Unlike most commercially made, column-distilled gins in the market, Russell Henry uses a wheat-based neutral grain spirit redistilled in the Germain-Robin 16HL cognac still and a small Holstein pot still before botanical infusion. The resulting elixir is smooth with a revelation of herbaceous aroma and flavor. It is spicy with natural ginger heat, a gin infused and distilled with Hawaiian white ginger from an organic grower on Kauai.