Tarquin'S

The project was started by former chef Tarquin Leadbetter, who began experimenting with gin on a small 0.7 L still and, supported by his sister Athene, founded the production facility operating as Southwestern Distillery. The company was incorporated in 2012 and has since expanded its product range and entered international markets; some of its products have received awards at international competitions.

Handcrafted production, a hands-on approach and meticulous process control: controlled maceration, small-batch distillation, manual cut selection and strong emphasis on human involvement at every stage (bottling, labeling and sealing). The producer also states a commitment to local practices and operational sustainability at its Cornwall site.

Cornwall (wild Cornish coast). Production site and distillery: area of Higher Trevibban Farm, near Wadebridge (St Ervan), North Cornwall, United Kingdom.

San Francisco World Spirits Competition 2017 – 'World's Best Gin' for 'The SeaDog' (Tarquin's). Additional Gold/Double Gold medals and recognitions at international competitions (e.g. San Francisco WSC 2022, London Spirits Competition 2022, IWSC 2022) for various expressions in the range.

The botanicals (11 in the classic recipe) are macerated overnight in a neutral grain spirit; violets are added later before distillation. Distillation takes place in copper pot stills fired by direct flame; only the 'hearts' of the distillation are collected, then diluted with local spring water to the desired strength. Bottling and finishing (wax, labeling, numbering) are carried out by hand.

Maceration of botanicals in a neutral grain spirit, subsequent addition of violets, small-batch distillation in copper pot stills over direct flame; selection of the heart cut and dilution with local spring/demineralized water. Manual bottling and finishing.