The still is called ‘ Nancy’ (after Rachel’s Grandmother) and produces the Uisge gin via vapour infusion where the spirit is gently heated and the vapours pass through the botanicals to give a gentle flavour that is subtle, refined and definitely more-ish! These vapours pass through copper plates in the still where the magic really happens on a molecular level that gives a clean beautiful tasting spirit.

The fruit gins use a combination of this method with steeping the fruits in the still overnight before it is heated. These vapours when heated are then passed through the botanicals and infused, distilled through the copper plates to make a alcohol rich gin that is then blended with mineral water.