Last night (Tuesday December 3), I attended a tasting of Balblair vintages. We tasted five whiskies, 2003, 1997, 1990, 1983 and 1969, prefaced by a glass of Balblair’s base spirit.
Perthshire raspberries, pure cane sugar and the company’s “classic” juniper led gin is used to create the 20% abv liqueur.
The product is available in 50cl and 20cl bottles for £17.99 and £10.50 respectively.
According to producers, the taste is “not overwhelmingly sweet” and has a “tart raspberry flavour” which is suitable for consumption over ice or with soda, lemonade, champagne, cava or prosecco “to make a Kir Royale with a Scottish twist”.
Edinburgh Gin is distilled outside of Scotland, using Scottish grain spirit and classic gin botanicals such as juniper, coriander, citrus peel, angelica and orris root.
It is then shipped to Scotland for the addition of Scottish botanicals including Scottish juniper, heather and milk thistle.