Raasay's very own gin is being launched today (Saturday 27 July.)
The spirit is the latest creation from the Isle of Raasay Distillery and is distilled in a Frilli copper pot still using an expert blend of ten botanicals and water from the well.
The result is a complex but well balanced, zesty dry gin with a lasting aftertaste encapsulating Raasay’s style, character and impressive geological variety.
The recipe incorporates each of the following Raasay and traditional botanicals: juniper berries, rhubarb root, lemon peel, orange peel, coriander seeds, angelica root, liquorice root, orris root, cubeb pepper, and triple distilled Raasay spirit. This was established with support from local botanist Dr Stephen Bungard and Fiona Williamson, MSc scholar at Herriot Watt, who knows Raasay well, having worked a summer season at the distillery in 2018.
Isle of Raasay Distillery Co-founder Alasdair Day commented: “Our new Isle of Raasay Gin puts island quality first – combining carefully chosen botanicals with water from our well and triple distilled Raasay spirit.
“Raasay’s remarkable geology and our modern island distillery inspired both the creation and presentation of our exciting new Scottish gin that we look forward to sharing with the growing number of visitors to Raasay and gin lovers alike.” The Isle of Raasay Gin will be launched in style at the distillery on Saturday 27 July from 5pm, with a free Raasay G&T on arrival, gin tours, and music from Trail West throughout the evening.