City of Aberdeen Distillery launches new gin - flavoured with locally grown rhubarb

The fruity addition to the City of Aberdeen Distillery range is made using Aberdeen-grown rhubarb.

Published 25th Aug 2020
Updated 25 th Aug 2020

The new rhubarb gin from the City of Aberdeen Distillery launched on 21 August, and is distilled in the heart of the city.

The special recipe includes generous quantities of botanicals, which impart a long lasting sweet and warming flavour.

The distillery initially created two prototype recipes that were available at both the distillery and the Banchory Lodge Hotel open air events.

As the batches sold out, lots of great customer feedback was received, which indicated that one of the batches was more popular than the other - this was then used to tweak the final recipe.

Commenting on the new gin Alan Milne, head distiller said: “This is Aberdeen’s first ever rhubarb gin, from Aberdeen’s first distillery in nearly 80 years – it deserved to be something special.

"It can’t get more special than using locally grown ingredients. It’s a true Aberdeen gin, a true Aberdeen rhubarb gin."

The gin is described as being fruity, tart, warming and sweet, and joins the distillery's range of new gins that include: Tuck Shop gin, Lemon Zingle gin and Fresh gin.

Samples of this new gin, and the full range, are available at the City of Aberdeen Distillery on Palmerston Road or online at the distillery website.

The City of Aberdeen Distillery also includes a gin school, which opened last year and the team say that they are the first legal distillery in Aberdeen in 80 years.

Located within a railway arch, just five minutes from the train station and Union Square shopping centre, gin fans can visit to distil their own gin on a copper alembic mini still (with over 100 different botanicals to choose from). The team also run gin tasting masterclasses and distillery tours.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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