Dried Fruit & Flowers

Thyme has a lovely and gentle flavor that blends beautifully with just about anything. It's taste is a bit earthy with lemony and minty tones. Learn More

Thyme has a lovely and gentle flavor that blends beautifully with just about anything. It's taste is a bit earthy with lemony and minty tones. Learn More

Angelica an earthy flavour. It’s a little bitter and some herbal, and is similar of wormwood. That herbal note carries on through to the nose, with a light nettle-like smell. Learn More

Angelica an earthy flavour. It’s a little bitter and some herbal, and is similar of wormwood. That herbal note carries on through to the nose, with a light nettle-like smell. Learn More

Angelica an earthy flavour. It’s a little bitter and some herbal, and is similar of wormwood. That herbal note carries on through to the nose, with a light nettle-like smell. Learn More

Use Cardamon Pods sparingly in your brews - the favour is very strong. Used in spiced beers, wines and spirits. Learn More

Use Cardamon Pods sparingly in your brews - the favour is very strong. Used in spiced beers, wines and spirits. Learn More

Use Cardamon Pods sparingly in your brews - the favour is very strong. Used in spiced beers, wines and spirits. Learn More

A relative of Cinnamon, Cassia has a strong aroma although it’s a little sweeter than cinnamon. Use this sparingly as its flavour is strong. It has an earthy tone and a sweet finish, reminiscent of liquorice Learn More

A relative of Cinnamon, Cassia has a strong aroma although it’s a little sweeter than cinnamon. Use this sparingly as its flavour is strong. It has an earthy tone and a sweet finish, reminiscent of liquorice Learn More

A relative of Cinnamon, Cassia has a strong aroma although it’s a little sweeter than cinnamon. Use this sparingly as its flavour is strong. It has an earthy tone and a sweet finish, reminiscent of liquorice Learn More

Unlike many other delicate flowers Chamomile doesn’t decompose or become putrid too quickly, allowing distillers the chance to extract the full set of flavours. When distilled on its own, aswell as the botanical’s warming floral tones – the sweetness also becomes apparent. Learn More

Unlike many other delicate flowers Chamomile doesn’t decompose or become putrid too quickly, allowing distillers the chance to extract the full set of flavours. When distilled on its own, aswell as the botanical’s warming floral tones – the sweetness also becomes apparent. Learn More

Unlike many other delicate flowers Chamomile doesn’t decompose or become putrid too quickly, allowing distillers the chance to extract the full set of flavours. When distilled on its own, aswell as the botanical’s warming floral tones – the sweetness also becomes apparent. Learn More

Cinnamon is used in many xmas brews. You can use cinnamon to add to an existing brewing recipe or be creative and create your own gin. Learn More

Cinnamon is used in many xmas brews. You can use cinnamon to add to an existing brewing recipe or be creative and create your own gin. Learn More

Cinnamon is used in many xmas brews. You can use cinnamon to add to an existing brewing recipe or be creative and create your own gin. Learn More

Use Cloves sparingly in your gin. They have a very strong flavour so we suggest you add a little at a time until you reach the desired taste. Learn More

Use Cloves sparingly in your gin. They have a very strong flavour so we suggest you add a little at a time until you reach the desired taste. Learn More

Use Cloves sparingly in your gin. They have a very strong flavour so we suggest you add a little at a time until you reach the desired taste. Learn More

Coriander plays a leading role in the gin world, and is the second most popular botanical after juniper. It is actually quite unusual to find a gin that doesn’t contain coriander see. Its tone is usually nuanced. The plant has complex flavours which when distilled, will give reveal citrus, nutty with a hint of spice. Learn More

Coriander plays a leading role in the gin world, and is the second most popular botanical after juniper. It is actually quite unusual to find a gin that doesn’t contain coriander see. Its tone is usually nuanced. The plant has complex flavours which when distilled, will give reveal citrus, nutty with a hint of spice. Learn More

Coriander plays a leading role in the gin world, and is the second most popular botanical after juniper. It is actually quite unusual to find a gin that doesn’t contain coriander see. Its tone is usually nuanced. The plant has complex flavours which when distilled, will give reveal citrus, nutty with a hint of spice. Learn More

Cubeb, an Indonesian plant that is grown for its fruit and oil. When used in distillation it creates a fine line between being savoury and soapy, with an unexpected floral sweetness. Learn More

Cubeb, an Indonesian plant that is grown for its fruit and oil. When used in distillation it creates a fine line between being savoury and soapy, with an unexpected floral sweetness. Learn More

Cubeb, an Indonesian plant that is grown for its fruit and oil. When used in distillation it creates a fine line between being savoury and soapy, with an unexpected floral sweetness. Learn More

When distilled, Elderberries keep most of their tarty flavour. Jam-like tones are created and as a botanical, they are perfect to add a rich depth to the heart of a gin. They pair particularly well with resinous types of juniper. Learn More

When distilled, Elderberries keep most of their tarty flavour. Jam-like tones are created and as a botanical, they are perfect to add a rich depth to the heart of a gin. They pair particularly well with resinous types of juniper. Learn More

When distilled, Elderberries keep most of their tarty flavour. Jam-like tones are created and as a botanical, they are perfect to add a rich depth to the heart of a gin. They pair particularly well with resinous types of juniper. Learn More

Elderflower, will naturally be floral and light to taste. When making gin, it is more apparent on the nose but they also serve as a useful floral botanical to add a delicate freshness to a gin. Learn More

Elderflower, will naturally be floral and light to taste. When making gin, it is more apparent on the nose but they also serve as a useful floral botanical to add a delicate freshness to a gin. Learn More

Elderflower, will naturally be floral and light to taste. When making gin, it is more apparent on the nose but they also serve as a useful floral botanical to add a delicate freshness to a gin. Learn More

The flavour of ginger needs no introduction. Use in the gin process during distillation or if you prefer you could try infusion. Learn More

The flavour of ginger needs no introduction. Use in the gin process during distillation or if you prefer you could try infusion. Learn More

The flavour of ginger needs no introduction. Use in the gin process during distillation or if you prefer you could try infusion. Learn More

Becoming a popular choice among gin distillers, Grains of Paradise which originate from West Africa will add a woody, almost piney aroma and a warm, peppery taste to your gin. Learn More

Becoming a popular choice among gin distillers, Grains of Paradise which originate from West Africa will add a woody, almost piney aroma and a warm, peppery taste to your gin. Learn More

Becoming a popular choice among gin distillers, Grains of Paradise which originate from West Africa will add a woody, almost piney aroma and a warm, peppery taste to your gin. Learn More

Add Grapefruit to give your gin a dry citrus taste Learn More

Add Grapefruit to give your gin a dry citrus taste Learn More

Add Grapefruit to give your gin a dry citrus taste Learn More

Juniper is the key botanical in the production of Gin. As juniper is a wild product, its handling and processing is essential to ensure a consistent and quality gin. It will produce piney antiseptic notes and that aroma that all gins contain. Learn More

Juniper is the key botanical in the production of Gin. As juniper is a wild product, its handling and processing is essential to ensure a consistent and quality gin. It will produce piney antiseptic notes and that aroma that all gins contain. Learn More

Juniper is the key botanical in the production of Gin. As juniper is a wild product, its handling and processing is essential to ensure a consistent and quality gin. It will produce piney antiseptic notes and that aroma that all gins contain. Learn More

Juniper is the key botanical in the production of Gin. As juniper is a wild product, its handling and processing is essential to ensure a consistent and quality gin. It will produce piney antiseptic notes and that aroma that all gins contain. Learn More

Lemon Grass can sometimes come through with a citrusy note, adding some greenness to it. Combines really well with ginger. Learn More

Lemon Grass can sometimes come through with a citrusy note, adding some greenness to it. Combines really well with ginger. Learn More

Lemon Grass can sometimes come through with a citrusy note, adding some greenness to it. Combines really well with ginger. Learn More

Lemon Peel widely used in the gin industry. Once distilled the aroma of candied lemon reveals itself. The taste will be unmistakable with a tart but fresh feel. Learn More

Lemon Peel widely used in the gin industry. Once distilled the aroma of candied lemon reveals itself. The taste will be unmistakable with a tart but fresh feel. Learn More

Lemon Peel widely used in the gin industry. Once distilled the aroma of candied lemon reveals itself. The taste will be unmistakable with a tart but fresh feel. Learn More

Liquorice with its unique taste similar to anise or meadowsweet without the menthol. It will change the viscosity of the spirit very slightly to add and oily mouthfeel. Learn More

Liquorice with its unique taste similar to anise or meadowsweet without the menthol. It will change the viscosity of the spirit very slightly to add and oily mouthfeel. Learn More

Liquorice with its unique taste similar to anise or meadowsweet without the menthol. It will change the viscosity of the spirit very slightly to add and oily mouthfeel. Learn More

Nutmeg, Ginsmiths love nutmeg for the lingering finish it gives a spirit. The spice leaves a lingering warmth on the palate and while there is a dry, earthy sweetness on the nose, to the mouth it brings only a gentle heat. Learn More

Nutmeg, Ginsmiths love nutmeg for the lingering finish it gives a spirit. The spice leaves a lingering warmth on the palate and while there is a dry, earthy sweetness on the nose, to the mouth it brings only a gentle heat. Learn More

Nutmeg, Ginsmiths love nutmeg for the lingering finish it gives a spirit. The spice leaves a lingering warmth on the palate and while there is a dry, earthy sweetness on the nose, to the mouth it brings only a gentle heat. Learn More

Orange peel is a popular gin botanical. More often than not, it is dried peel that’s used in gin, a tradition that may well originate back to the days in which Seville oranges were the only type available. Learn More

Orange peel is a popular gin botanical. More often than not, it is dried peel that’s used in gin, a tradition that may well originate back to the days in which Seville oranges were the only type available. Learn More

Used in distillation, orris root retains its floral notes, but it also carries an earthy, dusty sweetness that lies in the middle of grass and hay. The aroma is dry, sweet and clean, while the taste is strong, sweet and woody – similar in taste to liquorice sticks. Orris has cheek filling qualities and is capable of adding depth and texture to a gin.

Please Note:
When using botanicals in powder form it is preferable to place the powder in a muslin bag and then either hang the bag from the side of the still (or simply drop it into the still). In doing so you will avoid clogging whilst going through the distillation process.

Learn More

Used in distillation, orris root retains its floral notes, but it also carries an earthy, dusty sweetness that lies in the middle of grass and hay. The aroma is dry, sweet and clean, while the taste is strong, sweet and woody – similar in taste to liquorice sticks. Orris has cheek filling qualities and is capable of adding depth and texture to a gin.

Please Note:
When using botanicals in powder form it is preferable to place the powder in a muslin bag and then either hang the bag from the side of the still (or simply drop it into the still). In doing so you will avoid clogging whilst going through the distillation process.

Learn More

Used in distillation, orris root retains its floral notes, but it also carries an earthy, dusty sweetness that lies in the middle of grass and hay. The aroma is dry, sweet and clean, while the taste is strong, sweet and woody – similar in taste to liquorice sticks. Orris has cheek filling qualities and is capable of adding depth and texture to a gin.

Please Note:
When using botanicals in powder form it is preferable to place the powder in a muslin bag and then either hang the bag from the side of the still (or simply drop it into the still). In doing so you will avoid clogging whilst going through the distillation process.

Learn More

Rose hips can be used in the production of gin and also added to festive type wines. Ideal for winter brews. Learn More

Rose hips can be used in the production of gin and also added to festive type wines. Ideal for winter brews. Learn More

Rose hips can be used in the production of gin and also added to festive type wines. Ideal for winter brews. Learn More

Rose hips can be used in the production of gin and also added to festive type wines. Ideal for winter brews. Learn More

Rose hips can be used in the production of gin and also added to festive type wines. Ideal for winter brews. Learn More

Rose hips can be used in the production of gin and also added to festive type wines. Ideal for winter brews. Learn More

Rosemary has a very dominant aroma and should be used sparingly when used for making gin. If used correctly it can produce a piney, fresh and savoury feel, though there is an underlying, perfume-like sweetness. Perhaps to experiment an infusion my be worth trying so that it can be controlled more easily. Learn More

Rosemary has a very dominant aroma and should be used sparingly when used for making gin. If used correctly it can produce a piney, fresh and savoury feel, though there is an underlying, perfume-like sweetness. Perhaps to experiment an infusion my be worth trying so that it can be controlled more easily. Learn More

Rosemary has a very dominant aroma and should be used sparingly when used for making gin. If used correctly it can produce a piney, fresh and savoury feel, though there is an underlying, perfume-like sweetness. Perhaps to experiment an infusion my be worth trying so that it can be controlled more easily. Learn More

The Rowan berry adds some sweetness along with some slightly bitter, astringent tones to your gin. Learn More

The Rowan berry adds some sweetness along with some slightly bitter, astringent tones to your gin. Learn More

The Rowan berry adds some sweetness along with some slightly bitter, astringent tones to your gin. Learn More

Star Anise is an extremely aromatic spice, giving a lovely, sweet, aniseed menthol kick to the gins that use it. Learn More

Star Anise is an extremely aromatic spice, giving a lovely, sweet, aniseed menthol kick to the gins that use it. Learn More