Waverley Gin 70cl
Waverley Gin is handcrafted in Millport by Isle of Cumbrae Distillers, using one of their select, award-winning recipes. A contemporary style, London dry gin, Waverley Gin botanicals feature pineapple, mango and elderberry, brought together with fresh orange.
Waverley is the World’s last seagoing paddle steamer and was gifted to the Paddle Steamer Preservation Society (PSPS) for £1 in 1974. Throughout her preservation career, Waverley has required support to remain operational. Isle of Cumbrae Distillers is committed to supporting the ongoing fundraising efforts of Waverley.
A portion of the sale of each bottle will support Waverley's fundraising efforts.
70cl
ABV 41%
Net weight: 1.6kg
Serve suggestion
Perfect Serve – Fever Tree Premium Elderflower Tonic with a slice of orange or pineapple.
Try the IoC's cocktail creation, ‘Vitamin Sea”: 25ml Waverley Gin, a dash of Blue Curacao, and top up with Sicilian lemonade.
Isle of Cumbrae Distillers
The Isle of Cumbrae Distillers was established by five full and part-time “Millportonians” and made history as one of the few all-female distilling teams in Scotland, and the only international women’s team, drawing representation from the UK, Canada and the USA.
They create unique Scottish craft gins distilled with the highest quality botanicals, reflecting the landscape and flora of their island. Having won a number of international awards for their gins, including Gold at The Gin Masters and Bronze at the International Wine and Spirits Competition in their first year of trading, they have certainly put Millport firmly on the gin map in Scotland.
In 2024, after five incredible years, our local heroes - well, heroines - at the Isle of Cumbrae Distillery are passing the baton to a brand new leadership team! Caroline Christie and Struan Fraser from Kilwinning have now taken on full management of the distillery and will work alongside the original Fab Five of Bronwyn, Juli, Lynda, Philippa, and Jenine over the next 2-3 years to ensure a smooth transition.
You can read more about the transition on our blog.






