First Impressions
Ian Hart and Hilary Whitney founded Sacred Spirits in 2008 in Highgate, north London — creating the first spirits brand to use vacuum distillation. By reducing pressure, distillation occurs at 35-45°C rather than the 85-95°C of conventional pot stills, preserving aromatic compounds that heat destroys. The technique uses 90% less energy. Twelve botanicals are each distilled individually, then blended. The frankincense — Boswellia sacra in Latin — gave the brand its name.
Tasting
Twelve botanicals vacuum-distilled individually. The nose is subtle juniper with fresh citrus and cardamom. On the palate at 40%, juniper pine opens into bitter lemon with nutmeg, cardamom, and cinnamon. Floral notes emerge, and frankincense adds resinous depth. The finish is long and dry with each botanical clearly defined. Double Gold at San Francisco 2013.
The Bottom Line
Sacred earns an 8 — the pioneering vacuum distillation technique produces a gin of extraordinary clarity where every botanical remains legible. The frankincense is the quiet star, adding a sacred resinous depth unique in gin. Best in a Martini where the precision rewards attention. At £35, London's most innovative gin from Highgate's most unusual distillery.
