Edinburgh Castle Gin

The gorse-covered hills around Edinburgh in spring inspired Edinburgh Castle Gin, and the yellow gorse flowers that cover those slopes lie at the heart of its distillation. Their fresh coconut aroma sets the tone for this 43% ABV London DryLondon 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.

Citrus · Spicy · Floral

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary carries the base, while pink grapefruit and yuzu bring citrus that is both sweet and tart, the grapefruit rounder, the yuzu sharper and more fragrant. Bee pollen accentuates the floral character of the gorseGorseA spiny heathland shrub whose yellow flowers smell of coconut.Glossary and adds a soft, honeyed note, and pink pepper leaves a lasting warmth on the finish. Coconut-scented flowers, sharp citrus and a gentle heat make it a bright, springlike gin.

Launched in May 2021, it was the first gin created for Edinburgh Castle. Historic Environment Scotland developed this small-batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary release with the Edinburgh Gin distillery, using rectified neutral grain spiritNeutral spiritAgricultural spirit rectified to at least 96% ABV, almost tasteless. It is the base later flavoured with botanicals.Glossary. At launch it was intended for official castle events and the Queen Anne Tearoom. It comes in 70 cl, 20 cl and 5 cl bottles.

For the recommended gin and tonic, fill a 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 ice, pour in 5 cl gin and 12 cl Double Dutch Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary, stir gently and add a grapefruit twist. The peel picks up the grapefruit in the recipe and leaves the gorse room to show.