21st Century Responsible Distilling
The biggest energy usage at any distillery is the still itself. We use the energy-efficient iStill. The iStill’s design, insulation and computer controls means, using up to 5 times less energy than a traditional still, our distillery is always literally (& metaphorically) cool!
Our Head Distiller Ian uses his experience and that of his team to review existing recipes and trial new ideas using our second smaller development iStill.
To find out more about what else we do to minimise our impact on the environment:CLICK HERE
The business began by scaling up traditional kitchen recipes and techniques to make quality liqueur products. Today, we still follow those award-winning methods.
The core element of our liqueur making is macerating or steeping whole fruit in small batches over a period of months. This lengthy process, along with regular stirring, allows the product flavour to fully develop and mature.
Taste every batch
We re-cycle, re-use and re-purpose whatever and wherever we can – we don’t like waste. Our tastiest use of re-purposing comes with our second-hand sloes!
Our skilful team have developed innovative recipes using the gin-soaked sloes (too good to throw away!) to make our unique and award winning Sloe Gin Chocolate Truffles and Sloe Chutney.
Waste not, want not.
To find out more about how we re-purpose, re-cycle and re-use, click the button below:Click here