All about making whisky
In order to produce a gin with a unique character, Daniel Szor, the director of the Cotswolds distillery, called on a botanical expert help choose the best ingredients for his small-batch Cotswold gin. Produced from a special wheat-based spirit, this gin is infused by maceration or vapour with locally-sourced botanicals from the Cotswolds region in the south-west of England. In order to find the most suitable infusion method for each of the botanical elements, they were tested in advance using the two methods. A unique gin, to be enjoyed with ice, or in a gin and tonic or gin martini.
Style: Dry. Nose: Citrus fruits (lemon, lime, grapefruit). Herbaceous (coriander). Juniper. Lavender. Black pepper. Palate: Spicy and mineral. Eucalyptus and pine notes. Peppery. Finish: Balanced. Cardamom and bay leaf.
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Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
- Gold Medal, San Francisco World Spirits Competition 2016
- World's Best London Dry Gin at the World Gin Awards 2016
The Edradour distillery is known most of all for the individual style of its single malt, which is exported throughout the world. Interestingly, the distillery’s owner Andrew Symington, has begun working on special finishes, each one more innovative than the last (Burgundy, Chardonnay, Châteauneuf-du-pape, Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image. Under the directorship of Iain Henderson, the former director of Laphraoig, at the end of 2002 Edradour began producing a second, very peaty, single malt called Ballechin, the name of a former distillery in the region. Find out more
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