Handpicked blackcurrants and locally foraged rowan berries give Ben Lomond Scottish Gin a measured fruit accent without displacing its London Dry structure. Named after the mountain overlooking Loch Lomond and The Trossachs, the gin is bottled at 43% ABV and distilled with eleven botanicals. Juniper, angelica root and liquorice provide the classic foundation, while rose petals, blackcurrant and rowan berries bring floral detail, gentle fruit and a distinctly Scottish touch.

The nose begins with clean juniper, followed by soft berry notes and a light floral lift from rose petals. On the palate, citrus freshness keeps the gin lively as angelica and liquorice build a dry, rooted base. Blackcurrant adds roundness rather than liqueur-like sweetness, and rowan berries contribute a crisp tartness that tightens the middle of the palate. A subtle spice note carries the finish, leaving the gin smooth, fresh and dry despite the presence of ripe fruit.

Its balance is the principal attraction. The berry character is easy to recognise, yet juniper continues to lead and prevents the recipe from drifting toward a flavoured or sweetened style. Rose gives the aroma elegance, blackcurrant supplies depth and rowan berries sharpen the finish. The 43% strength supports this progression particularly well in mixed drinks, where the fruit remains present but the botanical frame never disappears behind the tonic.

Fever-Tree Indian Tonic Water, plenty of ice and a generous lemon wedge make a clean, refreshing serve. Lemon brightens the citrus and juniper, while a few blackcurrants can echo the recipe without adding syrup or excessive sweetness. Ginger ale offers a softer and slightly warmer alternative, especially with lemon, but tonic gives the clearest view of the gin's dry structure. It also performs well in a Bramble-style cocktail when the fruit component is kept restrained.