The chance to get involved with funding a new Highland gin is now available.

If you love a G&T and want to be part of a project to create a new Scottish gin, then Sutors Gin may have the answer with their aim to Crowdfund a unique Highland gin.

Sutors is a new distillery that was developed in the Easter Ross region of the Scottish Highlands in late 2016. Creators Stuart Wells and Ed Scaman came together over their want to create a fine gin from local ingredients, where possible.

crowdfund gin

Picture: Sutors gin, supplied

All gin is made from a pure spirit which is then distilled with juniper and botanicals to create the fragrant spirit we all know and love. Unlike most distilleries who buy in their spirit; Sutors  oversee the growing of the grain and its harvest, and ferment their highly pure, unique spirit.

They can then balance the flavours to create the perfect base for their gin. Only when they are satisfied do they distill the gin with Highland, hand-foraged botanicals. So from seed to spirit, Sutors Gin is the Highlands, distilled.

Now that Ed and Stuart have developed their idea for a quality gin with a spirit from locally grown grains and botanicals and have created their Highland gin, the aim now is to get the gin made on a larger scale so it can be enjoyed by everyone. And this is where you can get involved.

 

In order to fund the project, gin lovers are being asked to sign up to the Sutors 500 Crowdfunding initiative, which will help to fund and install the specialised equipment needed to make the gin.

For £100, the Sutors 500 will become part of an exclusive club limited to 500 individuals. Members receive a welcome pack which includes a certificate, postcards, membership card and two tealight candles.

Members will also receive a signed and numbered bottle from the first batch of gin, and will have the opportunity to be part of the Sutors tasting panel. Free tickets to the annual Gindig and any other events is also included.

If this sounds up your street then act quickly as the chance to be one of the 500 ends on the 24th July

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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