Gordon Castle Botanical Gin

Herbs from the eight-acre walled garden at Gordon Castle, in Moray in the north-east of Scotland, are the starting point of this botanical gin. The estate blends these Highland herbs and distils them in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary, then bottles the gin at 43% ABV.

Floral · Herbal

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary anchors a recipe in which mint and rosemary are among the named garden botanicals. Mint sets the tone on the nose and carries through to the palate, giving the gin a cool, refreshing lift. Subtle lavender notes linger alongside and add a light floral touch, while warmer herbal notes, in keeping with the rosemary's resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary character, give it depth.

The palate stays crisp, elegant and clean, with the herbs clearly defined over the juniper.

Gordon Castle Botanical Gin won gold at the 2017 China Wine and Spirits Awards and comes in a 70 cl bottle. The estate also makes raspberry and plum gins alongside this herb-led recipe.

For the house gin and tonic, fill a highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary with ice, pour in 5 cl gin and 15 cl Franklin & Sons Premium Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary, then stir gently. Add a lemon slice, a lime slice and a mint sprig: the citrus sharpens the gin's freshness and the mint echoes the garden. A classic 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 finished with a mint sprig is another suggested way to serve it.