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September 29, 2015
Sugar Kelp is a key ingredient in the new gin from the Isle of Harris Distillery.
Sugar Kelp is a key ingredient in the new gin from the Isle of Harris Distillery.

The 5pm Dining blog tends to focus on the Central Belt but never let it be said that we don’t venture much further than the M8.

Especially when the siren call of the gin bottle can be heard.

Way out west, the Isle of Harris Distillery has just launched. It will be some years before the distillery’s Hearach whisky reaches the market but, like many other new distilleries, the Isle of Harris Distillery is making gin in order to pay the bills while the whisky matures.

Kelp-infused gin

Available from the distillery and via their online shop, the Isle of Harris gin is flavoured with both traditional botanicals and the salty local seaweed, Sugar Kelp.

In what we reckon is a pretty smart move from both parties, the makers of the Outer Hebrides gin have formed a partnership with Summerhouse Drinks, the Pitsligo-based makers of a range of soft drinks.

The Summerhouse range includes Walter Gregor’s Tonic Water, named after a Victorian Minister who served the historic Parish of Pitsligo.

By pairing Isle of Harris gin with Walter Gregor’s Tonic Water, both companies hope to create the ultimate Scottish G ‘n’ T.

Small batch tonic

Walter Gregor’s Tonic Water.
Walter Gregor’s Tonic Water.

Commenting on the partnership, Claire Rennie, Managing Director of Summerhouse Drinks said: ‘Walter Gregor’s Tonic Water is produced in small batches on the family farm and made by combining quinine from cinchona bark with citric acid and a combination of botanicals, which gives way to a refreshing tonic.

‘As well as this, our farm is situated close to the sea, meaning that the natural flavours in our tonic complement the salty, seaside inspired flavours of the gin.’

Simon Erlanger, Managing Director of Isle of Harris Distillers, said: ‘We have developed a gin that is very individual in character and unique to the islands, and we wanted to partner with a tonic water that complements that uniqueness and we are delighted that Summerhouse have been there to enable that.’

Need a job?

Sticking with far flung drinks companies, The Colonsay Brewery is expanding and on the hunt for  a second brewer to work alongside brewer Chris Nisbet.

MD David Johnston comments:  ‘The brewer position is a rare and exciting opportunity for the right person. Colonsay is a remote and tranquil island, reached via a two-and-a-half hour boat journey from Oban.

‘We are hoping to appeal to a skilled brewer looking for an opportunity to work in one of the best environments for brewing great beers and also excited by the prospect of growing with us.’

The Colonsay Brewery was established in 2007 by entrepreneur David Johnston, brewer Chris Nisbet and islander Rob Pocklington.

As well a complete facelift for its IPA and 80/-, the brewery has recently replaced its lager with Pig’s Paradise, a blonde beer named after the fertile cliff-top patch of grass where the island’s pig population used to feast on Atlantic wildflowers.

And you won’t get that anywhere near the M8.