Their gins are developed on ‘Wee Alice’, a fifty litre Hoga copper pot still which is ideal for creating unique spirits. Once they was happy with the recipes, they move up to their 100 litre stills for production.
The distillation process sees them macerating the botanicals for several hours. The direct-fired stills are hand made in Portugal, paying homage to the origins of distillation by the Moors in the12th century. Once the stills are full, a long, slow distillation allows them to decide the cut points by taste rather than yield, to ensure that they create a highland dry Scottish gin of the highest standard.
A juniper led dry gin, combining both foraged and locally sourced botanicals. The rosehip’s and rowan berries that we use in the gin have been gathered from the estate grounds throughout the year.