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Uisge Gin


Premium botanicals distilled to a London Dry recipe blended using Scottish water from the Cairngorms National Park, near Balmoral. Pronounced ‘Ooos-ka’ from the Gaelic of ‘uisge-beatha’ meaning ‘Water of Life’. Rachel was auditing a water spring in the Highlands and was overwhelmed by the story of the water that the spring held…the water passes through rock for 50 years before it gets to the spring and is known in the area for its healing benefits. Legally we can’t connotate any healing benefits of gin! But the water that we use has been known to. Queen Victoria used to bathe in the ancient spring to heal arthritis and other aliments and is widely documented in Deeside for its healing attributes. The water each year is blessed by monks who visit the spring that overlooks the glen of the Cairngorms and the River Dee. Scottish water is the best in the world, hence why so many distilleries are based there, so if we can’t build the distillery in Scotland – the main ingredient will come to us.

The balance of minerals in the water blends beautifully with the botanicals of the gin to give a smooth rounded taste. We use fruits such as lemon, orange, grapefruit with cassia, linden flowers, hibiscus and cinnamon that give a delicate and refreshing gin. Perfect with a slice of lime or red grapefruit, and lots of ice.

Distilled Lemon Gin


Our London Dry recipe is tweaked to include steeping of fresh lemon zest in the still for 2 days, then distilled through copper and a blend of herbs such as Lemon Verbena, Lemon Thyme, Sweet Clover, blended with mineral water and with natural colours of lemon.

Forest Fruit Gin


Our London Dry recipe with berries and fruits macerated in the still overnight, then vapour infused through copper and blended with natural flavours and colours of raspberries, blackcurrants and blackberries. These are foraged when in season at Overfields Farm.

Orange & Cinnamon Gin


Fresh orange zest is steeped for two days before being distilled through a blend of botanicals such as Juniper, Cassia, Orange Blossom, Cinnamon Bark and vapour infused through copper for a smooth warming taste. Blended with mineral water and natural colours and flavours of ripe oranges with a subtle hint of cinnamon.

This is a London Dry recipe with a delicious blend of fresh orange, florals and a gentle note of cinnamon for a truly beautiful gin.

Rhubarb & Ginger Gin


Our London Dry recipe is mixed  with fresh local rhubarb grown by Grandad and ginger, left to infuse for 24 hours. This is then vapour infused through copper and blended with mineral water from the Cairngorms. No added sugar, all natural flavours of fresh rhubarb and ginger.

Fruit Garnishes For Gin

Dehydrated Real Fruits


Dehydrated real fruits – lemon, lime, strawberry, pear, apple, rhubarb, pink grapefruit, orange. Dehydrated to last longer and a concentrated taste for that wow factor in your drinks. Minimum weight is 35g and lasts for 6 months away from sunlight and moisture.

Small Hamper


1 miniature gin 50ml, bottle of tonic from Franklin & Sons and a bag of dehydrated real fruits, wrap and bow. Choose gin variety via email message or notes in purchasing.

Medium Hamper


1 bottle of gin 700ml, 2 bottles of tonics from Franklin & Sons and a bag of dehydrated real fruits, wrap and bow. Choose gin variety via email message or notes in purchasing.

Gift Bag


50ml gin of your choice, complementing tonic from Franklin and Sons, 10g dried fruit garnishes wrapped up in biodegradable film and ribbon.