Without juniper, there is no gin. When distilled, it adds a medicinal flavour with notes of pine needles. Juniper is grown wild, and the berries are harvested by hand on mountain slopes.

Bright, floral, citrus notes with a hint of anise. It’s not your regular oregano, it’s Mexican oregano!

Don’t think heat! Think tropical, sweet fruit flavours like apple or apricot notes.

These explosive little native limes pack a huge flavour punch – intense, piercing, vibrant lime. They are quite simply amazing, adding a superb citrusy edge to our gin.

This adds a hint of sweetness and mouthfeel to the gin, whilst also bringing some weight to the palate.

The dried peel gives the gin an intense citrus marmalade fragrance.

We source coriander seeds locally for their intense aromatics. We use the dry seeds (not fresh leaves) and they produce amazing lemony citrus notes when crushed and distilled.

Fresh ginger provides the level of flavour lift required to match other botanicals. We like to use mature ginger for its juiciness and intensity.

We use green cardamom, one of the most expensive spices in the world. The flavour is intense, giving sweet perfumed notes and ginger characteristics when distilled.

Lavender is used sparingly to lift the other aromatics, so it isn’t an obvious character in the final gin. Grown locally, though occasionally we have to source from France.

We use the root of the plant, which has a very earthy, mushroom or woody smell. Angelica adds to the soft texture of the final gin, along with a very, very subtle bitterness.