Provenance is important to us and summers are spent foraging and collecting the most delicious 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 the elderflower in our recipe is locally foraged too.

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.