Our gins are developed on ‘Wee Alice’, a fifty litre Hoga copper pot still which is ideal for creating unique spirits. Once we are happy with the recipes, we move up to our 100 litre stills for production. These are as yet unnamed, so watch this space as there may be a competition to christen a highland still in the near future.
The distillation process sees us macerating our botanicals for several hours. Our direct-fired stills are hand made for us 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 us to decide the cut points by taste rather than yield, to ensure that we create a highland dry Scottish gin of the highest standard.
Our New Hibiscus Gin, in its fully enamelled 70cl Bottle. Oh, and yes it does taste as good as it looks!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. We then cold compound this gin with additional Hibiscus flowers and sweet orange peel to give a luxurious deep pink hue and added floral flavour.