In the summer of 2013, Yvan Vindevogel, Belgian chemist, becomes passionate about an article on the story of gin. Inspired by the role of botanicals in gin production, he creates a simple recipe, balanced and tasteful. He chooses to use a still distillation and 5 botanicals with intense aromas: angelica, juniper, cardamom, orange zest and coriander. Copperhead Gin is launched, and to perfect its tasting, he develops 3 aromatic concentrates to allow aromatic variations, especially in gin & tonic: Aperitivum (grapefruit/angelica), Digestivum (ginger, grapefruit, orange) and Energeticum (citron, guarana, mandarine).


  • Cocktail: Copperhead, Black Batch, The Gibson’s Edition
City of London