National Geographic Traveller (UK)

Meet the maker

James Harrison-Allen is crafting a distinct, small-batch vermouth from the botanicals thriving on the Pembrokesh­ire coast


Producing vermouth in Pembrokesh­ire

Under the glare of the mid-morning sun, James Harrison-Allen walks a narrow path along the Daugleddau estuary, part of the Pembrokesh­ire Coast National Park. He’s chewing on a tiny purple flower he plucked from a nearby hedgerow. “Mugwort,” he mutters, picking a few more and dropping them into a wicker basket.

Unlike the thousands of people who hike the Pembrokesh­ire coastline each year, James isn’t here for the views. He’s here to forage the hundreds of edible, salt-loving botanicals that grow along the tidal mouths of the Cleddau, Carew and Cresswell Rivers.

Nor is this just a hobby. James moved to Pembrokesh­ire two years ago, leaving a career as a researcher in the House of Commons to launch Still Wild, a microdisti­llery producing vermouth from wild, foraged, natural botanicals.

“I’ve always been interested in spirits and liqueurs,” he says. “I started thinking about the way we no longer use bitter local herbs in food and drinks. But it’s those rich, bitter, almost-forgotten flavours that are perfect for vermouth.”

Historical­ly, foraged herbs and botanicals were popular bittering agents, with dandelion, marigold, burdock root and ground ivy used to make beer until the introducti­on of hops in the 14th century. Vermouth was created in the mid 18th century, as an infusion of herbs, spices and botanicals in wine. These days, it’s a popular cocktail ingredient, but, as James says, “it’s such a complex drink with so many variations that people are really thinking about it now and hopefully starting to understand it more”.

At Still Wild, James has worked to create a distinct vermouth flavour using the elderberri­es, sloes, rosehips and sweet woodruff that grow on Pembrokesh­ire’s coastlines and estuaries, on its hilltops and within its woodlands. It’s this rich landscape that beckoned James to leave his old life and transform a dilapidate­d cow shed in Kilgetty into a hypermoder­n distillery.

“There’s very little pollution in Pembrokesh­ire. Here, we’ve got all these different habitats with different plants. I realised I could get 90% of the botanicals I wanted, all in one place.” stillwildd­

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