Wild plants are foraged from the mountains around the distillery to make this extraordinary gin. These sustainably picked plants go fresh (not dried) into the still within hours of foraging. They are painstakingly slow-distilled to tease out delicate flavors in tiny batches. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first, putting this gin on a whole other level of flavor. The knowledge, experience and effort that goes into each bottle is what makes it so special. We love it in a G&T garnished with a wedge of grapefruit and a freshly torn sprig of basil. Or try it in a Tom Collins.