How it all began
Whitby Gin was born following a camping trip in the wilderness of the Outer Hebrides in June 2017.
Inspired by the islands many distilleries, Jess turned to Luke and wondered why her hometown of Whitby didn’t have one of its own.
With Jess’ background in business planning and Luke’s experience within food manufacturing, they felt they had the skill set to produce their own local gin.
By the time they had arrived back home in Yorkshire, they had created a business plan and ordered a small still. Over time they distilled an array of botanicals but discovered quite quickly their core botanicals as provenance and individuality were at the forefront of their minds.
They then set about building an extensive library of flavours to compliment the heather, sugar kelp and honey. They paired flavour profiles, some worked, and many didn’t. After 45 trials, many jolly friends and family who willingly volunteered to be taste testers they found the perfect recipe.
It took nine months, but Whitby Gin was finally born in Luke’s parents’ 40 sq ft utility room where they produced over 3,000 bottles while both working full-time 100 miles across the country.
Production has since moved out of the utility room and to an old carthouse on a local farm to allow demands to be met.
A gin inspired by history and created through innovation.
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. In order to capture the diversity of native botanicals, we explore the rugged coastline and dip below the ocean surface to find those enchanting ingredients.
Authentic craftsmanship is at the heart of what we do. There is the human touch in all stages of our process.
The grain spirit is hand pumped in to our copper column stills named, Stanley, Stockwell and Scripps before our selected botanicals are added. We use a mix of the 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 Bee Keeper.
We ensure the highest quality gin is produced in a single 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.
Our gin is hand distilled in small batches. We fill, label and package each of our bottles by hand.
A town which was once home to artful smugglers, inquisitive explorers, fearless sailors is now the birthplace of Whitby Gin .