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This gin was released by the award-wining Notting Hill bar, Portobello Star, home of the Ginsitute. The recipe calls for a blend of nine completey natural botanicals and eschews the contemporary trend for ever more esoteric ingredients, instead saluting London's distillers of yesteryear. A classic botanical selection, with cassia bark and nutmeg concomitant, contrives a timeless London Dry Gin with a depth of flavour and character to suit all occasions and libations.
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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Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image.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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