A classic London dry gin made with Cornish botanicals. Fresh sea aster and locally foraged rock samphire combine to create a wonderful gin with added crisp citrus notes from sea berries, farmed and harvested by the Cornish Seaberry Company.

Pot distilled in small batches from our distillery in Mounts Bay, this is an incredibly refreshing gin. The fresh citrus tangs from the sea berries combined with heady pine tones from juniper and herbal notes from rock samphire and sea aster are a real treat.

Sea Aster

The fresh sea aster used in Ebba Gin Refill Pouch 40% abv 500ml - Mounts Bay Distillery was harvested from salty coastal cliffs. The leaves are a nutrient-rich sea vegetable and have a sweet yet salty taste.

This gin is distilled at the award winning distillery in Praa Sands near Mounts Bay. It is a small, family run operation that does everything it can to eschew plastics in their products and donates a percentage of profits to charities who help plant trees and remove plastic from the ocean.

This slender green, succulent sea herb is perfect for anyone new to eating wild edibles, with its salty flavour not as pungent as Salicornia (which is another great sea vegetable to start with). We particularly like using them in dishes that are made with foraged laver or rock samphire, such as Anna Hansen's Marinated Halibut on Sea Aster.

Rock Samphire

One of the botanicals in Ebba Gin Refill Pouch 40% abv 500ml - Mounts Bay Distillery is locally foraged rock samphire. It has a salty, crunchy taste and adds a touch of maritime flavour to many dishes.

Originally a popular wild food, rock samphire was collected and traded by the local people. It was a staple of the Victorian diet and was often pickled.

It was also boiled, steamed or sauteed as a quick and easy side dish. It’s a great accompaniment to fish, such as cockles and mussels.

It has a similar flavour to sea fennel but it’s not as salty. It’s best eaten raw, though some chefs recommend cooking it to remove the saltiness.

Sea Buckthorn

This grown-up, London Dry Gin is crafted and infused with traditional botanicals including whole juniper berries alongside local coastal Sea Buckthorn. It has a smooth citrus piquancy and finishes with a warming anise flavour that really captures the spirit of the sea.

The thorny plant, Hippophae rhamnoides, or Sea Buckthorn, has a long history of use for nourishing the body. The leaves, fruit and bark can be used for a variety of medicinal purposes.

It is rich in vitamins, antioxidants, fatty acids, protein building blocks (amino acids) and minerals. It is useful for improving blood pressure and lowering cholesterol; preventing and controlling blood vessel disease; and boosting immunity.

It is also a good source of Omega 3 and 6 fatty acids, and vitamin E. It is often used for skin therapy, including sun, heat, chemical and radiation burns, eczema and poorly healing wounds.

Juniper

Juniper is the most prominent botanical in gin, and it has unmistakable flavours that can make any cocktail shine. That’s why it’s important to pick the right gin for you, whether you’re in the mood for a simple Gin & Tonic or something more adventurous.

It’s juniper’s zesty citrus notes that make it such an ideal choice for the palate, allowing its rich earthy character to blend with fresh lemon zest notes. Soft spice and sea herb give it a gentle finish.

Alternatively, you can choose a juniper forward gin to boost your classic London dry with even more crisp juniper flavours. They’re also often light-bodied and aromatic, so they’ll be ideal for ultra-refreshing G&Ts.

If you’re looking for a juniper-forward gin that’s perfect for a traditional Gin & Tonic, you can’t go wrong with Beefeater. It’s affordable and holds up well in cocktails, with pine and citrus notes that helped establish London Dry as a style.