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Edinburgh Gin - Gin of the Month June 2016
Posted by Carlee WilsonJune's Gin Experience and lunch at Le Chardon d'Or was a huge success. Hosted by Danielle Murphy from Ian Macleod Distillers. Danielle featured the fabulous Edinburgh Gin Range.
EDINBURGH GIN
Distilled in the beating heart of Scotland’s magical capital and recalling a bygone era when Edinburgh was awash with distilling wizardry and classic cocktails like the Fizz and the Daisy were all the rage, Edinburgh Gin is a gin quite unlike any other.
The twist in this curious tale? Inspired by both Scotland’s majestic capital and the breath-taking, unspoilt countryside beyond, we uniquely add seductively soft Scottish botanicals, including blessed milk thistle, native Scots pine and the heather that carpets our hillsides in purple.
Produced in small batches, and packed full of the finest junipers, Edinburgh Gin delivers superior distilling expertise, with a refreshingly Scottish twist.
Edinburgh Gin starts life in a revered 200 year old Scottish copper pot still, where the finest Scottish grain spirit is distilled in the traditional way, together with the classic gin botanicals, such as juniper, coriander, citrus peel, angelica and orris root.
What makes Edinburgh Gin so unique and distinctive, are the carefully selected, notoriously soft Scottish botanicals, which are mixed with heather and milk thistle, and added at the final production stage. The gin is finally bottled in Edinburgh at 43% ABV.
TASTING NOTES
Pine, the taste of the mountains, is to the forefront with heathery scented notes following on. A well balanced crisp gin with gingery spiciness and laid back citrus with a clean, fresh and spicy nose.
SERVING SUGGESTIONS
Edinburgh Gin is delicious served with Fever Tree or Fentimans tonic and a slice of orange.
If you would like to come along to our next gin experience and lunch on the 23rd of July call the restaurant on 0141 248 3801 or email your enquiry to [email protected]brianmaule.com - for more information on July's Gin Experience and lunch click here
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