Welcome to our blog, where you can read posts about our gin and whisky brands.
April 19, 2012 – 11:16 am by Jane
We have just found out Spencerfield Spirit Company has been short-listed for an Export Business Award with Scotland Food and Drink, part of the 2012 Excellence Awards. Winners will be announced at the Awards Dinner to be held in the Dunblane Hydro Hotel by Doubletree Hilton on Thursday 24th May, so watch this space.
We are extremely proud of our work in exporting our Sheep-Dip Whisky, Pig’s Nose Whisky, Edinburgh Gin and Raspberry Gin. Countries we have reached so far include the USA, Canada, New Zealand, France, Sweden, Spain, Israel, Scandinavia and The Netherlands. Tweet
March 12, 2012 – 3:33 pm by Jane
Hello blog fan’s.
We have a great competition for you this week – a chance to win a much coveted bottle of Perthshire Raspberry Infsued Edinburgh Gin! This is the perfect Mother’s Day gift! All you need to do is to scan this QR Code and answer a few questions on our products and you could win a bottle of our finest!!
March 7, 2012 – 3:39 pm by Jane
Here at Spencerfield we don’t like to blow our own trumpet too much! But I thought that this review of our Sheep Dip Old Heb was too good to miss Please see below for the full review.
“I’m going to preface this review by saying I haven’t tasted a lot of old scotches–a handful, but not enough to claim any sort of extensive experience on this front. Of the three whiskies used in this malt blend (Ardbeg, Fettercairn, and Dalmore–respectively 25, 21 and 19 years) I have only tasted the Ardbeg, so I won’t be able to tell you how each particular whisky contributes its characteristics to the overall blend. I will, however, be able to tell you this is a damned fine whisky.
Nose: Rich, sweet Ardbeg peat smoke with molasses and leather and a hint of ash. Breathing in deeper, you’ll discover a really fresh, lively zest underneath the smoke orange and lime rind (more lime than orange), sea air and sharp aniseed. A real dichotomy of aged earthiness and sprightly youth. If it didn’t taste so good, I could just breathe this in all day. Moving along
Taste: Slow graceful arrival–like the few old whiskies I’ve had. But in the later stages of the development there is a bit of a youthful suggestion on the tongue. I can’t help but wonder if this is an effect of the new casks this blended malt was aged in after blending (I’ve read they age it for an additional 15 years, however the label only specifies “over a decade”). Quick and relatively subtle malt notes off the top. Evolution then to pipe tobacco, very mild mannered spice and bitter sea-salt chocolate.
Finish: Not as long as I usually like, but very nice nonetheless. Pipe tobacco sticks around but the chocolatey spice reveals hints of prunes and evolves to old, clean leather. It leaves with a soft, fresh, wet woodiness. Like a mossy wood stack after heavy downpour.
Summary: This whisky left my glass much quicker than I wanted it to. As much because it is delicious as because it was a bit of an adventure trying to pick out the flavours. Just as I figured I had a flavour pegged, it would change or elude me
so I’d have to have another sip to rediscover or catch up to it again. Really wonderful stuff. And at this price point, an excellent value for someone wanting to broaden their “old whisky” experience without having to fork out a wallet-load of cash.
February 17, 2012 – 5:33 pm by Jane
Happy Friday everyone, thought you might like to read this lovely review of our Edinburgh Gin infused with Perthshire Raspberries from the purveyor.com which is a really good magazine and website dedicated to drinks!
“A Great Gin For those of you who adore the raspberry liqueur Chambord, then keep reading. Edinburgh Gin have launched a raspberry edition. Perthshire raspberries, pure cane sugar and the companys juniper gin is used to create this gorgeous 20% abv liqueur. The packaging is beautifully minimalistic and sold in both 50cl and 20cl bottles. Reminiscent of Sloe Gins, this Gin can be used very much like Chambord in Cocktails. The Gin is slightly tart in taste allowing it to compliment a great Champagne. Just add an ample dash of Raspberry Edinburgh Gin to a flute glass and top up with Perrier Jouet Belle Epoque.”"
Read the full article here http://fun.ly/1hi1b
February 6, 2012 – 3:39 pm by Jane
Last week Spencerfield Spirit provided an Edinburgh Gin cocktail at the UK Farm Retail Awards from FARMA (The National Farmers Retail and Markets Association) which took place at the Edinburgh International Conference Centre.
We created a dazzling new cocktail called the Edinburgh Gin Rhuberry which combined our award winning Edinburgh Gin and our new Raspberry infused Edinburgh Gin along with some of Cawstons Apple and Rhubarb juice. Please see below for the recipe to enable you to recreate this tasty cocktail in your very own home….
The Edinburgh Rhuberry
25ml Edinburgh Gin
12.5ml Edin Raspberry Gin
75ml Cawstons Apple & Rhubarb Juice
15ml Elderflower Cordial
12.5ml Lemon Juice
140ml total liquid, served in Collins Glass
A stick of Rhubarb to garnish
The Awards, known collectively as the FARMAs, recognise those farm shops, farmers markets, pick-your own and farm attraction sites, which are leading the way in 2012. They exemplify a passion for local food, a commitment to the farming and the environment, a talent for retail, and the fruits of a lot of hard work. Our products can be found in many of these farm shops throughout the UK, hence why we thought that it would be perfect for us to provide the cocktails for this exciting evening. The winners of the awards can be found here.
With Valentines Day just around the corner, watch this space for some lovely Raspberry Infused Edinburgh Gin cocktail recipes……
Love from all the Spencerfield Team
January 20, 2012 – 1:07 pm by Jane
We will be on our stand FH76 at the Speciality Food Show at SECC Glasgow from Sunday 22 January until Tuesday 24 January. Worth dropping by to try our new Raspberry infused Edinburgh Gin and be among the first to try our new whisky – Oloroso Amoroso.
Drop off a business card and enter our free prize draw for joining our mailing list.
Further information and details on the show at www.scotlandsspecialityfoodshow.com
Hopefully see you there.
December 22, 2011 – 1:41 pm by Jane
With the last post just about away, things are finally calming down in the office and we are all looking forward to a cosy Christmas. Wed like to thank everyone for all the support in 2011 which has certainly been a busy year for us. December saw Waitrose stocking our Edinburgh Gin. Read more on this story.
It has been a big year for our gin. Edinburgh Gin won two awards this year. Scotland Food and Drink best drink 2011 and two gold stars from the Taste Awards. We have also sold Edinburgh Gin into America, Netherlands, Spain, and Sweden.
Love for our whiskies continues to grow with Pig’s Nose and Sheep Dip Whisky being sold throughout the UK and by many new distributors
Our new Perthshire Raspberry Infused Edinburgh Gin has proved extremely popular and we are delighted at the response from our customers.
We have been present at most food/trade/agricultural shows throughout the year and have even started going to Farmers markets, which are going extremely well.
2012 will bring new variations of Edinburgh Gin similar to our new Raspberry infused Edinburgh Gin which has been flying off the shelves. We will also be bringing out a new vintage whisky and expanding into further world markets.
We would like to take this opportunity to thank each and every one of our customers without your support Spencerfield would be lost!
We wish you a very merry Christmas and a happy new year.
Spencerfield Spirit Co.
December 14, 2011 – 6:25 pm by Jane
We have just launched all our products in the US and we are already starting to get some great press!
November 22, 2011 – 3:39 pm by Jane
Check out the the fabulous Christmas cake recipe on Real Food Festivals website.
I may seem a little old-fashioned in that I dont use a mixer but
make my cake in a big mixing bowl most modern mixers arent
big enough to accommodate the ingredients of a big Christmas
cake anyway, and its such a pain washing them. Our children
have always liked to be included in any cake-making its the
thrill of taking lots of different things and creating something
else. And indeed how else will they learn to cook? I use an Aga,
so I just pop the cake in the bottom oven and leave it to cook
for 2½ or 3 hours. Then I take it out and test it by sticking
a knitting needle into the cake.