North Uist Dry Gin 70CL

At the midway point of Scotland’s Outer Hebrides lies the wind blasted island of North Uist, population 1254. It’s the raw North Atlantic weather here that’s forged a starkly beautiful landscape where only the hardiest plants survive. There’s a sturdy outdoor lifestyle here: wild swimming and surfing are common, but they aren’t for the faint hearted. And it’s here in 2017 that Kate and Johnny founded the North Uist distillery, specialising in Gin. Nine years later and three consecutive Scottish Gin Producer of the Year awards is testament to their hard work and their brilliant Downpour range.

Good folks, good land, great Gin! The striking, rain embossed bottles complement the wonderful liquid inside and they make a present for the self or for others. North Uist Distillery is sustainable and carbon neutral.

Tasting Notes

•    Nose: Bright and zesty with prominent bursts of lemon and grapefruit peel, underpinned by a sweet, honeyed aroma and fresh, classic juniper.
•    Palate: Full-bodied and exceptionally smooth, offering sweet notes of warming spice like cassia and clove balanced by vibrant orange. A rich floral character comes forward, led by sweet blossoms of wild Hebridean heather.
•    Finish: A deep, satisfyingly dry and long-lasting finish, marked by a peppery kick of cubeb berries, lingering gingerbread notes, and a softly honeyed heather conclusion.

Product Description

Drench yourself in true island flavour with Downpour Scottish Dry Gin, a multi-award-winning spirit crafted by the North Uist Distillery Co. Presented in a 70cl bottle and bottled at a robust 46% ABV, this premium craft gin captures the wild spirit of Hebridean island life. 

This special Scottish dry gin is distilled with a double concentration of botanicals to deliver big, bold flavours that can be tasted in every single drop. It is entirely clear whilst inside the bottle but transforms into a naturally cloudy appearance when mixed with tonic, because a generous concentration of natural essential oils from the juniper and citrus peels has been intentionally retained.

Distilling Methods

To achieve its remarkably bold character, master distiller Jonny Ingledew utilises a recipe design that places fresh lemon, orange, and grapefruit peels at the very top of a traditional handmade Portuguese copper still to capture bright citrus top notes. The heavier, spicy elements—such as peppery cubeb berries and cassia, are drawn out by running the distillation deep into the tails of the run, which imparts incredible depth and a rich mouthfeel. The signature botanical, wild Hebridean heather, is hand-foraged across the island by friends and neighbours of the distillery before being bartered directly for finished gin.

Serving & Cocktail Suggestions

•    The Perfect Serve: Pour a generous measure over plenty of ice, top with a premium tonic water to release the beautiful botanical cloud, and garnish with a slice of fresh lemon and a bruised sprig of fresh rosemary or heather.
•    Downpour Easy Squeezy: Combine 35ml of gin with a splash of fresh grapefruit juice, lemon juice, a teaspoon of local honey, and a sprig of rosemary. Shake well with ice and strain into a chilled glass.
•    The Citrus Cloud: Shake 50ml of gin, fresh lime juice, a dash of orange juice, ginger syrup, and an egg white with ice. Strain into a coupe glass for a frothy, citrus-forward cocktail that complements the gin's natural oils.

Food Pairings

The heavy citrus profile and warming, peppery spice of this gin make it a fantastic companion for food. Match your serves with:
•    Seafood: Fresh Hebridean crab, hot-smoked salmon, or grilled scallops. The zesty lemon and grapefruit notes cut through the richness of the seafood perfectly.
•    Charcuterie & Cheese: Creamy goat's cheese or mild blue cheese served with oatcakes. The honeyed heather finish provides a beautiful contrast to salty cheeses.
•    Desserts: Lemon tarts, ginger cake, or traditional shortbread. The gingerbread and cassia notes in the gin's finish harmonize beautifully with warm baking spices.