Made by the Hazell family on the shores of Bardowie Loch. Out of an initial list of 13 ingredients, four that were grown or gathered where the Hazells lived were chosen to contribute to the flavour of Bardowie Gin.
Blackcurrant bushes that were already established when Mark and Alison moved to The Jaw provide the first botanical and the fruit flavour it provides is enhanced by the freshness of bulrush stems which smell like freshly mown lawn. This gives way to a nuttiness from ground elder which, although it is known as a pernicious weed today, was originally brought over by the Romans as a salad leaf – a function which it can still perform as well as rocket or spinach when young. The final ingredient that made it into Bardowie Gin was Bay – from a rather large Bay Tree that flourishes outside Mark and Alison’s kitchen window; this gives a pleasant herby aftertaste to their gin.The botanicals consist of orange peel, juniper, coriander and angelica root to which are added the unique locally picked botanicals of blackcurrant, bay, bulrush stem and ground elder. The makers say 'The gin is a predominantly citrusy spirit with fresh, grassy and nutty undertones and a distinctive light, and florally refreshing experience which is ‘dangerously drinkable’.' They recommend their gin to be married with equal part fresh water and a torn bay leaf in a large glass full of ice. Alternatively, couple with a Walter Gregor tonic and dehydrated clementine for a longer drink.
Redcastle Scottish Gin is the first addition to the Redcastle Spirits family. This is batch 4. The distillery says 'our Gin is a unique, secret blend of 13 botanicals including kaffir lime leaf and pink peppercorn, small batch distilled in Angus, to give a lightly spiced gin with a zesty edge. Each bottle is individually filled, sealed, wax dipped, labelled and numbered, by hand, at Redcastle Brewery in Carmyllie.