To make this extraordinary gin, we forage wild plants in the mountains around the distillery. What we pick goes fresh into the still within hours of foraging.

All the plants are sustainably picked by our full time forager, every day we distil. We take a lot of care that we don’t adversely affect the areas we find them in. That means sometimes using scissors rather than picking to make sure roots aren’t pulled, or maybe skipping a few before picking the next one, or finding different patches of the same plant, to make sure an area isn’t over-foraged.

Our aim is to leave no trace that we were ever there. It’s harder work but worth it to keep the mountains beautiful and wild.

Then these wild botanicals are painstakingly slow-distilled to tease out delicate flavours, in very small batches of less than 250 liters. Some go in the pot, and some are hung in a basket to let vapours extract their essential oils. 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 the flavour our Wild Gin to a whole other level. The knowledge, experience and man-hours in each bottle are what make this liquid so special.