We use fresh botanicals, never dried which are wild from the mountains around the distillery. They are then placed in the still within hours of foraging. Each, sustainably foraged by one person our wild foodie, Geraldine Kavanagh. They are then slow-distilled to tease out delicate flavours by our obsessive stillman, Rowdy Rooney. Tiny batches, less than 250 litres with cut-points decided batch by batch, by smell and taste, never automatically.