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Edinburgh 1670 Gin

Drawing inspiration from the unearthing of the '1670 Physic Garden' a source of botanicals used in medicinal remedies by two pioneering Edinburgh doctors. Many of the botanicals in this unique gin would have been found in the original Physic Garden. This includes fennel (seeds and leaves) and sweet cicely, alongside exotic plants such as Pier leaf, Tasmania Lanceolata leaf and Tasmanian mountain pepper, all freshly picked from RBGE. Resulting in a contemporary gin that is rooted in a fascinating chapter of Edinburgh's history.

Product code: 38270

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Edinburgh 1670 Gin

Details

Type: Gin Extended Range
Country: Scotland
Brand name: Edinburgh Gin
Bottle size: 70cl
Style: London Dry
Price bracket: Super Premium
Code: 38270
Abv: 43%
Format: Glass bottle
Key Ingredients:
- Lanceolata Leaves
- Coriander

Allergens Not Provided

The product and allergen information provided has been supplied by the producer/manufacturer of the products. Matthew Clark gives no warranty or reliance as to the accuracy of the information. Although the information provided is correct at the time of publication, to ensure that you have the most up to date information please read the product label on delivery.

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Herbaceous Gin

About the Spirit

Edinburgh 1670 Gin is a 43% product made in Scotland. Innovation of the year Edinburgh Gin 1670 Gin - awarded by Scottish Gin Awards 2018. Bringing together the natural connection between botany and gin distilling, Edinburgh Gin 1670 is the result of an innovative partnership with Royal Botanic Garden Edinburgh (RGBE). Launched in 2010, this gin is supplied by Ian Macleod Distillers Ltd.

Coriander

kawr-ee-an-der

After Juniper, an ever-present ingredient in gin, Coriander seeds are the most widely used botanical. Morocco, Eastern Europe and Russia The second most common gin botanical adds a spicy, nutty flavour with citrus notes and flavours.

The Country

Scotland

Globally renowned as the home of Scotch Whisky, Scotland is a land of natural beauty in which grain crops thrive. It was this abundance of grain that led to whisky becoming the dominant spirit here.

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