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Certified Scottish Gin
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Fresh pineapple caramelised and macerated with Scottish juniper, ginger and thyme, then distilled and aged in Pedro Ximénez sherry casks to deliver a well balanced gin that is magnificently rich and sumptuous. The result: a well balanced Winter tipple. This product is made from natural ingredients and is unfiltered, hence small amounts of sediment or fruit fibres may occur.
Tasting Notes
Flavours
Nose
Herbal and spice.
Taste
Herbal with a warning ginger glow and juniper notes.
Finish
Sweet caramel, pineapple and raisins.
How to enjoy this gin
Great sipped on its own with ice or served long over ice with soda, tonic, lemonade or ginger ale and a julienne of fresh ginger.
About Crossbill Distilling
Crossbill originally started life on a small estate on the outskirts of Aviemore in the Scottish Highlands before relocating in 2017 to its current home in Glasgow’s famous Barras. The Hatchery distillery is home to Crossbill’s distillation of Scottish Gins along with a gin school and shop. The core Scottish Gins are created using a limited number of hand-foraged fresh botanicals, which are carefully and ethically foraged in the Scottish Highlands before being prepared for distillation. It’s this process of using wild Scottish botanicals along with a slow maceration process under the watchful eye of the distillery team that gives Crossbill Gins their balanced fresh flavour of the Scottish Highlands.
Production
Formerly based at a distillery in the Scottish Highlands, Crossbill Distilling moved to their current distillery, known as The Hatchery, in the heart of Glasgow’s Barrowlands in the Spring of 2017. The distillery, which is in the Barras Art and Design (BAaD) centre, features a traditional Alembic copper pot still, used for all the Crossbill Gin distillations. The distillery also features a shop and gin school where visitors can take part in tasting sessions or create their own Scottish Gin recipe by distilling on a mini copper pot still or blending from a variety of ready to use distillations.
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