To make this extraordinary gin, we forage wild plants from the mountains around the distillery. What we pick goes fresh (not dried) into the still within hours of foraging. All the plants are sustainably foraged by one person, every day.
They are painstakingly slow-distilled to tease out delicate flavours, in tiny batches of less than 250 liters. The cut- points are decided batch by batch, by smell and taste (never timed or automatically) as if each batch is the first.
It is on an other level of flavour to the vast majority of gins you’ll see on shelf today. The knowledge, experience and man-hours in each bottle are much of what makes it so special.
Nose: Fresh notes of juniper, citrus, pine. A forest clearing in Spring rain. Taste: Cool and mellow at first, rushing to nectarous Summer flowers and hints of Autumn fruits finally giving way to warm spice.