I was surrounded by wild coast, countryside and forest, rich with the herbs and botanicals that I knew would make a gin like no other. It has become my passion to showcase adventurous foraged flavours that reconnect you with nature one sip at a time. After distillation, our gins, vodkas and liqueurs are blended with purified water to achieve the perfect flavour and ABV. Our distillation and steeping processes (for our liqueurs) are a true labour of love, and it is this care and attention to detail that sets our products apart; you can taste it in every sip. The Ingredients – Foraged Botanicals for Unique Flavours The first batch of gin from the Harrogate Tipple Distillery was released at RHS Harlow Carr in October 2016. Originally produced in an old Smokehouse in the centre of Harrogate, Premium Harrogate Gin is now distilled at Harrogate Tipple’s new distillery on the Ripley Castle Estate. Their London Dry Gin is distilled with 11 botanicals from across the globe, including hibiscus, green pepper and rosemary. Best served with tonic and a slice of pink grapefruit. Slingsby London Dry Gin Their more recent offering, Hedgerow Gin, is crafted in small batches and brings together the flavours of crab apple, nettle leaf, sloes, elderflowers, and rosehip. Sloemotion recommends serving this with a dash of tonic and a sprig of thyme.

At Sloemotion Distillery we pride ourselves on distilling craft spirits in small batches in our eco-friendly iStill. Along with our unique, foraged ingredients, this allows us to create drinks with a depth of flavour that cannot be achieved with large-scale distillation. We offer a range of craft spirits including gins, vodkas and liqueurs, each with its own unique flavour profile. Whether you prefer a classic dry or a flavoured gin, we have something for everyone. Whittaker’s Gin is produced by the family-run, Harrogate Distillery, on Harewell House Farm in Nidderdale. The artisian, small-batch gin uses naturally-sourced water from their own land, along with local Hawthorne Berries and Bog Myrtle. In 2015, equipped with a tiny still and boundless curiosity, I set about gathering ingredients and developing the process and recipe for my first gin – Slake’s Sussex Dry Gin was born.Seal your jar and give it a good shake… do this daily for a few weeks, so make sure to put it somewhere you’ll remember to do this. Over 24 botanicals are combined to make Slingsy Gin, including primrose, rosehip and Taylors of Harrogate Tea. For those who prefer a flavoured gin, our Hedgerow Rhubarb and Raspberry Gin is a popular choice. We take pressed Yorkshire Rhubarb juice and blend it with our Hedgerow Gin and gently infuse it with Raspberries. Despite the fruitiness, this is still a very dry gin. Our flagship product is our award-winning Hedgerow Gin, which is made with a blend of locally sourced botanicals. We then take that Gin and add Sloe berries to steep for a period of months to make our fantastic Sloe Gin.

Welcome to Sloemotion Distillery, based in beautiful North Yorkshire in the UK. For 20 years we have been using locally foraged ingredients and a wealth of knowledge to create unique and flavourful gins, vodkas and liqueurs that are loved by drinks enthusiasts across the country. The Spirit of Masham distillery is owned by Cork and Cases and located on a small business park just outside Masham. It is open to the public so visitors can learn about the gin-making process and see the copper alembic still, which is used to create their “Spirit of Masham Gin”.

We often talk about terroir when it comes to wines – that undefinable sense of place that you can taste with a sip, but can the concept apply to a home-grown spirit such as gin? 'Grapes have been cultivated and domesticated over thousands of years to the point where varieties are so consistent that factors in the terroir are important' explains Mike. 'In contrast to wine, gin and sloe gin are relatively modern products and have not had the same cultural processing! The grains used to make the spirit and the botanicals are so commoditised that for a small business like us it's hard to take control. So, we can only really talk about the terroir of our hedgerow botanicals used in our gin and the fruit we use to make our liqueurs.' You can drink your Hedgerow Gin (young), this Christmas, but it’ll be even better if matured and left until next year. Whichever option you choose is up to you! The first frosts hadn’t yet arrived, so I decided to wash, and then freeze all the fruit for a later date. I had Sloe Gin on my mind, and today was the day to start preparing what I can for Christmas. The botanicals used in creating Hedgerow Gin come from the hedgerows in our rural area of North Yorkshire, however they are all wild. Rosehips and crab apples are added for a mellow, fruity dryness, with elderflower and nettle leaf providing sweet floral notes. We also hand cut hay from our own species-rich 'micro-meadow' at Green Farm as well as from a local nature reserve - this had just the right composition of species to get the flavours we wanted.' A unique flavoured gin with an aromatic nose, Spirit of Masham is distilled using Cork and Cases very own Masala Chai Tea. The addition of hops gives the gin a lemon finish.