We rejected 39 different Junipers before we landed the ultimate berry – which comes all the way from Tuscany to our state-of-the-art distillery in Ellon.  After distilling we macerate it with Sicillian Lemon peel for seven days in the smallest batches – to create a haze of gin and sharp citrus.

Being Scotland’s first carbon negative distillery means we remove twice as much carbon from the air as we emit.  Our carbon is our problem so we’re going to fix it ourselves. 

Find out more at: www.brewdog.com/tomorrow