Juniper

The quintessential ingredient of gin, and described by head distiller Alan as "glorious," Juniper is known for its distinct flavour combination of pine and citric character that helps to make gin taste so fresh in comparison to unflavoured spirits, such as vodka. We have a handful of Macedonian Juniper shrubs growing in the garden that we hope will make it into our drinks after their two-to-three-year ripening cycle, but there is also a native Irish juniper that grows in the west of Ireland.

Ginger

Cinnamon

Sultanas

Dried golden white-fleshed grapes. Sultanas are smaller than raisins, but often juicier and lighter in colour.

Cherry

Mixed Peel

Candied lemon and orange peel that brings out the sweet and zesty personality of both citrus fruits.

Vanilla

Raisins

Delicious when not mistaken for chocolate chips, raisins are sweet, naturally dried seedless white-fleshed grapes. As grapes dry, their skin darkens, leaving raisins with their characteristically dark colour.

Star Anise

A central spice to Chinese cuisine that comes from the fruit of the Illicium verum evergreen tree, which is indigenous to Vietnam and southeastern China. The whole spice is an eight-pointed star with a liquorice, anise-like fragrance and flavour.

Clove

The fragrant and flavoursome flower buds from the Syzygium aromaticum tree, native to Indonesia. Cloves are used to enhance both sweet and savoury dishes with their union of intense spice and subtle sweetness.

Mixed Spice

A killer combination of cinnamon, coriander seed and nutmeg, this spice blend brings Germanic Christmas bakes and gingerbread to the tip of the tongue.