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.
Clean, fresh and spicy.
Ultimate Beverage Challenge 91 points - Ultimate Spirits Challenge 2012. Soft, subtle, smooth and creamy, this juniper-light and enchanting gin is bright and delicate, with hints of coriander and citrus leading the way. Pretty and delightful. (Mar 2012)
Our 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.
|Surrounded by rolling fields of wheat and barley, whilst overlooking the Firth of Forth and monumental Forth Rail Bridge, lies Spencerfield Farmhouse. Steeped in fascinating heritage, the 16th century Fife farmhouse is home to the Spencerfield Spirit Company and its unique, iconoclastic collection of exceptional spirits.
Set up by former marketing director of Glenmorangie, and whisky aficionado, Alex Nicol, Spencerfield Spirits prides itself on being a close-knit, family run business. A business where Alex and his wife Jane are whole-heartedly dedicated to providing a quality niche alternative to the more conventional mainstream brands.
Their flagship product, the irreverently named, yet seriously flavoursome Sheep Dip was developed in 1970, with its stablemate, the seductively smooth Pig’s Nose being launched three years later. Both award winning whiskies have recently been joined by the refreshingly indulgent Edinburgh Gin and the 1990 Old Hebridean, a first vintage for Sheep Dip.