COLD - DISTILLATION

Our distillation process takes place using ultra-low pressure at temperatures below 25C; much lower than normal distillation which happens at 85-95C. This captures the fresh, intense flavours of the botanicals and helps preserve their natural oils; resulting in an unusually smooth gin.

MADE FROM GLACIERS

After individually cold-distilling our botanicals we blend them to bottling strength with deliciously soft, filtered, glacier water. Our micro-distillery is powered by

sustainable electricity, generated from local waterfalls.

POWERED BY WATERFALLS

WEISSHORN GLACIER GIN

Small batch, Cold-distilled Gin

Handcrafted with love

at 2000 metres altitude

in the Swiss Alps

2000 METRES ALTITUDE

Weisshorn Glacier Gin is handcrafted in Chandolin, a picturesque Swiss village perched 2000 metres high in the Val d'Anniviers; the valley of the Weisshorn mountain.

Our micro-distillery is inside a small, vintage wooden cabin that dates back to the 1800s. The cabin is tucked away in the mountains at the foot of an alpine forest with a stream running beneath it and meadows below it where local cows come up to graze in the summer months.

THE BOTANICALS

When we created our gin's taste profile we wanted to share our love of Chandolin's fresh, crisp mountain air; soft, pure water; and summer alpine meadows and flowers. To capture this feeling we use 12 botanicals, including Edelweiss, Elderflower, Glacier Genepi and Sweet Clover.

MADE FROM GLACIERS

POWERED BY WATERFALLS

After individually cold-distilling our botanicals we blend them to bottling strength with deliciously soft, filtered glacier water. Our micro-distillery is powered by sustainable electricity, generated from local waterfalls.

FROZEN MARTINIS, FROSTY G&T's

Try drinking the gin Chandolin-style:

bury your Weisshorn in the snow (or your nearest freezer); chill until frozen and serve as an extra-dry martini or sip it neat with a glass of iced tonic water on the side. Garnish the tonic with fresh dill or berries.

We hope you enjoy drinking it as much as we enjoy making it.