Husband and wife team, Finlay and Eileen Geekie, packed up all their worldly possessions, left behind the hustle and bustle of Oxfordshire, where they’d lived for over 30 years, and moved to their newly completed, self-build house, to start a new life on the tiny, remote Hebridean island of Colonsay.
Their new business provides them with the opportunity to combine their love of all things gin with their desire to create a viable future, living and working on this tiny island, and, at the same time, make a significant contribution to the future sustainability and ongoing development of the local island economy and community as a whole.
Wild Thyme Spirits was established in August 2016, launching their first product – Colonsay Gin – in March 2017. After a year’s production at Strathearn Distillery, the company have moved their production to the island and now run the island’s only traditional copper still. Nicknamed ‘Jinty’ – short for Jeanette – it’s a 100 litre in capacity, making about 160 bottles per batch.
We charge our 100L copper still with Grain Neutral Spirit (GNS) and water to a percentage of 50% ABV. The Juniper berries are bruised and then combined with the other botanicals. The botanicals are then macerated with the GNS in the still overnight.
Once the botanicals have had this soak we then distil the gin very slowly, a normal distillation will take approximately 5 hours to complete. Once we have collected the finished spirit it is then held in a holding tank for 4 or 5 days to mellow out and blend all the distillate.
At that point we then cut the gin to the required 47% ABV, and again let it rest for 24 hours. After checking the ABV again we then move on to bottling the finished product.
Description coming soon
© Scottish Distillers Association 2018