Christmas Eve:

• All shops (Stourton, Broadway & Bourton-on-the-Water) & the Still House Cafe are open from 9am-5pm on Christmas Eve. 

Christmas Day & Boxing Day:

• All shops (Stourton, Broadway & Bourton-on-the-Water) & the Still House Cafe are closed on Christmas Day and Boxing Day.

27th December - New Year's Eve:

• All shops (Stourton, Broadway & Bourton-on-the-Water) & our Still House Cafe are open from 27th December - New Years Eve during our regular opening hours found here. All locations will close at 5pm on New Year's Eve. 

New Year's Day:

• Our Stourton shop & the Still House Cafe will be closed on New Year’s Day.
• Our Bourton-on-the-Water & Broadway shops will open on New Year's Day from 10am-5pm.

2nd January onwards:

• All shops and the Still House Cafe will resume normal opening hours found here from 2nd January 2026.

To receive your online order in time for Christmas, we'd recommend placing your order on our website before Friday 19th December 2025.

If you miss the 19th December... don't worry. Our courier will continue to ship orders out until 23rd December 2025. They will shut on 24th December - 27th December - no online orders will be shipped out during this time.

Our online warehouse will reopen to ship out orders on 27th December - 31st December 2025. They will close again on 1st January 2026 and will reopen to ship out orders on 2nd January 2026.

All of our gins are suitable for vegans.

All of our gins are gluten free.

We don’t believe in chill-filtering our spirits (a process we think damages the flavour and texture, during which certain compounds like oils are removed so the spirit stays clear) so when our Cotswolds Dry Gin gets cold or diluted with ice or tonic water, the oils from the botanicals come out of solution and form a pearlescent cloudiness. Non-chill-filtered means more flavour and a richer texture, so we’re all for it!

Gin is a spirit flavoured with juniper berries and other botanicals. The neutral base spirit can come from a range of sources, but it’s usually made using a flavourless grain spirit. Distilleries will usually infuse the base spirit with spices, flowers, herb extracts, berries, flowers, or fruit. The blank slate of gin can complement a range of flavours from raspberry pink gin to parma violet.

Gin is wonderfully versatile and pairs beautifully with a range of mixers. We recommend using Fever-Tree tonics and mixers to bring out the best in our award-winning Cotswolds gins.

Classic serves:

• Tonic water – The timeless choice; try different Fever-Tree varieties to match your gin’s botanicals.
• Soda water – Light and refreshing, perfect for a more delicate serve.
• Lemonade – Sweet and summery, great for easy drinking.

Our perfect pairings:

• Cotswolds Dry Gin – Best served with Fever-Tree Indian Tonic Water, garnished with a slice of pink grapefruit and a bay leaf.
• Cotswolds Wildflower No. 1 Gin – Pairs perfectly with Fever-Tree Blood Orange Soda for a vibrant floral-citrus twist.
• Cotswolds Old Tom Gin – Delicious with Fever-Tree Ginger Ale, highlighting its rich, spicy sweetness.

Serve over plenty of ice and finish with a garnish that complements your gin’s key flavours for a truly exceptional serve.

Or check out the some of our Cocktails

Quality ingredients are the most important when choosing gin. The base grain spirit should be of a high enough quality that it’s smooth to drink and takes on flavour from selected botanicals. Meanwhile, high-quality, local botanicals will offer the most complex flavour profiles that capture the growing environment. The best gin depends on the flavours you enjoy, some gins, like ours, are citrussy and floral, while others are spicy and herbal.

The best flavoured gin comes down to personal preference. Many people enjoy fruit-infused gin, such as pink gin or rhubarb gin. However, these can be on the sweeter side. If you prefer something more refreshing, you could choose a citrus-infused gin or something drier, such as Cotswolds wildflower gin.

Gin is a spirit flavoured with juniper berries and other botanicals. The neutral base spirit can come from a range of sources, but it’s usually made using a flavourless grain spirit. Distilleries will usually infuse the base spirit with spices, flowers, herb extracts, berries, flowers, or fruit. The blank slate of gin can complement a range of flavours from raspberry pink gin to parma violet. 

Yes, you can drink gin straight, but neat spirit can overpower the delicate botanical aromas. If you want to get the most flavour from your gin, try adding soda water and a complementary garnish such as a fresh citrus, cucumber or strawberry slice. If you have a sweet tooth, add tonic or lemonade.

Sloe gin is a popular flavour of gin made by infusing gin with sloe berries. Sloe berries are very sour wild plums, and they’re great for infusing spirit because they’re too tart to eat as they are. Sloe berries give gin a dark cherry, pomegranate and cranberry-like flavour, and their dark skins impart a distinctive dark purple colour after infusing for several months.

Sloe gin, infused with sloe berries, has an unctuous, fruit-syrup consistency and works excellently in negroni cocktails (with red vermouth and Campari). Balance sweet, sour and spice with ginger ale and lemon juice or keep it simple with tonic water.

The most popular way to drink gin is with tonic water. The bitter quinine complements the complex bitterness from juniper berries. Tonic water is also slightly sweet, so it allows the gin’s botanicals to shine. If you don’t like tonic water, fruit juice, fruit soda, lemonade or cordials are all excellent pairings. Try our award-winning gin in a Copa glass with classic tonic; garnish with pink grapefruit and a bay leaf.

A gin liqueur normally has a lower alcohol percentage and is much sweeter. You can drink it with tonic, or your normal gin mixer, drink it over ice or add a splash of soda water. Use a mixer to complement the flavours of your gin liqueur. For example, we recommend you add ginger ale or lemonade to our Summer Cup Gin Liqueur for a tasty, refreshing beverage.

To be classified as gin, the spirit must be over 37.5% ABV, which means it is shelf-stable for several years. Gin doesn’t really go ‘off’, but if you store it for too long after opening, the flavours can change and you’ll no longer get the same delicate aromas that you initially experienced. 

Dry gin, also called London dry gin, doesn’t add any sugar after distillation, which means there is no sugar at all. However, some gin styles like Old Tom gin are rounded off with a touch of syrup to make for easier drinking. Most flavoured gins are sweetened, containing around 3-4.5g sugar per serving. Our Wildflower infusions use our classic dry gin as a base with a delicate touch of sweetness. 

To be classified as gin rather than a gin liqueur, the spirit must be at least 37.5% ABV. However, some gin styles, such as Old Tom Gin can have higher %ABV. Sloe gin and other flavoured gins usually come in at a slightly lower percentages of alcohol by volume owing to the infusion of fresh ingredients.  

Dry gin or London dry gin is produced without any added sugar. Unlike wine, pure spirit doesn’t contain any natural sugar or carbohydrates, so dry gin can taste quite bitter. Dry gin can taste more alcoholic compared to Old Tom Gin for example, where a little added sugar cuts through the alcohol.  

Quality ingredients are the most important when choosing gin. The base grain spirit should be of a high enough quality that it’s smooth to drink and takes on flavour from selected botanicals. Meanwhile, high-quality, local botanicals will offer the most complex flavour profiles that capture the growing environment. The best gin depends on the flavours you enjoy, some gins, like ours, are citrussy and floral, while others are spicy and herbal. 

The key flavour associated with gin is juniper. You could describe the flavour of gin as similar to pine, citrus zest and pink or black pepper. The flavour isn’t for everyone but if you enjoy anise, candied lemon peel, coriander, violet, elderflower and lavender, you could be a gin-lover.  

Gin isn’t usually aged, it can be bottled and sold straight as soon as it comes out of its second distillation. Gin gains its flavour from botanicals infused between the first and second distillation. Although infusing is different to ageing, gin will spend weeks to months infusing with botanicals at some point during gin production. While it’s very rare, some producers do choose to age their gin in ex-whisky or ex-Sherry barrels for a short period, to create a more complex flavour profile.  

Juniper berries are crucial in gin production – it's not gin without juniper. Coriander seeds and citrus fruit peels are also extremely prevalent. Cardamon, cloves, star anise, ginger, pink pepper and cassia (cinnamon) enhance warming spice. Mint, bay leaf, lemongrass and angelica root add savoury aromas. Orange blossom, rosehip, chamomile or elderflower each add unique floral profiles. We've crafted three beautiful wildflower gin infusions to showcase the wild blooms of the Cotswolds.

Dry gin is a style of gin that doesn’t contain any added sugars. Flavoured gin, such as pink gin, is often infused with fruit or other ingredients (raspberries and strawberries are typically used to make pink gin). Flavoured gins also frequently have added sugar to enhance their flavour.

If you aren’t sure what the recipient enjoys, opt for a bestselling bottle, such as the Cotswolds Dry Gin. However, a signature style such as the wildflower gin range will offer something completely unique. Spring blooms from the Cotswolds infuse our award-winning dry gin.

The best flavoured gin comes down to personal preference. Many people enjoy fruit-infused gin, such as pink gin or rhubarb gin. However, these can be on the sweeter side. If you prefer something more refreshing, you could choose a citrus-infused gin or something drier, such as Cotswolds wildflower gin.

A good gin usually prioritises a range of high-quality, local botanicals. Check for things like awards and reviews to determine whether customers and aficionados would recommend it. Our Dry Gin is made using locally sourced Cotswolds botanicals and the highest quality spirit. It has won multiple awards, including from Global Spirit Masters who taste blind.

Our single malt whiskies are unsuitable for vegans as we use a very small amount of butter during the fermentation process.

Our single malt whiskies are gluten free.

You can choose from three cask types, each offering a unique maturation character:

• 200L First Fill Bourbon Cask – classic notes of vanilla, honey, and tropical fruit.
• 225L Ex-Red Wine STR Cask – rich and intense, with toffee, chocolate, and red fruits.
• 250L 2nd Fill Sherry Cask – deep, fruity, and spiced with chocolate notes.
  

Each purchase includes up to 10 years of storage in our bonded warehouse, plus an annual sample so you can follow your whisky’s journey.

For full details, please see our Cask Sales

If you have questions, contact us at caskbuying@cotswoldsdistillery.com

Single malt whisky is whisky made from only malted barley at a single distillery. Blending can only occur between barrels from the same distillery and no other grains can be used in the mash bill. ‘Malt’ refers to a 100% malted barley mash bill. Meanwhile, ‘single’ refers to the number of distilleries involved. 

Double malt whisky combines 100% malt whisky from two distilleries. They’re usually the result of a collaboration between creators and result in an artistic blend that harmonises flavour profiles. While single malt whiskies are revered in the whisky world, you’d be missing out on a world of flavour by dismissing a malt whisky blend. 

Our helpful guide outlines 14 different types of single malt. However, categorising single malt isn’t all that straightforward – it depends on geography, terroir, ingredients, production style, maturation and blending. Single malt whiskies are usually grouped by geographical origin (Scotch has six key regions, including Islay, Speyside and Highlands), but New World whiskies challenge that outdated approach to categorisation.

Whisky is made by fermenting starch sugars from grains. The alcohol produced is distilled and matured in oak. There are several things that influence the final flavour of the single malt whisky

1. The barley itself: the type of grain is highly influential on the final flavour profile, it's why malt whisky and grain whiskies are in distinct categories. 
2. The fermentation: During this crucial stage, aromatic compounds form, which add flavours ranging from tropical or ripe fruit to citrus or floral notes. It's not uncommon for distilleries to smell of banana bread and pina colada during fermentation.

Maturation: Whisky takes on lots of flavour from the barrel including red fruit, raisins, nuts, smoke, toffee, toast, caramel and honey. The flavours in your final whisky can depend on the type of barrel seasoning used.

Scotch whisky must be entirely produced in Scotland (from barley to bottling), but Scotch whiskey encompasses single malt and blended styles. Some producers even use a blend of different grains other than malt (Grain Scotch). Single malt can come from anywhere in the world, but must be made using 100% malted barley, produced from a single distillery. 

Single malt whisky is revered for its quality and character, but blended and grain whiskies can offer those in equal measure, depending on where you look. Single malt whiskies reflect the nuances of growing conditions and production, whereas, it can be harder to decipher specific accents in a blended whisky. Moreover, grain whiskies offer a broad range of unique flavour profiles that malt whisky can’t. Both have their role to play in the rich history of whisky. “single malt wouldn’t be here without blended whisky” - Rob Patchett, Global Whisky Ambassador for Cotswolds Distillery. 

If you want the best chance of enjoying whisky for the first time, a safe bet is the Cotswolds Signature Single Malt Whisky. Described by the Global Whisky Ambassador as the “Swiss army knife of whisky” - experience flavours ranging from marmalade on toast, apples & pears to honey and lemon and banoffee (banana and toffee). It pairs well with mixers or can be enjoyed neat, with ice or a splash of water. 

The alcohol intensity is associated with the %ABV, not the style. However, there are things to consider for a smoother drink. Generally, higher quality is associated with smoothness. However, longer maturation periods also soften some of the more punchy characteristics. Each producer offers something different, so find the one that produces rich and smooth single malt. You may prefer to add water to your single malt to reduce the intensity of the ethanol. Most single malt whisky is diluted before bottling. 

Most whisky lovers swear by drinking room temperature, neat single malt for the best experience. However, if you’re new to whisky and you’re not ready to enjoy it neat, add a few drops of water, ice or a complementary mixer to lengthen your drink. Finding what you enjoy starts with experimentation.  “Don’t be scared to make yourself a whisky pina colada” recommends Tne Cotswolds Distillery’s Global Whisky Ambassador.

For malt whisky, barley is malted (germinated and dried), before being ground into a grist. Hot water is added to release the sugars, and then the hot, sugary, malty liquid, called wort, is fermented with yeast. After the malty, yeast mixture finishes fermenting, the liquid is distilled twice in copper pot stills (this is traditional for single malt). The heart cut is transferred to oak barrels for maturation. Each producer has its own approach to blending single malt, but most distilleries commonly blend single malt from Bourbon casks, Sherry casks, and STR casks before bottling.  

Whisky can be stored indefinitely if it’s kept properly. Because bottled whisky has completed maturation, the flavours shouldn’t change in the bottle without external influence from light, air (oxygen) or excess heat.

If you want to save your whisky for a special occasion or you’ve bought an investment bottle, you’ll want to maintain top quality. You can do this by storing the bottle upright in a cool, dark spot. Re-wet the cork by inverting the bottle once every few months to prevent cracking.

Our helpful guide outlines 14 different types of single malt. However, categorising single malt isn’t all that straightforward – it depends on geography, terroir, ingredients, production style, maturation and blending. Single malt whiskies are usually grouped by geographical origin (Scotch has six key regions, including Islay, Speyside and Highlands), but New World whiskies challenge that outdated approach to categorisation.  

To be classified as whisky, a grain-based spirit has to be aged in oak for at least three years and one day. Many producers age their spirit for longer periods to enhance the flavour. However, the rate of maturation depends on several different factors so age statements aren’t always an indication of complexity. A 6-year-old whisky of the Cotswolds could be as mature as a 12-year-old single malt Highland Scotch whisky. 

Single malt is gluten free even though it’s produced from barley which is not gluten free. The distillation process leaves behind the gluten proteins, so the final product is gluten free. Single malt is suitable for coeliacs and those with a gluten intolerance. 

Single malt is produced from a single distillery while blended whisky incorporates whiskies from a range of sources. Master blenders select a range of malt or grain whiskies which complement one another. The result is usually a smooth, well-rounded, accessible spirit which can be better for mixing. 

Generally, the production process of single malt whisky is labour and resource-intensive, especially when the liquid matures for longer periods. Also, there is a high demand amongst whisky drinkers for exceptional quality, which the single malt category is known for. That being said, there’s no lack of high-end offerings within grain whisky and blended whisky categories. 

The Scotch Whisky Association only permits whisky to be aged in traditional casks - often, Sherry, red wine or Bourbon. However, English whisky and the rest of the new world can use various seasonings such as dessert wine, cognac or even maple syrup. Once the barrels are filled, they age for at least three years, taking on flavour from the barrel and its previous contents.

Whisky is made by fermenting starch sugars from grains. The alcohol produced is distilled and matured in oak. There are several things that influence the final flavour of the single malt whisky

1. The barley itself: the type of grain is highly influential on the final flavour profile, it's why malt whisky and grain whiskies are in distinct categories. 
2. The fermentation: During this crucial stage, aromatic compounds form, which add flavours ranging from tropical or ripe fruit to citrus or floral notes. It's not uncommon for distilleries to smell of banana bread and pina colada during fermentation.
3. Maturation: Whisky takes on lots of flavour from the barrel including red fruit, raisins, nuts, smoke, toffee, toast, caramel and honey. The flavours in your final whisky can depend on the type of barrel seasoning used.
   
   
   

Well-behaved dogs on leads are always welcome!

We do not accept table bookings but we do have plenty of seating available, including outdoor seating when the weather is nice.

Please click here to view our menu. If you need any more information, please ring our café team on 01608 611 543.

If you have received a voucher for one of our experiences, please call our tours team on 01608 238 533 to book.

Please note, we cannot place any bookings made using vouchers through emails or via our website. Please call our team who will be happy to help!

Unfortunately, we are unable to accommodate children under 18 years of age on our experiences.

Children aged 8-17 years of age must always be accompanied by an adult on our Tour & Tastings and will not be able to partake in tasting sessions.

Under 18s are not allowed to partake in our Blending Masterclasses.

Dogs are not allowed on our experiences.

They are allowed in our Still House Cafe though! Be sure to ask for a Puppuccino to treat your pup.

Yes, we have plenty of free parking available on-site.

If you would like to change your booking, please email tours@cotswoldsdistillery.com or phone on 01608 238533.

If you would like to cancel your tour and receive a full refund, we require at least 48 hours notice for a group of 4 or less and 14 days for groups of 5 or more.