In 1571, the pioneering spirit of William Slingsby led him to the discovery of the extraordinary natural spring water from Harrogate's Tewit Well. This revelation drew countless visitors seeking the purported medicinal benefits of the waters, establishing Harrogate as a renowned spa town where individuals from around the globe journey to rejuvenate their body, mind, and soul. Seeking to encapsulate the essence of this picturesque locale, Slingsby Gin endeavours to embody the 'Spirit of Harrogate' within each bottle, delivering a taste of its restorative nature to enthusiasts worldwide.
Inspired by this rich history, founders Marcus Black and Mike Carthy embarked on a quest to honour Harrogate's heritage and evoke its rejuvenating spirit through a distinctive product. After extensive experimentation spanning over 15 months and 18 gin variants, they unveiled the Spirit of Harrogate in 2015. Crafted with meticulous care, Slingsby Gin utilises 24 thoughtfully chosen botanicals, including locally sourced ingredients from Harrogate's Rudding Park Hotel kitchen garden and fruits from Yorkshire suppliers. Notably, the Rhubarb Gin features fruit from Wakefield's renowned 'Rhubarb Triangle,' while Yorkshire gooseberries and blackberries from Balloon Tree Farm in York contribute to the flavoured range. These local treasures are harmoniously blended with select international ingredients, such as grapefruit peel and piney juniper berries, to create a truly exceptional gin experience. Guided by a master distiller with over 35 years of expertise at Langley Distillery in Birmingham, each bottle is meticulously crafted, marrying Harrogate aquifer water, pure single grain spirit, and handpicked botanicals before undergoing a masterful finishing process in North Yorkshire.