Oro Gin

Product Information

Fans of both whisky and gin will enjoy this newly opened visitor experience at the Benromach Distillery in Speyside. USP: 2000 bottles of the single malt, which was created by spirits industry veteran Billy Walker, have been released as part of GlenAllachie’s second annual batch-release. The flavour profile includes “layers of Seville orange, coffee beans, desiccated coconut and Medjool dates”. USP: Blending mango, passion fruit, pineapple and orange, the new gin contains no artificial sweeteners or added sugar. You also get a free sample or a miniature bottle of Edinburgh Gin to take home. Booking is essential as weekend availability is limited. Made using foraged island botanicals, including gorse and wild mint, the dedicated gin tour offers visitors the chance to visit the still room and find out more about the gin making process.

Using small batches of pure grain spirit which are triple distilled for smoothness, the gin is created using the distillery’s unique Copper Berry Chamber, which was made in the 1920s. USP: Claire Murray, co-founder and co-director of Dunnet Bay Distillers, said: “The chosen botanicals include lemon balm, clover, lemon thyme, pineapple sage, meadow-sweet, and elderflowers. It’s a light, bright, citrusy and herbal spirit that captures the essence of our summer garden.” USP: This is the company’s first certified organic and vegan Côtes de Provence rosé. Nude Pink, which is bottled in 100% recycled wild flint glass, is stoppered with local cork and finished with a paper collar instead of a tin capsule. The new release “reflects Mirabeau’s consumer-centric strategy and is in line with the brand’s pending B-Corp status”. USP: Bobby’s, the Dutch-Indonesian gin and jenever company, has launched its first ever RTDs – a gin and tonic and a gin and pink lemonade. The pink lemonade comes from lemonade syrups company Pinkyrose. USP: Laurent-Perrier’s limited edition Cuvée Rosé Butterfly Tin comes with a message of the buyer’s choice, of up to 15 characters and is available from November in Selfridges. Personalisation is available in store and online.USP: Dead Man’s Fingers has announced that it is expanding into the RTDs category with three new launches – Spiced Rum & Cola, Spiced Rum & Ginger Beer and Passion Fruit Rum & Lemonade. NB is a small, purpose-built distillery and gin school in the heart of some of the best scenery the south east coast has to offer. USP: Genius IPA brings together Mosaic, Simcoe, and Citra hops. At 79 calories and 3% abv, each can is one unit of alcohol and features calorie, units, and nutrition labelling. Offering two relaxed distillery tours, with plenty of gin and a selection of canapés made by local chefs (include some NB gin infused foods), visitors can chill in the bespoke lounge complete with log burners and comfortable sofas.

The gin is named after the original seven private dwellings that made up Ullapool in 1791. Those dwellers sought to generate growth by establishing unique crafts and exporting goods throughout the country. Named after the indigenous bird that can only be found in the ancient forests of Scotland, Crossbill gin is one of the only gin distilleries to use 100 per cent Scottish juniper and rosehip, with the distillers claiming to have revived Scotland’s juniper production. Having built a bespoke distillery in the south of Scotland, all Oro gins are now produced and bottled there under Ray’s careful eye. The tour price includes a gin and tonic, which can be enjoyed by the fireside and tutored tasting of the spirits.Well I am a big fan of Tanqueray 10 Gin, No 3 Gin, Cotswolds and Ki No Bi and these are my favourites, I very much love classical style gins and then Ki No Bi is so delicate and intriguing on the palate. Producing their first small batch of just 200 bottles in 2013, Crossbill are now running at full production in their relatively new, purpose built home near Glasgow's Barrowlands. USP: As RTDs enjoy their moment in the sun, the Refreshr Lemonade is the brand’s latest addition to its canned range. With four fruit flavours on offer, White Claw describes the drinks as a “new take on a summer classic”. So he signed up for masters in brewing and distilling at Heriot-Watt University before creating Oro Gin with his dad Raymond, who has experience in finance and mum Jacqueline, a trained chef. Read More Related Articles

Owners of Persie Gin, Chrissie and Simon have focused their gin production on the adage that 75 per cent to 95 per cent of a gin’s flavour profile is based on smell, creating a Zesty Citrus Gin, a Herby & Aromatic one and their Sweety and Nutty Old Tom Gin. This hour-long session includes sampling gins from the range with advise on how to serve them. The tasting also includes information on the creativity and innovation that has made Eden Mill one of Scotland's most popular names in gin. The business is a real family affair and we are thrilled that their hard work has been rewarded by European success.” Read More Related Articles Our biggest challenge is standing out in a crowded market. There are many fantastic gins on the market and equally there are many pseudo-gins, by that I mean gins that aren’t predominantly juniper-led and thus are not 'gin' by definition. This is a discussion for another day! By the time I returned, she had already found a masters course at the Heriot Watt International Centre for Brewing and Distilling in Edinburgh and five apartments that looked good.”USP: Manchester Gin has partnered with florists Interflora to create a gin designed to be enjoyed both warm and cold. The Chamomile and Echinacea Gin features botanicals including echinacea, chamomile, nutmeg, lemon verbena and cassia bark. 100% of the profits will go to The Bumblebee Conservation Trust. USP: As alcoholic tea grows in the US, Broadland Drinks has created its own version of the drink. Twistea is an alcoholic, semi-sparkling cold brew tea available in four flavours. It is vegan-friendly and 89 calories per can. With the PhD not being something I wanted to carry out for another 5 years, I spoke with my mum, Jacquie, and said that I didn’t want to continue with this career direction. She replied, “What would you like to do?”, I replied, “Well I would like to make gin.” She then sent me out of the house to play some golf and have a think about this choice. When I returned from my round of golf, I walked in and mum said, “right, I have found a MSc in Brewing and Distilling at Heriot Watt University and 5 apartments across Edinburgh. I have spoken to the Head of Department and he said my credentials are fine, the only issue is the course starts in two weeks…”. Enrolment happened straight away and then we said, “Ok, time to phone dad as he needs to fly to Edinburgh tomorrow to look at these apartments”. The whole process was a whirlwind career change. Our Rum has entered its second year of ageing and we will be releasing a single cask one-year old limited edition this year and moving forward a six-month aged rum and then a 2+ year. We have The Lab Collection (TLC), which will create a vintage in gin - these will be limited releases over the year that follow certain events and then never to be repeated. Thus, creating a style of vintage within gin. Something a bit different.

USP: In a first for the brand, the combination of vodka with lime and soda will join the Slingsby Solo range which consists of six gin and mixer combinations, launched last year. A classical style Scottish Dry Gin, starting with robust notes of juniper smoothly moving to a zingy citrus mid body, finishing nicely dry, with a note of spiced vanilla. USP: The wine is produced with Syrah grapes from dryland farmed vineyards in Darling, South Africa and dealcoholised to 0.5% abv “using a gently spun cone technology under vacuum and at low temperature to ensure that the wine retains its distinctive body, colour and flavour”. Sweet on the palate, with a subtle juniper flavour leads to a warmer, rich minty character with hints of light, berry fruits (40% ABV). The brand recommend the gin be served with cranberry juice with brambles to garnish. Or for an extra indulgent treat, why not add a measure to hot chocolate for a festive minty treat?Business Gateway helped him get started with advice on digital marketing, product design and applying for funding. Oro Gin was given a place in Business Gateway’s pipeline system for predicted high growth businesses, which led to a meeting with Scottish Development International and the first export opportunity. He has also been advised by Dumfries & Galloway Chamber of Commerce. Refined from five generations of family rum production near Jalandhar in Northern Punjab and made with sugarcane traditionally grown on the Sanghera family’s farm, the liquid is re-distilled with Indian spices to create a unique flavour best served over ice, with tonic.” Guided tastings are available from April until September on Tuesdays, Thursdays and Saturdays from 12pm. USP: Adding to Fountain’s Passionfruit and Mango options, the two new flavours were brewed using “clean fermented alcohol” with no additional wines or spirits. The drinks are also vegan and use “natural fruit”. Stir all liquid ingredients in a Boston and strain into a chilled martini glass, rim the glass with the rosemary sprig and discard. English apple berry with Fifty/50 Cask aged Gin Picture: Fifty/50 Ingredients