Whitley Neill uses a spinning cone vacuum column still, the only one of its kind in the UK, to make their alcohol-free spirits. The process breaks the base gin into three separate streams: water, flavours and aromas, and alcohol. The first two streams get recombined at zero ABV, which means the flavour compounds survive the process rather than being cooked off or added back artificially. The result here is recognisably raspberry. There's a fresh, ripe quality to the fruit note, with the floral gin botanicals sitting underneath rather than getting buried. The juniper comes through lightly on the finish, giving a brief dryness that stops it tasting like fruit cordial. The mouthfeel is clean and light, and the finish is short but not abrupt. As alcohol-free gin alternatives go, this is one of the more convincing ones. The process clearly preserves more of the source material than some rival approaches.