Red clover (Trifolium pratense) is a versatile plant known for its sweet, floral flavour and numerous health benefits. Traditionally used in herbal medicine, red clover has found a unique place in gin, particularly in Scotland. This blog explores the history of red clover, its uses in gin, and the tasting notes that make it a distinctive botanical in the gin-making process.

Nettles have a long and storied history, deeply intertwined with folklore and traditional uses across various cultures. In the context of gin, nettles have emerged as a unique and intriguing botanical, particularly in Scotland.

Rowan berries, also known as mountain-ash berries, are small, bright red fruits that have been intertwined with history, mythology, and culinary traditions for centuries. In the world of gin, these berries have carved out a unique niche, particularly in Scotland, where they are celebrated for their distinctive flavor and cultural significance. This blog explores the history of rowan berries, their uses in gin, tasting notes, and their special connection to Scotland.

Scots Lovage, scientifically known asLigusticum scoticum, is a perennial herb native to the coastal regions of northern Europe and northeastern North America. This hardy plant, with its feathery leaves and small white flowers, has a rich history and a variety of uses, particularly in the world of gin. In this blog, we will explore the history of Scots Lovage, its role in gin production, and its unique tasting notes, all within Scotland's vibrant gin culture.

Rosehip, the fruit of the rose plant, has been a cherished ingredient in various culinary and medicinal applications for centuries. In recent years, it has found a prominent place in gin, particularly in Scotland, where local botanicals are celebrated for their unique flavours and contributions to the spirit's profile. This blog explores the history of rosehip in gin, its uses, tasting notes, and its special connection to Scottish gin.

Sea buckthorn, a hardy shrub native to the coastal regions of Scotland, has emerged as a captivating botanical in the world of Scottish gin. With its vibrant orange berries and distinctive tangy flavour, this unassuming plant has captured the imagination of distillers, adding a unique twist to their gin creations.

Bog myrtle, also known as Myrica gale or sweet gale, is a deciduous shrub that thrives in the wet, boggy areas of Scotland and other parts of Northern Europe. This aromatic plant has a rich history and a variety of uses, particularly in the production of gin. In this blog, we will explore the historical significance of bog myrtle, its applications in gin production, and the unique tasting notes it imparts to this beloved spirit.

Bladderwrack seaweed, scientifically known as Fucus vesiculosus, is a common brown seaweed found along the rocky shores of the Atlantic and Baltic seas. Known for its distinctive air-filled bladders that help it float, bladderwrack has been used for centuries in various culinary and medicinal applications. Recently, it has found a unique place in the world of gin, particularly in Scotland, where its briny, umami flavours enhance the complexity of coastal gins.

Meadowsweet (Filipendula ulmaria) is a delicate and fragrant flowering plant that has been embraced by Scottish gin distillers for its unique flavor profile and historical significance. This unassuming herb has played a pivotal role in the evolution of gin, adding a touch of floral elegance and a hint of sweetness to the spirit.

Hawthorn, scientifically known as Crataegus monogyna, is a plant with a rich history and diverse uses. Known for its heart-friendly properties, hawthorn has been utilized in various forms, from herbal medicine to culinary applications. In the world of gin, hawthorn roots and flowers add unique flavours and historical depth to this beloved spirit. This blog explores the history, uses, and tasting notes of hawthorn in gin, with a special focus on its significance in Scotland.

Blaeberries, also known as bilberries or European blueberries, are small, dark purple berries that grow on low shrubs in Scotland’s wild moorlands and forests. These berries have been a part of Scottish culinary traditions for centuries, used in pies, jams, and desserts. However, their unique flavour profile has also made them a popular botanical in the world of gin.

The Carline Thistle, scientifically known as Carlina vulgaris, is a fascinating plant with a rich history and diverse uses. This blog explores the Carline Thistle's role in gin, its historical significance, and its unique characteristics, particularly in the context of Scotland.

Kelp, a type of large brown seaweed, has found its way into the world of gin, adding unique flavours and a touch of maritime heritage to this beloved spirit. This blog explores the history of kelp in gin production, its various uses, and the distinctive tasting notes it imparts, with a particular focus on Scotland's rich tradition of incorporating kelp into gin.

Gin, a spirit with a rich history and diverse flavour profile, has grown in popularity recently. Among the many botanicals used in gin production, fir and pine have emerged as intriguing ingredients, adding unique flavours and aromas. This blog explores the history and uses of fir and pine in gin, focusing on their role in Scottish gins.

Silver birch sap, a unique and versatile ingredient, has found its way into the world of gin, adding a distinctive touch to this beloved spirit. This blog explores the history of silver birch sap, its uses in gin production, and its tasting notes, with a particular focus on its significance in Scotland.

Milk thistle, scientifically known as Silybum marianum, is renowned for its medicinal properties, particularly its support of liver health. However, its use extends beyond traditional medicine and has found a unique place in gin. This blog explores the history of milk thistle, its incorporation into gin, and its significance in Scotland.

Heather, a resilient and beautiful plant, has long been intertwined with Scottish culture and history. Its use in gin production is a testament to its versatility and the rich heritage of Scotland. This blog explores the history of heather in gin, its unique contributions to the spirit, and the tasting notes that make heather-infused gins a delightful experience.

Mugwort (Artemisia vulgaris), a perennial herb with a rich history, has been used for centuries in various culinary, medicinal, and magical contexts. In recent years, it has found a unique place in the world of gin, particularly in Scotland, where its historical and botanical significance is celebrated. This blog explores the fascinating journey of mugwort leaves in gin, their historical uses, tasting notes, and their special connection to Scotland.