How it all began
A small still and the start of a business plan. Not exactly what we’d expected to come home with from a camping trip to the Outer Hebrides. A very different kind of souvenir.
So inspired were we by the islands’ artisan gin-makers that we’d soon be swapping our desks for the distillery and trading the daily commute for foraging in the open air.
Having never distilled anything before, we had a lot to learn. But, what we lacked in experience we made up for with passion and dedication. Our vision was to create a quality gin which would celebrate the diverse natural landscape of the place we’re lucky enough to call home.
It didn’t take long to establish our signature botanicals: heather foraged from the North York Moors, sugar kelp and local honey, each selected to champion one element of the North Yorkshire coastline.
With our core ingredients finalised we set about developing an extensive library of flavours. Family and friends (bravely) offered to help taste-test until, finally, we found the perfect combination.
The first bottles of Whitby Gin were produced nine months later, in the 40 sq ft utility room at Luke’s parents’ house. We would go on to produce 3,000 bottles here whilst continuing to work full-time 100 miles across the country.
Easy it was not, but our belief is that you get out of life what you put into it. It’s a mantra that has guided us in our personal and professional lives and helps us to welcome challenges with open arms.
There may now be 4 members of the Whitby Gin family, but we are still at the beginning of our journey.
With continued creativity and innovation, we look forward to bringing our customers new products whilst staying true to the town which inspires us. Whitby Gin: From Beach to Batch.
A gin inspired by history and created through innovation.
Sourcing our botanicals
The stark contrast between land and sea has been our greatest source of inspiration; from the botanicals we use to flavour Whitby Gin, to the packaging and design. We explore the rugged coastline and dip below the ocean surface to source our diverse range of native botanicals.
Authentic craftsmanship is at the heart of what we do
From foraging for ingredients to labelling and packaging, we proudly do everything by hand.
The distilling process
The grain spirit is hand-pumped into our copper column stills, the beloved Stanley, Stockwell and Scripps before our selected botanicals are added. Our gin is distilled in small batches. We fill, label and package each of our bottles by hand.
We use a mix of traditional elements including Juniper, Coriander Seed, Citrus Peels and Liquorice Root along with sustainably foraged heather tip from the North York Moors, Sugar Kelp from Robin Hood Bay and raw honey from a local Beekeeper.
We ensure the highest quality gin is produced in one pass of the still and follow a single shot London Dry Gin distillation process. Our copper reflux still allows us to capture only the finest alcohol, offering a superior quality product.