We use only the highest quality fruits from local farms in County Down, ensuring they’re fresh when they arrive in the distillery. We soak the raspberries, mint and other botanicals in alcohol for 16-24 hours, then transfer to the pot of the 300L copper column still, adding additional fruit and botanicals. Then we begin our Raspberry & Mint Gin distillation.

Once we’ve distilled the infused gin, we add water to bring it down to 37.5%, rest for two weeks before hand bottling and labelling.