Highland Boundary

The distillery takes its name directly from its location: it sits squarely on the Highland Boundary Fault, the defining geological line separating the highlands and lowlands of Scotland. This rugged environment informs everything the team do. They hold a deep, active commitment to their surroundings, having spent over eighteen years returning biodiversity to the farm through dedicated rewilding.

Today, they practise regenerative, nature-friendly farming and power their business using renewable energy sources. This ethos extends to the final product, with all bottling and packaging utilising only recyclable materials.

Developing unique flavours with a distinct Scottish provenance requires an intimate understanding of the landscape. The extraction methods are tailored entirely to each plant, born from continuous, hands-on experimentation to draw out their most uncompromised essence. Once gathered, these wild Highland botanicals are expertly married with Lowland-grown grain spirit, British sugar beet, and natural farm spring water.

We currently feature three distinct Highland Boundary provisions within our collection, each selected for its remarkable versatility and uncompromising quality.

A magnificent triumph of contemporary Scottish food and drink, these are the first aromatic cocktail bitters crafted in Scotland. It took the team seven years to perfect the recipe, creating it entirely from twenty hand-picked, sustainably harvested wild Scottish botanicals. Rather than relying on imported tropical ingredients, they individually prepare native woodland plants under specific maturation conditions. The result is a beautifully complex, evocative profile that balances wild herbal notes and forest freshness with a sophisticated bitterness. They are an absolute essential for elevating classic cocktails like an Old Fashioned or a Whisky Sour, or for adding robust depth to a dessert or marinade.

By sustainably foraging the bright yellow blossoms of local wild gorse bushes, the team expertly revives traditional woodland gatherer practices. This exquisite floral syrup captures the distinctive coconut and sweet almond aroma that gorse flowers release on a warm spring day. On the palate, it delivers a delicate, marzipan-like sweetness beautifully balanced by a clean, fresh meadow finish. It acts as a brilliant mixer when diluted with still or sparkling water, an elegant alternative to traditional elderflower cordials, or a wild flavour boost poured directly over pancakes and vanilla ice cream.

This award-winning botanical syrup offers an extraordinary, intensely rewarding tasting experience. The distillery team responsibly hand-forage soft, young cones from carefully selected stands of Scots Pine at peak resin content. These cones are layered with locally grown British beet sugar and left to ferment and slow-age for over a year, creating Scotland's first native interpretation of a centuries-old Alpine preservation craft. The dark, golden auburn liquid delivers a complex flavour layered with smoky undertones, pine resin, wildflower notes, and a rich caramel depth. It is a sublime finishing drizzle for baked cheeses and charcuterie boards, or a sophisticated sweet mix for forest-driven cocktails.