Edinburgh Gin has released a new expression made with native and rare plants that have been grown in the city’s famous Royal Botanic Garden.
Also distilled in the city, Edinburgh Gin 1670 is named after the year when the garden was established and is inspired by its heritage and history of innovation.
The gin is aromatic with lively herbaceous, floral notes and peppery spice, produced by Edinburgh Gin’s head distiller David Wilkinson with botanist Dr Greg Kenicer over more than 12 months.
They selected six species of botanicals from the garden’s collection of over 13,000 species of plants from around the world, using a mix of native and exotic ingredients.
They include traditional botanicals of juniper, coriander seed, fennel and sweet cicely alongside exotic plants such as piper leaf, which is native to south America, and Tasmannia Lanceolata leaf and Tasmanian mountain pepper, which add spice on the nose and palate. It comes in 70cl bottles at 43% ABV.
David (pictured right) said: “Innovation and excellence is in our DNA. Having a world centre of excellence for botany on our doorstep made for a great natural partnership that enabled us to experiment with a range of handpicked botanicals to create an enticingly aromatic gin with lively herbaceous – almost floral – notes with added peppery spice.
“At Edinburgh Gin we are constantly striving to create a range of classic gins with a modern twist. Working so closely with botanist Dr Greg Kenicer and to be given access to such a wealth of unique plants, provided a great opportunity to create something truly special.”
Greg (pictured left) added: “This partnership allowed me to see first-hand the integrity and passion that goes into making Edinburgh Gin. It has been a natural fit for the Royal Botanic Garden Edinburgh to align itself with one of the UK’s leading gin brands with its home in Edinburgh. This is a unique partnership and a first for the Botanics.
“It gives the team at the Botanics a real sense of pride to think that the Edinburgh Gin 1670 has been inspired by the very first physic garden created by Robert Sibbald and Andrew Balfour in 1670.”
Edinburgh Gin 1670 is recommended for enjoying in a classic G&T garnished with a basil leaf while its peppery notes suit classic drinks such as a crisp RGBE Martini made with lemon bitters and fresh fennel which balances the gin’s peppery character with sweet, anise notes from the fennel.
50ml Edinburgh Gin 1670
15ml Dry vermouth
1 dash Lemon bitters
Garnish: Fresh fennel frond
Shake the gin, vermouth and bitters with ice for 15 seconds before pouring into a chilled martini glass. Garnish with a fresh fennel frond.