The benefit of experience - tradition distilled to perfection
The demand for gin in the eighteenth century was largely a London phenomenon. Distilling was not a common trade, and although gin was a popular drink, the vast bulk was made and consumed in and around London. The north of England, with its shortage of distilleries, was largely untouched by gin mania.
In February 1760, Thomas Dakin, a distiller, acquired the premises on Bridge Street, Warrington. This would eventually become Greenall’s first distillery.
So why did he wait until 1761 before he started distilling gin? In 1760 the production of gin was illegal: previous grain harvests had been so poor that the government prohibited the distilling of gin in order to maintain the supply of bread. As soon as the ban was lifted, Thomas Dakin began production.
Dakin’s gin was unlike the concoction sold in the gin shops of London. He worked hard to develop his recipe and ensure the gin was a quality, pure product for the discerning wealthy travellers passing through Warrington.