Spencerfield Spirit

Welcome to our blog, where you can read posts about our gin and whisky brands.

Alex

January 31, 2011 – 4:48 pm by Jane

Late last year Alex and I were invited to dine at Eilean Donan Castle, as part of Panalba’s ‘Castle Kitchens’ series: http://www.panalba.com/articles/view/p/castle-kitchens/ . Watch out for Spencerfield’s Morris (Minor) in Part 1 and Sheep Dip Old Hebridean in part 4! :)

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January 26, 2011 – 4:45 pm by Jane

Happy Australia Day!

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January 25, 2011 – 10:59 am by Jane

Alison Craig

An established presenter, writer and columnist Alison has worked full-time in the media for over 20 years.

She is a Sony Award winning radio broadcaster,  has hosted TV series, radio shows and is a full-time voice over artist.

Alison’s first novel The Nappy Years was a top ten best sellers in Scotland and  her next book is imminent!

Oh and she loves Gin – especially our wee Edinburgh Gin !!!!

Now Read Her Gin Blog

by Alison on Tuesday 18th Jan 2011 – View Comments in Day-to-day

Edinburgh Gin – my new best friend.

I have never made any secret of the fact I love gin. LOVE IT.

The mere thought of a tumbler full of ice, a slice of lemon run round the rim of the glass then plopped in, a generous slug of gin then up to the top with tonic is something I can seldom resist.

Perfect way to start an evening, before a meal, at a party and even dare I admit (?) )yeh what the hell – a sprakling kick in the rump for lunch the day after a late night. Now being long in tooth – not that long longish – I have tasted a fair number of the years. All the expected brands and some  not so. I have never found one I didn’t like and I have found many I love but I am sorry to all previous encumbents of the accolade favourite gin of the moment I have simply fallen hook, lemon and sinker for a delicious gin a friend gave me at Christmas. The best gin in the universe?

The flavour is unlike anything I have ever had, fresh and light with an almost herbal waft – it’s not easy to describe but so excited was I on first impact I made everyone who came into our house have one – with the exception of children, animals and one parrot.  I feel it is my duty as a gin lover to share with you the discovery that may well set you ont he road to Mothers ruin too. Heather, milk thistle & juniper – sock it to me. Of course milk thistle is the herb which is good for the liver so  maybe that is why it gives me an immense sense of wellbeing just hinking about it let alone drinking it.

Here it is. Edinburgh Gin. I know I live in Edinburgh but frankly even if I lived in Paraquay this would be my favourite gin in the world. Now lick you lips and off you go

The mere sight of it has me lunging at a lemon

An Introduction to Edinburgh Gin

In 1777 there were eight licensed distilleries and almost 400 illegal stills in Edinburgh and the Port of Leith.  As gin rose to become the fashionable spirit, Edinburgh distillers, like their London counterparts, produced gin from locally sourced ingredients. Then juniper berries, spices and citrus fruits arrived daily in Leith from all over the world. These exotic ‘botanicals’ were redistilled or ‘ rectified’ together with the finest Scottish grain spirit in the time honoured fashion. Edinburgh Gin is a reminder of the days when Edinburgh was a centre of distilling expertise. It is batch distilled in “Jenny” a much treasured Scottish copper pot still using traditional gin botanicals. Then we add extra Scottish Juniper as well as heather and milk thistle. Edinburgh Gin’s clean citrus notes and aromatic Juniper make it the perfect base for a Gin and Tonic or Martini, not to mention many of the classic gin cocktails.

What makes Edinburgh Gin Special?

  • Produced using traditional methods and botanicals in Edinburgh, Edinburgh Gin returns Edinburgh to its rightful place as a centre for producing quality gin.
  • Distilled in Jenny, a Scottish Copper Pot Still.
  • Rectified together with the finest grain spirit with Scottish Botanicals such as juniper berries, milk thistle, pine and heather using a recipe that faithfully replicates gin made in Edinburgh 250 years ago.
  • Edinburgh Gin is produced in small batch quantities ensuring that only the finest quality ingredients are used to produce a refreshing, clean, crisp gin.
  • 43% ABV not 37.5% ABV ensuring Edinburgh Gin’s premium status.
  • The 1920’s are known as gin’s truly Golden era and in keeping with that theme, the bottle packaging has an art deco feel that reflects this wonderful period of cocktail parties and drinking sophistication.

I promise I am not on commission! Just IN LOVE.

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January 24, 2011 – 1:24 pm by Jane

Posted in Pigs Nose | Tagged , | 2 Comments

January 20, 2011 – 3:12 pm by Jane

Mog’s Meg 75

  • 25ml Edinburgh Gin
  • 12.5ml St. Germain
  • 5ml gomme
  • ½ kiwi
  • 100ml Prosecco

Deskin and chop the Kiwi, and muddle in a Boston Glass.

Add Edinburgh Gin, St.Germain, gomme and shake well.

Double strain and top with prosecco followed by a quick stir.

For more Edinburgh Gin cocktails check out www.theskinny.co.uk

Posted in Edinburgh Gin | 0 Comments

January 20, 2011 – 1:38 pm by Jane

Pig’s Nose Whisky Sauce

  • 3 to 4 tablespoons of Pig’s Nose Whisky
  • 1 to 2 teaspoons of wholegrain mustard
  • 300mldouble cream
  • Salt
  • Ground white pepper
  • Fresh parsley
  1. In a saucepan, add the whisky over high heat.  If on a gas hob, tilt slightly to set the whisky alight (be careful!) to burn off the alcohol.
  2. Once the flames have gone out, add the cream and mustard and stir.  Reduce heat to medium low and simmer till the sauce has been reduced by half, or to your desired consistency.  (You can always add a bit of stock if the sauce has gone too thick).  Season to taste with salt and white pepper, then finish with a small handful of chopped fresh parsley if desired. . . . .Yum :)

Posted in Pigs Nose | 2 Comments

January 20, 2011 – 12:34 pm by Jane

Celebrate Burns night with a Sheep Dip Bobby Burns Cocktail

  • 25ml measure of Sheep Dip Whisky
  • 25ml measure of Vermouth
  • 1 ¼ tsp Benedictine
  • Twist of Lemon Peel
  • Ice

Stir all the ingredients with ice and strain into a cocktail glass.  Add a twist of lemon peel. . . Enjoy! :)

Posted in Sheep Dip | 0 Comments

December 22, 2010 – 4:53 pm by Jane

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December 11, 2010 – 9:42 am by Jane

Edinburgh Gin’s New Christmas Cocktail

Santa Nicol's Gin-ger Eggnog

Jamie MacDonald of Stockbridge’s exclusive cocktail snug The Raconteur has created Santa Nicol’s Gin-ger Eggnog cocktail specially for those who’ve been naughty this year. Not only will the warming combination of ginger, cream and nutmeg put you right in the mood for a few rounds of Silent Night, you can get away from festive retail hell down in sleepy Stocky by visiting the Raconteur in person. Maybe you’ll be lucky enough to meet Santa Nicol on his rounds.

Santa Nicol’s Gin-ger Eggnog

35ml Edinburgh Gin
20ml Kings Ginger
3 barspoon sugar
10ml Appleton Estate VX
1 whole egg
20ml milk
20ml cream
____

Dry shake then shake in Japanese cobbler with handcracked ice. Serve in a goblet with grated nutmeg.

Try it at home ……………………..

Posted in Christmas, Edinburgh Gin, Recipe | Tagged | 0 Comments

December 7, 2010 – 3:32 pm by Jane

During this period of bad weather in the UK please be prepared for any orders to take a little longer to arrive.

 

Dig It

Dig It

If you have any queries please call Jane or Alex on:- 01383 412100.

 

 

Winter in Scotland

Winter in Scotland

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