Established in Udny, Aberdeenshire in 2016 by husband and wife Nick and Emma Smalley, The Teasmith creators were inspired to form a gin that captured the essence of the land and stories that surrounded them. The regions largely unknown rich historical links to the tea-trade influenced the spirit’s careful blend of finely curated botanicals, specifically the use of hand-picked Ceylon tea to give the gin its characteristic taste. It was a young man called James Taylor from Auchenblae in the North East of Scotland who planted the very first tea plantation in Sri Lanka, known as the ‘Father of Ceylon Tea’.
The Teasmith is distilled with a black loose leaf Ceylon tea sourced from the Amba Estate, Sri Lanka. Hand-picked and hand-rolled, it embodies the way Taylor made his first batches over 150 years ago.
A careful blend of finely curated botanicals and hand-picked tea is what gives The Teasmith its characteristic taste. Juniper, coriander, grains of paradise, orange peel and other carefully selected botanicals are distilled not once, but twice in traditional copper alembic stills. Through this delicate process of distillation, each individual ingredient is carefully blended to ensure The Teasmith is a truly unique gin, characterised by its clarity, simplicity and confidence.
Key Botanical(s): Hand-Picked Ceylon Tea, Pure Liquorice Root, Coriander, Orange Peel
Gin Style: Contemporary
Strength: 43% vol
Goes great with: A sprig of fresh mint, tonic and ice.