Distilled on Fanny. Softened by limestone.

From the Still

How we make it

Directly beneath the distillery sits our own well, sunk 1,000 feet into the limestone under this stretch of the Yorkshire Moors. Every bottle of Green Monkey gin is cut to strength with that water: naturally filtered, mineral and soft, not anything from the mains. It's a small, unglamorous detail. It makes a real difference to how clean the botanicals taste in the glass.

The London Dry is built to let juniper lead: coriander, citrus peel and a handful of secret herbs sit behind it rather than competing with it, distilled in small batches on our copper column still. The Barrel Aged sibling takes that same spirit and rests it in oak, picking up baking spice and an unexpected menthol-liquorice note that sets it apart from most cask gins on the shelf.

The London Dry took Gold at the Global Gin Masters 2025. The Barrel Aged has picked up Silver at The Gin Masters and Bronze at the London Spirits Competition. Full details are on our awards page.