“The great thing about distilling is that very few people understand it apart from those involved,” enthuses Sipsmith’s Sam Galsworthy. “The romance of that mystery really excited me.” Having both worked for drinks industry giants in the US, Galsworthy and long-time friend Fairfax Hall last year struck out on their own to launch Sipsmith, a micro-distillery with the distinction of being the first to use a copper still in London in nearly 200 years. The brand recently expanded beyond its award-winning debut offerings of London Dry Gin and Barley Vodka by releasing a limited-edition Sloe Gin, with plans to unveil further new releases soon. As a prelude to these forthcoming limited-edition infusions, Sipsmith’s master distiller, the world renowned drinks historian Jared Brown (who is also a prolific author of books on cocktails with his wife Anistatia Miller) led us on a tour of his Cotswolds garden—which doubles as a laboratory for developing new flavor profiles—and revealed his collection of Victorian apothecary tools for this exclusive series of photos (captured by masterful landscape photographer Howard Sooley). “[Brown’s] responsibility is to make sure that what we produce pushes boundaries, raises eyebrows and does wonders to palates,” says Galsworthy. To that end, Brown is currently developing lemon verbena and mint infusions in addition to reintroducing “lost” gins. “We all know of London Dry, we all know of Plymouth,” he asserts, adding excitedly, “but what happened to Liverpool Gin? What happened to Manchester, West Country, Fine, Cordial?” From the sound of things, we’re about to find out. To discover how Brown suggests you mix a sloe gin cocktail, click here.