Cooper King Distillery
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Minimum order €100
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Cooper King Distillery produces sustainable spirits, distilled with integrity, craftsmanship and a commitment to sustainability and supporting local producers. A self-built distillery near York, we produce England's first carbon-negative gins and are the first in Europe to join environmental initiative, 1% for the Planet.
We use locally grown grains and botanicals, whilst raw honey, lemongrass and herbs are harvested from our on-site beehives and polytunnel. We have also planted our own fruit trees and juniper.
We run on 100% renewable energy, use recycled glass bottles, plastic-free packaging, and plant 1 square metre of English woodland for every bottle sold.
We have collaborated with the likes of Selfridges, the Natural History Museum, London and Michelin-starred chef Tommy Banks. We have shared our sustainability work with members of EU parliament, universities, distilling expos and a large climate conference.
Founded in 2016 by Dr Abbie Neilson, a former scientist and Chris Jaume, a chartered architect, the venture was inspired by our desire to leave the rat-race. We travelled across the globe and became fascinated by the eight operational whisky distilleries in Tasmania. With a mission to bring these discoveries back to England, we gave up our established careers and set up an independent gin and whisky distillery back home in Yorkshire.
We use locally grown grains and botanicals, whilst raw honey, lemongrass and herbs are harvested from our on-site beehives and polytunnel. We have also planted our own fruit trees and juniper.
We run on 100% renewable energy, use recycled glass bottles, plastic-free packaging, and plant 1 square metre of English woodland for every bottle sold.
We have collaborated with the likes of Selfridges, the Natural History Museum, London and Michelin-starred chef Tommy Banks. We have shared our sustainability work with members of EU parliament, universities, distilling expos and a large climate conference.
Founded in 2016 by Dr Abbie Neilson, a former scientist and Chris Jaume, a chartered architect, the venture was inspired by our desire to leave the rat-race. We travelled across the globe and became fascinated by the eight operational whisky distilleries in Tasmania. With a mission to bring these discoveries back to England, we gave up our established careers and set up an independent gin and whisky distillery back home in Yorkshire.
