Porter's Gin

It wasn't long ago that all that came out of Scotland was Scotch, brooding male actors and rumours about deep-fried Mars bars. Sorry, we're being flippant in a desperate attempt for you to find us charming, we know loads of great stuff happens north of the wall. Yet, no one really saw Scotland's Gin genius on the horizon. Gin seemed to be the prerogative of Hogarthian Londoners, no longer. This gin is a bit like Sir Sean Connery really, taking something like James Bond, that appeared decidedly English and improved it by giving it a Scottish twist. With a perfectly balanced blend of juniper, coriander, lemon, orange, Buddha's hand and pink peppercorn, it's smooth with just a bit of bite just like the great man himself.

"Porter's began by combining our passion for good quality food and drink with the aime of making a premium gin. When professor Andrew Porter of Aberdeen University sourced a rotary evaporator, an incredible piece of distillation equipment that allowed us to distil at cold temperatures, our recipe and our name came to life.


Our ultimate goal was to create a recipe that tasted better than other gins, that we would be happy to drink over other brands. This proved to be a challange.


Balancing the flavour of botanicals in gin is an art form. Creating a subtly balanced, attractive flavour requires meticulous attention to detail and a very arduous process of trial and error. We soon became disillusioned with many existing brands who seemed to have skipped this process by sticking to known traditional recipies or by throwing in quirky botanicals simply to give themselves a point of difference.


This led us to years of experiments with distillation techniques and different botanicals from heather and grass ato calamus root and sarsaparilla. We stuck to the principal that every botanical should be used for a precise reason.
Interestingly, we discovered that the flavour of a single botanical can vary hugely depending on the temperature of distillation, and the way it has been prepared, dried or cut. We decided that our rotary evaporator was perfect for botanicals with lighter, fresher flavours, while the others were better distilled using a traditional copper pot still. The modern cold-distilled part of our gin is made in Aberdeen, Scotland. Despite being a region with a rich heritage of spirits production, we are the first gin distiller in the city for over 100 years. For the traditional part we worked with a UK distiller with over 250 years of experience in making gin, giving us the perfect fusion of old and new, allowing us to respect tradition while innovating.