The current desire for small batch, hand-made, locally sourced produce is driving the demand for everything from clothes to food. Nowhere is this more apparent than in the drinks market, where British manufacturing is once again becoming more and more highly sought.

First seen in the craft beer movement and now reflected in spirits, small batch gin is fast becoming a prized commodity. With this in mind we went to the Good Spirits Company on Glasgow’s Bath Street, to speak to spirit expert Matthew McFadyen and mixologist Khi Leonard – a former finalist in the Diageo World Class – about their thoughts and recommendations on some of Scotland’s up-and-coming gins.

Daffy’s Gin

Daffy’s is named for the Goddess of gin and is created using the finest French grain spirit, distilled on an ancient copper pot whisky still.

Interestingly, Daffy’s mixes classic ingredients such as juniper, coriander seeds, cassia bark with newer botanicals like Lebanese mint and rare varieties of lemon, so it’s perfect for those who like their classics with a modern twist.

Nose:

Lemon fresh, zesty, clean, wee hint of cinnamon, floral.

Taste:

Neat: Lightness definitely continues, mint comes through, nice long finish, slightly herbaceous.

With tonic (one part gin to two parts Fever Tree): Spring light, mint appears again, little bit floral mixed through with herbs, orange overtakes lemon towards the finish, leaves it feeling sweet, goes down very easy.

Recommended garnish: Lime/mint/red berries/blueberries

Matthew says: “A lovely fresh gin that’s as good neat as it is with tonic. A gin for a summer’s eve.”

Khi’s choice: “I chose King’s gin for the Daffy’s because it is light and fresh, I wanted a cocktail that would let the aromatics shine and compliment the gin.”

King’s gin recipe:

• 25ml Daffy’s gin
• 15ml Amer Picon
• 15ml Cocchi Amaro
• 10ml King’s Ginger
• Orange peel for garnish

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See also:

• 15 Scottish gins we recommend you try

Try our Gin Quiz 

Daffy's Gin, Edinburgh, gin review
Neat80%
With tonic83%
82%Overall Score
Reader Rating: (1 Vote)
99%

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

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