Produced at the Balmenach Distillery in the Scottish Highlands, this gin is closely tied to whisky-making tradition, being crafted within a working malt whisky distillery. First released in 2009, it represents a modern Scottish interpretation of dry gin, combining classic structure with locally foraged botanicals. The defining feature of its production is the use of a Copper Berry Chamber, a rare piece of equipment originally designed for perfume distillation. Botanicals are placed in this chamber, allowing vapour to pass through and extract flavour gently, rather than boiling them directly in the spirit. This results in a cleaner, more aromatic profile with less harshness.
The recipe combines five Celtic botanicals - including rowan berry, bog myrtle, heather, Coul blush apple, and dandelion leaf - with six traditional gin botanicals. Many of these are locally sourced around the distillery, reinforcing a strong sense of regional identity. The balance between these elements creates a profile that is recognisably gin-led but distinctly Highland in character. Compared to more juniper-heavy London Dry styles, it introduces a fresher, slightly fruitier dimension, with apple and herbal notes adding lift and complexity. The result is a gin that feels crisp and modern while still grounded in traditional structure.
Tasting Notes
Nose:
Fresh and aromatic, with juniper, citrus peel, apple, and light floral notes.
Palate:
Crisp and balanced, featuring juniper, citrus, subtle orchard fruit, and gentle herbal complexity.
Finish:
Medium length, clean and slightly dry, with lingering citrus, spice, and a fresh, green note.
