Isle of Raasay Hebridean Gin - Glass GP

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

Special Features:

Raasay juniper and rhubarb root give this Hebridean Gin its distinctive profile. Sweet orange peel, lemon peel, coriander seeds, angelica root, liquorice root, orris root and cubeb pepper complete the botanical selection. The recipe also includes twice-distilled Raasay malt spirit. Water from the distillery's own well brings the gin to 46% alcohol.

Beyond the interplay of juniper, citrus and rhubarb, the botanicals add further dimensions: juniper contributes floral, woody and pine-resin notes, while rhubarb root brings bittersweet and grassy impressions. Angelica root adds earthy sweetness, and coriander seeds combine citrus with nutty notes and sweet spice. Orris root recalls violet sweets, while cubeb pepper adds peppery, lemony and pine-like accents. The Raasay spirit used in the recipe contributes a blackcurrant note.

The textured glass bottle reflects the island's natural surroundings, incorporating impressions of Raasay juniper, rocks and fossils. In this gift box, the 0.7-litre bottle sits alongside two glasses bearing the distillery logo. The light-coloured exterior features an island-shaped cut-out, while the interior is burgundy.

For a gin and tonic, serve with ice and thin strips of orange zest. Expressing the peel releases oils that accentuate the gin's citrus notes. Its dry character also suits a Martini.

Tasting Notes:

• Nose: The nose is fresh and aromatic. Juniper combines with sweet orange and candied lemon, with a subtle hint of rhubarb.
• Palate: On the palate, the gin is dry, with waves of juniper, more pronounced rhubarb and citrus notes. The flavours then come together in a refreshing conclusion.
• Finish: The finish remains dry and zesty with lingering citrus notes.

Distillery/Bottler:

Isle of Raasay Distillery is the first legal distillery on the Scottish island of Raasay. Its creation was driven by Bill Dobbie and Alasdair Day, who founded R&B Distillers together. The 19th-century Borodale House became part of a project encompassing a distillery, visitor centre and accommodation. The distillery opened its doors on 14 September 2017. Producing and bottling on the island is intended to retain more economic value locally and create jobs for island residents.

For the gin, the team combines two methods of extracting flavour. Juniper and selected other botanicals are distilled in the copper malt still, while the remaining ingredients impart their aromas to the passing vapour through a copper gin basket. Collection of the heart cut used for the gin begins as the citrus notes emerge. For the first gin production, local botanist Dr Stephen Bungard helped select and hand-pick juniper on Raasay.

Facts: