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Launched in 2017, Still River is famous for producing the ‘world’s strongest gin’; its award winning 77% ABV strength Naked Uncut Gin.

Part of Deeside Distillery, Banchory is home to the Still River team and their experimental work led by head distiller Liam Pennycook. With the aim of producing original and innovative spirits, the distillery produces its own base spirit for various drinks, placing it alongside only a handful of other Scottish distilleries who use this approach of creating their base spirit from scratch.

naked gin bottle

Naked gin

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UNcut gin

spiced plum

spiced plum

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raspberry liqueur

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bramble liqueur

the Perfect partner

We’d recommend our Naked gin is served with Fever Tree tonic and happiest with grapefruit (or any other citrus) but it can also stand on its own. Our Rhubarb Old Tom works best with Fever Tree tonic, Ginger Ale or lemonade.

We are passionate about provenance and so are the Still River gin drinkers who love great tasting gin and want the ‘grain to glass’ experience.

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Ryan Rhodes

Ryan holds many years’ experience in the global drinks trade and in September 2017 was a finalist in the World Flor De Cana Rum finals in Nicaragua. As well as a master mixologist, Ryan has extensive experience in the trade and has been tasked with developing flavour concepts for Still River’s gins and heading up the brand in major Scottish cities and beyond.

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Liam Pennycook

Liam is an award-winning distiller formerly of Strathearn Distillery where he was Head of Distilling and responsible for all spirit production including whisky, gin and rum. He has already been recognised for his industry knowledge and innovative approach at the Scotland Food & Drink Excellence Awards, where he won the Young Talent category.

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Chris McPherson

Chris has always had a massive passion for producing high quality and flavoursome beer, starting with producing his own home brew. This passion and background experience led to Chris becoming a head brewer at Deeside Brewery. This knowledge of brewing has allowed him to take on the role of assisting with the first stage of the distillation process for the gin, which involves creating a base spirit from the beer wash, which ultimately assists the flavour profile of Still River.

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