Seven Crofts

In the fishing port of Ullapool, Highland Liquor Co. distils Seven Crofts, its signature London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins, with 43% ABV in the bottle. The distillery's tasting notes begin with juniper and pepper, with a hint of ripe plum on the nose.

Spicy · Fruity

The palate moves toward perfumed forest fruit and a suggestion of woodland; juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary remains assertive, with spicy notes of coriander and pink pepper leading into a long, warm finish. The house describes it as a classic London Dry, with orchard fruit and spice set around a clear juniper core.

That balance is reflected in the way the distillery recommends serving it. With tonic, juniper remains present but does not clash with the mixer; orange oils from the zest bring a bright note, while tonic softens the alcohol and lets the gin's character come through. Juniper leads the recipe, and the distillery keeps the rest of its botanicals to itself. Coriander and pink pepper come through in the tasting notes.

Seven Crofts takes its name from the first settlement at Ullapool, planned in the late eighteenth century as a fishing station on Loch Broom. The original village began with seven dwellings and a set of working trades; Highland Liquor Co. connects its name to that local history. The distillery now makes small-batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary spirits in Little Ella, a copper alembicPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary still. Its production account describes botanicals being steeped or steamed depending on how best to release their aromas, with grain spirit and fresh Highland water heated over an open flame. The distillate rests before bottling so the spirit can become rounded.

For the recommended gin and tonic, use a straight-sided glass, plenty of ice and a ratio of one part gin to two parts tonic. Add a slice of orange to the drink. The orange is a serving garnish rather than a claim about the recipe; its zest oils give a direct citrus lift to the juniper, pepper and orchard-fruit notes. Stir once, gently. A small neat pour is another way to notice the ripe plum at the nose and the warm spice at the finish before tonic opens the drink.