Blog: Introducing the Hybrid Botanical Spirit From the Ncn’ean Whisky Company

September 10, 2018

 

This new, botanical spirit is a hybrid: a base of Ncn’ean’s new make whisky redistilled with a
selection of botanicals including fresh grapefruit, locally foraged herbs such as bog myrtle and
heather, and coriander and juniper. Inspired by the outstanding calibre of the new make spirit, this
is the first spirit released by Ncn’ean and a milestone on its journey to releasing its new single
malt whisky.


The end result of one of the distillery’s many experiments, the Ncn’ean Botanical Spirit marries
the flavours of the new make spirit with wild herbs and botanicals, making it a great tasting spirit
and a versatile and exceptional cocktail ingredient.


Initially released in a limited run of 5,000 bottles, the hybrid spirit is already gaining momentum in
some of London’s best bars and is set to be a huge hit with whisky, gin and botanical lovers.
Available through Speciality Drinks and the ​Whisky Exchange​, Ncn’ean will also be showcasing
the product at the ​Whisky Show​ at the end September. 

 

The Botanical Spirit ​is a striking marriage of flavours typically found in whisky and gin:
combining creamy, nutty barley notes with grapefruit, herbs and sour berries. The new make
single malt spirit is distilled twice at Ncn’ean, the first 100% organic whisky distillery in Scotland.
Then for a third time at west coast gin distillery, Beinn an Tuirc, where ten carefully chosen
botanicals are added including sorrel, heather, fresh grapefruit and wild bog myrtle.

 

As millennials become increasingly eager to try new products, the new hybrid offering from the
Ncn’ean Whisky Company delivers a superb alternative to whisky and gin drinkers. The flavours
in Ncn’ean’s Botanical spirit are inspired by wild herbs and flowers that grow at the distillery on
the remote west coast peninsula: thyme, heather, sorrel and wild bog myrtle. With the pursuit of
new flavours and approaches to whisky at Ncn’ean’s heart, perhaps it is fitting that it should
produce a one of a kind liquid as the first step on its journey.

 

Annabel Thomas, founder of Ncn’ean, said: “Whilst laying down whisky in our warehouses, a lot
of people commented that our new make spirit was so good we should bottle it. Credit for this
must go in part to Dr Jim Swan, one of the legends of our industry, who helped shape our recipe
and whole approach to whisky making. And it was this, combined with the wild herbs and
flowers we find all around the distillery, that inspired us to create this spirit.”

 

Jamie Jones, World Class GB winner in 2017 and Director of Drinks for Scotch+Limon said:
“The range of flavours in the botanical spirit and its versatility makes a fantastic base for
cocktails. It makes a cracking martini, and the unusual combination of flavours is great
inspiration for new creations.”

 

 

How to drink Ncn’ean Botanical Spirit

Signature serve


50 ml Ncn’ean Botanical Spirit
Tonic water
A dash of Angostura bitters
Garnish with a slice of grapefruit

 

 

For more information ​www.ncnean.com

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