Yes, we like a little tipple.

The team is made up from locals (ok offcomers) who are scientists, medical doctors, publicans and chefs. We learned our craft through reading, talking to anyone who would listen and experimentation, as yet we haven’t met another distillery team!

We learnt quite quickly what amounts of botanicals our still needed. Some are in quite large amounts. Every batch we produce is hand crafted and in small quantities so that whilst there is a little variation it is always loved.

Our technique is a single shot approach using simultaneous steep and boil and vapour infusion. This ensures the more delicate botanicals don't get over stewed.

Our Gin’s have large amounts of botanical oils from the juniper and citrus peels this means that in cold conditions the Gin can go cloudy, just like olive oil does. Initial we didn’t understand this and tried filtering, but we soon learned this removed the oils and with it flavour and mouthfeel.

Yes, mouthfeel, interesting concept we learned from a professional coffee roaster from Carvetii's at a party. It is very important that drinks have a smooth rounded feel rather than thin and watery.

Because we don’t use fine (or cold) filtering, our Gin can still go cloudy, and it certainly does when you add ice to your G&T. In addition, our Rum can have some fine particles from the vanilla seed which can be seen floating about on occasions, if you let it settle.

From the beginning we have used local spring water which has a great taste and comes off the peat moors though limestone strata.

Overall, our aim is that our Gin and Rum has great flavour that doesn’t disappear when you mix it.

It's great that others agree, and we are really proud of our Great Taste 2 star and IWSC bonze award.