Each rare British botanical is carefully considered, picked and dried at the
optimum time for the best impact on Fishers Gin’s flavour and aroma.
James Firth studied Botany at Oxford University and has dedicated his life to plants and nature in England. As our head botanist, he spent countless hours scouring historical manuscripts and looking at medieval herbalists to revive ingredients long thought extinct.
Adding to a classic selection of gin botanicals, from warming juniper and aromatic cardamom to sharp orange and lemon peel, James has sourced a selection of rare old English herbs to create a truly unique gin that speaks of its rare origins.
Each one of our selected wild botanicals has been ethically sourced, many foraged daily by James, and are native to the Suffolk coast. On the marshland that divides the North Sea from the River Alde, the harsh sea gives way to endless shades and textures of green; hundreds of herbs, grasses and flowers growing within one area. Each botanical is carefully considered, picked and dried at the optimum time for the best impact on our flavour and aroma.
Like the wild seas that inspire us, our botanicals cannot be truly tamed. Every batch of Fishers will be slightly unique in its creation and singular in its flavour. Fishers is a genuinely artisanal product working perfectly alongside nature itself.
Spignel tastes different to everyone. It is so rare that we have cultivated our own source, the location of which is a closely guarded secret. It is also the most curious of our botanicals and forms part of the backbone to the Fishers flavour profile.
Some claim it has a curry-like fragrance. To others, notes of celery and fennel. Some even find a slightly sour aroma. The sensation of taste is intricate and this is what lends Fishers Gin its sophisticated complexity.
This fine British aromatic was highly prized in Britain’s Victorian era, mainly due to the extreme difficulty in locating and harvesting it.
It can only be found in craggy outcrops where it only germinates in very specific conditions. Although it was traditionally used for its leaf, we use the flower and seed head as they reveal the strongest fragrances.
Harvesting this botanical is a challenging process. It is a woodland-edge plant the flower of which has a long history of medical uses, but it is the aromatic claw-like root which we use in Fishers.
It is the most difficult part to obtain since the roots are so fibrous that they often break when pulled from the ground. Wood Aven lends a celery note to the gin, although like asparagus, it only reveals its scent to some noses.
This botanical can only be foraged at a very particular time in the year. As the name suggests, it is found in bog-like landscapes and its signature scent changes throughout the year, depending on when you pick it.
It is extremely aromatic and has been described by many scents, although James our botanist states that more than anything, it “smells like Christmas”. An enigmatic plant as unpredictable as the ocean.