From field to field
We believe that our whisky should put in as much as it takes out. Our work with local farmers on growing the finest Welsh barley strives to not only ensure our ingredient is authentic and of the highest quality, but also improve the economy of the area.
Aside from growing our ingredients, we also don’t let anything go to waste- waste pot ale is given to local farms for use as fertiliser, while spent grain can be recycled as cattle feed.
Anglesey Sea SaltHALEN MÔN
Aber Falls and Halen Môn have built a great relationship, resulting in a beautiful collaboration in our Salted Toffee Liqueur.
David and Alison Lea-Wilson set up Halen Môn in 1997 and today it continues to be a family run business. Their pure, white sea salt crystals and blends are sold across the globe, served in some of the world’s finest restaurants and a secret ingredient in many high-end products. In 2014, they were awarded Protected Designation of Origin status (PDO) putting Halen Môn in the same company as Champagne and Parma Ham.
Developing our recipesTREBORTH BOTANIC GARDEN
We have worked closely with the local botanic gardens in Gwynedd (part of Bangor University) on developing our gin and liqueur recipes. Inspired by the work done here and the surroundings, we worked to source Welsh inspired botanicals for our gin (available from Spring 2018), many of which can be found growing in North Wales.
Authentic Welsh grainHENFAES GRAIN RESEARCH CENTRE
Working with Bangor University’s grain research centre, and in partnership with other local businesses, Aber Falls aims to develop and grow premium malted barley for use in our single malt whisky. Using Welsh grain in our whisky production, we want to drive the local economy and encourage increased growth of barley across North Wales.