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Isle of Harris Distillers launches limited edition Wild Gorse Tincture

Fans of Harris Gin can now add a new tincture to their collection.

Published: August 24, 2020
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Isle of Harris Distillers has recently announced the launch of a limited edition from its experimental apothecary drinks range - the Wild Gorse Tincture.

To create the limited edition tincture, Isle of Harris Distillers has collaborated once again with local apothecary, Amanda Saurin.

Hand-picking fragrant gorse leaves from the village of Rodel, south of the island, Amanda has combined them with hawthorn and nettle, before lifting the final tincture mixture with lemon.

Together they combine to create the new Harris Wild Gorse Tincture, which can be added to a Harris Gin and tonic or cocktail.

Speaking of the latest creation, Amanda said: “I spent a lot of time musing on what was needed from this tincture at this unusual time.

"There has been so much fear and heartbreak in recent months. So, I decided to look at plants which have a long history of protection and strength.

Once used as a traditional herbal treatment for illnesses like jaundice and scarlet fever, gorse’s essence is also believed to be a bringer of joy and light, with a particular affinity for uplifting the heart.

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How to use the tincture

Harris Distillers tincture

As with the brand’s Sugar Kelp Aromatic Water and sell-out batches of Harris Wild Rose Tincture, which was released earlier this year, how you use it is up to your personal preference.

Add a few drops to your Harris G&T to bring a taste of island summer to your glass, use as a rinse to create a fragrant Martini, or go long with a small splash in a highball serve.

“Although intended to bring another dimension of flavour, I also hope it adds a few drops of love, peace and support from our little island to all the people with whom we connect. Failing that, it simply tastes bloody good," Amanda adds.

The new Harris Wild Gorse Tincture is available to buy now for £20 on the Harris Distillery website, while stocks last.

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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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