Abingdon Distillery was launched in 2018 in the historic market town on the River Thames in Oxfordshire, with their London Dry Gin launched the same year, and in 2021 the distillery and gins were rebranded when distiller Jordan Morris took over the running of the business. In 2022 the distillery was moved to the new location in Abingdon town centre with a bar, shop and production all on site.
Jordan explains more about their production processes: "Our gin recipes are distilled in our copper alembic pots, Jenny a 30L still and Angela a 60L still. They are beautiful handmade stills running on electric power, we don’t use any open flames at our distillery for safety purposes. We also have a 650L copper pot hybrid still with a 6-plate column which distils our rum and whisky." "We macerate the botanicals for 24 hours prior to going in the still. Always a one-shot method and no artificial colours or flavourings at all. Making concentrates and diluting back isn’t part of our ethos - it sort of takes out the fun of craft distilling. We do distil quite gently on a medium heat as well, so it’s a little longer on the distillation run time (about 8 hours per run) which makes sure we get full extraction of flavours from the botanicals and really maximise the copper contact time."
Abingdon Distillery offers a Tour & Tasting experience every Saturday, delving deeper into their gin production methods and their journey so far, all with some delicious drinks along the way. Jordan shares more about the Tour & Tasting experience: "Your visit begins with a refreshing G&T in hand, followed by a guided tour of our production area. See our stills up close, learn about our journey, and discover the unique processes we use to create each of our spirits. After the tour, settle in at our tasting table in the distillery bar, where you’ll sample a selection of our gins and rum. Our expert team will walk you through the distinct methods used to craft each one, offering insights into their flavors and character. Afterward, feel free to stay and enjoy the atmosphere of our bar area, where you can purchase a G&T or cocktail to unwind."
And what is next for Jordan and Abingdon distillery? Jordan says, "We now produce rum, fermenting from cane sugar for a British made rum, and our first cask of single malt whisky will be released end of summer 2026. Our barrel ageing programme is well under way with casks sourced from all over the world for our rum and whisky. We will also be dabbling in more cask ageing of gin."
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