We rejected 39 different Junipers before we landed the ultimate berry – which comes all the way from Tuscany to our state-of-the-art distillery in Ellon.  After distilling we macerate it with Sicillian Lemon peel for seven days in the smallest batches – to create a haze of gin and sharp citrus.

We are Scotland's first carbon negative distillery. Our carbon is our problem so we’re going to fix it ourselves. 

Find out more at: www.brewdog.com/tomorrow