Tipplemill Fine Quality London Dry Gin

The Mill Farm, Sutterton, Boston PE20 2EL, UK

Rooted in Lincolnshire

Where it all began…

Across the road from Mill Farm stands Tower Windmill. During the 1900s Frank Craven, our farms founder, worked as the Miller producing flour from wheat for use in baking and animal feed. A natural progression saw Frank purchase the land surrounding the mill so that his sons could grow the wheat he needed for milling. Five generations later we remain custodians of the same land which now grows the grain for Tipplemill gin.

Where we are now…

Inspired by our milling heritage, Tipplemill uses the ultimate renewable energy source, the wind, to grind our grain between the millstones of the tallest working windmill in the UK to produce the all-important wholemeal flour needed to make the base alcohol spirit.

Producing a premium spirit in harmony with nature represents the perfect way to add fun and innovation to farming through a crop that has been lovingly produced on our farm over the four generations and now into the fifth.

Mill Farm is a family farm in South Lincolnshire

At the heart of Tipplemill’s spirit is the grain that we grow on the farm which is sown each autumn and harvested during the summer. This is the grain that is milled to produce the foundation of our base spirit.

Where fields of our wheat grow, plants and animals, weather and landscape work together to create a rich ecosystem. As fourth and fifth generation farmers, we choose to grow our gin in harmony with nature which reflects the spirit in every bottle.

Reclaiming traditions and bringing back flora and fauna to our landscape, to restore the natural balance of the land.

Our commitment to quality has seen us partner with the team at Ramsbury Brewery & Distillery Co. Ltd to transform our flour into our base spirit.

Like us, Ramsbury are farmers first. Agricultural heritage and respect for the land is ingrained in both our organisations. Their diversification journey led them into brewing and distilling using the wheat grown and harvested on their estate with sustainability at the heart of their production.

In Ramsbury’s state of the art distillery, heat is generated from a biomass boiler powered by the estates sustainable woodland to create power and steam. Wastewater is funnelled back to the land after being safely purified through a series of wildlife friendly reed filtration beds. Spent grain from the distillery is fed to the cattle and their manure incorporated back into their fields.

The expertise of Tibor and Paul in the complex operations of mashing, fermentation and distilling a spirit to the London Dry standard is exceptional.

The complex processes of creating a base spirit from scratch takes twelve days. Each stage of mashing, fermentation, stripping, rectification, polishing, and demethylation requires precision, constant monitoring and importantly patience.

Planting the wheat to producing our base spirit is a 12-month process. We consider the extra time, graft and cost worth it to produce the highest quality premium base spirit on which Tipplemill Gin is crafted.