Fuelled by a determination to minimise our environmental impact, we've grown the botanicals on-site using composted organic waste from Escubac and Whisky Amaro batches. These botanicals - which include wild fennel, lemon verbena and anise hyssop – were harvested by the team mid-summer and have been distilled in our smaller 113 litre copper still. We then coloured the clear spirit green with air-dried sweet cicely and carefully bottled it by hand.

A true labour of love and a proper garden-to-glass story. 

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