On the western fringes of the Pentland Hills, you will find one of Scotland’s smallest gin distilleries. Tarbraxus Distillery is the vision of Phil and Tabatha Cox, oh and of course Panza the Chocolate Labrador (who really runs the place). The idea to create the distillery came on a starry night whilst enjoying a soak in the hot tub. Initial thinking began in 2017 and after a lot of going one way and then another the plan began to come together (yup – there was a plan!)
The Distillery is tiny, producing annually around 500 litres of gin. The first Original Pentland Hills Gin came to the market in November 2018 and quickly established itself as a favourite with lovers of handcrafted, small-batch gin.
Also at the heart of the gin is a drive to deliver a first-class product in as sustainable a manner as possible. All gin production takes place on their small farm, solar panels provide power and several of the botanicals used in the gin are grown on the farm. They have even planted juniper bushes in order to generate their own supply as a base for the gin. All the bottles and gin glasses are etched on site along with the bottling and packaging. Royal Mail takes the bottles away and, most importantly, they bring the bottles back to be refilled. The refill service is very much at the heart of the Tarbraxus sustainable vision. Each hand etched bottle is also uniquely numbered allowing customers to return their bottles whenever they wish to have them refilled.
This dedication to quality and sustainability results in an award-winning gin that’s loved by long-time customers as well as anyone trying it for the first time.
Pink Pepper Pods
‘Floral, citrus hint with a lingering sweetness and a fresh tingle of mint. A soft, smoothness which makes just sipping the gin a real pleasure’
‘Bold menthol notes, with some salinity and a long finish. There are some quite floral notes and juniper on the nose, whiles the palate sees this juniper alongside fresh balsamic notes, menthol and lemon balm. Good balance.’
The team recommends serving their gin with a good tonic, a slice of pink grapefruit or orange with the addition of a few bruised mint leaves.
Managing Director: Tabatha McCree-Cox
Chief Executive: Panza (Chocolate Labrador In Charge)
Head Distiller: Phil Cox
To be added