THE ROCK ROSE EDITION
DUNNET BAY, SCOTLAND THE HOME OF ROCK ROSE GIN IS APPROACHING THE MOST NORTHERN POINT ON THE BRITISH MAINLAND.
FOUNDER’S
WELCOME As we say goodbye to the last days of winter, this issue we’re excited to announce a return to deliciously unique international gins with Rock Rose Old Tom Pink Grapefruit Gin. This deliciously bright and zesty citrus-led drop, which hails from the far north of Scotland, is the perfect tipple to welcome the beginning of spring. The special spirit is crafted by Dunnet Bay Distillers, awarded Distillery of the Year at the 2019 Scottish Gin Awards, where the Old Tom Pink Grapefruit also received a silver gong. We interview Martin and Claire Murray, the talented couple behind Dunnet
OUR FIRST FLAVOURED GIN IS NOT ONLY AN AWARD WINNER, BUT THE PERFECT BASE FOR A SPRING TIPPLE.
Bay Distillers, to learn more about their gin-making journey. Later, our travel feature on the North Coast 500 in the Scottish Highlands offers a glimpse into the scenic and remote corner of the world they call home. Our latest Ginsider, Mornington Peninsula local Logan Bittinger, talks us through his enviable 500-strong gin collection. Plus we round up other tantalising citrus-flavoured spirits to try in The Gin List and help you elevate your cocktail hour with custom recipes from Rock Rose. We hope you like the Old Tom Pink Grapefruit Gin as much as we do. Our Gin Society guest expert, Scottish mixologist Grant Murray, sure did, awarding it fourand-a-half out of five stars. Got a question, request or have some feedback on this month’s gin? Drop us a line at hello@ginsociety.com. We love hearing from our members. Cheers!
Andrew Burge Founder, Gin Society
VISIT US AT WWW.GINSOCIETY.COM
@GINSOCIETY GIN SOCIETY
4 HIGHLAND GIN Meet the makers of Rock Rose Old Tom Pink Grapefruit Gin
13 COCKTAIL HOUR WITH ROCK ROSE
Co
Get mixing with these Rock Rose cocktail recipes
16 HEADED FOR THE HIGLANDS Road-tripping along the North Coast 500
The Gin Society team
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Founders: Andrew Burge and Craig Hodges Director: Jagdev Singh General manager: Edwina Lawry Creative director: Annah Lansdown Editors: Lisa Cugnetto and Helen Alexander Sub-editor: Simon Jones
26 GINSIDER
23 THE GIN LIST
5 tantalising citrus gins
ROCK ROSE
ontents A look inside Logan Bittinger’s mega gin collection
30 THE REVIEW By award-winning Scottish mixologist Grant Murray
Get in touch Gin Journal is the bi-monthly members’ magazine of the Gin Society. Members Got a question or query about your membership? We’re here to help. Drop us a line – hello@ginsociety.com
Events Hosting an event? Looking for unique gins or an organised tasting? Let’s talk – events@ginsociety.com
Advertising We welcome enquiries about advertising and brand collaborations. Please contact sales – sales@ginsociety.com
Partnerships Launching a new gin? Opening a new venue or distillery? Let us know – partnerships@ginsociety.com
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ROCK ROSE OLD TOM PINK GRAPEFRUIT GIN
ighland Gin Martin and Claire Murray welcome readers to the wild beauty of Dunnet Bay – home to one of mainland Britain’ s northern-most distilleries.
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Dunnet Bay
A section of the North Coast 500
SCOTLAND
A transition home The distillery and its botanical garden
While working in the oil and gas industry, Martin got used to the easy commute that comes with offshore projects – moving from his bed to breakfast to desk in a matter of minutes. And while the job took him all around the world, when he and wife Claire were ready to raise a family back home in Caithness (in the remote Scottish Highlands), the couple knew they would need to create their own opportunities. For them, that meant establishing a distillery.
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“I didn’t like spending time away from my family, but I loved my job – I worked with phenomenal engineers and it was a really technically challenging
environment,” says Martin. “To give that up, I knew I had to find something that I really enjoyed doing.” Martin jokes that one nonnegotiable was keeping his commuting time to a minimum, something that prompted the Murrays to build Dunnet Bay Distillers on a main road just a mile from their home. “It turned out to be a pretty good decision,” says Martin. “A year later, the North Coast 500 opened and we were suddenly sitting on this coastal driving route. We went from about 1,000 visitors to 35,000 visitors in the space of three years.”
The road to success Winding past whitesand beaches and rugged mountains, the route might have put the distillery on the map, but it’s what’s inside their bottles – Rock Rose Gin and Holy Grass Vodka – that turned their side project into a full-time venture much faster than they ever predicted. “Our first two batches sold out through online pre-orders.
The first batch went in 40 hours, the second batch in 24 hours,” says Martin. “We were delighted, but then I thought, ‘None of these people have actually tasted it yet!’” As the first bottles left the distillery, the couple spent an anxious few days refreshing their screens to see what the feedback was like. “You feel so attached to it. It’s your baby and you want to know
THIS DISTILLERY SITS ON SCOTLAND’S NORTH COAST 500 ROUTE, WINDING PAST WHITE-SAND BEACHES AND RUGGED MOUNTAINS.
Martin numbering a new batch
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Prince Charles visits Dunnet Bay Distillers’ geo-dome
EACH BATCH FEATURES THE FRESH PEEL OF 60 ORGANIC GRAPEFRUITS, WHICH ARE SOURCED FROM A SMALL GROCER’S IN EDINBURGH 8
people are happy with it. Thankfully, they loved it!” Almost six years later, Dunnet Bay Distillers now exports to 20 countries and in 2019 was named Distillery of the Year at the Scottish Gin Awards. The couple also picked up a gold award for its seasonal Rock Rose Gin Winter Edition and a silver gong for Rock Rose Old Tom Pink Grapefruit. Prince Charles has even dropped by for a visit, but Martin still insists on reading every review to make sure they are getting it right.
Martin and Claire at the 2019 Scottish Gin Awards
THE USE OF LOCAL INGREDIENTS ADDS A STRONG SENSE OF PLACE TO EVERY DROP
Creating a community “All the recipe development, the bottling, the distilling – from day one it’s all been done here and all the ideas come from within the business,” says Martin. Not only does this give them a high level of control over their product, but it’s also allowed the team to grow. “At the start, we were juggling everything ourselves. Then you
get someone in and realise that one of the things you do, they can do better. You feel a little bit useless at first, but you get over that when you realise how helpful they are! We are in a small village in a very rural part of Scotland, so it’s good to know we’ve created jobs that might stop people from leaving the area or being unemployed.” The use of local ingredients
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A strong sense of place adds a strong sense of place to each and every drop, and Martin worked with local herbalist Brian Lamb to identify berries and botanicals that could be used to create the perfect gin.
have featured the light liquorice notes of dandelion (spring), littleknown Dunnet blaeberries and nasturtium flowers grown in their very own geo-dome (autumn), and foraged spruce tips (winter).
Sea buckthorn’s orange berries and the floral flavour of Rhodiola rosea form the backbone of Rock Rose, while Seasonal Editions
It was while carrying out this research that Martin came across holy grass growing alongside a local river. Devastated that it
A bottle for life Despite many established gin brands opting for coloured glass, the couple went with their gut and chose ceramic. The gamble paid off, customers loved the design and the tactile quality of the screen-printed labels.
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“We hoped customers would recycle their bottles, but they wanted to keep them. To support this, we devised refills that come in a fully recyclable pouch that can be popped in the post and returned to us. There’s no need for a stamp or an envelope – we wanted it to be as easy as possible.”
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WE HOPED CUSTOMERS WOULD RECYCLE THEIR BOTTLES, BUT THEY WANTED TO KEEP THEM
didn’t work in his gin, he came up with a simple solution: use it to make vodka. “It was a pet project. I thought, ‘If I only sell six bottles to myself, it will have been a success!’” But he needn’t have doubted the allure of this sweet-scented grass. “I sent a bottle to our Russian gin distributor, thinking it would be dismissed as Scottish water, but they really liked it! Now we sell our vodka into Russia, which is really pretty cool.”
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IT’S NOT ONLY THE GIN THAT’S AMAZING – THE VODKA IS SO GOOD THE RUSSIANS ARE BUYING IT
An artistic approach Local (and national) artists have also played a role in the evolution of Dunnet Bay Distillers, and Old Tom Pink Grapefruit was actually born out of a ‘design a label’ competition. “We had no idea how it would go,” says Martin. “But we had some really talented entries and the winning design by Hope Blamire was absolutely stunning.” As part of the deal, Hope won 12 bottles of gin made according to a flavour profile of her choice: something slightly sweet with pink grapefruit. “She was raving about it, and because she had a reasonable social media following, people found out and wanted to buy a bottle.” After a few limited releases, and with its popularity showing no sign of slowing down, this citrusy Artists’ Edition became one of the distillery’s core expressions.
Each batch features the fresh peel of 60 organic grapefruits, which are sourced from a small grocer’s in Edinburgh and peeled on site. And, because the fresh peel brings so much nose to the drink, a little dried peel is introduced to add an extra burst of flavour. “Then we complement the grapefruit with other citrus ingredients, like the lemon sherbet flavour of lemon verbena. Most Old Toms are sweetened using confectionery sugar, but after trialling several different sugars and honey, we found muscovado brought out the most flavour.” The team continues to collaborate with artists, having recently hosted an exhibition at the tasting room. Last year, they also launched the Creative Collection to shine a light on local talent with four flavourful creations (including Jam Doughnut Gin and Clootie Dumpling Gin, which is a tribute to the traditional Scottish steamed pudding) featuring artwork by four artists.
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One big family
The team at Dunnet Bay Distillers
It says a lot about Dunnet Bay Distillers that, among all the positive feedback, one piece of criticism can actually be seen as an example of what makes it such a special place. “One day I got a call from a store in London who said our products were inconsistent,” says Martin. “I thought it was the end of the world. He said that some of the wax seals on the bottles were straight while some were at an angle. When I went home and checked, he was right. “Then I realised what had happened. When we started out, Claire and I
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were run off our feet so we enlisted our parents to help with bottling. I taught my dad to wax straight, Claire taught her mum to wax at an angle. I knew then that I was never going to change this because it’s part of our family and part of our business. I phoned the store the next day, thanked the guy for bringing it to our attention and told him the story. He got it immediately.” Martin says that shop in London continues to tell the story to its customers. The wax seals remain inconsistent, and it’s just the way the Murrays like them.
Earl of Caithness Collins
Cocktail hour with Rock Rose The bergamot flavours of Earl Grey work really well with the Old Tom Pink Grapefruit for a very special afternoon tea.
Ingredients 1/2 tsp Earl Grey tea leaves 100g caster sugar 50mL Old Tom Pink Grapefruit Gin 25mL lemon juice Soda water Grapefruit zest to garnish
Method Infuse tea leaves in 100mL boiled water for 10 minutes. Strain and add caster sugar, stirring until dissolved. Allow to cool. (N.B. this syrup will keep in the fridge for up to 2 months.) Pour gin into ice-filled cocktail shaker. Add lemon juice and 15mL Earl Grey syrup. Shake well until chilled, then strain into glass with ice. Top up with soda water and garnish with grapefruit zest.
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A perfect mix of summer flavours, this one is so easy to make at home.
The Pepperman
Ingredients 50mL Old Tom Pink Grapefruit Gin 25mL grapefruit juice 10mL sugar syrup 3 large strawberries Tiny pinch of ground pink peppercorns Soda water
Method Fill cocktail shaker with ice. Combine Old Tom Pink Grapefruit Gin, grapefruit juice, sugar syrup, ground pink peppercorns and two strawberries, and shake until a thin ice crust forms on the outside of the shaker. Fill highball glass with ice. Single-strain into glass, top up with soda water and garnish with remaining strawberry.
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Sweet Old Friend
Ingredients 30mL Pink Grapefruit Old Tom Gin 15mL Campari 15mL elderflower liqueur 15mL grapefruit juice Soda water
Grapefruit peel to garnish
Method Add all ingredients (except soda water) to ice-filled shaker. Shake well until chilled, then strain into coupe glass. Top up with soda water, garnish with grapefruit peel.
A twist on the traditional Old Friend – a perfect aperitif for a summer evening.
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HEADED FOR THE
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HIGH NDS When enjoying a special gin like Rock Rose, why not dream of future travels around its home in Scotland’s far north? You’ll pass stunning lochs and majestic castles – while dodging a few shaggyhaired Highland cows – on a road trip along the North Coast 500. 17
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tarting in Inverness, this 516-mile circular driving route weaves its way through the remote Scottish Highlands and along some of the country’s most dramatic coastline. It also happens to be dotted with distilleries – including the delicious gin and vodka offerings of Dunnet Bay 1 . We take in the sights and spirits (as well as a certain iconic signpost) that make the Caithness section of the NC500 2 such a popular stretch.
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A route defined by
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ith its bizarre rock formations and squawking colonies of sea birds, the Caithness coastline 3. is dotted with natural attractions. As drivers head north, there’s the chance to step back in time by descending the Whaligoe Steps 4.., which were cut into the rock face sometime in the late 1700s and were once used to haul up herring from the fishing boats moored in the natural harbour below.
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That’s before travelling a few miles further north to gaze out at the spectacular sea-stacks 5 that can be spotted from Duncansby Head. As the most north-easterly point of the British mainland, a photograph standing alongside the worldfamous signpost 6 at famous John o’ Groats is pretty much obligatory while you’re here. If that still isn’t remote enough for you, then traverse the wild waters of the Pentland Firth with a boat trip to
the Orkney archipelago. As you reach Dunnet Bay, the rocky cliffs give way to a beautiful little beach at Peedie Sands 7 , while there’s an opportunity to spot puffins at the RSPB Scotland Dunnet Head Nature Reserve 8 . It’s around here that the Dunnet Bay Distillers team gather Rhodiola rosea (rock rose) – the fragrant botanical that gives Rock Rose gin its name. Nearby Thurso was once a Viking settlement, and we know these infamous warriors prized the local plant for its strength-boosting properties. Those planning to brave the surf at Brims Ness 9.. – just east of Thurso – would be well advised to follow their lead and dose up on rock rose. Alternatively, for a more relaxing activity, follow the River Thurso 10 past old stone mills and keep an eye out for wild holy grass – the hero botanical in Dunnet Bay Distillers’ vodka – growing along its banks.
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Stop at a distiller
his section of the NC500 is home to two historic whisky distilleries. The first, Old Pulteney 11 which is located in Wick, was founded in 1826 at the height of the area’s herring boom. This seafaring heritage is still celebrated, with a range of whiskies that – according to the head distiller’s tasting notes – move from “subtle coastal chords to more defined salty notes”. Stop off to sample Old Pulteney Single Malt Scotch Whisky, which is more commonly referred to by the locals as the ‘Maritime Malt’. Next, continue to Wolfburn 12 in Thurso, where the foundations of the original distillery – built in 1821 from hardy Caithness flagstone – can still be seen. A tasting will introduce you to Aurora 13 – a sherried whisky that’s made from spirit laid down in American oak and Spanish Oloroso sherry casks – and Langskip that’s matured in ex-bourbon casks. Don’t leave without trying the Morven,
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which is made from malted barley that’s been infused with smoke during the drying process. The resulting flavour is a tribute to the age-old tradition of powering distilleries by burning local peat.
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Explore a few regal haunts F
or an incredibly atmospheric attraction, it’s definitely worth stopping at the ruins of Keiss Castle 14., which stand on sheer cliffs overlooking Sinclair’s Bay. A new drawbridge allows history buffs to get up close to the crumbling remains. While further around the coast, the well-preserved Castle and Gardens of Mey 15.. invite visitors to pretend to be the Earl and Countess of Caithness for an afternoon. Built from 1566 to 1572 and the seat of the Earls of Caithness for more than 100 years, by the mid-1950s it was about to be abandoned until the late Queen Elizabeth the Queen Mother was bewitched by its 14
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isolated charms and decided to save it for the local community. Tours take in its turrets and tartan-carpeted interiors, while the walled garden and woodland areas are perfect for picnics. Finally, there are castles and then there is restaurant royalty. For a meal fit for a king or queen, Captains Galley 16 at Scrabster is regularly named the best seafood restaurant in Scotland. It might be nestled in an 18th-century icehouse and salmon bothy, but owners Jim and Mary Cowie’s commitment to sustainability and sourcing fresh, seasonal produce is deliciously modern.
The Gin List TANTALISING CITRUS GINS Love the pink grapefruit notes of this month’s Rock Rose Gin? Here are five other enticing citrus-centric tipples to explore.
ARCHIE ROSE HARVEST 2019 POORMAN’S ORANGE GIN
Locally grown Poorman’s orange and bergamot orange peel, emerald green finger lime, orange blossom and lemon-scented gum are some of the citrus flavours that shine through in the delicious Harvest 2019 Poorman’s Orange Gin. This limited-edition spirit by Sydney-based distillery Archie Rose aims to showcase the flavours of these Australian harvested botanicals. The end result is a pale-blush gin that is fruity and floral on the nose, bold and complex in flavour, with a lingering citrus and https://archierose.com.au juniper finish.
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WHITLEY NEILL BLOOD ORANGE GIN
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KOMASA SAKURAJIMA KOMIKAN GIN
A small mandarin orange called the Sakurajima komikan is the star ingredient of this refined gin made at the Komasa Distillery in Kagoshima, Japan. Local to the area, these fragrant and sweet oranges grow near a volcano called Sakurajima with a harvest season that lasts around just a month each year. They bring a wonderful freshness to this delicate and bright citrus-led gin. Komasa suggests a ratio of two parts tonic, one part gin for a classic G&T, or soda for those who want a drier, less citrusheavy imbibe.
http://komasagin.com/en
www.whitleyneill.com
London-based distillery Whitley Neill is an eighth-generation family business that’s been making artisan spirits since 1762. In addition to their Original Dry Gin, Whitley Neill’s range includes a cornucopia of fruity and floral flavoured gins. Among them is their Blood Orange Gin, which was awarded a silver medal in the Flavoured Gin category at the San Francisco World Spirits Competition 2018. A clean and easydrinking citrus gin, its signature ingredient is Sicilian oranges, which gives it a fruity, fresh edge. The citrus element is enhanced by the addition of lemon and sweet orange, and rounded out with botanicals like coriander seed, angelica root, cassia bark, liquorice, orris root and, of course, juniper.
MANLY COASTAL CITRUS GIN
https://manlyspirits.com.au
Hailing from the sunny Northern Beaches in Sydney, Manly Coastal Citrus Gin is a fresh and enticing spirit crafted with Australian native and marine botanicals including lemon myrtle, lemon aspen, coriander leaf, sea parsley and Meyer lemon. This bright, citrus-led gin has herbaceous notes and a juniper core. Channel a bit of summer with a Coastal Citrus Gin G&T. Manly Spirits Co. founders David Whittaker and Vanessa Wilton suggest this gin is best served with a light premium tonic, a slice of lemon and a generous sprig of thyme.
MALFY GIN ROSA
Malfy Gin is made at the historic Torino distillery in the town of Moncalieri, located just outside Turin. Crafted by the Vergnano family, Malfy Gin is distilled with ingredients sourced from across Italy, including wild juniper and citrus. Their Malfy Gin Rosa is a pink gin made with Sicilian pink grapefruits and Italian juniper berries and rhubarb. A delicate and pale-pink tipple with a lingering juniper finish, try Gin Rosa in a martini or G&T for a lighter, fruity taste. Citrus gin lovers will also enjoy Malfy Con Limone (lemon) and Con Arancia (blood orange). www.malfygin.com
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THE GINSIDER One of our recent social media posts had followers showcasing their impressive gin collections. We weren’t expecting the response from Logan Bittinger, whose incredible collection of more than 500 gins blew the rest of us out of the water. We ventured out
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to Logan’s home on the Mornington Peninsula to find out what all the fuss was about. He welcomed us into his purposebuilt gin cellar – plush with smart lighting and juniperpainted walls – before corralling us into his tasting room where we discussed all things gin.
What made you fall in love with gin? My history with gin goes way back to when my wife and I were first dating. When we’d go out she would always get a champagne cocktail and I’d always get a gin and tonic – that was our thing. Then my friend who owns a local liquor store suggested that rather than just simple name-brand gins, I should try something a little bit different. I didn’t know at that point about all the different types of gin, from London Dry to Old Tom to barrelaged. Next thing you know, my mind exploded and now I have more than 500 varieties.
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IT TOOK AROUND FOUR YEARS TO GET TO 350. BUT I’VE COLLECTED 150 IN THE PAST YEAR, WHICH IS A LITTLE BIT DISTURBING.
LOGAN’S FAVOURITE TONIC
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I ACTUALLY DID A BLIND TASTING WITH A FRIEND... MY FAVOURITE WAS FAR AND AWAY THE FEVER-TREE MEDITERRANEAN TONIC.
When did you start seriously collecting gins? I’ve been collecting for about five years. It started slowly and took around four years to get to 350. But I’ve collected 150 in the past year, which is a little bit disturbing. Do you remember the first gin that started this epic collection? It was either the Scottish gin Caorunn, or Rogue Spirits Spruce Gin, which is American. It’s strange because I don’t drink a lot of American gin, but that was my introduction to a gin that can really taste quite different to a ‘normal’ gin. When you drink it you feel like
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LOGAN’S DESERT ISLAND GINS
THE WEAVER My favourite from Loch Distillery. It’s their sort of Australiana variety with a mix of Australian and traditional botanicals. They’ve done a very good job in producing a good locally flavoured, extremely easy-drinking gin.
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GINIFER CHILLIPINEAPPLE INFUSED GIN This South African drop has the warmth of chilli with a bit of sweetness of fruit, while still maintaining that lingering juniper taste.
GIN BELET I often find it difficult to describe the flavour profile of this rare Belgian gin – it’s a bit like describing wine. Everyone uses their own words. It’s just extremely smooth and delicious and drinkable.
you’re in a pine forest somewhere in the northwest US. It all sort of spiralled from there. Is that what draws you to gin – the differences? That’s exactly right. It’s the ability to take something that’s within a family – like gin – in so many different directions. Do I want something that’s sweeter or drier or more floral or spicy or savoury? You name it, gin can take you there. How do you like your gin? I mainly drink G&Ts because I drink gin for the different flavours it offers. I actually did a blind tasting with a friend where we put the same volume of the same good quality gin in 10 different shot glasses, and then poured different tonics over them and tested every single one. My favourite was far and away the Fever-Tree Mediterranean tonic. So mainly I just add ice and sometimes a fresh garnish if I’ve got something around, usually a bit of citrus if it’s appropriate or occasionally a sprig of rosemary or sage leaf. Recently I’ve also got into dehydrated fruits like grapefruit. What gins do you find yourself coming back to at the moment? I’ve been drinking quite a few Melburnian varieties lately. There’s a little place called Tiny Bear Distillery – they’re a small production that basically work out of a shed in an industrial area,
and they like to experiment quite a bit. They make several different varieties with lovely use of spices. The other guys that are doing really, really well and I love to drink are Patient Wolf. One of the issues is that I have such a rapid acquisition of new gins. So when I get something new I usually drink it for two or three nights before I have to move on to the next one. You’re a cardiologist and your wife is a pathologist. How do you juggle the busy life of being a doctor with amassing such a huge collection of gins? It gets a bit tricky at times because when I’m on call I can’t drink anything. So I have to be fairly strict and regimented. But it’s not all about how much alcohol I consume. I very much subscribe to the notion of ‘drink quality rather than quantity’. I also love having people around and I can wax lyrical about gin for hours. I’d love to dabble in distilling, but I don’t have any time at the moment. Though I do have a friend who keeps threatening to buy a small 20-litre still, so who knows? Maybe one day.
GRANT’S GIN LIST
Caorunn Gin – www.caorunngin.com Rogue Spirits Spruce Gin – www.rogue.com Gin Belet – www.ginbelet.org/en The Weaver – www.lochbrewery.com.au Scapegrace Dry Gin – www.scapegracegin.com Ginifer Chilli-Pineapple Infused Gin – www.ginifer.co.za Tiny Bear Distillery – wwwtinybear.com.au Patient Wolf – www.patientwolfgin.com
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THE REVIEW
Each month, a Gin Society expert reviews our featured gin. To talk about Rock Rose Old Tom Pink Grapefruit Gin, here’s Scottish mixologist Grant Murray.
4.5 5 JUNIPER
CITRUS
FLORAL
HEAT
HERBAL
SPICE
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GRANT’S TASTING NOTES G r a n t distinctly remembers serving his first customers in 2004 – a moment that set him on course to becoming a firm fixture in the Scottish hospitality scene.
recognition is something he personally achieved a few years ago, when he beat thousands of bartenders from around the world in a creative cocktail competition. The challenge required participants to dream up an innovative new drink featuring Heering Cherry
“THIS IS SUCH A
Looking to cities such as Edinburgh, Glasgow and London for inspiration, Grant has always been motivated by a desire to grow the local cocktail bar offering. He now oversees the buzzing Bar One and speakeasystyle Scotch & Rye as Inverness makes its mark on the mixology map. Gaining international
REFRESHING VARIATION ON AN OLD TOM GIN Liqueur, which is a key ingredient in a Singapore Sling.
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“I called it the Brace Position, and it consisted of gin, Heering, creme de violette, sugar syrup,
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lemon juice and scotch – because I always think it’s important to add an ingredient that shows where you come from.”
NOSE: Intensely citrusy with a delicate floral note thanks to the Rhodiola rosea. There’s pink grapefruit at the front and subtle juniper coming through.
WILL STILL SUIT PEOPLE WHO LIKE A DRY GIN
TASTE: Immediately sweet, but overall it is very balanced and will still suit people who like a dry gin. There’s a strong presence of grapefruit peel that leads to earthy juniper, distinct floral hints and a warming, peppery spice. The team vapour-infuse both Bulgarian juniper for its lemon-sherbet notes, and Italian juniper for added warmth and depth.
“SWEET BUT OVERALL “
Grant continues to design menus, create new drinks and experiment with flavours and techniques, and it’s his focus on provenance that makes him such a fan of Rock Rose. “This is such a refreshing variation on an Old Tom, and alongside the organic pink grapefruit peel, local botanicals like sea buckthorn and Rhodiola rosea add an extra dimension.
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FINISH: Plenty of piney juniper warmth with a touch of vanilla sweetness thanks to the use of muscovado sugar. The zesty finish really ramps up the refreshment.
P I N K
G R A P E F R U I T O L D T O M
ROCK ROSE MIX WITH Fever-Tree Naturally Light Tonic Water Stir well with ice and serve in a chilled glass with fresh pink grapefruit peel.
BEST SUITED TO
SUMMER G&T
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n more of ou o s d n a h r r Get you
g ins c i t s a fant From Barcelona’s stunning Le Tribute and the extra fine Juno from Mt Taranaki, to Singapore’s spicy Tanglin and the extraordinary London to Lima.
All are available to purchase on our website
VISIT WWW.GINSOCIETY.COM 34