Heart of Scotland Pink Gin

Heart of Scotland Pink GinPink ginToday, a gin flavoured and tinted pink (red fruit, rhubarb…). Originally, plain gin with a few dashes of Angostura bitters.Glossary is distilled in Clackmannanshire, close to the Ochil Hills, and bottled at 43% ABV. Its colour and aromatic direction come from a combination of pomegranate, hibiscus and pink peppercorn built around the essential structure of juniper. Local water and the distillery's use of Blackthorn Salt provide continuity with the rest of the range, while the fruit, flower and spice give this pink gin a profile that remains dry enough to be read as gin rather than as a sweet berry spirit.

Dry · Spicy · Floral · Fruity

Pomegranate brings a tart, red-fruit quality with more freshness than sugar. Hibiscus deepens the colour and adds a lightly floral, tangy note, while pink peppercorn introduces a fragrant warmth rather than aggressive heat. Juniper remains the point of balance, giving piney definition beneath the brighter ingredients. Blackthorn Salt contributes a restrained mineral touch that tightens the finish and prevents the fruit from becoming diffuse.

The nose begins with hibiscus and fresh pomegranate, followed by the aromatic lift of pink peppercorn.

On the palate, the fruit has a crisp, gently tart character; floral notes fill the middle without becoming perfumed, and the peppercorn supplies a delicate prickle. Juniper grows clearer towards the finish, where the gin becomes drier and more structured. At 43% ABV, the texture has enough weight to carry all three accents while preserving a clean botanical outline.

Serve 5 cl over abundant ice with 10 to 12 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. A broad grapefruit peel is enough to brighten the pomegranate, echo the bitter edge of hibiscus and keep the drink dry. Avoid sweet syrups or several pieces of fruit, which would blur the peppercorn and juniper. The gin also works in a dry Clover ClubClover ClubGin, lemon, raspberry syrup and egg white, shaken until it foams.Glossary variation, provided the citrus and sweetness remain measured so that its floral, tart and spicy detail stays intact. Heart of Scotland Pink Gin belongs to the Australian gin landscape through its connection with Heart of Scotland Distillery. At 43% ABV, its character is shaped by the ingredients named for this exact bottle rather than by a vague regional profile. Juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, Pomegranate, Pink peppercorn, Hibiscus, Blackthorn Salt give the palate a clear starting point and explain the main aromatic direction.

The nose is led by juniper where it is present, then develops through the citrus, spice, fruit or herbal notes carried by the recipe.

On the palate, the gin keeps a measured line: the fruit is not treated as a syrup, the spice remains integrated, and the botanical elements provide structure through the finish. Chilled dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary brings those layers into focus and makes the balance easier to read.

Enjoy it in a large balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear ice and a restrained, clean tonic chosen to support rather than cover the gin. Keep the garnish simple and tied to a confirmed ingredient, such as a citrus peel when citrus is part of the recipe. This approach keeps the drink refreshing while leaving the individual character of Heart of Scotland Pink Gin intact.