Blackwoods Vintage Dry Gin, 70cl

Product Information

Using modern distilling methods our Old Tom Gin has been crafted based on research on methods and tools available around at the time. At the time Old Tom gin was being made there were no glass bottles so gin was generally transported in a variety of casks or barrels from distillery to pub. As a nod to this our Old Tom has been lightly rested in oak which has imparted a sweeter vanilla note. This, together with the addition of liquorish and cinnamon, has enhanced the subtle sweetness. Additional spices have been added to make this a smooth aromatic tipple. Our goal is to build a world-class whisky distillery and visitor centre which will attract visitors and bring economic and social benefits to Inverclyde. With this latest announcement we are now well on our way. Our first gin, in a London Dry style, is an adaptation inspired by an old Dutch recipe from the 1950's we found during our research.

Old Tom Gin is a sweeter style of gin popular in 18th century London. Historically this style of gin was sweetened to mask the truly horrible flavour of the base spirit. By the 19th century distilling methods had improved and Old Tom simply came to mean a sweetened, heavier style of gin. The Ardgowan team’s vision for the distillery and plans for the future are exciting, and we look forward to working with them on mutually beneficial projects as this new partnership develops and we push the Distil business into a new stage of growth and development.” Bright citrus on the nose at first, lemon and sweet orange notes at first, with hints of juniper, and green leaves highlighted with meadowsweet underneath it. Somewhat summery, suggesting trimming flowers in the garden, though alcohol and ethanol notes lie a bit more prominently beneath than might be expected at 40 proof. Working in collaboration with branding agency, Barlow & Co, the 2021 vintage launches with a brand refresh across the range.Our second gin stems from our love for nature. Both of us SCUBA dive, and our connection to the oceans was the driving force to develop a gin that reminds us of our wild coastline. One of the distinctive elements in Cape Town waters is kelp. Somewhat unknown as a food source locally, we decided to experiment adding it as a key botanical to our gin. We liked the result, and thus our Cape Kelp Gin was born. Our initial plan was to make grappa - known as husk spirit in South Africa - as well as other digestifs. Our first steps into gin started after we did a course in distilling and we realized that gin is actually a fascinating product to make. Using a 5 liter glass still we started experimenting with different recipes, only to discover than coming up with a good one, especially after some disastrous results, was not a trivial problem. In the process of fine-tuning our gin recipes we learned the art of distilling, and now also make grappa from pomace sourced from a local winery, as well

Access to our own facilities, as well as the ability to draw upon the Ardgowan team’s wealth of experience, will allow us to accelerate NPD across our existing portfolio of brands, as well as create our own brand of malt whisky, positioning ourselves in a premium category which has been in long term growth globally.We are delighted to announce our loan agreement and collaboration with Ardgowan which we see as a fantastic opportunity to add significant growth to the business in both the short and long term.

The makers list the Shetland botanicals gathered to make their 2017 vintage as Wild Thyme, Meadowsweet, Cowslip and Eyebright (a group of flowering plants traditionally used to treat eye infections). Certainly from the documentary clips I have seen about the Shetlands and their climate I’m mildly surprised anything grows there apart from heather, but the quartet meld together in a flavour that has breadth and subtlety as well as initial impact. “And I have to say that my first sip of the neat spirit snatched my breath away like an arctic gale – but what a stunning aftertaste.” As part of the deal, Distil will also gain access to Ardgowan’s Master Whisky Maker, Max Macfarlane (Highland Park, Glengoyne, Bunnahabhain, Tamdhu), to develop a separate Distil blended malt whisky brand yet to be revealed. Once complete this will be more than just a production facility, it will provide an opportunity for visitors to immerse themselves in the world of gin and we plan for this to be integrated fully into the distillery visitor experience at Inverkip.”The first gin will come on stream next year and the facility will create four to five long-term local jobs. We plan to recruit local people, and we will also expand the number of local suppliers that we use. My colleagues are already working with the Inverclyde Community Development Trust and we hope we can continue working with them to provide training opportunities for local people who will become part of the Ardgowan team.