Dunnet Bay doubles production with seasonal gin

08 March 2017

Dunnet Bay Distillery has doubled production of its seasonal edition in an attempt to quench gin lovers' thirsts.

The UK’s most northerly mainland distillery has also changed its Spring offering to have a better stand-out on the back bar.  

‘The on-trade like our seasonal editions for cocktails,’ Martin Murray, Dunnet Bay co-founder comments. ‘It works with regular tonics and also with Walter Gregor tonic for a Scottish gin and tonic. We've doubled the production to about 3,500 bottles to meet demand.’

The same, sell-out base botanicals as the distillery’s Rock Rose Gin are featured in the new variant with some seasonal ones thrown into the mix. These include: gorse flowers, which are said to smell ‘deliciously of coconut’, coltsfoot from the distillery gardens which ‘give the gin a sweetness’, and dandelion bring an ‘earthy liquorice flavour’ balance.

Hand-distilled in Caithness by husband and wife team, Martin and Claire Murray, Dunnet Bay features traditional and local botanicals that are hand-foraged from nearby cliffs and forests. The gin is 'crafted' using a traditional copper pot still, before each bottle is individually sealed and signed.

A bottle of Spring Edition (41.5% abv) will set you back £37.50. It will be available to wholesalers and distributors Instil Drinks and Gordon & MacPhail from Monday 13 March.

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