Discover how we grew from a Restaurant into a Distillery.
We began with a restaurant. Local, fresh, sustainable produce is our ethos. Our focus is flavour and balance.
Inspired by the “Gin trend”, we decided to host a pairing evening. Dany, our Executive Chef and Sippin founder, took the dinner to another level, creating a batch of gin, specially made for the evening.
The compliments on our gin inspired us to take the next step. Months later we are launching our first flavour inspired, by that night.