Inshriach Original Gin

Inshriach Original Gin is made in the Speyside from a deliberately concise recipe of three botanicals: juniper, rosehips and Douglas fir. The distillery team gathers the botanicals, reduces the spirit with water from its own Cairngorms spring and handles the work from harvesting through distillation, bottling and labelling. Each release is numbered and limited to 500 bottles; this original version is bottled at 43% ABV.

Dry · Spicy · Herbal

The short ingredient list lends the gin a distinct woodland identity. Juniper brings a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, dry opening, followed by the pine-like character of Douglas fir. Rosehip adds a softer, fruity-floral note that lightens the forest character. The producer's tasting notes also point to grapefruit and peach, with a hint of potpourri and anise. These details add nuance without obscuring the three botanicals that define the recipe.

On the palate, juniper is warming and peppery, while Douglas fir carries the taste towards fresh resin and forest. Rosehip rounds the middle with gentle fruit; grapefruit keeps the profile bright, and the finish returns to dry botanical notes. The texture is described as creamy, but the overall style remains focused rather than sweet. Because this gin has a compact recipe and a pronounced forest character, it rewards a simple serve that does not bury those details.

The producer recommends enjoying Inshriach Original neat, over ice or in a Dry MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary. For the latter, stir 6 cl of gin with 1 cl of dry vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary over ice and strain into a chilled MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary glass. Express a thin lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary over the drink and place it inside. The restrained citrus lifts the aroma without masking Douglas fir and rosehip; no tonic is needed.