A little bit more about Holyrood Dry Gin
Leaning upon tradition to create a classic distilled dry gin I have used the ‘spiritual trinity’ of juniper (Italian), coriander (Romanian) and angelica (French) as the spine of flavour, with top notes of fresh orange sest and fresh lemon peel (both Italian). I have add a touch of complexity with the freshest ginger root, cassia bark, liquorice root and orris root.
Our Holyrood Dry aims to be a dependable go-to that is consistently reliable, but always fresh and delicious.
My flavour notes are – fresh citrus and piney juniper upfront, with liquorice and orris adding a rich mouthfeel, a lingering spicy, dry finish provided by the angelica, coriander and cassia. Classic.
Using Italian juniper provides a more floral and herbal character compared with juniper from further east (which are typically more citrus and piney); this, combined with the floral notes of the Romanian coriander, provides balance to the fresh, bright citrus up front that come from using fresh orange zest and lemon peel versus dried.
Using only the outermost peel/zest of the fresh citrus eliminates the bitter note that dried citrus would deliver, ensuring that only the brightest and cleanest citrus flavours shine through! Flavour matters!
Our Holyrood Dry botanical recipe is at least 70% juniper with no less than 18g of botanicals in each of our 50 cl bottles. We bottle at 43% ABV which we believe provides the best and freshest flavour delivery for the citrus and piney juniper notes. Simple, rich, intense and elegant. No gimmicks. Cheers, Jack