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Aelder Elixir
Buck & Birch
Familiar with foraging forest floors for wild food and fungi, Birch and Buck master-minds, Thomas Chisholm and Rupert Waite have been delighting experimental diners for years with their wild-dining supper clubs, serving local, hyper-seasonal finds in inventive bites and nips. Bursting with ripe wild elderberries in a young whisky-spirit base, Aelder delivers deep fruity notes similar to port, with subtle hints of spice and the sweet smokiness of old leather. It can be served straight, as an accompaniment to dessert or a cheese board, or works particularly well as an alternative to creme de mure in the oh-so-Instagrammable Bramble.
Creme de Cassis
Ogilvy
It seems fitting that Scotland's first blackcurrant liqueur originates from Angus, the very heart of Scotland's berry-growing region, and the birthplace and seat of Scottish culture.
When multi-generational farmers, The Jarrons, were faced with a glut of luscious blackcurrants with nowhere to go, they experimented by adding them to their small-batch vodka made with potatoes grown on their farm. The result is a pleasingly smooth spirit, with a clean palate, and intense berry fruitiness. Enjoy over ice, or in a glass of fizz as an aperitif.
Creme de Cassis
Ogilvy
It seems fitting that Scotland's first blackcurrant liqueur originates from Angus, the very heart of Scotland's berry-growing region, and the birthplace and seat of Scottish culture.
When multi-generational farmers, The Jarrons, were faced with a glut of luscious blackcurrants with nowhere to go, they experimented by adding them to their small-batch vodka made with potatoes grown on their farm. The result is a pleasingly smooth spirit, with a clean palate, and intense berry fruitiness. Enjoy over ice, or in a glass of fizz as an aperitif.