This is Kay, the 300L copper pot still (complete with whiskey helmet and a large basket for botanicals) that Frankie at Southward Distilling uses to make a full, deep distillate. Frankie also uses grain spirit as a base to give increased sweetness compared to whey spirit, using a process that gives her botanicals two chances to converse with the distillate. Once in a wet run through steeping in the pot still, and then as a dry component when the distillate hits the basket.

Her gins are far from simple facsimiles of the London Dry style, and can be sipped like whiskey.
Best of both worlds