Sipello British Aperitif

We use traditional steeping to release our ingredients natural flavours gently over 6 weeks. We take our time to make Sipello so you can take yours to enjoy it.

We produce our elegant, fruity-bitter liquid in the Surrey Hills at the Silent Pool gin distillery using British grown gooseberries (Kent & Perthshire), rhubarb (Herefordshire & Yorkshire), elderflower (Somerset) and chuckleberries (Yorkshire) married to sustainably sourced botanicals from around the world.

In using natural ingredients every batch is "Different by Nature" due to their provenance, seasonality and weather. We are fiercely against using colourings and flavourings in drinks. We let Mother Nature decide the nuances, notes and colour of every batch instead.

Our floral and bitter notes come from the gentian we source from the French Alps, Orris root (Iris flower) from Florence and the bitter Cinchona (from the Fever Tree) which is also the quinine used in tonic which we get from Ecuador.

After steeping the ingredients we blend them all together by hand and do several rounds of tastings and tweaks to make sure it is excellent and delicious every time.