Glasgow’s Crossbill Distilling to launch gin blending experience this month

Crossbill Distilling will introduce a new type of gin-making class to the distillery visitors later this month.

Published 18th Apr 2022
Updated 8 th Aug 2023

The team behind Crossbill Gin is set to launch a new Gin School blending experience to what’s on offer from their distillery in the Barras in Glasgow's east end.

As an addition to the popular distilling classes, the new blending classes will offer gin fans the chance to learn more about blending by focusing on sampling and mixing various botanical spirits.

What to expect: Crossbill’s distiller will help visitors choose from a selection of pre-distilled botanical spirits with which they will then blend their very own gin.

After creating a sample blend, they will scale up the recipe.

Finally, the gin will be bottled, labelled and wax sealed to be taken home and enjoyed.

Experience consists of:

  • 1.5 - 2 hour Gin blending class for one person
  • Base juniper spirit tasting
  • 1 x bespoke 50cl bottle of your own blended gin
  • Lifetime discount available after the session
  • Option of re-ordering your recipe gin

This new experience allows gin fans to re-discover juniper, the often-forgotten centrepiece of gin-making, while carefully building a unique gin recipe one spirit at a time.

Crossbill Distillery is a hugely popular visitor destination located at BAaD (Barras Art and Design Centre) that already offers tastings (£10 per person) and distilling classes (£110 per couple) to groups of up to ten people.

The first blending class, priced at £60 per person is scheduled for the 22 April with many more available throughout the year.

Tickets for all Gin School Experiences must be booked in advance online. For enquiries and large bookings, please email

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Crossbill Distilling started life in 2006, with gin production beginning in 2012 in Aviemore. In 2017 they moved to the Barras where their range of award-winning Scottish gins are made.

Their gins are a celebration of Scottish nature, made with wild, fresh botanicals, harvested by hand then slowly macerated in Glasgow before being distilled.

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Picture: Crossbill Gin School

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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