To make this extraordinary gin, Glendalough forage wild botanicals in the Wicklow mountains all year round. Geraldine Kavanagh, our full time forager, brings the wild, fresh botanicals to the distillery within hours of foraging where small-batch slow-distillation is used to tease out the delicate botanical flavours. Glendalough Wild Botanical Irish Gin serves the taste of 'a year in every bottle' and perfectly captures a place in time, with four seasons of foraging in wild Wicklow encapsulated in each bottle.
Tasting notes
Nose
Fresh notes of juniper, citrus, pine - a forest clearing in spring.
Taste
Cool and mellow at first, Summer flowers, wild Autumn fruits, warm spice.
Finish
Long and sylvan with warm Winter spices.
Data sheet
Specific References
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Pussers Gunpowder is a brut de fût amber rum, which means it has been bottled at its natural strength (54.5°). This is a rum that brings back to life the daily rations served to the warships of the English Royal Fleet at the time... A rum which, as it travelled, rocked by the swell, improved...
The 9th in Penderyn’s Icons of Wales Edition whiskies is called The Headliner. The only Welsh Prime Minister, David Lloyd George (1863-1945), was a social reformer and accidentally established the premium whisky industry. He became a symbol of the national reawakening of Wales, and created more headlines than any other 20th century statesman. This 70cl bottle has an abv of 46%, and is matured in Jamaican Rum & Ruby Port Casks.
Tasting notes
Colour
A gold colored rum with dark reflections.
Nose
Attack: A rich and delicious bouquet, embellished with notes of coffee and powerful aromas.
Length: Structured with fine notes of cocoa.
Final: Long and alcoholic
Mouth
Attack: On the palate, the rum is structured, developing on pleasant sensations of coffee and chocolate.
Length: Woody with precise notes of coffee and cocoa
Finish: Dry and woody
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new.
Saigon Baigur Premium Dry Gin is an exceptional gin that embodies the exotic spirit of Vietnam.
Carefully crafted in District 9 of Ho Chi Minh City, it is the first gin produced in this country and stands out due to the use of unique local botanicals.
Among them are black cardamom from the northern jungles, rare Buddha's Hand citrus from Hanoi, Saigon cinnamon from the central mountains, and lotus flower from the Mekong Delta.
With the addition of Macedonian juniper berries and other carefully selected plants, this gin offers a rich and refreshing aromatic profile, perfect for fine spirit enthusiasts.
"FRESH & EXPRESSIVE GIN" A Gin of great freshness, lemony with an explosivity in the mouth.
It's a traditional American spirit, once made by George Washington in his distillery, and was widely appreciated in the New World before the advent of bourbon following the whisky rebellion. Our unaged Koval White Rye is best enjoyed neat, but it also reveals its full character, whether on the rocks or in classic and contemporary cocktails. Barely touched by the barrel before bottling, this whisky captures the authentic essence of rye, unadulterated by oak.
To make this extraordinary gin, Glendalough forage wild botanicals in the Wicklow mountains all year round. Geraldine Kavanagh, our full time forager, brings the wild, fresh botanicals to the distillery within hours of foraging where small-batch slow-distillation is used to tease out the delicate botanical flavours. Glendalough Wild Botanical Irish Gin serves the taste of 'a year in every bottle' and perfectly captures a place in time, with four seasons of foraging in wild Wicklow encapsulated in each bottle.