Who needs some weekend cocktail inspiration?

Try this

2oz badachro gin

1 fresh Lemon juice

3/4oz Coitreau

3/4 oz Simple syrup

Best cocktails are made with premium ingredients so make sure you use fresh lemon juice and our famous Badachro Highlands Gin

What is Qvevri wine from Georgia?

Qvevri (also spelled Kvevri) are large, egg-shaped clay vessels traditionally used in Georgia for fermenting, storing, and aging wine. This ancient winemaking method dates back over 8,000 years. It  makes it one of the oldest known techniques. 

Here are some key points about Qvevri: 

Design and Use: Qvevri are typically buried underground, which helps maintain a stable temperature during fermentation. This unique design allows grape musts to move freely inside. This promotes the extraction of flavours and structure. 

Materials and Craftsmanship: The clay used to make Qvevri is carefully selected for its mineral content, which can influence the wine’s characteristics. The vessels are handmade, and the knowledge of this craft has been passed down through generations. 

Wine Characteristics: Wines made in Qvevri often have a distinct taste and structure. The traditional method involves fermenting the juice along with grape skins, stalks, and pips, which can result in richly flavored and tannic wines. 

Cultural Significance: In 2013, UNESCO recognized the ancient Georgian Qvevri winemaking method as part of the Intangible Cultural Heritage of Humanity. 

Qvevri winemaking is  a testament to Georgia’s rich cultural heritage and a fascinating example of how ancient techniques continue to influence modern winemaking. 

Have you ever tried Qvevri wine or visited a winery that uses this method?

We have many for sale on this website. Enjoy!!

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Aqua Vitae from Lindores Abbey

Aqua Vitae is a new single malt whisky rich in both flavour and history. It was crafted and distilled at Lindores Abbey located in Fife, Scotland. It was at this very location in the year 1494 the journey of single malt whisky first began.

Aqua Vitae is the original name for Scotch whiskey.  In the year 1494, The Exchequer Roll named Brother John Cor, who was a monk at Lindores Abbey as the person commissioned by King James IV to turn ‘eight bolls of malt’, which is the equivalent of 400 bottles of whisky today, into Aqua Vitae.  This was the earliest written reference to Scotch whisky.  Aqua Vitae, at the time,  was enjoyed by royalty and commoners alike.

Now after some 523 years, production of this complex spirit, with its warm notes of spices and fruit topped with a  light herbal finish, has begun its flow from copper stills. Available for purchase, Aqua Vitae is a perfect drink selection for the festive season.

Lindores Abbey was originally founded in 1191 by David Earl of Huntingdon, on land overlooking the River Tay. The land was given to him by his brother King William I and visited by Kings, Queens, warriors and statesmen. William Wallace took refuge there with 300 of his men after their victory over the English.

Built directly on the site of the Lindores dairy farm steading Drew McKenzie Smith’s great grandfather bought in 1913, the Lindores Abbey Distillery and Visitor Centre has been crafted from original Abbey stone. It features an illustrated history of the Tironensian monks who founded the Abbey. The records, artefacts and scriptures of their time at Lindores are all on display.

Lindores Abbey Distillery is owned by Helen and Drew McKenzie Smith who opened the distillery to the public in 2017 after over 20 years of planning and research.

The distillery and visitor centre have already been awarded the coveted five-star accreditation by VisitScotland. The stunning new Cloister at the venue also serves as a unique event and private dining space.

Aqua Vitae has a natural golden colour with aromatic and light top notes of peach and pear yielding to sultry amounts of ginger, clove and cinnamon spices.

A palate of cooked plum and pineapple follows, underpinned with rich caramel sweetness and a touch of bitter lemon finished with complex and rewarding light herbal notes. Aqua Vitae is abundantly rich and delicious simply served on its own.  It’s also the perfect spirit for a cocktail.

 

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Gin cocktail

Who needs some cocktail inspiration for the weekend?

Here it goes

2oz Badachro Storm gin

1 oz fresh lemon juice

3/4 oz Cointreau

3/4 oz Simple syrup

The best cocktails are made with premium products so definitely use fresh lemon juice combined with pour Badachro Storm gin

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Finally they’re here

Enjoy and drink responsibly

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Quiz

What is your favourite tipple??

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A Journey Through Time and Flavor

Whiskey, often referred to as the “water of life,” is a timeless spirit that has captured the hearts and palates of connoisseurs around the world. With its rich history, complex flavors, and distinctive production methods, whiskey stands as a testament to the artistry and craftsmanship of its makers. In this article, we will embark on a journey through the world of whiskey, exploring its origins, variations, and the factors that contribute to its remarkable diversity.

  1. Origins and Evolution:

The roots of whiskey can be traced back centuries ago to ancient civilizations. The art of distilling spirits was believed to have been practiced by monks in medieval Europe, who utilized their knowledge to create potent elixirs for medicinal purposes. As the craft of distillation spread, whiskey began to take shape as we know it today.

Different regions have their own whiskey traditions, each offering a unique taste and character. Scotch whisky, for example, hails from Scotland and is renowned for its smoky and peaty flavor profiles. Irish whiskey, on the other hand, is known for its smoothness and triple distillation process. Bourbon, a distinctly American spirit, is crafted primarily from corn and aged in charred oak barrels, giving it a sweet and robust flavor.

  1. Production Process:

The production of whiskey is an intricate process that involves the careful selection of ingredients, fermentation, distillation, and maturation. The journey begins with grains such as barley, corn, rye, or wheat, which are malted, milled, and mixed with water to create a mash. Yeast is then added to facilitate fermentation, converting the sugars into alcohol.

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