Distiller joins forces with botanic garden to create spirit
BOTANICALS grown and hand-picked in the Royal Botanic Garden Edinburgh (RBGE) take centre stage in a new limited edition Edinburgh Gin, launched to celebrates the history of the garden.
Edinburgh Gin 1670, named after the year in which the botanic garden was founded, includes fennel and sweet cicely alongside exotic plants such as Piper Leaf, Tasmannia Lanceolata Leaf and Tasmanian Mountain Pepper.
The spirit was created by Edinburgh Gin’s head distiller David Wilkinson, who worked with botanist, Dr Greg Kenicer, for more than a year to research, experiment and select a mix of 14 native and exotic plants inspired by botanicals present through the ages of the garden – from its origin as a medicinal physic garden in 1670 to the present day. Six species were hand-picked from RBGE’s collection of over 13,000 species of plants from around the world.
A total of 12,000 bottles of the gin have been released.
Edinburgh Gin’s head distiller, David Wilkinson, said it was fitting to work with the RBGE.
“At Edinburgh Gin we are constantly striving to create new, classic gins with a modern twist,” he said.
“Working so closely with botanist Dr Greg Kenicer and to be given access to such a wealth of unique plants and botanicals provided a great opportunity to create something truly special. Having a world centre of excellence for botany on our doorstep made for a great natural partnership that enabled us to experiment with a range of hand-picked botanicals to create an enticingly aromatic gin with lively herbaceous – almost floral – notes with added peppery spice.”
Edinburgh Gin 1670 is best served in a classic G&T garnished with a basil leaf; its peppery notes are also said to suit classic drinks such as:
• RGBE Martini
Ingredients:
50ml Edinburgh Gin 1670
15ml dry vermouth
Dash of lemon bitters
Garnish fresh fennel fronds
Method:
Pour the gin, vermouth and bitters into an ice-filled cocktail shaker.
Shake for 15 seconds before pouring into a chilled Martini glass.
Garnish with a fresh fennel frond.
