As far as we know, there are just two in-airport distilleries in the world.
The first one opened in 2016 at London’s Gatwick Airport and is located pre-security/landside in the airport’s North Terminal.
We’re planning a July visit and will report back on what we find – and drink.
But in the meantime, here’s what we know.
The Nicholas Culpeper Pub & Dining is named for a 17th-century botanist, herbalist, and physician who lived nearby. The pub’s onsite still produces a London Dry Gin using a recipe initially created by master distiller Matt Servini and his team at the Craft Distilling Business (CDB), which also designed and built a special still for the airport site.
Victoria Int’l Airport’s gin distillery
Victoria Distillers, which has its headquarters in Sydney, British Columbia, opened a small distillery at Victoria International Airport (YYJ) during the pandemic.
The company makes a variety of highly regarded hand-made spirits but is best known for an indigo-colored gin inspired by the legendary Fairmont Empress Hotel in Victoria, British Columbia. The grand hotel opened in 1908 and serves a signature blend of black tea during its popular afternoon high tea service.
That tea is one of the ingredients in Victoria Distillers’ Empress 1908 Gin, which also contains traditional botanicals as well as butterfly pea blossom, the trendy exotic herb that gives the gin its purple hue.
As a nice touch, the gin’s color ‘magically’ changes to bright lavender, soft pink, or fuchsia depending on what mixer is added.
At Victoria International Airport, Victoria Distillers has a still and a shop in the recently expanded departures lounge. Passengers may sip complimentary tastes and watch their bottles be blended, bottled, and labeled onsite.
Those that want to further explore the gin in a full cocktail can order from the menu at the Spinnakers Lounge across from the airport distillery.