Description

Each season Glendalough forage for botanicals to make a batch of gin from that small, seasonal window. These are combined with traditional gin aromatics before being distilled together in the company’s small copper still. For this batch the following botanicals have been used. Juniper, corriander seeds, lemon peel, angelica root, licorice root, bitter almond, orris root, darred malt, ceylon cinnamon, ginger, all spice, elderflower, lemon balm, pine shoots, blackberry flowers, blackberry leaves, orange flowers, hop flowers, wild rose, wild raspberries, wild raspberry leaves, clover flowers, meadowsweet and fraughan berries.