Our own interpretation of an old style of gin popular in the 18th century, when strict licensing made it difficult to make and sell gin. The image of a tomcat hung outside a door indicated that this was an illegal distillery. Our classic London Dry Gin base remains, however the addition of Yorkshire liquorice creates a sweeter more mellowed gin.

Our Marmalade Gin has been crafted using locally sourced botanicals that are synonymous with the beautiful and restorative nature of Harrogate. These unique botanicals are complemented with zesty Yorkshire marmalade, water drawn from the world-famous Harrogate aquifer, pure single grain spirit and a handful of the finest ingredients sourced from around the world.

Our award-winning London Dry Gin has been crafted using locally sourced botanicals that are synonymous with the beautiful and restorative nature of Harrogate including Primrose, sweet cicely, nettle, rhubarb, milk thistle, rose-hip and Taylors of Harrogate green and jasmine tea. These unique botanicals are complemented with water drawn from the world-famous Harrogate aquifer, pure single grain spirit and a handful of the finest ingredients sourced from around the world.

Slingsby Gooseberry gin is crafted using the world-famous Harrogate aquifer water, pure single grain spirit and locally sourced botanicals synonymous with the restorative nature of the town. Yorkshire gooseberries bring an unmistakable tangy sharpness, tempered with a fruity sweetness whilst retaining the classic citrus notes of our classic award-winning London Dry Gin.

One glimpse of the sleek, black bottle indicates that this is something very special. Our Navy Strength Gin uses the same botanical mix as our classic London Dry Gin including Primrose, sweet cicely, nettle, rhubarb, milk thistle, rose-hip and Taylors of Harrogate green and jasmine tea, however is stronger and richer with an ABV of 57%. This creates a great body and intensity whilst still retaining our classically smooth finish. This gin continues the tradition of the Royal Navy’s ‘proof test’, whereby gunpowder can still ignite if gin is accidentally spilled upon it.

Beginning life as one of our development gins, we have taken our London Dry Gin which is crafted using locally sourced botanicals and masterfully infused this with the finest Yorkshire rhubarb sourced from the famous 'Rhubarb Triangle'. These unique ingredients are complemented with water drawn from the world-famous Harrogate aquifer, pure single grain spirit and a handful of the finest ingredients sourced from around the world.

The Isle of Raasay Single Malt is a taste of the ruggedly elegant, exceptionally diverse island, made in small batches from the mineral water drawn from its well on site. A lightly peated single malt balanced with rich dark fruit flavours. The Isle of Raasay Distillerys carefully crafted and unique recipe combines peated and unpeated Raasay spirit that has been matured in three different types of oak cask: high rye whiskey, chinkapin oak and Bordeaux red wine. Every drop of spirit is distilled, matured and bottled on the island, supporting the local economy while maximising the influence of the Hebridean climate on the single malt whisky.The Isle of Raasays decanter-like glass bottle captures the rugged, natural beauty of the Isle of Raasay. With Raasays fossils and rocks moulded into the glass, holding it is like holding a piece of Raasay in your hands no matter where you are in the world.Bottled at 46.4% abv, non-chill filtered and natural colour.Tasting NotesNose: Sweet, aromatic smoke. Wood smoke on sea air. Candied fruit, glace cherries.Palate: Sweet spice, cinnamon, black pepper, blackcurrant, wood smoke. Heather, honey, sweet spice and sandalwood. Cherry, apricot and blackcurrant. Vanilla, butterscotch with a hint of saltiness.Finish: Dry, long, hint of saltiness. Faint wood smoke and dried fruit.

A revitalised Fettercairn, focusing on the distillery’s fruity character. Matured in ex-bourbon casks for 12 years, this is packed with tropical flavour without losing the distillery’s weightiness and gentle gingery spice.Nose: Candied lemon and pineapple, butter icing and a hint of mint. A touch of meatiness sits right at the back, giving the dram some weight. The sweetness builds and orchard fruit develops along with vanilla, milk chocolate and some green leaves. A thread of fruitiness runs through the middle.Palate: Soft and rounded, with gentle spice, milk chocolate and sweet cream leading. Fresh pineapple notes are balanced by fresh oak, with damp oak and damp leaves following. Cinnamon, candied ginger and nutmeg develop, along with a touch of creamy coffee.Finish: Vanilla cream, chocolate and coffee fade to leave menthol and crunchy apples.

Lindores Abbey is the officially recognised site of the first recorded distillation of Scotch whisky. It was back in 1494 that King James IV commissioned Brother John Cor at Lindores Abbey to make aqua vitae with eight bolls of malt. For more than 100 years, the preservation of the ruined abbey has fallen to Drew McKenzie-Smith and his family. Several years ago he learned of the abbey’s significance to the industry after visiting a website called Connoisseur Scotland . Further inspiration came when he was shown a copy of the late Michael Jackson’s book, ' Scotland and Its Whiskies .' In it, Jackson wrote of Lindores, “For the whisky lover it is a pilgrimage”. Following fifteen years of careful planning, construction work began on a new distillery that would not only capitalise on this whisky connection but also provide the means with which to preserve the abbey for future generations. In 2017, after five centuries of silence, the stills at Lindores Abbey began flowing again. There are actually two releases now in Australia: Lindores MCDXCIV and the MCDXCIV Commemorative First Release. They're essentially the same liquid, distinguished by a subtle notation on the label. Both come aged in a combination of ex-bourbon, ex-sherry and STR red wine barriques from Burgundy. Both are three and a half year old Lowlanders. You might expect Lindores to be on the lighter side, however it's more like a young Speysider, nicely balanced and not shy on flavour. There's even a nod to Linkwood on the nose where the aromas show surprising weight; Cream tea biscuits, pear drops, light beeswax, cocoa and citrus are echoed with impressive purity, depth and texture of the palate. A fine astringency checks the length, but it's auspicious as far as inaugural releases go - all that's needed is more time to add further layers of complexity. 46% Alc./Vol. Tasted from a 15ml sample.