OUR STORY

We spent four years on an adventure and quest to create a gin like no other, a gin of the finest quality achievable, using the very best botanicals and some new botanicals to gin. What we have discovered, we are amazingly excited about and very keen to share it with as many like-minded friends as possible.

We started by using the finest pure wheat grain spirit from northern France that we could find, then, distilling it in the same manner as malt whisky on an ancient single batch copper pot still. The botanicals that we steep and distil are a combination of the traditional – juniper, coriander seeds, cassia bark and the new – Lebanese mint and rare variety lemons.

The quality of the base spirit we use, along how we steep and distil our botanicals results in a deeply complex and well balanced spirit that is exceptionally good to drink on its own over ice, in cocktails or as a life-changing D&T with fresh mint and lime.

Lebanese mint as a botanical brings an extraordinary freshness to Daffy’s, complimenting our other tasting notes of toffee, citrus, spice caramel and fresh mint.

LEBANESE MINT 

The Lebanese mint used in Daffy’s Gin is grown in the Becca Valley in Lebanon, on the distiller’s father-in-law’s farm. Lebanese mint when dried gives Daffy’s its indisputable buttery, creamy, toffee notes.

JUNIPER

Juniper is the constant botanical in all gin. Gin can indeed not be classed as gin without this berry-like botanical. Grown in the Balkan states of Southeast Europe, Daffy’s juniper variety has within it many complex flavours, all owed to the sun, chalky soil and hydrocarbons naturally present. The piney notes come from a specific hydrocarbon responsible for around 45% of the total aroma alongside other floral and woody notes.

CORIANDER SEEDS

Coriander is a very popular botanical when it comes to gin – only second to juniper. The coriander seeds used in Daffy’s gin are carefully sourced from Southeast Europe, the location determined again by the soil types that have a huge impact on the flavour profile of the coriander seeds themselves. Once steeped and distilled, the seeds have a complex flavour that is nutty and zesty with spicy orange notes.

ANGELICA ROOT

Angelica could be regarded as the third most popular gin botanical after juniper and coriander. In fact, many people often confuse the taste of angelica with the taste of juniper, not because the two are alike, but because both are so prevalent in the taste of gin. Angelica, once distilled has a particularly earthy taste, with a hint of bitterness and fine herbal notes.

LEMON PEEL

Lemons are first thought to have been brought over to Europe from Persia and Medina through Greece. It is our Italian lemon peel that gives Daffy’s its immediate zesty and citrus nose. Lemon peel provides the fresh crispness that underlies the other more complex aromas.

CASSIA BARK

The tree from which cassia bark is taken originates from Southern China and has long been used in the treatment of fever. Cassia bark, while often mistaken for cinnamon, is a relative of cinnamon but with a much sweeter finish. It can often be identified in a gin for its almost liquorice-like taste and hot Christmas-invoking spicy aromas.  

ORRIS ROOT

Orris root comes from the root of an iris plant and is often used in the manufacture of perfumes. The plant is usually harvested after its third year of growth and is left to dry for up to two years until it has a chalky appearance. We dry our orris root for five years. Orris root itself has a beautiful scent of violets and is used in Daffy’s to harmonise and bond all of our other flavours together.