Edinburgh Gin’s Rhubarb & Ginger Liqueur

50cl, 20%

RM 180

Quantity Discount Price
1 - 5 RM 180
6+ 2 % RM 176.40
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Tasting Notes:

  • Nose: A sweet, highly perfumed, rhubarb-filled aroma.
  • Palate: Bright sweetness and a sharp tang, balanced with a pop of citrus.
  • Finish: A lingering warmth from the ginger.

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Description

Edinburgh Gin’s Rhubarb & Ginger Liqueur

Edinburgh Gin’s Rhubarb & Ginger Liqueur, Inspired by dusky evenings in the Orient, our Pomegranate & Rose Liqueur is light and fragrant, evocative of sugar-dusted Turkish Delight. Blending ruby-red pomegranate seeds and damask rose petals with our classic Edinburgh Gin, this sumptuous liqueur is softly floral, its gentle warmth tempered by lingering fruit flavours and a light citrus lift. The candied, aromatic notes are a perfect complement to dry sparkling wine such as Prosecco. It also makes a delicately sweet addition to the classic Martini, and is equally delicious when served over ice. For a longer drink, this gin liqueur mixes beautifully with rose lemonade, garnished with a lemon twist.

Based in Scotland’s capital city, we are ever-inspired by its gin-making heritage, and of its position as a global light; a home to scientists, artists, philosophers and inventors. Edinburgh Gin is an artful distillation, capturing the spirit of these luminaries while respecting and paying tribute to our unique sense of place; inspiring us to create a world-class portfolio of gins and liqueurs. As a small-batch distiller, we produce a dynamic range of gins for every occasion, and we’rededicated to guiding peoples’ discovery of the modern-day gin experience. Every bottle of Edinburgh Gin is produced at our West End, and Leith Distilleries.

The city of Edinburgh and port of Leith have had an illustrious history of producing, importing and exporting gin that dates back to the first gin ‘craze’ of the 1700s. Dutch Genever flowed through Leith via The Netherlands, as well as luxury spices and ingredients, so it’s no surprise that Edinburgh soon had a taste for juniper-based spirit. By 1777, alongside eight legitimate distilleries, there were almost 400 unregistered stills across the capital as the ‘gin craze’ took off. In the early 1800s, Scotsman Robert Stein developed the forerunner to Coffey’s now-famed column stills, allowing continuous production. This allowed distillers to move away from traditional pot stills and produce spirit more efficiently. Scottish distillers were soon exporting neutral grain spirit to London via Leith – and the modern London Dry style gin as we know it today was born. It’s this spirit of invention and innovation that guides what we do today, in our modern distilleries in the Scottish capital.

 

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