No apples, just oranges a Gin with a citrussy twist.

When Johnny Neill found a dusty collection of bottles under the stairs of his grandma’s house, his family legacy finally began to crystallize. Turns out they’ve been distilling Gin since 1762! With some guidance from his grandmother and plenty of mad-scientist-like enthusiastic experimentation he concocted an epic recipe. We’re familiar with the usual suspects juniper berries, coriander, dried citrus peels etc. But he took it a step further with the addition of the baobab fruit and cape gooseberry, providing an exotic South African twist a nod to his wife’s homeland. Naturally, the exact recipe is a closely guarded secret. Hey, once you’ve garnered the kind of awards this Gin has, you need to keep your mouth shut. Oh, did I mention their century-old copper pot still, lovingly nicknamed “Constance?” If only stills could talk…

I bet this one would love to tell a tale about those Sicilian blood oranges they put in their Blood Orange Gin! This variation gets its zesty fruitiness from one botanical in particular you guessed it a lot of citrus fruit, not limited to, but certainly including Sicilian oranges in spades. Ah, Sicily. A touch of that Mediterranean sun just makes everything better and these Liverpudlians know it.