It can be found inside The Nicholas Culpeper in the North Terminal where visitors can pop in for a pre-holiday cocktail or a bite to eat against the backdrop of the functioning gin still, which produces up to 12 litres of gin per batch.
Not surprisngly it is the world's first gin distillery at an airport.
The airport claims that the unusual openinig follows a "significant surge in the popularity of premium gins" across its other outlets over the last five years.
The gin produced on-site is called ‘The Nicholas Culpeper London Dry Gin’, after the famous botanist, and distilled from an exotic blend of ingredients, including Chinese Cassia Bark and Angelica root from India, the distillery is now open landside in the North Terminal.
Premium gins now account for 40% of all Gatwick’s gin sales, compared to 10% of sales in 2011.
A bespoke London Dry Gin recipe has been specially created by The Nicholas Culpeper’s Master of Gin, Matthew Servini who is said to be an expert in 16th and 17th century gin recipes.
Nick Ayerst, managing director of The Restaurant Group which is behind the latest retail/F&B innovation at Gatwick, enthuses: “We never really believed that it would be possible to distil gin in an airport.
"The teamwork and tenacity to create and deliver The Nicholas Culpeper has been unlike anything I’ve ever known before. I really can’t wait to open the doors to our guests and see their reaction to this truly unique dining offering.”
Gatwick's head of retail, Spencer Sheen, says: “Our latest dining innovation, The Nicholas Culpeper, with its on-site gin distillery, continues our transformation of the in airport experience.
"This unique addition represents a diversification of the dining options available for our customers, challenging expectations of the quality and range on offer to enjoy at an airport.
"Our passengers are increasingly turning to more premium products and with the introduction of The Nicholas Culpeper, we have risen to the challenge, so our passengers’ holidays truly start in the airport.”