Our mission is to produce only top quality spirits at an honest price. Dà Mhìle Distillery started distilling in the autumn of 2012 at Glynhynod Farm in Ceredigion. The story starts many years before that.
Way back in 1992 John Savage-Onstwedder, one of the founders of the renowned Teifi Farmhouse Cheese and an organic farmer, commissioned the world famous Springbank Distillery in Campbeltown, Scotland to produce the world’s first organic whisky of the modern era to commemorate the eagerly anticipated new millennium. Dà Mhìle (pronounced da-vee-lay) is Gaelic for 2000.
Springbank made 15 hogsheads (barrels) out of the 11 tonnes of organic barley John delivered to the distillery, of these 15 hogsheads five remain. They celebrated their 23nd birthday in the summer of 2015 and are now highly sought after by collectors.
In 2010, John applied for a distiller’s license to run a 350 litre state-of-the-art copper pot-still. The law at the time stated that the still for which a license could be granted could be 1500 litres. Nonetheless, he was encouraged to apply by a sympathetic HMRC officer.
He was told that “Those guidelines were written when custom’s officers were still roaming the hills with muskets to flush out the illegal stills, so as to make it more difficult to hide them. Put in your application and see what happens.”
A few months later HMRC issued the first distiller’s license for a 350 litre still in UK history. After three more years of building and license applications Dà Mhìle Distillery were finally able to start distilling.
Our artisan farmhouse gin is made with 18 botanicals. The nose is subtle fresh rose petals, then spice and a hint of juniper. The initial palate is floral with bitter, fresh notes of dandelion and peppery cloves. The texture is silky, exuding a superb botanical mouth-feel finished by intense juniper tones and peppermint cool.
Dà Mhìle Distillery’s latest masterpiece fresh from the still! Launched on 1st of March 2014 (St David’s Day) this seaweed gin is made with a cut-down, hand selected variant of botanicals added to our small batch gin. Designed to complement seafood it is infused with handpicked seaweed from the Celtic coast for three weeks, giving it a lovely light green hue before being triple filtered and bottled.