Dill is tricky to work with in distilling, as it very easily leans into green and minty aromas. We get around this by using copious amounts of caraway in our dill expressions as well, and we combine these with spices usually used in gin. We age our dill aquavit in American oak barrels previously used for bourbon.

Our approach to cask aged aquavit is strongly influenced by the fact that we are a whisky producer. We mature all components of the final blend in casks separately. Unlike some others, we also age our spice distillate. Our method is to let every component mature in its own time, and then blend different distillates and matured spirits of different character and age to something that we proudly claim is larger than the sum of its parts. The result is a cask-aged aquavit with high concentration and focus, distinct herbal notes, and a rich and beautifully balanced cask influence.

Caraway is a fascinating botanical with a broad fan of aromas. Backed by citrus and spices, this caraway-forward expression is both complex, savoury and fresh.

Feddie Grapefruit Gin is made using 100 % organic wheat spirit, redistilled with juniper, herbs and spices and lots of lemon, orange and grapefruit peel.

Feddie London Dry is made using 100 % organic wheat spirit, redistilled with juniper, herbs and spices.

Our inaugural whisky is 4 years old and has been matured in 200-litre first-fill bourbon casks and 250-litre first-fill Oloroso sherry casks. We neither chill-filter nor add colour to our whisky.