Blackwoods gins and vodka come from Shetland, off the north coast of Scotland. Due to the intense weather changes of this northern part of Scotland, only specific plant species survive and flourish there. The area has long, stormy winters and only very short summers. Each year the weather will determine which botanicals are available and how widely they actually grow that year. Therefore, each batch of Blackwood Vintage Dry Gin is produced in limited quantities, each one being slightly different depending on the botanicals available at the time. A maximum of 22,000 bottles are produced each year, equal to the number of people living in Shetland!
There are four main Shetland botanicals – angelica, sea pink, marsh marigold and meadowsweet, all of which love the extreme weather conditions of the islands. Marsh marigold adds citrus notes to Blackwoods Vintage Dry Gin; meadowsweet, on the other hand, brings sweet honey notes. Other botanicals are juniper (obviously), coriander, liquorice, citrus peel, cinnamon and nutmeg. Plenty of floral notes on the nose, with hint of sea air. Citrusy and dry finish.
Blackwoods Vintage Dry Gin gets its strength from the location, which is 60° north, towards Norway, where the North Sea meets the Atlantic Ocean. This gin is designed especially for more complex gin cocktails, and works wonders in Vesper, Clover Club or any other shaken gin cocktail.
WIN GIN – Competition time!
Now you have a chance to win a bottle of this rich and strong gin from Blackwoods! Create some punchy cocktails or enjoy it with tonic.
Simply follow On the Sauce Again and Blackwoods Gin on Twitter or Facebook, share this post and tell us which cocktail you are planning on making if you win Blackwoods Vintage Dry 60%!
Competition ends 30th March 2017!
A gin fizz with a hint of orange blossom and well shaken with egg white would work beautifully I think!
A PInk Lady, although I doubt very much the gin would last long enough to make it into a cocktail with my partner around. He’s very partial to it neat!
I think the idea of a Clover Club or some other ‘sour’ type cocktail would be good! Although I am partial to a dry martini!
A Tom Collins