Hibiscus flower, rosella, roselle... Whatever name it goes by (and there many, across many languages)…
Jess at The Alembics Lab5 August 2024
This recipe is one that we use as a 'herbal vermouth' in botanical martinis using…
Jess at The Alembics Lab7 June 2024
A fragrant flavour kick When we harvest our yuzu in the early winter we use…
Jess at The Alembics Lab30 May 2024
When Jill Mulvaney began working with Himalayan juniper (Juniperis recurva) she was so struck by…
Jess at The Alembics Lab27 February 2024
Late summer blends Here's the latest in our seasonal gin recipes, it's a blend created…
Jess at The Alembics Lab12 February 2024
Our new favourite flavours Jill Mulvaney tells us about her latest aromatic product—honey elixirs—and why…
Jess at The Alembics Lab9 February 2024
At the height of summer all the parsley here on the island is coming to…
Jess at The Alembics Lab25 January 2024
Yuzu fruit has an intriguing complexity—our local fruit is perfumed and fragrant with a hint…
Jess at The Alembics Lab14 July 2023
