Our DistilleryOpening soon...

Our new distillery is due to open later this year, situated on Aldeburgh beach and a few hundred yards from the salt marshes. We will be open to the public for tours. 

Come and be a guest at our distillery. We would love to share this special part of the coast with you. 

Register for our newsletter for the possibility to win an invitation to join us for our opening day.

Our processDistillation

The Fishers distillery has an uninterrupted view of the sea where grey seals, common seals and occasionally dolphins can be spotted. The River Alde behind is home to harbour seals, otters and a pair of marsh harriers that nest in the reed beds. A couple of yards from the distillery door dittany, lovage, beetroot, bog myrtle, sea purslane, rock samphire, spignel, wood avens and a host of other edible and delicious plants grow in abundance, each with their own distinctive flavour. We use all of these in our Fishers food recipes.

A couple of yards from the distillery door a host of edible and delicious plants grow in abundance, each with their own distinctive flavour.
On the marshland that divides the North
Sea from the River Alde, the sea gently yields to the endless green shades and textures of hundreds of herbs, grasses and flowers growing together, season after season.
James Firth, our botanist foraging on the salt marshes on the back of our distillery
Fishers is a gin that works alongside nature, and constantly draws on it for inspiration.
Aldeburgh Beach
Aldeburgh Beach

As Fishers is a London Dry Gin, all the botanicals go into the still. The carefully prepared roots, leaves, seeds and berries are steeped in our base spirit for 24hrs and then receive a final distillation in the Copper Pot. This process lets us use the one-shot method at the end of the distillation, meaning we take the best, or the ‘Heart’ cut of the distillate only. The result; the production of the most flavourful, full-bodied and aromatic gin possible. The botanical line-up includes Cardamom, Caraway, Fennel Seed along with rarer coastal plants bog myrtle, rock samphire, wood avens and spignel. The resulting spirit is herbal and saline, then the addition of citrus peel gives a fresh, zesty brightness to the gin.