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When you think of an Irish spirit,

you may think of whiskey, the dark liquor made for fireside chats. Perhaps you’re more partial to a creamy Irish stout, poured slow from the tap in moodily lit bars. But over the past few years, the gin scene has experienced something of a renaissance in Ireland. Artisan distilleries are popping up across the Emerald Isle to offer their own distinct, delicious take on the spirit — plus hands-on experiences and surprising discoveries for visitors and locals alike.

What makes Irish gin so special? Many say it’s the native botanicals that are unique to these shores, from the saltiness of the seaweed that lines the beaches of Donegal to the floral, honeyed meadowsweet that blossoms in the Connemara hedgerows. 

These ingredients combine to create a rich, flavorful gin that is quintessentially Irish — and, with each sip, a way to connect more deeply with Ireland’s wild landscapes. If windswept beaches, ancient forests, and farm-to-table dining top your wishlist for a visit to Ireland, experiencing the island’s gin scene is a must.

You’ll find all of these botanicals

and more utilized at the Galway City Distillery, which opened in 2022. “We're very, very lucky in the west of Ireland,” says Jim Flynn, founder of the distillery. “It’s a beautiful part of the country, with lunar landscapes, boglands, and some of the cleanest air in the world. The bounty [of ingredients] here is exceptional.”

Set in a historic building in the heart of Galway city, the distillery offers a unique experience for those who pass through its doors. Visitors can learn how to make their own concoctions at gin school, or simply sidle up to the bar for cocktails made with foraged ingredients and wild herbs. Everything produced here — like bitters, cordials, and tinctures — are made in accordance with the ancient Celtic wheel of the year: the 13 lunar cycles of the Irish tradition. “It’s our true Celtic history and origin,” explains Flynn. “I knew it was part of the story to be told.”

This ancient calendar influences the ingredients that are stocked behind the bar. The cocktail menu also pays homage to the Celtic seasons — namely Imbolc (the start of spring), Bealtaine (early summer), Lughnasa (end of summer), and Samhain (late autumn). So in Bealtaine, you might find a cocktail infused with gooseberry, nettles, or rhubarb foam. In Samhain, you could see lots of berries and beets on the menu.

It's fitting that a distillery like this exists in Galway, a city renowned for its food scene with a proliferation of experimental chefs and Michelin-starred restaurants. “Galway is great at putting the city on a plate,” says Flynn. “But nobody was putting Galway in a glass.” That’s exactly what his team is doing, making tonic syrups and bitters with ingredients like dillisk seaweed or foraged woodruff. “We’re much more like a liquid restaurant than a bar.”

Across the island of Ireland,

local distilleries welcome visitors with hands-on experiences such as immersive tours, tastings, and classes. At Galway City’s gin school, visitors can make their own bespoke spirit. Much like an old-timey apothecary, botanicals are laid out in tiny wooden drawers and organized into flavor profiles. “We teach people about taste and flavor,” says Flynn. “About sweet, sour, salt, bitter, umami, and how to identify them. The beauty is that nobody’s ever wrong, because it’s their own taste.”

In the workshop, guests decide what flavors they enjoy and what they’re looking for in a gin — for example, Negroni fans might put in more green herbs and orange peel. Once you’ve chosen your blend of botanicals, herbs, and fruits, it’s transferred into small copper pot stills and added to a high-quality, diluted grain neutral spirit. This is then heated until the alcohol vapors start to boil up and come into contact with the copper. The result is a rather potent distillate, which is then diluted to a more suitable ABV. While you wait for the finished product, you can tuck into a plate of local meats and cheeses, and an ice-cold gin and tonic.

Guiding you through the process are a team of Galwegian staff, like botanist Claire Davey. “Her palate is incredible,” Flynn says. “She’s operating on a different level, bringing ingredients like gorse and bog myrtle to the table.” There’s also Bruce Silva, a former barista who is now “producing some of the best drinks in Ireland” in the bar.

Collaboration and community spirit is a big part of the ethos at the Galway City Distillery. “I believe sustainability isn't just about the ingredients or looking at your carbon footprint. It’s about creating and engineering happiness in the workplace,” Flynn explains. His staff works on a four-day schedule, and mental health is prioritized. “I say it's like a murmuration of starlings — there's no hierarchy.”

With the power of storytelling,

Flynn incorporates the history of gin and the ethos of the Wild Atlantic Way into every tour and experience at the distillery. “Galway has a wonderful spirit history, but those stories hadn’t been told,” he explains. “We want people to leave saying ‘I didn’t know that’, whether it's about the history of Galway and spirits, or Merchant’s Road, or Armada soldiers. We try to elicit surprise, delight, and intrigue.”

There are stories to uncover in the gin itself, too. The feel, smells, and sensations of the terroir are captured into a botanical essence, from the wildflowers that grow between the giant limestone slabs of the Burren, to the Connemara seaweed that tastes just like the ocean. “When you've got the Atlantic coming in at you, spraying you with that sea air, that's why everything tastes great, because that salt accentuates and embellishes all flavors.”

Wherever a gin is made — be it in a woodland glen or in a city distillery — visitors will find a distinctly Irish flavor with every sip. When a gin is made right, it can transport you right back to the location where it was made, capturing a sense of place with every burst of pine or note of wildflower petals. Put simply? A good gin puts the island of Ireland in a glass.

Fill Your Glass With Ireland at These Local Distilleries

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Listoke Distillery & Gin School, County Louth

The island’s first gin school, founded in 2016, can be found in Ireland’s Ancient East. Listoke Distillery creates a range of small batch gins and offers gin making workshops. “It is a place to experiment, learn, and enjoy some delicious gin,” says founder Bronagh Conlon. “We love how the Irish gin scene is so supportive and unique… a rising tide lifts all boats.”

Stillgarden Distillery, Dublin

From their base in Dublin city, the Stillgarden Distillery uses botanicals grown in their guerilla community garden, like mint, lavender, and borage, as well as fruit from their trees. You can make your own bottle of gin, take a distillery tour, or enjoy a G&T in the garden terrace. “It’s quite a social experience,” says founder Viki Baird. “We try to make our drinks from garden to glass, as much as possible.”

The Shed Distillery, County Leitrim

You’ll find the distinctive ridged blue bottle of Gunpowder gin in bars around the world, and it’s made in a sleek distillery in Ireland’s Hidden Heartlands in County Leitrim. A tour of the Shed Distillery concludes with a cocktail in the glasshouse, surrounded by greenery. “Ireland has embraced the 'ginaissance' and consumers are very curious and open to trying new tastes, and experimenting with different pairings and garnishes,” says founder Patrick J Rigney.

Rademon Estate Distillery, County Down

Set in Northern Ireland amid a fairytale forest deep in a 17th century country estate, this distillery is the birthplace of Shortcross Gin. Here, you can tour the distillery, learn how to make the perfect G&T, and even personalize your own bottle with a wax dip. “We forage wild clover, elderberries, elderflowers, and apples from our gardens and forests,” says MD Fiona Boyd-Armstrong. “We live and work in a botanical playground.”

Fill your heart (and your glass) with Ireland.

Visit Ireland.com to start planning your visit.