then there''s many other things, liquorice, angelica, star anise, horace root, and one rather good one I love as a gin component, which is cardamom,\" says Hart.\u003cbr/\u003eOne of the key points in Ian''s approach is that he distills the different flavours separately, and only blends the distillates afterwards.\u003cbr/\u003eThis preserves the individual flavours, providing a more intense flavour.\u003cbr/\u003eAfter the botanicals have been steeped with the grain alcohol for a month or two, the liquid is tipped off and distilled in the vacuum distillation apparatus.\u003cbr/\u003eAs opposed to regular distillation, which is done in a copper pot, Hart''s vacuum distillery apparatus is made of glass.\u003cbr/\u003eAnother thing that sets Hart''s Sacred Gin apart from other gins is the process of vacuum distillation.\u003cbr/\u003eThis technique distills the alcohol at a low temperature (between 100 and 125 degrees fahrenheit), allowing Hart to control his gin''s flavours.\u003cbr/\u003eTraditional distillation works at temperatures between 170 and 200 degrees fahrenheit, often changing the quality of the various aromas, especially citrus fruits.\u003cbr/\u003e\"By coincidence it turns out that vacuum distillation is in fact a fantastic way of distilling citrus by comparison with traditional distillation methods where you use dried peel and heat it up to 80-95 centigrade in a copper pot still, which sort of tends to give you a bitter, stewed marmaladey taste,\" says Hart.\u003cbr/\u003eAt the end stage, liquid nitrogen is poured into the apparatus to rapidly cool the liquid down.\u003cbr/\u003eOnce distilled, Hart collects the high percentage alcoholic liquid, and dilutes it with a bit of water.\u003cbr/\u003eHart''s microdistillery can produce over 1000 bottles per month, at the moment he only produces a few hundred monthly.\u003cbr/\u003eHe says he''s proud to produce a true London spirit.\u003cbr/\u003e\"Gin is the classic product of London, so I thought it would make a lot of sense to start with a product that really almost lives here,\" he says.\u003cbr/\u003eSacred Gin is distributed to over 50 bars and shops around London.\u003cbr/\u003eMixologist Alessandro Palazzi, of Duke''s Hotel bar, says he loves using Sacred Gin in his cocktails.\u003cbr/\u003eHe says he was completely surprised by the microdistillery''s quality gin.\u003cbr/\u003e\"The first time I smelled and I tasted it, it just blew me away, as simple as that. It''s a gin also you can easily sip it. It''s not, you know, some of the gin today there''s a lot of alcohol that comes to your nose, you get punched, especially whenever I taste a new gin I taste it from room temperature. And when I tasted, when Ian brought me the Sacred something blew completely.\"\u003cbr/\u003ePalazzi created a cocktail, the Martinez Duke style, using Sacred Gin, orange bitter, Vermouth and lemon oil.\u003cbr/\u003eHe says his customers like the gin for its taste and the unusual production method.\u003cbr/\u003e\"Customers these days they are far more knowledgeable and they''re looking for something special, especially here at the Hotel de Duke''s we deal with a lot of overseas customers, so something like Sacred they can only get in London.\"\u003cbr/\u003eAt another bar across London, people are enjoying after-work drinks.\u003cbr/\u003eBut what kind of spirits do Londoners choose?\u003cbr/\u003eThis man says he regularly drinks gin.\u003cbr/\u003e\"Either G and T (gin and tonic) after work or more likely at a bar like this when I might go for a classic dry martini, which despite all the fantastic cocktails that have been invented and created by mixologists I still think the old-fashioned ones are, the classics are the best I guess,\" he says.\u003cbr/\u003eSacred Gin has earned Hart a Gin Masters award of Best in Class in 2009.\u003cbr/\u003ekeyword wacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan 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