New dram celebrates Wemyss family’s Fife whisky dream
A long held dream to distil fine single malt whisky in the East Neuk of Fife becomes a reality this week for the founders of Kingsbarns Distillery, as they toast the launch of their first flagship expression: Kingsbarns ‘Dream to Dram’.
Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, the new release is a truly local dram, having been slowly crafted with barley harvested exclusively from the golden fields of East Fife.
The result is a beautifully light, clean yet complex Lowland style malt whisky which perfectly captures the essence of this quiet and enchanting corner of Scotland.
Dream to Dram is packaged in gentle shades of blue, gold and brown to symbolise the natural elements of the East Neuk, with a pigeon motif representing the historic ‘doocot’ (Scots for dovecot) that sits at the heart of the distillery – a restored farm steading dating back to the 1800s.
Today, owners William and Isabella Wemyss are gathering friends, neighbours and whisky lovers from around the world at the Distillery to celebrate and share a first taste of Dream to Dram as it is shipped global markets.
The Wemyss family has lived and worked in Fife for generations and has a longstanding passion for whisky dating back to the 19th Century, continuing to this day with their successful Wemyss Malts range. Their long held dream however was to make fine single malt whisky in Fife. When approached by former professional Kingsbarns Golf Links caddy Douglas Clement in 2010 with the idea of converting the semi derelict B-listed farm steading at Kingsbarns into a new distillery for the ‘home of golf’, their dream began to take shape. After a three year restoration project which carefully retained the building’s ancient features and charm, the distillery was officially opened on St Andrew’s Day 2014, with the first whisky laid down in March 2015.
The East Neuk enjoys high levels of sunshine, good soil and not too much rain, which creates the perfect growing conditions for barley. Every drop of Dream to Dram is made from barley harvested in these sun-soaked fields. The addition of pure, rich mineral water drawn from an aquifer 100 metres below the Distillery adds to the local character and light, fruity flavour profile of the whisky.
A long, slow production process in copper pot stills is at the heart of distillation: a 3 – 5 day fermentation period, wash stills that run for 8 hours and a slow running spirit still with high cut points. That will never change and the stills will never run any faster.
Maturation is primarily in high calibre first fill bourbon casks (90%), sourced exclusively from Heaven Hill in Kentucky by Isabella Wemyss, with the remainder maturing in shaved, toasted and re-charred wine casks. All Kingsbarns casks are matured in warehouses not far from the distillery in Fife.
The natural elements on Kingsbarns Distillery’s doorstep, combined with superior wood choice and long, slow fermentation give Dream to Dram its remarkably complex and distinctive Lowland character: light, intensely fruity, floral and balanced, with colour and richness coming from the wood. On the nose there is banana, pineapple syrup and summer berries, with a slight herbal note. There is soft toffee, custard pastry and redcurrants on the palate, with a finish of ginger syrup.
Speaking on behalf of the Wemyss family as they celebrate the launch of Dream to Dram today, William Wemyss said:
Dream to Dram is the first generally available single malt whisky from Kingsbarns Distillery. It follows a limited release of the exclusive ‘Founders Reserve’ for members of the Kingsbarns Distillery Founders Club in December 2018.
Dream to Dram is bottled in 70cl at 46%, RRP £44.95. It is available from the Kingsbarns Distillery online shop and at specialist and independent outlets across the UK.
The Kingsbarns Distillery Founders’ Club
The Kingsbarns Distillery Founders’ Club was launched on the first anniversary of the Distillery on 30th November 2015 and is still open for membership. Members enjoy a welcome pack with a small bottle of Kingsbarns New Make Spirit, a glass and membership badge, plus five exclusive bottles of cask strength single malt whisky, including the distillery’s inaugural Founders’ Reserve expression.
The Wemyss Family drinks portfolio
Wemyss Malts: Edinburgh based independent bottler, Wemyss Malts is owned by the Wemyss family. Their family seat is Wemyss Castle in Fife where they’ve lived since the 1300s. Wemyss Malts is primarily known for its award-winning range of blended malt Scotch Whisky which uses names inspired by the natural flavours and aromas of the whiskies: The Hive, Spice King and Peat Chimney. www.wemyssmalts.com.
Darnley’s Gin: The family also own and produce Darnley’s Gin at the Kingsbarns Distillery site in Fife. Darnley’s Gin offers tours and tastings in a converted cottage with a Gin School where visitors can distil their own bottle of gin on a mini still www.darnleysgin.com.
Rimauresq: to complete the drinks portfolio, the Wemyss Family own the premium wine estate of Rimauresq Cru Classé in Cotes de Provence www.rimauresq.eu.
Glasgow’s Merchant City Brewing Company has launched three new cask aged beers along with two new pilot series offerings in time for the festive season.
Two of the cask aged beers have been aged using Speyside’s revered Glenfarclas whisky barrels to create a unique offering for beer lovers.
The Glenfarclas cask aged Jaggery Imperial Stout is a dark, strong stout made with six different types of grain, Jaggery and cold brew coffee, which was aged in the Speyside ex-sherry whisky casks.
The Glenfarclas cask aged IPA combines our staple hop-forward IPA with a sweeter flavour from the cask creating a delicate balance with the bitter bite of the IPA.
The trilogy also includes a bourbon barrel aged Chocolate Stout with Sour Cherry. Using the brewery’s new chocolate stout, which features a rich roasted malt character with a bitter dark chocolate taste and aroma of cacao nibs, the beer was aged for four months in bourbon barrels with sour cherries and an extra dose of 100% cocoa chocolate.
All three beers will be available in 330ml and 500ml bottles and available from the usual independent stockists in Glasgow and Edinburgh priced from £5. The beers can also be purchased as a three bottle gift pack directly from the brewery online at merchantcitybrewing.com
The brewery, which recently scooped three industry awards from SIBA Scotland, has also launched two new pilot series beers: Kristall Weizen, a modern Scottish take on the classic weizen style, using 50% wheat and 50% pilsner malt. And finally, a new Chocolate Stout, a delicious, full –bodied dark beer with a rich roasted malt character complemented by the dark chocolate taste and aroma of cacao nibs.
Refreshing gin cocktails, al fresco dining and a chilled retreat from the city heat ….all are on the menu as guests are welcomed back to the Caorunn Summer Garden at Hotel Du Vin.
This beautifully handcrafted Scottish gin has taken over the Hotel Du Vin Courtyard, hidden away on Bristo Place, transforming it into a cool outdoor oasis – complete with a brand new menu of delicious Caorunn Gin cocktails designed for sipping in the warmer weather.
Open from 11am until 11pm every day until mid-September, guests can lounge in the relaxing courtyard space and enjoy drinks from Caorunn’s beautiful apple-strewn wooden bar, as well as a menu of sandwiches, grilled dishes and light bites from the Hotel du Vin kitchen.
Caorunn’s classic ‘G&T’ made with Fever Tree Tonic and slices of red apple, served over ice, will be in high demand, alongside five picture-perfect cocktails created by Hotel Du Vin’s head Bartender to suit every taste.
Expertly mixed using fresh summery flavours such as elderflower, apple, violet and citrus, each cocktail has been designed to complement Caorunn’s clean, crisp, aromatic notes and is served with an adornment of beautiful fruits and flowers.
Blossom Tree – an exotic blend of Caorunn Gin, elderflower cordial, plum sake, lemon juice, Crème de Mure and soda water
Apple & Ginger – a classic combination, mixing Caorunn Gin with the sweet spicy notes of ginger syrup and fresh apple juice
Violet Lemonade – the sparkling refreshment of homemade lemonade, with Caorunn Gin and a dash of Crème de violette
Frozen Apple Blush – an iced zesty option for a hot day! Caorunn Gin with pressed apple juice and lemon juice, delicately sweetened with gomme syrup
Frozen Citrus Cup – another iced option, this time blending Caorunn Gin, Campari, fresh lemon, orange juice and gomme syrup
Scattered with Caorunn cushions and cosy fleece blankets for cooler evenings, the Caorunn Summer Garden will also serve up a programme of live acoustic music, entertainment and barbecue evenings over the summer months.
Caorunn Summer Garden, Hotel Du Vin, 11 Bristo Place, Edinburgh, EH1 1EZ
Opening hours: 11am – 11pm every day. Entry is free, booking not required.
www.caorunngin.com / @CaorunnGin
Edinburgh Cocktail Week have announced their plans for this year’s event, Monday 15th – Sunday 21st October, which include a huge 750 square meter ‘Cocktail Village’ at Festival Square on Lothian Road, a 'Secret Spirits Study' masterclass hub & bar on Queens Street, over 80 of the city’s favourite cocktail bars, and a week-long program of events & parties across the capital.
The growth of the festival from 3 to 7 days follows the popularity of last year’s inaugural Edinburgh Cocktail Weekend.
Just like last year, all signature cocktails featured during the event are available to wristbands-holders for £4 each, with wristbands priced at £6 for a weekday band (valid Monday to Friday) and £8 for a weekend band (valid Saturday and Sunday).
The Cocktail Village is free to enter for wristband-holders and will be the epicentre of this year’s festival, where festivalgoers will collect their wristbands and free copy of the ECW Guide before enjoying £4 signature cocktails from 15 bespoke pop-up bars such as Edinburgh Gin, Belvedere Vodka, Jameson Whiskey, Ableforth’s Gin, Altos Tequila, Smokehead Whisky, Rock Rose Gin and many more. Giant trees, picnic tables, live music and DJs, grass flooring and potted plants, festoon lighting, heaters and a clear roof skylight will create an outdoor festival atmosphere for festivalgoers to hangout with friends and socialise with fellow cocktail enthusiasts in before setting off on their cocktail adventure around the city. The Cocktail Village is delivered in partnership with Purvis Marquee Hire Scotland.
The number of cocktail bars taking part in the event is also increasing from 50 to over 80 including Harvey Nichols, Baba, The Voyage of Buck (recent winner of Scotland’s Most Stylish Cocktail Bar), Black Ivy, The Permit Room at Dishoom, Tigerlily, Finn & Bear, The Printing Press, Miss Woo's, The Refinery and Tonic, stretching further across the city as far as Dakota Hotel in South Queensferry. This expansion follows organisers’ plans to create clusters of bars in more residential areas – Leith, Stockbridge, Broughton and Bruntsfield – spreading footfall and allowing wristband-holders to experience Edinburgh Cocktail Week without having to travel into the city centre.
Another exciting addition to this year’s event is 'The Secret Spirits Study' pop-up on Queens Street, hosted by Wemyss Malts and Darnley’s Gin. The exact location is being kept a closely guarded secret just now, but wristband-holders can look forward to a program of cocktail making, gin and whisky masterclasses during the day where they will sample and learn how to create classic cocktails or their own gin or blended whisky before getting hands-on to shake-up their own creation to bottle and take home. Masterclasses are one hour long and attendees are invited to stay afterwards to enjoy £4 signature cocktails from the bar. In the evening the venue will become an underground cocktail bar with a program of bar takeovers from top bartenders from across Scotland, who will showcase their skills and create a menu of signature cocktails for wristband-holders to enjoy in the lounge or underground arched bothy. Tickets for masterclasses and evening sessions will be on sale from September, with the secret location only being revealed to ticket-holders.
There will also be a program of events and parties throughout the week as brands and bars collaborate to host exclusive brand residency evenings across the city. Expect mini masterclasses, vibrant DJ sets, industry experts, free merch and some fancy cocktail flairing as brand ambassadors and local mixologists unite to shake, stir & strain a repertoire of creative cocktails. Tickets for events and parties go on sale in September, priced at £4 each and include a welcome signature serve.
A new ‘Official Bottle Shop’ partnership with Royal Mile Whiskies and Drinkmonger in Bruntsfield, offers wristband-holders exclusive discounts during and after the event – perfect for those looking to buy a bottle of their favourite brand they discovered during Edinburgh Cocktail Week, stock up on gifts for Christmas, or recreate signature cocktails at home. Royal Mile Whiskies are also the official on-trade supplier to participating bars.
And the benefits of an ECW wristband don’t end there: wristband-holders can also enjoy free entry before midnight to top late night venues including Opal Lounge, Shanghai, Lulu, and Edinburgh’s latest edition 4042, plus additional perks on dining, retail and beauty during the event.
Edinburgh Cocktail Week are proud to support Maggie’s Edinburgh as their official 2018 charity partner and hope to raise £2400 - the daily cost for Maggie’s to provide free support to people affected by cancer - by offering attendees the option to donate between £1 and £5 when purchasing wristbands online.
On sale now at www.edinburghcocktailweek.co.uk
Weekday (valid Monday – Friday) - £6
Weekend (valid Saturday & Sunday) - £8
Instagram - @edcocktailweek
Facebook - @edinburghcocktailweek
Twitter - @edcocktailweek
Hashtag - #ECW18
Rock Rose Gin
Royal Mile Whiskies
Purvis Marquees Hire Scotland
Cocktail Village illustration by Lydia Bourhill Illustration
There are some traditional pairings that you simply can't beat - Eggs and Bacon, Vodka Martini & Laurel and Hardy.
Then there are some more recent pairings that have become popular - Brie and Bacon, Vodka and Redbull & Jack and Victor.
Finally there are some pairings that you can't for the life of you figure out how they would possibly work - such as Nutella on Bacon (trust us on that), Sandi Toksvig and Noel Fielding and the subject of this piece… Gin and Ginger Ale.
Some of you are no doubt thinking why would I want to waste a perfectly good Gin by mixing it with anything other than tonic. Especially when the quality of gin being produced in Scotland right now is so incredible, in my opinion we're producing some of the best gin in the world (not that I'm an expert on the matter I just quite enjoy drinking it). One of the finest Scottish Gins just now is distilled just across the river from us in Fife. The Wemyss family have been quadruple distilling their Darnley’s gin since 2010 and in a traditional manner the botanicals are in from the start, no flavours are sneakily added after distillation.
The lovely people at Darnley’s sorted us out with a bottle of Spiced Gin to encourage us to expand our Gin drinking horizons and enjoy a more seasonal G & G! The London Dry Gin that Darnley’s is famous for has been spiced with cloves, ginger and grains of paradise, providing a yuletide alternative to your traditional long drink. The festive aroma, especially of cinnamon and nutmeg are perfectly accentuated when served with a slice of Orange and some cloves, it is almost like Darnley’s have taken Christmas and squeezed it into a bottle. Gin and Ginger is a fabulous combination with both spirit and mixer playing off each other and creating a perfectly quaffable drink to get the party started, or enjoy at the end of the meal if you like with a good Mince pie!
Fancy a warming alternative to mulled wine? How about a Hot Spiced Gin Punch. 350ml of Cloudy Apple Juice and 500ml of Ginger Beer heated in a pan along with 50g Demerara Sugar, a stick of cinnamon and 80ml of lime juice. After five minutes add 200ml of Darnley's Spiced Gin, and strain into a Latte glass, or a mug would be just fine if you don't have a Latte glass, I know I don't! Garnish with some apple slices and you've made a perfect winter warmer for you and some friends, yes you'll definitely need to share…
Darnley’s tastes great in both these combinations and should be a must have in your festive drinks cabinet. The Gin and Ginger Ale is a potential classic in the making, so if you want to try something a bit different at your Christmas party this year, fix yourself a G&G!
Today, Saturday 16th September 2017, goes in the history books as the day whisky makers R&B Distillers officially open the Isle of Raasay Distillery, the first (legal!) whisky distillery on this small Scottish island.
R&B Distillers are bringing this traditional Scottish craft to a previously unchartered whisky region, harnessing the raw elements of the unique terroir to create the first Raasay Scotch, which we will have to wait until 2020 to drink.
Co-founders Alasdair Day and Bill Dobbie are realising a dream to make whisky in this uncommon location.
Raasay is a small island, only fourteen miles in length, situated off the East coast of Skye. The island's 120 residents have watched eagerly as this disused Gothic villa hotel, Borodale House, has been transformed by ABIR architects into the new distillery, adjacent visitors’ centre and Na Tùsairean Club members’ accommodation.
In July 2017 R&B announced the distillery team who will be integral to whisky production: the team is comprised of: Norman Gillies, an island resident; Iain Robertson, a young distilling graduate; and Chris Anderson, a master distiller with decades of whisky prowess.
Iain, with the guidance of Chris, commenced whisky production this week and guests to the opening will be able to witness the first whisky making in action. The distillery will officially open to the public in October and visitors will be taken on a fascinating tours around this unique distillery: they will learn about the unusual geology that influences the flavour of Raasay Scotch; spot the resident bat population in the 'Bat Hotel' and visit the Celtic Well that provides water to the distillery. Following the ribbon cutting ceremony, friends, family, industry figures, press and all the island's residents have been invited to join the founders in a ceilidh at neighbouring Raasay House.
The distillery will be opened by renowned spirits writer and whisky expert, Dave Broom. The much-lauded spirits writer and founder of scotchwhisky.com, will cut the ribbon into the production room of the distillery and join co-founders of R&B Distillers, Alasdair Day and Bill Dobbie, along with friends, family and islanders to celebrate the opening of island’s first distillery.
Being a bit of a Dickensian traditionalist when I think of winter there are usually two, completely opposite images that spring to mind.
The first is a roaring fire, in a hearth bedecked with Christmas cards and stockings, a tree twinkling in the background, maybe some tinsel and an Elf-on-the-Shelf tormenting me from a distance whilst paragliding with Barbie.
The second image is one of crisp white snow, perhaps a frozen lake and a gentle slope. There are cherubic looking children gently tossing snowballs, or constructing a snow-person or riding wooden sledges whooshing past at break-neck speed. Somewhere in this image are the parents along with their other adult friends, warmly ensconced in scarves and gloves, standing in a circle laughing whilst getting gently sozzled on some warm alcoholic concoction and enjoying a bag of freshly roasted chestnuts.
Well that second perfect winter scene was almost acted out to perfection in the new Winter Garden at the Raeburn in Stockbridge, Edinburgh. They have fitted out their front garden with a bar and outdoor grill, along with big chunky tables, blankets and some less traditional heaters. You have a winter wonderland that last night was only missing out on the snow. On a dry night, with a good jacket this is a great place to spend an evening.
But what to drink? May I suggest a mug of warmed Spiced Plum Rekorderlig Cider. Sweeter than a traditional mulled wine, but that’ll be the pear cider combining with plums and cherries to provide a massive fruit hit. The mix of spices including the obvious cloves and cinnamon, take the edge off the sweetness creating a very smooth warm drink. There is an obvious danger that you would completely forget that there was any alcohol in the mugs at all, so be careful, at 4% abv a few mugs will definitely put some colour in your cheeks.
The outdoor bar will also serve up traditional mulled wine or Hot Chocolate (available with or without Baileys!) as well as a selection of draught pints, of course you can always pop into the pub for whatever you wish!
The outdoor barbecue can also sort you out with some food: Brie & Cranberry Beef Burger, Venison Burger or Bratwurst Hot Dog are all on offer for a fiver from The Raeburns Rayburn. A delicious and simple way to grab a quick bite, when everywhere else is trying to tempt you with Turkey Dinners
The Raeburn Winter Garden is open every Thursday - Sunday night in December, if you are in that neck of the woods it’s well worth popping in.
Beer-loving friends Richard Servranckx and Dan Quille, both from Leith in Edinburgh, plan to share their passion for quality brews and revolutionise the Scottish beer scene with a new ‘Craft Beer Revolution Festival’ at Assembly Roxy in Edinburgh 24th to 26th November 2016.
Dan said… ‘I recently visited America and was blown away by how popular craft beer was there. Here is Edinburgh it’s still the norm to go into a bar and order a pint of one of the big brands, so we decided to put our love of micro-brewed beer to good use and organise a festival that will introduce people to the amazing range of craft beers that are produced here on our doorstep and support the craft beer industry.’
The three-day festival will be held at Assembly Roxy in Edinburgh (24-26th November) and showcase craft beers from 13 of the best breweries from Scotland, the UK and Europe including Edinburgh based breweries Pilot and Top Out, Glasgow based Up Front, Panda Frog Project from Newcastle, London based Howling Hops and Parisis from Paris. Arbikie Gin and Vodka and wines from Vino will also be available for those who wish to enjoy the festival with a different tipple.
Over 60 beers will be on offer in the Beer Hall, from pale ales to hoppy 10% brews, appealing to both beer connoisseurs and novices who can try new flavours, meet the brewers and discover a new favourite beer. A Craft Beer Revolution beer will also be available - a slightly spicy double red rye IPA – brewed in collaboration with Edinburgh based microbrewery Ushers, and festivalgoers can vote for their favourite beer to win the ‘Craft Beer Revolution Beer of the Year’ award.
To accompany the steady stream of beer, street food is served-up by Scoff, The Buffalo Truck and Glasgow’s popular Babu Bombay Street Kitchen, and Cleaver & Keg Charcuterie Trollies will meander around the festival offering cured meats to pair with the beers available.
As well as a Craft Beer Revolution branded glass to drink from at the festival and take home, tastings and masterclasses from the breweries involved are also included with tickets. Entertainment takes the form of a playlist complied from songs festivalgoers request online before the festival, daily pub quizzes, Beer-Drinking Relay Races and much more.
Richard added… ‘We’ve been working hard over the last 6 months to produce Craft Beer Revolution Festival and can’t wait to share it with our visitors. We are thrilled to be working with all the breweries taking part and honoured to support Brewgooder as our charity partner and support their #DrinkBeerGiveWater campaign that provides clean water to over one million people.’
Early bird tickets priced at £8 are on sale now at www.revolutioncraftbeer.com and include festival entry, a Craft Beer Revolution branded glass to drink from and take home, a £2 beer voucher and entry to masterclasses.
Breweries taking part:
Pilot, Howling Hops, Top Out, Spey Valley, Six North, Up Front Brewing, Panda Frog Project, Fallen Brewing, Northern Alchemy, Tryst, Fyne Ales Scotland, Alechemy Mordue Brewery, Parisis and Arbikie Gin & Vodka
Facebook - @edcraftbeer
Twitter - @edcraftbeerfest
Instagram - @edcraftbeerfes
Premium bottled water from the most famous loch in the world officially launches
A Highland business trio have unveiled a premium new monster product using water extracted from the most famous loch in the world following a six figure investment.
Inverness businessman John Oag has officially launched the new premium bottled water, Loch Ness Water, with fellow directors Dawn Younie and Imtaiz Ali. The trio have also had support in the creation of the exclusive Loch Ness Water branding from local businessman Mark Alison, MD of Red Revolution.
Following three years of scientific research and development the business trio are extracting water straight from the home of the Loch Ness monster, to be sold as bottled drinking water.
Significant sums of money and time has been spent researching the bottled water process by the business partners, before investing in specialist extraction and filtration equipment.
The trio have also set up their own custom-built bottling plant in premises in Avoch, 12 miles from Inverness.
Loch Ness Water is currently producing the equivalent of 5000 bottles of water a week, but it is estimated that will double in the near future due to the already unprecedented demand.
The firm has already received orders from a number of hotels and are currently in discussions with a number of upmarket UK retailers.
John Oag, managing director of Loch Ness Water, said: “The global phenomenon of Loch Ness and the Loch Ness monster is undeniable, and now people can have a chance to buy drinking water, that contains a piece of the mystery that is Loch Ness.
“This business is a passion and has taken a significant monetary investment and a huge amount of time to get off the ground. We have carefully researched every aspect of our product, from investing in the best filtration systems on the market, to choosing the correct size and style of bottles to sell.
“It’s the first time this has ever been done, and quite frankly I’m overwhelmed by the interest shown in the product to date. We have created a premium-bottled water that encapsulates part of the very jewel of the Highlands itself.”
To meet strict regulations, for every batch of water taken from the loch, samples are sent for microbiological and chemical testing, before the product can be legally sold in the UK and internationally as a product suitable for human consumption.
Loch Ness Water is being produced in 100ml and 375ml glass bottles and will retail to hotels and premium retail outlets to cater for what they anticipate to be a high level of interest from the tourism and whisky market.
For more information about Loch Ness Water, see www.ness.scot or find us on Facebook or Twitter @Lochnesswater
KINNETTLES GOLD SINGLE ESTATE SCOTTISH TEA
EXCLUSIVE SCOTTISH TEA FROM PEKOETEA
Edinburgh-based tea merchants PekoeTea have today unveiled a unique, brand-new Scottish single estate tea - Kinnettles Gold. This distinctly flavoured tea is grown and hand-rolled on Kinnettles Farm in Angus by Susie Walker-Munro.
Susie’s great-great-great-grandfather Charles Alexander Bruce, was responsible for bringing tea from the tea plant assamica to the British market in 1839, and his efforts in pioneering the tea industry in Assam led to India exceeding China’s tea exports today.
Only 2kg of the tea has been produced this year, which will be exclusively retailed by PekoeTea in limited-edition 20g tins.
Jon Cooper, founder of Pekoe Tea commented: “We are very proud to be the exclusive stockists of Kinnettles Gold. Not only because it’s a Scottish tea, but because of its unique flavour and the passion that has gone into the processing. The tea fits perfectly with the PekoeTea ethos, and being able to buy tea directly from a tea estate in Scotland is something truly special.”
The tea has been processed using secret techniques, specially-developed for the Scottish climate with the help of tea consultant Beverly-Claire Wainwright of Teacraft. Beverly’s philosophy is to match processing methods to suit the terroir, rather than copying methods from other countries.
Until this year, small batches of Kinnettles Gold were processed by Susie using methods from Darjeeling that were not bringing out the full flavours of the tea. As Scotland’s terroir is unique, Beverly has created unique processing methods to ensure the tea lives up to its full taste potential.
In early 2015, Beverly introduced Susie to PekoeTea whose ethical credentials impressed her. She commented: “I am so grateful to Beverly for introducing me to Jon and keeping this a Scottish affair. Jon’s deep knowledge of tea makes PekoeTea the perfect showcase for my Kinnettles Gold single estate tea”.
PekoeTea, founded in 2005, boasts two Edinburgh tea shops as well as an online retail business, and is operated by Jon Cooper and his wife Esther. Their range of over 100 single estate loose-leaf teas makes them unique in Scotland. They are one of only a few tea companies in the UK to import direct from source.
The tea will retail at £2500 per kg. 1.5kg of Kinnettles Gold is being packaged in numbered limited-edition 20g tins priced at £50 each. The remaining 500g is being kept for sampling and referencing.
The tea is available for pre-order online and in store, to be distributed on Friday 20th November 2015.
For a perfectly-brewed cup of Kinnettles Gold, visit PekoeTea in Stockbridge where a limited number of cups will be available at £15 per serving.
Kinnettles Gold is available to buy from:
20 Leven Street, Edinburgh
Tel: 0131 477 1838
55 Raeburn Place, Edinburgh
Tel: 0131 629 2420
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