Signature Edition was our first release as a distillery in April 2021 after 12 months of recipe development, which started in our outbuilding on Fairham Avenue in Penwortham.
first release as a distillery
in April 2021 after 12
months of recipe development,
which started in our
outbuilding on Fairham
Avenue in Penwortham.
what’s in signature?
Using a delicate blend of 13 carefully selected botanicals and exotic fruits, we have created an ultra smooth and fresh juniper-forward gin.
what’s in signature?
Using a delicate blend of 13 carefully selected botanicals and exotic fruits, we have created an ultra smooth
and fresh juniper-forward gin. Botanicals include juniper berry, coriander seed, kumquat, physalis, kaffir lime, key lime, cinnamon and citrus peel.
stand out from
the crowd
This isn’t your normal ‘original’ gin. With the aim to initially showcase what Fairham Gin is about, the taste, smell and profile gives Signature Edition it’s uniqueness and charm.
Built on a juniper-foward base and layered with exotic citrus notes, this is a contemporary dry gin with an ultra smooth finish that gives you a citrusy hit with every sip.
stand out from
the crowd
This isn’t your normal ‘original’ gin. With the aim to initially showcase what Fairham Gin is about, the taste, smell and profile gives Signature Edition it’s uniqueness and charm.
Built on a juniper-foward base and layered with exotic citrus notes, this is a contemporary dry gin with an ultra smooth finish that gives you a citrusy hit with every sip.
award-winning taste
One year after releasing our first gin as a distillery, we picked up a number of awards for Signature. 2022 saw our fresh citrus release compete against a number of international gins and being awarded multiple medals by world-renowned judges.
Competition
Awards
Awards
Awards
award-winning taste
One year after releasing our first gin as a distillery, we picked up a number of awards for Signature. 2022 saw our fresh citrus release compete against a number of international gins and being awarded multiple medals by world-renowned judges.
Competition
Awards
Awards
Awards
how do we distill
signature?
We 100% vapour infuse our 13 Signature botanicals, meaning that none of them touch the neutral grain spirit in the pot belly.
This method proved to be best in extracting the fresh, authentic, flavours and smells from the delicate exotic fruits, which are picked up by the vapour as the still is heated up.
Vapour travels down the swan neck and into the condenser unit, turning back into liquid and voila, we have some tasty gin!
And that’s it, no flavourings or sugars added afterwards titling it a one-shot distilling method. All we do after this is water down to 45% ABV bottle strength and then it’s yours to enjoy.
how do we distill
signature?
We 100% vapour infuse our 13 Signature botanicals, meaning that none of them touch the neutral grain spirit in the pot belly.
This method proved to be best in extracting the fresh, authentic, flavours and smells from the delicate exotic fruits, which are picked up by the vapour as the still is heated up.
Vapour travels down the swan neck and into the condenser unit, turning back into liquid and voila, we have some tasty gin!
And that’s it, no flavourings or sugars added afterwards titling it a one-shot distilling method. All we do after this is water down to 45% ABV bottle strength and then it’s yours to enjoy.
let’s get making!
perfect g&t
Perfectly Signature. Serve a 50ml measure of Signature Edition over ice, pair with Fever-Tree Mediterranean Tonic – we like to use around 150ml. For garnish use freshly sliced kumquat, or go for a fresh citrus slice.
no tonic?
A citrus treat. Is tonic not for you? Well, serve 50ml Signature Edition over ice and pair with Fever-Tree Sicilian Lemonade for a taste of the sunshine. Garnish with a fresh lemon slice or any citrus and enjoy.
cocktail
Get your fancy pants on. Perfect in an Italian 75, shake together 25ml Signature Edition, 25ml Limoncello and 25ml fresh lemon juice. Serve in a flute and top with prosecco. Garnish with a lemon peel curl.
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