Just under a year ago Henstone Distillery, in Oswestry, installed the largest still in Shropshire. The four partners, Chris and Alexandra Toller, and Shane and Alison Parr, have wasted no time putting Hilda, their 1,000 litre still to good use and have been distilling whisky, gin and apple brandy.

Whilst the whisky spirit has been put straight into various oak casks to age, keen whisky drinkers have been snapping up ‘futures’ of the first batches, which will be ready sometime in 2021.

The single malt spirit is being matured in ex Bourbon casks and also limited edition Olorosso and Pedro Ximenez sherry casks.

Chris Toller said: “The pre-sales of the whisky via ‘futures’ has been extremely encouraging. "Enthusiasts, both locally and further afield, have been very supportive of Henstone and by purchasing ‘futures’ are putting their faith in us to produce an excellent whisky.”

Less patient drinkers, however, have been able to enjoy the Henstone Gin and Henstone Navy Gin, which has been selling well in local shops, bars and restaurants.

Their London Dry style gin is made using classic ingredients; mainly juniper, coriander, cardomen, citrus peel, orris root and angels wreath.

The abundance of botanicals macerated in the spirit and then distilled by the partners gives the gin a huge flavour and nose profile. In fact Henstone pack so many botanicals into the gin, that a characteristic cloudiness, called a louche, forms when the spirt is mixed with ice.

“The feedback from our gin has been fantastic,” said Alison Parr.

“Darren Hopkins from Gindifferent in Shrewsbury said‘The citrus on the nose is like a punch in the face (that's a good thing)'."

Next on the horizon is an oak-aged gin, called Rose Gin, which is just about to be released.

Alex said: “The gin has a lovely hint of vanilla and a pale rose gold hue from the casks in which it is matured. It’s lovely neat, or equally as good in a gin and tonic”.

In addition to gin, Henstone have also produced an apple brandy, Henstone Nonpareil. The spirit is distilled from Stonehouse Brewery’s Sweeney Mountain Cider.

Shane Parr said: “The cider is made from pressed apples, including the Sweeney Nonpareil variety, which is an historic apple originally grown on the Sweeney estate. Once distilled the cider spirit is aged in new oak casks to give a smooth, warming brandy with a distinctive apple note.”

The partners are all passionate about the high calibre spirits that they are producing and are looking forward to experimenting with Hilda to make even more fabulous spirits.

For more information or stockist details please contact Henstone at info@henstonedistillery.co.uk