Spirits are now undergoing the craft revolution that started in the beer industry. Hippocampus Metropolitan Distillery produces small batch spirits using Western Australian barley and wheat. Just as with food, in this premium end of the drinks market consumers want to know the provenance and story behind a brand.
Hippocampus spirits are made “from the ground up”. It starts with locally grown grains that are then handcrafted in a copper still with two 10-plate distillation columns, to produce incredibly smooth vodka and gin with no harsh flavours.
The hippocampus is the part of the brain where we form new memories and connect emotions and senses to memories. It earned its name from its resemblance to the shape of a seahorse…
(In Greek hippos = horse, kampus = sea monster)
After some right brain thinking of our own, an imbibing eccentrically dressed seahorse was a no-brainer.
There’s no forgetting this memorable logo in a hurry.
The copper still’s purifying plates are reflected in the brand stamp that is made up of 2 columns of 10 grain shaped plates.