For their first ever gin production, local botanist Dr Stephen Bungard helped hand-pick only the finest Raasay juniper on the island.
They then crafted the perfect balance of flavours by distilling the juniper along with a select few botanicals in the copper malt spirit still, and vapour infusing the rest in the copper gin basket to retain their vibrancy.
The distillers make the cut when the citrus reveals itself and collect only the “heart” of the run, the very best quality spirit.
The creation and presentation of this Scottish island gin is inspired by Raasay’s impressive geological variety, the unique water source, island shores and state-of-the-art distillery. A fusion of tradition with contemporary thinking, process, and design. That’s the Raasay way.










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