Edinburgh Gin Classic Review

Edinburgh started its long association with gin in the 1700s. The Netherlands was a key trading partner for Scotland and as a result genever, was imported in vast quantities into the city’s port of Leith.

It’s during this period that our love of gin began, with a ready supply of spices imported via the dock. In the early 1800s, a new type of still was created by Edinburgh’s Robert Stein. His method of continuous distillation improved the quality greatly from the usual pot still method. (Stein’s still was improved upon by Coffey, allowing for even more eventually efficient production.)

Scottish distilleries were soon shipping large quantities of grain spirit to London via Leith, giving rise to the traditional London Dry, we now know and love. The decline in popularity of gin meant that there were no gin distilleries in Edinburgh by the 1970s.

But with gin’s resurgence, the city is now bustling with many great brands including Pickering’s, Electric Spirits Co., the recently launched Lind & Lime, and of course, Edinburgh Gin.

Edinburgh Gin have two distilleries – the original west end location, which is also their visitor centre, and the Biscuit Factory in Leith, Edinburgh’s spiritual home of gin.

A mixture of maceration and vapour infusion techniques are utilised to create the delightful flavour profile of Edinburgh Gin. The process used depends on the suitability for each botanical, of which there are 14. These are: juniper, coriander, angelica root, orris root, orange peel, lavender, mulberries, pine buds, lemongrass, cobnuts, lime peel, cassia bark, milk thistle, liquorice root. An intriguing mix of traditional and contemporary.

It’s well known it takes at least three years to create a legal Scotch whisky. But this Scottish spirit takes just three days! On the first day the still is filled with grain neutral spirit. As with most Scottish gins, and indeed those from throughout the UK, Edinburgh Gin buy this in.

Botanicals such as juniper, citrus peels and coriander seeds are then added and macerated overnight. The following day the still is turned on. It’s at this point that vapour infusion is used with the lavender, pine buds and lemongrass hanging above the grain spirit to allow its vapours to pass over. The heads and tails of the distillate are then recycled. On the final day, the gin is diluted to bottling strength, from around 80% ABV to 43%.

To taste, Edinburgh Gin is a triumph! At 43% ABV, it’s certainly not the strongest London Dry you’ll find in today’s market, but on nosing the gin it’s surprising the intensity of the aromas.

With its signature botanicals listed as orange peel, mulberries, pine buds, lavender and lemongrass, the tasting notes aren’t too surprising – but sometimes surprises aren’t always best! There’s a big juniper hit up front on the nose, with citrus not far behind.

Subtle spice and soft floral notes lurk in the background. On the palate, piney juniper gives way to the citrus of the orange peel and coriander, with subtle floral lavender complimenting the piney notes. The finish provides an extremely smooth and creamy mouthfeel. The citrus dies down to leave a warm finish with floral notes lingering delicately.

With tonic

With tonic I’d pair it with either Fever-Tree Mediterranean or a classic Indian such as Franklin & Sons or Fever-Tree. The distiller’s recommended garnish of orange peel is where I’d go too, enhancing the citrus in the gin. If you want something a little sweeter, a wedge works well too.

As a G&T, Edinburgh Gin is a seriously refreshing drink. Juniper and citrus remain the dominant flavours but the floral notes open up a bit with less of a pepperiness and heat, as you’d expect.