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QUALITY. SIMPLICITY. FLAVOUR.

 

 
 

From the beginning of our liquor making journey, we knew we didn’t want to do things by halves. It’s why we spend months perfecting recipes, why we source the best ingredients, and why we always work with sustainability in mind. We want to be proud of each and every product we put into the world, so that you enjoy drinking it. Simple.

 
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cold-compound gin

 

 
 

Time, precision, perfection. An old-fashioned gin making method, our cold-compound process starts by taking quality neutral spirit, and infusing it with a carefully chosen array of fresh, foraged and carefully sourced botanicals. We then meticulously filter out these ingredients, leaving a clear, naturally flavoured gin, before we bottle and label each of them by hand.

 
 
 

NOTHING LEFT BEHIND

 

 
 

Nothing in our spirit making process goes to waste. We work in harmony with our restaurant SILCo. Searoom, making sure if we can give our botanicals a second life, we will. So whether it’s the rind from our squeezed blood oranges that become delicious cocktail garnishes, or zested lemons that become homemade lemonade served to parched customers on warm summer days, nothing’s thrown away. And if we can’t reuse it, then all organic waste is composted and put to work in our garden to help grow our next round of fresh botanicals.

 
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EVERY STEP OF THE WAY

 

 
 

From the special biodegradable seals keeping our gin fresh, to the cardboard in our gin barn, at every point in the gin making process we do our darnedest to make the planet proud, recycling, reusing, and making minimal plastic waste.

 
 
 

NOTHING BUT THE REAL DEAL

 

 
 

Nature knows best, which is why we never add any preservatives, flavours or additives to our spirits. And we never will. Every flavour you taste comes from real botanicals that we’ve carefully infused, and real fruit that we’ve juiced by hand.

 
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