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Kerr’s Gin – every drop made from Scottish Borders barley, every grain grown within 30 miles of the distillery.
We’ve formed long term partnerships with 11 local farms to ensure we always have access to the finest Borders barley. It’s part of our obsession with the quality of what we make – we want the absolute best to go into our spirit, from barley to bottle.
Our gin is named for William Kerr, one of the 19th century’s most accomplished plant hunters, and a native of our home town of Hawick.
See how we make Kerr’s Gin…
An accomplished botanist, we think William Kerr would have quietly approved of our Carterhead Still – one of only a handful in operation.
Unlike regular gin stills, the Carterhead gently steams the botanicals rather than boiling them. This captures more of the subtle aromas and complex flavours of juniper berries, herbs, roots, flowers, and spices gathered from near and far.
Together with our malted barley spirit base, the way we treat our botanicals creates a distinctive gin of outstanding depth and taste.
Enjoy Kerr’s Gin over ice, with a good tonic water, and a slice of orange.
William Kerr was born in the Hawick in the Scottish Borders in 1779, and became a gardener at the Royal Botanical Gardens at Kew in London. In 1804 he was sent to Asia where he gained a reputation as an accomplished plant collector.
From his travels, Kerr sent back to Kew 238 plants new to European science, including the vigorous shrub named in his honour, the Kerria, and the first specimens of the Tiger Lily.
In 1812, he took an appointment in Colombo, Ceylon (Sri Lanka) as superintendent of the newly-founded botanical gardens. Sadly Kerr was to die in Colombo only two years after his arrival.
Kerr’s Gin, made in his home town of Hawick, celebrates the man’s sense of adventure and his passion for plants and nature.