Isle of Raasay Hebridean Gin

Volume: 0.7 litres | Alcohol content: 46% | Colouring: No

Special Features:

Raasay juniper, citrus peels and rhubarb root give this Hebridean Gin its dry, fresh profile. The recipe also includes angelica root, coriander seeds, liquorice root, orris root and cubeb pepper. The distillery counts its double-distilled Raasay malt spirit as the tenth ingredient. Water from its own well is used to bring the gin to its bottling strength of 46%. This bottling contains 0.7 litres and comes in gift packaging.

Alongside its defining juniper and citrus notes, the recipe offers a range of earthy, floral and spicy impressions. Rhubarb root brings bittersweet, grassy notes, while angelica root adds earthy sweetness and a musky note. Coriander seeds contribute citrus, nuttiness and sweet spice. Liquorice root combines sweet and woody tones, while orris root recalls violet sweets and adds an earthy, dusty sweetness. Cubeb pepper contributes pepper, lemon and pine. The juniper also brings floral, woody and pine-resin nuances, while the Raasay spirit adds a note of blackcurrant.

The bottle also reflects the island: its textured glass depicts Raasay's juniper, rocks and fossils. Serve as a gin and tonic over ice with strips of orange zest.

Tasting Notes:

• Nose: The nose is fresh and aromatic. Juniper meets sweet orange and candied lemon, with a subtle hint of rhubarb.
• Palate: The gin is dry on the palate, with bold juniper, more pronounced rhubarb and citrus notes. As it develops, the flavours come together in a refreshing close.
• Finish: The finish remains dry and zesty, lingering with lively freshness.

Distillery/Bottler:

Isle of Raasay Distillery is the island's first legal distillery and produces both gin and whisky there. Its Hebridean Gin was Raasay's first legal spirit. Local botanist Dr Stephen Bungard helped the team develop the recipe and also helped gather juniper growing on the island for the first production run. As part of her master's project at Heriot-Watt University, Fiona Williamson examined the botanicals first individually and then in combination using small glass stills.

The distillery combines two production methods: juniper and selected other botanicals are distilled together with the spirit in the copper spirit still. The remaining ingredients release their aromas into the passing vapour in a copper gin basket. Once citrus aromas emerge, the team begins separating the heart of the distillation run intended for the gin. Both distillation and bottling take place on Raasay.

Facts: