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Isle of Skye Distillers launch 'spookily spiced' gin - and it's ideal for Halloween drinks

The latest gin from the Isle of Skye Distillers is ideal for spooky drinks this Halloween.

Published: October 21, 2020
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The team behind Misty Isle Gin have launched a spookily spiced gin just in time for Halloween.

Complete with a spooky back story, the gin is inspired by ghosts that apparently haunt the island.

With notes of spiced pumpkin seeds, the new gin is available now and ideal for seasonal G&Ts or gin cocktails.

The team announced the launch of the spookily spiced gin on their social media, saying: "Full of mystery and legends, our island home is the inspiration for our premium craft gins.

"When next travelling on a dark and eerie night across Skye, be sure to watch out for the ‘ghost car’ - rumoured to be a ‘1934 Austin’. ⠀

"Reported by many, witnesses claim that they have been forced to pull over allowing the Austin to overtake, whereupon the car instantly vanishes. Sightings of the Austin date back to the 1940s.

"It is thought that the ghost driver of this car was a local church minister, who lost his mind with guilt after having been involved in a fatal accident."

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Featuring notes of "spicy pumpkin seeds and aromatic citrus with a hint of vanilla", the gin has 20% off and is currently priced at £27.20 (normally £34) with free delivery on orders from their website.

Isle of Skye Distillers was launched in 2016 by brothers Thomas and Alistair Wilson, who gave up their day jobs in order to open the island’s first gin distillery.

The distillery produces Misty Isle gin alongside a vodka, which was launched in late 2018. This fourth bottling, Misty Isle Vodka, follows the release of three small-batch gins: Misty Isle Gin, Tommy’s Gin and Misty Isle Mulled Christmas Gin.

The brothers also launched a gin school in 2018 in order to showcase how Misty Isle is made and the importance of provenance in their distilling process – as well as giving visitors the chance to make their own gin.

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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