Provenance is important to us and, whilst we are still working on a local source of juniper, summers are spent foraging and collecting the juiciest, most flavourful sea buckthorn and rosehip we can find among the sand dunes and hedgerows of the beautiful East Lothian coastline.

Our lemon thyme and thyme are grown locally at Archerfield Walled Garden, ready to be freshly picked for each new batch of gin, and we are also now using locally foraged elderflower.

We settled on our recipe by experimenting on a tiny 5 litre still, before calling on the help and expertise of Walter Micklethwait from Inshriach Distillery in Aviemore (and his 150 litre still) to make our gin.
Fidra Gin was officially launched in September 2018.