How we make Kamm & Sons

Kamm & Sons is made in London, in a similar way to gin, but using 45 natural botanicals, including ginseng roots, freshly peeled grapefruit and Manuka honey
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The first part of the production process is to distill 41 of our botanicals in a traditional pot still. Our secret blend of botanicals (this is a family recipe, but click here to find out more) are left to macerate in pure grain alcohol inside the still over a weekend, then we heat this mixture until the alcohol boils (at 78.5 degrees). This encapsulates the aromas and character of the ingredients within the liquid and leaves us with a powerfully flavoured high-strength spirit.
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The second part of the process gives the bitter-sweet character to Kamm & Sons. The remaining 4 botanicals (manuka honey, gentian, wormwood and annatto) are macerated in pure alcohol and left to ‘marry’ (imagine a big teapot filled with loose leaf tea). Once these have steeped for 4 weeks, we are left with a very intensely bitter, intensely coloured, honey-flavoured infusion.
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Finally we blend these two elements together with a touch of sugar and water, bringing the strength down to 33% alcohol by volume. Each batch is tested by a tasting panel including the founder Alex Kammerling.
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After the spirit has been approved, it is filtered to ensure its perfect golden clarity and bottled with the final touches being added by hand.