Our Botanicals
Find out what's at the Heart of our products
- Those We Source
- Those We Forage
- Those We Grow
We Source
Juniper Berries (Juniperus Communis)
Organically grown to the finest of quality, we strive for the best ingredients to highlight our products, unfortunately juniper is not accustomed to a Scottish climate even if we are as such, we source these ethically from organic farms in Albania.
For those that did not know juniper isn’t a berry at all but rather a seed cone, which take two to three years to mature into what we know as the juniper berry, holds great herbal medicinal properties historically used as a cure for indigestion to refresh and revitalises the senses and the lungs.

Coriander Seeds (Coriandrum Sativum)
Native to the Mediterranean and Middle Eastern climates these wonderful little seeds add a slight dryness to our gin along with warm aromatic flavour, coriander is a rich antioxidant and has been used as an herbal medicine to control blood sugar and digestive health, we source these ethically from organic suppliers in Egypt.

Scottish Sea Salt
Sourced from Blackthorn salts of Ayr made from 100% West Coast Sea water, dried by the wind and nothing else.
We do this as a sacrifice tribute to the Celtic Sea god and goddess “Mannan” and “Manau “in the form of the finest sea salt in every batch of our vodka and gin that we run.
In return they bless us with a unique taste and increase the number of spirits we produce in every batch.
Well, we like to think that its “Mannan” or “Manau” blessing our spirit but there is a little science involved.

Green Cardamom Pods (Elettaria Cardamomum)
Native to the Indian and Indonesian subcontinent we source only the finest organic green cardamom pods sourced from organic and ethical farmers in Guatemala.

We Forage
Wild Sweet Cicely (Myrrhis Odorata)
Sometimes known as sweet Chivas can be seen along hedgerows, byways, fields and riverbanks of Scotland. We forage ours from the ancestral hunting grounds of Robert the Bruce.
A member of the carrot family and not to be confused with its deadly cousin hemlock the easiest way to distinguish this from hemlock is the sweet aniseed aroma it emits during late spring and early summer. We use the chopped-up leaves and seed pods in our gins which give a taste profile as which can best be described as a mixture of a fennel and anise this has been used as a natural sweeter for centuries prior to the introduction of refined sugars.

Wild Chamomile (Matricaria Chamomilla or Matricaria Recutita)
Again, foraged and seen commonly throughout Scotland best described as a giant daisy, chamomile offers mild anaesthetic properties which have been used in herbal medicine for centuries for this very reason, as do all daisy for that matter of fact.
We use it in our gins to mellow across the cuts of our gin and a fruity floral noise it also adds a slightly apple nose which you can smell as you crush fresh chamomile.

We Grow
We grow all of our own Lavender, Thyme, Rosemary, Bay Leaves, Elderflower and Sage in our established gardens which we dry and preserve for use throughout the year and across our product line which changes as do the season’s and intend to forage Berries in the autumn for our winter ranges and Birch Sap in the early spring to complement our gins.



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