Many farms make Damson Gin for their own use, and this tradition has been developed commercially by Oliver and Victoria Barratt who make Cowmire Hall Damson Gin for wider enjoyment.

The fruit comes from Cowmire Hall's own orchard, or from other local farms, thus helping create a buoyant market for the fruit, and economic stimulus for the care of the orchards. The damsons are steeped in the traditional way with cane sugar and skilfully married to London Gin, specially blended for Cowmire Hall by Greenalls of Warrington.