More from Wemyss Family Spirits
We are a family owned spirits company with a rich heritage and roots in Fife, Scotland.No Artificial Sweeteners
No Artificial Ingredients
No Artificial Preservatives
No Artificial Colourings
Inspired by the East Neuk of Fife, the nine botanicals at the heart of this London Dry Gin are a mixture of locally grown and foraged botanicals from along the east coast of Scotland to develop a gin that is a rare expression of the heart and soul of the coastline of our beloved East Neuk of Fife. Sea buckthorn, sugar kelp and marigold petals makes this gin reminiscent of a soft sea breeze, with salty pine upfront followed by tropical mango and pineapple notes to create a light, balanced gin. Serve with premium tonic water and an orange wedge garnish.
- Nose: Sea breeze, floral pineapple and mango
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Palate: Salty pine upfront, mango and orange with notes of pear drop sweets -
Finish: Marmalade, sweet pineapple and pine -
ABV: 42%
A word from our distiller:
"I tried to capture the feeling of a Summers day by creating a gin using local sea buckthorn which has subtle tropical fruit notes supported by our cottage garden grown lemon balm and marigold petals. For me, the best part about creating this expression was working with Jayson Byles at East Neuk Seaweed. Jayson sustainably forages sugar kelp from the Fife coastline with the purpose of using it for wild cooking. We were lucky enough to use his harvest to infuse our gin with using a vapour basket, creating that salty breeze we described earlier."
About the Cottage Series
The Cottage Series tells a story of the people, the landscape and botanicals found in the area of Fife where we handcraft Darnley's Gin.
You must be at least 18 years old to purchase this product. By purchasing, you are confirming you are at least 18 years old. Please see our full terms and conditions here.
Made by: Darnley's
Country of OriginUnited Kingdom
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Sold by Wemyss Family Spirits
Delivery
Service | Price | Estimated Arrival | Order Within |
---|---|---|---|
Courier | FREE | Wednesday 28 August to Thursday 29 August | 20 hours, 28 minutes |
Ingredients & Nutrition
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