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Apart from our tipples, our three acre garden is our pride and joy.

When it comes to producing new spirts and liqueurs, the garden and everything that is grown here, is Philip's botanical playground. Take Moore's Gin - we use Angelica from our garden and for Distillery Botanica Gin, we use rose, chamomile, sage and Murraya Flowers. To give our Lemon Myrtle Liqueur its distinctive citrus touch we use the leaves from our Lemon Myrtle trees.

We also grow and produce Mandarins, Lemon Grass, Kaffir Lime and Curry Leafs, Ginger, Turmeric and Galangal Root just to name a few.

To extract the essence and aromas for our garden grown Distillery Botanica Gin, Philip uses a one-thousand-year-old technique known as 'enfleurage', whereby flowers or botanicals are laid out onto a layer of solidified coconut oil. Over a few days, the fragrance is diffused into the oil, releasing their perfumes in their purest possible form.