Edinburgh bartender ages whisky and gin to celebrate distillery

Jason Scott Bramble Wemyss Malts

Jason Scott, co-founder of Edinburgh bars Bramble and Lucky Liquor Co, has created a cocktail to celebrate the launch of a new distillery in Fife.

He has used Velvet Fig Whisky and Darnley’s View Spiced Gin – both supplied by Wemyss Malts which opened the doors of its new Kingsbarns Distillery and Visitor Centre in December.

The distillery in the East Neuk of Fife Both houses two copper pot stills that were hand-made by Forsyths of Rothes and will be used for making spirit for whisky.

Inspired by the new distillery, Jason combined the whisky and gin in a whisky barrel to create the Kingsbarns Cocktail.

He said: “We rested the ingredients in a small cask for a minimum of four weeks to allow the liquid to draw character from the cask, controlling the oxidisation of the wine-based aperitif and ultimately harmonising the cocktail.”

His drink uses the limited-edition Velvet Fig whisky that was released by Wemyss Malts before Christmas. It is made with selected single malts matured wholly in casks formerly used exclusively for oloroso sherry, giving it notes of rich autumn and winter fruits and spices. Like other bottlings from Wemyss Malts, it is named after the whisky’s natural flavours and aromas.

Kingsbarn Cocktail

25ml Darnley’s View Spiced Gin
25ml Wemyss Malts Velvet Fig whisky
25ml Byrrh Grand Quinquina
Regan’s Orange Bitters
Garnish: a twist of orange peel

Pour equal measures of gin, whisky and Byrrh into a one-litre whisky barrel (available from Maverick Drinks). Multiply the measures according to the number of cocktails being made. Place the barrel in a cool, dark environment to age for at least four weeks. Taste weekly to measure the input of the wood and the overall process. Once ready, spritz the inside of an Old Fashioned glass with the orange bitters and add a block of ice. Pour 75ml of the aged liquid into the glass and garnish with a twist of orange peel.

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