
Our Botanicals
Discover our lovingly selected range of botanicals used in the creation of White Cliffs Gin
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Sea Buckthorn
Bright orange berries featuring a unique and complex taste. Similar balance to pineapple with both tart and sweet notes, imparting a fruitiness and richness.
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Wild Samphire
Crisp saltiness and a herbal flavour similar to parsley or carrot tops. Distillation brings out a kelp-like seaweed flavour note.
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Sea Salt
Sourced from the South East of England, sea salt adds a mouth-watering freshness. As when seasoning food, salt enhances and showcases our other botanicals.
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Bilberry
Low growing shrubs native to northern Europe. Related to the blueberry with a much stronger, acidic flavour. Tangy, fruity and mildly sweet, with a prominent tannic note when eaten raw.
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Cherry Bark
A rich, bitter flavour often used as a herbal tea. Where angelica is often used as the complimentary bitter component in gin recipes, we use cherry bark as a local alternative.
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Sugar Kelp
When distilled this British kelp provides a salty but sweet flavour. Used sparingly in our recipe, it provides a rich umami note to the gin and marries beautifully with the other herbal ingredients.
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Juniper
Fairwild accredited & wild foraged. In line with category standards, the predominant flavour in a gin must be juniper. And so we have selected the highest quality, most flavoursome juniper berries.
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Coriander
Coriander plays a central role in the gin world, and is the second most used botanical after juniper.Its tone is nuanced, with a complex flavour once distilled, all at once citrusy, nutty and a little spicy.
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Cassia Bark
Very similar in flavour to cinnamon, cassia is prized by distillers. The thicker, hardier bark is better suited to distillation. Pronounced spicy-warm flavour, fragrant and sweet.

"Many rivers to cross, but I can't seem to find my way over. Wandering I am lost, as I travel along the white cliffs of Dover"
- JIMMY CLIFF