A new distillery with 'breathtaking views' will open in the heart of Edinburgh city centre next month.
Edinburgh Gin will open the doors to its new location at The Arches on East Market Street, just off Edinburgh’s Royal Mile, on Friday, December 6.
This state-of-the-art distillery will now produce every drop of Edinburgh Gin and is built upon the site of the historic Trinity Church.
The space is home to "painstakingly preserved" features including historic arches and exposed brickwork, as well as new additions such as floor-to-ceiling windows, a roof terrace, a bar, and two bespoke copper stills.
Finlay Nicol, distillery Manager at Edinburgh Gin said: "This launch is a true milestone for the brand, representing our relentless dedication to innovation and excellence in all things gin.
"We believe this is more than just a distillery, it’s a testament to our rich heritage, knowledge and commitment to sustainability, and our brand new stills alone are an embodiment of this.”
These new 2000L stills, named Annie and Lina after two of the first female gardeners to work at Royal Botanical Gardens Edinburgh in 1897, have been engineered in Germany by coppersmiths, Carl, and are said to represent the "epitome of craftsmanship and innovation" in the world of gin distillation.
Read more:
- First look: New seafood restaurant to open at luxury hotel in Scotland
- Scotch whisky brand launches long term F1 team partnership
- Four Scottish restaurants named among best in UK for a Sunday Roast
Joining Annie and Lina is a smaller still, named Matilda, to be used for experimental development.
Available to book now, the distillery will offer a programme of four 'immersive experiences' from The Classic Tour & Tasting, to the The Gin Making Experience.
Melissa Rickerby, brand homes manager at Edinburgh Gin said: “We’ve crafted unforgettable programmes for the new distillery which are as expertly curated as our spirits, so we can’t wait for visitors to experience them.
"These new experiences offer a deep dive into the intricate art and science of gin making, led by passionate experts who bring every detail of our process to life, offering a truly immersive journey through the world of gin.”
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereLast Updated:
Report this comment Cancel