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Writer's pictureSven Gielkens

The Spirit of the Creuse Concept Gin – A Diary - Final update 29 November

Updated: 1 day ago

Welcome to the journey of crafting our 2025 concept gin, Spirit of the Creuse. This gin is not just a drink but a story, carefully woven from the traditions of gin-making and the essence of the Creuse region. With its classical gin backbone of juniper, coriander, and cardamom, it boldly steps forward with dominant notes of pepper, grapefruit, and honey. When rested in Acacia wood, it evolves further, revealing hints of vanilla and lemongrass.


After endless testing and tweaking, we believe we’ve captured the perfect balance—but you’ll decide when the 350 exclusive bottles of The Spirit of the Creuse are released in 2025.


Diary Entry: Friday, 29 November – The Final Steps


The big day has finally arrived! A day full of excitement, activity, and purpose here at Distillery Le Compas as we bring our 2025 concept gin, Spirit of the Creuse, to life.


The morning started early, the crisp air energizing us for the busy day ahead. First on the agenda was distilling the second batch—this is the heart of the gin’s character, bringing those warm pepper tones and earthy depth from orris and angelica root.

The distillation process, as always, was gentle and deliberate, coaxing out every layer of flavor while filling the room with its intoxicating aroma sensory reminder of why we love this craft.




While the still worked its magic, we tackled the next crucial step: preparing the honey infusion. This may seem small, but it’s essential for achieving the balance and clarity we envisioned for this Gin. First, calculations were key. Starting with the crude gin at a strong 72% ABV, we planned to age it at 58–59% in our acacia barrels, and eventually dilute it to a perfect 44% for the final product. Based on our testing, we knew the honey needed to be integrated during aging for a seamless flavor profile and a crystal-clear finish after filtration.


We settled on 5 grams of local honey per liter and carefully sterilized it before mixing it with filtered, demineralized water.


This delicate blend was used to dilute the gin to cask strength, ensuring it’s ready to infuse with the unique characteristics of the slightly toasted acacia barrels.

As the second batch completed distillation, the moment of truth arrived. Both batches, now balanced and blended, were gently pumped into the barrels. Watching the gin flow into the warm, inviting wood was deeply satisfying—a culmination of vision, effort, and creativity. Here, the gin will rest for 2–3 months, allowing the flavors to mature and deepen before its final dilution and filtration.



This marks the end of an incredible chapter in crafting Spirit of the Creuse. This gin is more than a drink; it’s a celebration of the Creuse region, distilled into every drop—a chance to take a moment and enjoy that moment.

We’re thrilled to officially launch this concept gin at the Limoges Spirit Festival 2025, and for those that are local to the distillery, stay tuned on social media for a special tasting event early next year.

Thank you for following this journey. Here’s to the adventures yet to come at Distillery Le Compas!




Diary Entry: Friday, 27 November – Preparing the Barrels for Spirit of the Creuse


As another day passes, so does the journey of crafting what may very well be the most intricate way to make gin! 😊 Today’s focus was all about barrel preparation—an essential step in bringing our 2025 concept gin, Spirit of the Creuse, to life.

For aging, we’ve chosen new acacia barrels, a decision we first shared in our October 29 blog post. Acacia wood isn’t just a practical choice for adding subtle vanilla and lemongrass notes to our gin—it’s also deeply symbolic of the Creuse region and its delicate balance of nature. Acacia trees are vital for our local bees, whose honey is a key part of the ecosystem and, fittingly, a small but significant addition to our gin-making process.

However, as with any small business, plans don’t always unfold without a hitch! The last few days have been a whirlwind of fulfilling online orders from across France—a great problem to have but one that delayed our start on this critical step. Now, with those tasks behind us, we’re back on track and edging closer to achieving our ultimate goal: creating a gin that invites you to pause, savor, and enjoy the moment.


The Process: Preparing the Acacia Barrels


The first step in this part of the journey was selecting a top-quality barrel. For this, we turned to the Adour Barrel Company, known for their sustainable craftsmanship. Our barrels are lightly toasted to enhance flavor extraction, but like all new barrels, they require waterproofing before use.

Waterproofing involves filling the barrels with water and letting them rest for 48 hours. This causes the wood to swell, sealing any gaps and ensuring a watertight fit. Here in the Creuse, though, this process requires a careful dance with the elements. With temperatures dipping close to freezing, we had to ensure the water didn’t freeze, which could damage the barrels—a small but critical detail in a process that relies on precision.

After the swelling phase, we’ll drain the water and allow the barrels to air dry for 24 hours. Once this step is complete, the barrels will be ready to welcome the gin.


What’s Next?


Tomorrow, we’ll focus on two key tasks. First, we’ll dilute the freshly distilled gin from 72% ABV down to 58% ABV, using filtered water and just a touch of honey—about 5 grams per liter—to add a delicate sweetness. Then, we’ll distill our second batch and begin blending the two. Each batch has its own unique character, and combining them will be another exciting step toward achieving the balanced, nuanced flavor we’re aiming for.

As always, we’re reminded that making gin here in the Creuse mirrors the landscape itself: beautiful, challenging, and rewarding in equal measure. We can’t wait to share the finished product with you.

Thank you for following our journey. Wherever you are, we hope you can take a moment, savor it, and perhaps raise a glass of one of our gins in celebration of it. Stay tuned for more updates!

 

Diary Entry: Friday, 24 November – Distill Day


The day we had been eagerly anticipating finally arrived: Distill Day 1.

It began with the crisp bite of a frosty morning as we opened the doors of the distillery.

Alongside the excitement, there was also a touch of apprehension. For days, the region had been hit by heavy winds, with reports of power outages sweeping through neighboring villages pressing concern for us since our 2025 concept gin relies on an electrically heated pot still. A power outage mid-distillation could mean the loss of an entire batch.

Undeterred, bundled in layers of clothing, armed with steaming cups of coffee, and fueled by determination, we powered up the distiller.

Waiting outside as the pot still slowly came to temperature, we couldn’t help but notice how the dynamic, unpredictable weather mirrored the essence of the Creuse itself. The stormy winds that had helped us smoke the juniper berries earlier in the process were now swirling around us again, embodying the rugged beauty and ever-changing spirit of the region. Capturing this connection to nature has always been at the heart of crafting “The Spirit of the Creuse”.

Distilling this gin is a meticulous and unique process—and different from our award-winning Four Oceans. Through extensive testing, we discovered that heating the mixture to 40°C and holding it steady for two hours allows the essential oils from our botanical blend to release gently and harmoniously. This patient start is crucial to building the gin’s complex flavor profile.

Once the botanicals have infused at 40°C, we carefully raise the temperature to 70-75°C, about 80% of the still’s maximum heat. This range is ideal for coaxing out the delicate essential oils and aromas. Finally, we turn the heat to maximum, allowing the temperature to rise further so that the alcohol begins evaporating at around 80°C.


And then, the magic moment arrived: the first drops of distillate emerged.

A quick taste was enough to confirm we were on the right track. The subtle smokiness of acacia wood, bold juniper notes, and a delicate hint of local honey greeted us. Success!


As the distillation continued, we began preparations for the second batch, carefully weighing out a new botanical mix. The flavor profile we’re aiming for couldn’t be achieved in a single run, so we’ve chosen to distill two separate batches, each with its own distinct personality. These will later be blended with precision and rested in acacia barrels to create the final product.

After a long day and at times being very cold, we wrapped up the distillation, yielding approximately 55 liters of what we call “crude gin.” At this stage, the spirit is far too strong to drink or barrel-age. It will rest in stainless steel barrels for two days, giving it time to settle. Once rested, we’ll measure its volume and strength before diluting it to 58% ABV with water enriched with more of our local honey.


With one crucial step completed in the journey of our Concept Gin 2025, only one task remained: cleaning—lots and lots of cleaning!

Stay tuned for the next chapter as we prepare the barrels and continue crafting The Spirit of the Creuse. If you’ve enjoyed this behind-the-scenes glimpse, don’t forget to like and check back for more updates!

 

Diary Entry: Friday, 22 November Smoke, honey and time!


The journey to create our 2025 concept gin continues, and the second day brought its own set of challenges and triumphs. Here in the Creuse, nature often plays a leading role in our process, and today was no exception. Strong winds swept across the landscape, complicating our production plans. Yet, rather than seeing this as a setback, we embraced it—it’s all part of crafting a gin that embodies the raw beauty and unpredictable elements of this region.


Smoking Juniper Berries: A Test of Patience and Innovation

The highlight of the day was the smoking of juniper berries, a step that adds a delicate smokiness to the gin, complementing the aging process in acacia barrels. However, the winds made it difficult to keep our smoker going. We needed a consistent stream of cold acacia smoke to gently infuse the dried juniper berries with its subtle aroma.

To help the smoke adhere to the berries, we decided to coat them with a fine mist of diluted honey and distilled water. This not only enhanced their stickiness but also subtly connected to the honeyed notes of the Creuse, a nod to our region’s bees and their vital role in nature.

After countless attempts, we finally coaxed the smoker to life, carefully tending it for eight hours to ensure the juniper berries were gently bathed in aromatic acacia smoke. When we opened the smoker, the result was nothing short of extraordinary. The heady, earthy scent of smoked juniper mingled perfectly with the sweet, floral tones of honey and acacia wood. It’s a shame we can’t share this aroma through the blog—it was truly magical.


Preparing the Botanicals

With the berries smoked to perfection, the next step was to prepare the rest of the botanicals. Each ingredient meticulously weighed, including the beautifully dried grapefruits we had prepared the day before. Once all the botanicals were ready, we combined them with 100% organic grain alcohol and transferred the mixture to our small still for 36 hours of maceration. This process allows the flavors to meld together, creating the complex base for our gin.








Looking Ahead

The next big step is distillation, set to take place on Saturday, 23rd November. It’s an exciting moment when we’ll finally taste the first iteration of this batch. Every step we take brings us closer to capturing the true Spirit of the Creuse in every sip of this gin.

Thank you for following along on this journey. Stay tuned for more updates, and let’s see what nature—and a little bit of perseverance—will deliver next.






Diary Entry: Thursday, 21 November Let the magic begin!


Today marks the start of this exciting process. We’re beginning with the basics: drying two varieties of organic grapefruit. Why? Because every flavor-packed drop of gin starts with the quality of its ingredients.



  • Why we dry in-house: Doing this ourselves allows us to control the process, ensuring maximum flavor retention. It’s all about the essential oils—those precious bursts of aroma and taste that define our gin.

  • How we choose the fruit: Only perfectly ripe, organic grapefruits make the cut. Their ripeness directly impacts the depth of flavor and aroma during distillation.

  • Timing is everything: We keep a close eye on how long the fruits dry, as over-drying can dull the essential oils while under-drying leaves them unbalanced.


And that’s our work for today (apart from the never-ending task of cleaning—essential for every distiller).


Tomorrow promises to be a fun and smoky adventure. We’ll be preparing our juniper berries with a twist: smoking them to create a distinct layer of flavor. Stay tuned!




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Jayne Newton
Jayne Newton
22 de nov.

Fabulous! well done both of you, see you next year Jayne & Chris Newton

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