Falkland Islands

Gin

Discover

Falkland Islands

Gin

We are passionate about our Gin

Tumbledown gin is produced using vapour infusion, a method that allows the character of the botanicals to be drawn through the spirit without overpowering it. There are no established local botanicals to rely on, so ingredients are sourced from a combination of imported and locally available materials.

When conditions allow, local botanicals may include:

  • Scurvy grass
  • Wild parsley
  • Gorse
  • Fachine
  • Wild strawberry
  • Tea berry
  • Diddledee

Key Ingredients

Scurvy Grass

Perhaps the most distinctive ingredient in Tumbledown Gin, scurvy grass is a hardy coastal plant once valued by sailors for its high vitamin C content during long sea voyages. Growing wild across the windswept Falkland Islands, it thrives in harsh conditions few plants would tolerate. In the gin, it delivers a fresh, peppery character with an almost mustard-like warmth, giving Tumbledown its unmistakable savoury edge and a flavour that feels entirely rooted in the South Atlantic.

Juniper

No gin can exist without juniper, and at the heart of it is a bold, pine-rich juniper character that gives the spirit its crisp backbone. Clean, resinous and slightly earthy, it provides the classic structure expected from a premium gin while standing firm against the more unusual Falklands botanicals. The result is a spirit that remains distinctly gin, even as it travels into more adventurous territory.

Falklands Water

While not technically a botanical, the exceptionally pure water of the Falkland Islands forms an essential part of the spirit’s character. Filtered naturally through the remote landscape, the water contributes to the gin’s clarity and clean finish. In a place noted for vast skies, fierce changeable weather and remarkable isolation, even the water carries a sense of place.

FIND OUT MORE ABOUT

Our Process

Everything at Tumbledown is done by hand. Not by design, but by necessity. There is no automated system here, no production line.

How we make it

1. Fermentation

Wash is prepared in batches and left to develop over several days, then transferred and allowed to clear.

2. First distillation

An initial run produces the base alcohol.

3. Second distillation

The spirit is refined further to reach the required strength and purity.

4. Vapour infusion

Alcohol vapours pass through botanicals in a gin basket, extracting flavour in a controlled way for a cleaner, more balanced profile.

5. Resting

The spirit is reduced to its final strength and left to rest so the elements settle and bind together.

Tasting notes

The flavour reflects both the process and the place

Juniper sits at the centre, clean and pine-led, followed by a distinctive peppery note from the scurvy grass, a taste sometimes described as sharp, almost mustard-like. Citrus brings brightness, while the underlying botanicals add a more earthy depth. The finish is dry, with a subtle sweetness and a warmth that builds rather than fades.

It’s a taste so agreeable it has recently been recognised as a finalist in the Gin Guide Awards. Batch sizes are small, typically around 50 litres, and the spirit is bottled at 46% ABV to retain its structure and balance.