Cambridge Distillery was co-founded by William Lowe, the world’s first – and only – person to be both a Master of Wine (MW) and master distiller. Here, William and his small team craft a range of notably innovative gins, including Anty Gin (“the world’s first insect-based gin”) and Watenshi (“the world’s most exclusive gin”). The latter is produced using a proprietary technique of fractional condensation: to make a single bottle requires 50 individual still-runs. They use only fresh botanicals, processing them as and when they are in season and reserving the distilled liquid for later blending – and treating each ingredient separately. In all, there are nine individual variables per ingredient here. Considering that they work with hundreds of individual ingredients, the possibilities are virtually endless.