The coast
Nine miles of marsh, one old granary.
Between the shingle ridge and the coast road, the tide comes in twice a day across creeks, samphire beds and sea lavender. We forage there by hand, on foot, and carry it back to a flint granary on the staithe where the still lives.
Salthouse Staithe · tides for Saturday
High water06:424.9 m
Low water12:581.1 m
High water19:035.1 m
Botanicals
Six plants, one shoreline.
Juniper does the heavy lifting. Everything else grows within a mile of the still and is picked in its own season, then rested in the granary before it goes in.
The serve
One part gin, three parts tonic.
1:3By volume, in a chilled highball
- 50 ml
- Verrow Saltmarsh Gin
- 150 ml
- Light tonic, straight from the fridge
- 6 cubes
- Hard, clear ice, as much as the glass will take
- 1 strip
- Pink grapefruit peel and a sprig of samphire
- Fill the glass to the top with ice.
- Pour the gin over the ice, then the tonic down a bar spoon so it keeps its fizz.
- Twist the peel over the glass, drop it in, and add the samphire last.
The batch
Batch014
- Bottles
- 612, each numbered by hand
- Distilled
- 12 September 2026
- The still
- Maud, 300-litre copper pot
- Strength
- 43% ABV, 70cl