Still Wild was set up by myself, James Harrison-Allen.

I’ve always been fascinated by nature and obsessed with food and drink.

As a child I grew up foraging wild garlic and elderflower, although I wouldn’t know it to be called foraging till I was quite a bit older!

At 15 I took my first cooking job as a junior chef in a local pub, this helped direct my focus and really understand the importance of techniques and flavours.

Not long after this I started to make home made liqueurs, something that would prove a hit at University!

Over the next ten years I delved deep into the world of foraging wild flavours, these would often end up in drinks.

In 2015 I decided I wanted to move into distilling these flavours commercially. In 2016 I bought my first still, a copper pot still from Kentucky. Very different to the set up and still we use today!

Over the next few years I tried literally hundreds of different flavour combinations with different techniques. In total I tried 48 different wild plants before I settling on the final ingredients for the Vermouths.

The distillery was and equipped in Spring 2019 with the aim of launching the first products at the end of March 2020.

I hope you enjoy it and please keep your eyes out for future releases at the end of 2020.