Edinburgh Rhubarb & Ginger Gin Liqueur New Equipment

Volume: 0.5 litres | Alcohol content: 20% | Chill filtration: Yes | Colouring: No

Special Features:

Rhubarb and ginger give this gin liqueur its sweet-tart, spicy character. Both ingredients are steeped in Edinburgh Gin and macerated for a month to bring their flavours together. Edinburgh Gin Classic London Dry provides the base; its botanicals, including lemongrass and lavender, complement the sweetness of the rhubarb and the warmth of the ginger. The liqueur is made with natural flavours and bottled at 20% alcohol in a 0.5-litre bottle.

The redesigned bottle is made with 49% recycled glass. Botanical illustrations, an embossed brand emblem and a coloured foil border on the label form part of the design; each liqueur variety also has its own closure design. The bottle is supplied without gift packaging.

To make a Rubi Spritz, combine two parts of the liqueur with three parts sparkling wine and one part ginger ale in a glass filled with ice. Add a strip of lemon zest to complete the drink. A simpler option pairs the liqueur with ginger ale over ice and a slice of lime or a little lime zest.

Tasting Notes:

• Nose: A fragrant, sweet rhubarb note leads the nose.
• Palate: On the palate, rhubarb sweetness combines with pronounced acidity and a lively citrus accent. Ginger spice complements the fruity flavour.
• Finish: The finish leaves a sweet, lingering warmth of ginger.

Distillery/Bottler:

Edinburgh Gin was founded in 2010 by Alex and Jane Nicol. They initially sold their gin from a van at gardening events. The brand has belonged to Ian Macleod Distillers since 2016. Today, its distillery, The Arches, is located on East Market Street in Edinburgh's Old Town.

The equipment at The Arches includes two copper CARL stills, Lina and Annie, each with a capacity of 2000 litres, a swan neck and a side column with seven plates. The smaller experimental still, Matilda, holds 250 litres. Visitors can learn about botanicals at the distillery and develop their own recipes in gin-making classes.

Facts: