Biggar Gin
We are a family business started and owned by two brothers, nestled at the foot of the Tinto Hills in South Lanarkshire, Scotland.
In 2018, we opened The Stillhouse and distilled our first batch of Biggar Gin. We hadn't set out to build the biggest distillery in Scotland. Small batches, high standards, no shortcuts. We wanted to make a gin we were genuinely proud of — the kind you'd pour for someone who knows their spirits and not have to explain away.
Within months of launching, Biggar Gin won the London Dry Gin category at The Gin Guide Awards. We took that as confirmation we were on the right track. Then came the score that stopped us in our tracks.
Our Biggar Strength Gin scored 98 out of 100 at the International Wine & Spirits Competition — the joint highest score ever given to a gin in the competition's history, from a field of 1,100 entries. Blind tasting. No brand story to influence the judges. Just what was in the glass.
Biggar is not the obvious place to launch a craft spirits brand. It doesn't have the footfall of a city, the visibility of an established whisky region, or the infrastructure of a larger town.
What it has is character. The town has always welcomed innovation while respecting its past. It punches above its weight. The Tinto Hills to the north give the area its distinctive landscape. The water is local. The botanicals that inspire our recipes are drawn from the fields and hedgerows of South Lanarkshire.
That sense of place isn't branding. It's genuinely where we come from and what informs every decision we make at the still.
We distil in limited quantities to control every stage of the process. We use natural botanicals. We're powered by renewable energy. We use local Biggar water. Shortcuts show up in the glass, so we don't take them.
We're also not secretive about how we work. Our ethos is to share knowledge, be open in our approach, and build real relationships with the people who drink our spirits. We taste constantly. We refine. We take honest feedback seriously and let it influence what we make next.
Every spirit we release is held to the same standard. If it isn't good enough to be proud of, it doesn't leave the distillery.