To make our gins, we forage wild plants from the mountains around the distillery. What's picked goes fresh into the still within hours. All the plants are sustainably foraged by one person, every day we distil. (In fact, we think we might be the only distillery in the world that employs a full time forager).

They are painstakingly slow-distilled to tease out delicate flavours, in tiny batches of less than 250 litres. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.

This brings flavour to a whole other level. The knowledge, experience and man-hours in each bottle are what make this liquid so special.


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