The Isle of Raasay Distillery has launched its first Hebridean gin ahead of International Scottish Gin Day on Saturday August 3.
Handcrafted in the Hebrides, the Isle of Raasay Gin is distilled in a Frilli copper pot still using an blend of ten traditional, local botanicals, alongside water from the distillery’s well.
Created in collaboration with local botanist Dr Stephen Bungard and Fiona Williamson, MSc scholar at Herriot Watt University, the 46% ABV spirit incorporates juniper berries, rhubarb root, lemon peel, orange peel, coriander seeds, angelica root, liquorice root, orris root, cubeb pepper and triple-distilled Raasay spirit.
The team say that the result is a “complex but well balanced, zesty dry gin” with a lasting aftertaste “encapsulating Raasay’s style, character and impressive geological variety”.
Isle of Raasay Gin has been developed for mixing in traditional G&Ts using Fever-Tree’s Premium Indian Tonic, garnished with orange zest strips. It can also be used in a variety of cocktails.
Isle of Raasay Distillery co-founder Alasdair Day said: “Our new Isle of Raasay Gin puts island quality first – combining carefully chosen botanicals with water from our well and triple distilled Raasay spirit.
“Raasay’s remarkable geology and our modern island distillery inspired both the creation and presentation of our exciting new Scottish gin that we look forward to sharing with the growing number of visitors to Raasay and gin lovers alike.”
Isle of Raasay’s first single malt is set to launch in 2020.
