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Named ‘Restless’ after a Salcombe Fruiter, built in Kingsbridge in 1865 and inspired by her cargo of exotic fruits and spices imported from around the globe: this limited-edition release has been developed in collaboration with world-renowned Michelin-starred chef Niall Keating.

Exotic and innovative, with flavours of toasted orange peel, Asian pear and Citra hops on the nose, the unusual use of blood orange kombucha makes ‘Restless’ super smooth on the palate with both a tang and delicate sweetness, beautifully balanced with warming spices. The finish is fresh and slightly drying with a sweet umami smokiness. 

Limited to 3,500 bottles. 50cl, 46% ABV.

This limited-edition release is no longer available to purchase.


‘Restless’ is a complex, exotic, and innovative gin that pushes the boundaries of distillation and is one of the first gins in the world to have been created with the use of kombucha as a liquid botanical.The result of a shared journey, relentless passion and the never-ending quest for perfection, ‘Restless’ brings together Niall’s global influence and innovative approach to cuisine, combining exotic Asian spices with the use of a blood orange kombucha as a liquid botanical, to create a gin that challenges the process and the senses.

Hand selected by Niall Keating

‘Restless’ was created with 16 botanicals which were selected by chef Niall Keating and inspired by his love of Korean and Japanese cuisine, with a subtle nod to the Californian IPAs from Niall’s time spent in San Francisco.

BLOOD ORANGE KOMBUCHA, Japanese salted plums, KAFFIR LIME LEAF, Chinese black dates, perilla leaves, SENCHA SAKURA TEA, Mexican orange blossom, CITRA HOPS.

Pushing the boundaries of distillation, Niall chose to use blood orange kombucha as a liquid botanical combined with Asian pears, Japanese salted plums, Chinese black dates, perilla leaves and Sencha Sakura tea, each building a layer of flavour to reflect his culinary style. These were carefully balanced with the more traditional use of Macedonian juniper, fresh lime peel and orris root, complemented with kaffir lime leaf, Mexican orange blossom and finally Citra hops.

Two Michelin-Starred Chef

Niall was awarded two Michelin stars during his time at Whatley Manor in Wiltshire and is widely known for winning the Champion of Champions title on BBC Two’s ‘Great British Menu’ in 2020. He has been acclaimed for his daring and innovative cooking. His relentless passion and never-ending quest for perfection are showcased through his rapid rise on the culinary scene and are now expressed in ‘Restless’, which challenges the distillation process and the senses. His choice of botanicals are inspired by his love of Korean and Japanese food, with a subtle nod to his time spent in San Francisco. Our collaboration with Niall Keating required months of planning, testing and tasting. In the pursuit of excellence, mini copper pot stills were used first to create multiple recipe variations, with subtle tweaks made before carefully scaling up. The result was truly outstanding.

You can drink it neat

“I have a confession to make: I’m not normally a huge gin fan. But ‘Restless’ quickly converts me: it’s rich, aromatic, smooth, fresh and full of interesting flavour, so much so you can drink it neat, and we do, before settling in for a classic G&T.”

  • 50ml Voyager Series ‘Restless’
  • 150ml Premium Indian tonic water
  • A slice of Asian pear
  • Fill a large gin glass with plenty of ice.
  • Add a large measure of ‘Restless’ to the glass.
  • Add 150ml of premium Indian tonic water.
  • Garnish with a slice of Asian pear.
  • Gently stir and serve.
  • 40ml Voyager Series ‘Restless’
  • 10ml Choya yuzu liqueur
  • 10ml Asian pear & Indonesian long pepper syrup*
  • 5 Dashes of plum bitters
  • 1/2 Pipette of foaming bitters
  • 50ml Real Kombucha Royal Flush
  • Perilla leaf
  • Place an extra-large ice cube in a contemporary tumbler and leave to one side.
  • Fill a Boston shaker with ice, add the gin, liqueur, syrup and bitters and shake vigorously for 10 seconds.
  • Pour through a double strainer over the ice cube into the glass.
  • Top up with 50ml of Real Kombucha Royal Flush.
  • Garnish with a single perilla leaf placed down the side of the glass.


*To make the Asian pear & Indonesian long pepper syrup. Slice two Asian pears, sprinkle 2 teaspoons of sugar over them and grill until caramelised and golden brown. Meanwhile, make a simple sugar syrup, by combining 1 cup of sugar with 1 cup of water and simmer gently until the sugar has dissolved. Add the caramelised Asian pears to the syrup with 1 ½ teaspoon of Indonesian long peppers and leave in a sealed container in the fridge overnight. Strain through a sieve or muslin cloth, bottle and store in the fridge for up to a month.

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