Chapter 1 · The place
At the foot of the Tinto Hills
Biggar Gin is made at The Stillhouse, at Wyndales Mill in Biggar, South Lanarkshire. Brothers Stuart and Euan McVicar opened it in 2018 and distilled their first batch that year.
The Making
How Biggar Gin is made
Scroll to follow a batch from the Tinto Hills to your door
Chapter 2 · The Stillhouse
Small batch gin. Biggar mentality.
Every bottle of Biggar Gin is made here, on copper pot stills, in batches of no more than 140 bottles. We use local Biggar water and run on renewable energy.
Chapter 3 · The botanicals
It starts at the bench
Every batch begins with the botanicals, weighed out for the run. For our Original Recipe that includes juniper, coriander seed, cardamom, cassia bark, orange, lemon, pink peppercorn and lavender, plus locally foraged rosehip, rowan berries and nettles.
Chapter 4 · The still
Into the copper pot still
The botanicals go into the still and the heat comes up. Their flavour rises with the vapour, over the top and down into the condenser, and the spirit runs clear from the spout.
Chapter 5 · The cut
Only the hearts go in the bottle
The first of the run, the heads, is set aside. Then come the hearts, about 55 litres from a full run, and that is what becomes gin. Strength is the guide, but nose and taste decide exactly where to cut. The tails at the end are kept apart too.
Chapter 6 · The batch
No more than 140 bottles
Every batch is logged, from the botanicals to the temperatures and cut points. Strength and fill are checked and signed off, and every bottle is numbered by hand with its batch and bottle number.
Chapter 7 · Packed and sent
From our door to yours
Orders are packed here at the Stillhouse, each bottle in a honeycomb paper sleeve, and sent out from our door to yours. Free UK delivery on orders over £40.