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The foothills
The coriander hills
The climb begins in the Himalayan foothills with coriander seed, sabut dhaniya. Bright, herbaceous, grassy and mildly citrus, the first note the mountain gives.
Our Story
Born from the wild
On a mission to help protect the future of the snow leopard, this conservation art gin was created to truly honour the snow leopard: capturing the beauty of this majestic creature and echoing the mystique and rarity of the animal itself.
This is the story of that gin, told the way its botanicals grow: from the valley floor to the snowline.
Follow the tracks
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The forest shade
Slow roots
Higher, in the forest shade, ginger root, sonth, and turmeric, haldi, take their time in the thin air. Slow roots run deep with soft, warm spice, the low hum beneath the gin.
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The treeline
Tracks in the snow
Above the pines the trail turns white. The snow leopard passes through this country so rarely seen that the people who share its mountains know it mostly by its tracks, a ghost written in the morning snow.
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The high ridges
The ghost's realm
Where the ridgelines meet the sky, the mountain belongs to the snow leopard alone. Our gin borrows its name and its home, so £500 from the sale of each bottle goes back to keeping this realm wild.
Conservation
Beyond the spirit
Somewhere high in the rugged Himalayas, where the air thins and the world falls silent, the snow leopard moves unseen. It was this landscape that inspired award-winning restaurateur and wildlife philanthropist Will Phillips to create Snow Leopard Gin.
The bottle takes the form of Mount Everest, designed by William and is topped with a Snow Leopard sculpture inspired by Stephen Rew, Wildlife Artist of the Year.
Each botanical, individually distilled
Every botanical captures the spirit of the Himalayas - ginger, turmeric and citrus-bright coriander seed from the region, kaffir lime, lychee and mango from across Asia, and British coriander leaf.
Distiller Martin Jennings distilled each separately in traditional copper stills at his Christchurch micro-distillery, testing countless blends before settling on the final gin.
Only 200 bottles will ever exist
Every stage is done by hand, and only 200 bottles will ever exist. The first 50 carry an extraordinary extra - an atomiser holding distilled leaves from a Tibetan juniper plant so rare that only enough could be sourced for this run, to be misted over the glass for a delicate breath of its flavour.
The crystal glasses that come with initial orders have been commissioned to, and sculpted by Stuart Wiltshire, whose past commissions include lamps at St James's Palace, arrives with two glasses etched with the Snow Leopard emblem.
At Will Phillips' award-winning restaurant and cocktail bar, The Priory in Christchurch, the gin is poured by the glass at the elegant light-up bar, arriving with an ice cube stamped with the same leopard design.
“The snow leopard is one of the world's most elusive species, and its survival is under threat. Supporting wildlife causes has long been part of what I do, and this felt like a chance to do it on a far greater scale,” says Phillips.
“Each bottle sparkles with high-clarity crystalline and has been created using a mix of traditional glassmaking techniques, including mouth-blowing and hand-polishing, alongside modern engineering methods - bringing craftsmanship and art together with a cause that matters deeply to me.”
Taste the climb
Only 200 bottles will ever be produced, priced at £2850 each. £500 from every sale goes to the David Shepherd Wildlife Foundation. A total of £100,000.00 when all 200 are sold.
