Seventy litres at a time, at the far end of the world: Tumbledown is distilled in Stanley, in the Falkland Islands, at what is believed to be the most southerly distillery anywhere, then shipped north to be bottled on the Isle of Man. The gin is filled at 46% ABV, and it is the project of a former soldier, Taff Davies, and an entrepreneur, John Hellowell.

Scurvy grass is the ingredient that ties the recipe to the islands. It is a coastal plant with a peppery, almost mustard-like bite, hand-gathered in the wild, and it joins juniper, coriander seed, orange peel, angelica root, orris and liquorice in a dry, classical frame. Island water goes into the spirit as well, and the name comes from Mount Tumbledown, the ridge above Stanley. Micro-batch distilling on this scale is less a marketing choice than a practical one, given where the still stands.

The aroma carries citrus and herbs, with the resin of juniper, the warm spice of coriander and the brightness of orange peel around the peppery note. Orris and angelica give a quieter earthy depth and liquorice a faint sweetness of perception. The palate is crisp and finishes with a gentle spice. Neat, the juniper and scurvy grass stand out most clearly, and the 46% keeps both noticeable in a long drink. A silver medal at the 2026 Gin Awards followed its arrival in the United Kingdom.

For a gin and tonic, pour 4cl over large ice cubes and add 10cl of chilled Indian tonic, with a strip of orange peel in the glass. Orange brightens the spirit without covering the scurvy grass, whereas a strongly flavoured mixer would bury it. To taste it another way, take a small measure neat and add a few drops of water: the dilution softens the juniper and makes the peppery finish easier to pick out.