The Spirit of Garstang

The Spirit of Garstang Gin is a family business with a passion for creating natural spirits. They aim to capture the essence of Garstang, Lancashire. Their range includes gins, vodkas, and flavoured rums.

Rhubarb Ripple Gin

This limited edition mixes sharp rhubarb with sweet Madagascan vanilla. It's great with tonic and orange, or with cream soda for the adventurous.

Swift Nick’s Bueno Rum

Inspired by a chocolate bar, this rum uses 100% molasses. It undergoes two redistillations and nine weeks of casking. This process creates a sweet flavour like childhood treats.

Black Raspberry Gin

This gin combines sweet raspberry with traditional gin botanicals. It's refreshing with tonic and adds a fruity twist to classic cocktails.

Fresh Cucumber & Mint Gin

This gin blends cucumber's crispness with refreshing mint. It goes well with tonic and a cucumber and mint garnish.

Swift Nick Nevison Spiced Rum

This rum honours John ‘Swift Nick’ Nevison, a 17th-century highwayman. Guyanese rum is infused with clove-studded orange and Sichuan pepper. It's great with ginger ale and lime.

Swift Nick Nevison Mango & Passionfruit Rum

This rum has a tropical feel. It combines mango and passion fruit with Guyanese rum. It's perfect for fruity mixes or exotic Mojitos.

Lancashire Dry Gin

Made in small batches, it includes makrut lime leaf and cardamom. This reflects Garstang, the world’s first Fair Trade town. It makes a great Martini.

Spiced Pear Gin

This gin has sweet pear and spices. It's a warm alternative to a G&T or pairs with sparkling pear juice.

Premium Vodka

Distilled 12 times on a still named Steven, it is crisp with hints of grist and pepper. It's ideal for a Martini or served chilled.

Pink Citrus Gin

Inspired by Thailand, it has makrut limes and Thai spices. Mixing with tonic changes the colour due to the pea flower.

Amaretto Gin

A limited edition, it mixes botanicals with amaretto. It's unique for sipping and sweet-nutty cocktails. It shows the company's innovative approach to gin-making.