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.
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.
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.