Awards success for Whitby Gin

Jessica Slater and Luke Pentith set up Whitby Gin in a small family utility room following a camping holiday around the west coast of Scotland after being inspired by the distilleries in the many coastal towns.
Jessica Slater and Luke Pentith set up Whitby Gin in a small family utility room following a camping holiday around the west coast of Scotland after being inspired by the distilleries in the many coastal towns.

A local distillery is the toast of the town after landing two prestigious accolades.

Whitby Gin recently received two international awards just four months after being launched.

Whitby Gin recently received two international awards just four months after launching the enterprise.

Whitby Gin recently received two international awards just four months after launching the enterprise.

The company claimed a Silver Medal in the International, Wine and Spirits competition in the London Dry Gin category.

An expert panel, using blind taste testing to rank it among hundreds of entries from the biggest names in gin from around the globe, selected the Whitby Gin product for the top accolade.

In addition to this success, Whitby Gin has also gained a Gin Masters Silver Medal.

More than 220 gins had entered into this year’s competition, the largest number of entries in its history, meaning competition was fierce.

Jessica Slater and Luke Pentith set up Whitby Gin in a small family utility room following a camping holiday around the west coast of Scotland after being inspired by the distilleries in the many coastal towns.

Jess, from Whitby, said “We felt that the town deserved to have a spirit of its own. The diversity of gin is the perfect complement for a town with such a rich history and setting.

“Whitby Gin is a drop in a big gin filled ocean but it looks like the company is starting to make waves in the sector.”

After many months of trials the perfect recipe was developed.

It is distilled using the finest natural and locally sourced botanicals including moorland heather, Yorkshire honey, and sugar kelp foraged from Robin Hood’s Bay.

It has been a round the clock adventure so far with production taking place using two 25 litre stills (named Stockwell and Scripps) on evenings and weekends while both owners work full time.

The production is set to move into a restored barn complete with a new 200 litre still.