There's a boatload of gin out there right now. We know. achroous was born to stand out - both in flavour and by design.
Created with the heart and backbone of a london dry, it's a rich, grown-up spirit, made with a unique blend of seven carefully chosen botanicals.
The end result is an electrifying, multi award-winning riff on a classic gin.
There are seven botanicals in achroous. It doesn't need more than that. the first five are the backbone. they're what make it a proper, lip-smacking gin, with all the delicious bitterness and body that entails. The last two are the wildcards. They bring their own unique quirks to the aroma and flavour of the spirit, transforming it into something pretty phenomenal.
The resinous heart of all gin. juniper is loaded with rich, sticky oil, containing the likes of myrcene and pinene. this gives gin its characteristic bitterness, as well as tarry notes of dark fruits.
distilling Achroous involves a complex mix of chemistry and physics, as well as the consumption of about 6 cups of good quality coffee. Production takes place on a 500 litre still, and can be broken down to a few key steps.
First off, all seven of the botanicals are weighed out according to the recipe. the ingredients in Achroous are all added at the same time, so are weighed out together.
The still is then turned on. Once at temperature, the ethanol evaporates, carrying the flavours and aromas of the botanicals up the still, and into the distillate.
At the start and end of the run, unwanted flavours and aromas are captured in the heads and the tails. These parts of the distillate are not used in the finished gin.
The middle part of the distillation run - the hearts - contains all the essential oils required to make Achroous. Once collected, it is blended down to 41% ABV for bottling.
These are then poured into the still, mixing with a blend of filtered water and organic grain neutral spirit, which is pumped in through the bottom of the pot.
The botanicals then sit for two days in the spirit. This allows the essential oils from the ingredients to be drawn out into the spirit, maximising flavour extraction.
the end result of all the above is achroous gin - a complex, modern take on the classic London Dry spirit. there's no fake flavouring, glycerine or colouring. Here's a few pointers on what's going on in the glass.
First and foremost, a big whack of juniper. From there, there's a woody, musty quality from the root botanicals, a gentle sweetness from the fennel seed, and a fragrant, earthy citrus from the peppercorns.
Lip-smacking, resinous bitterness, laced with warm, delicate notes of spice and sweet anis.
In terms of a G&T - grab a rocks or a highball glass, fill it with big cubes of good quality ice, pour in 35ml of Achroous and top up with a dry, light tonic, like Fever Tree refreshingly light. If you want garnish, use citrus - lemon or pink grapefruit work well.
a big, wafting nose, especially once you've added tonic. The sichuan peppercorns bring a huge, floral spice, while the fennel adds a grassy, herbaceous hint of anis.
Achroous has also won a fair few awards over the last couple of years, with two golds and a double gold for flavour from the most respected spirits competitions on the planet.
there's been plenty of kind words too — Ian Buxton said the above in 101 gins to try before you die, Chris Losh of Imbibe Magazine called Achroous "A distinctively different, yet respectful variant on the classic style" and Richard Harvey, Master of wine, described it as "A perfect, refreshing aperitif."
Basically, it's really good gin, and it's not just us saying that.
“At the cutting edge of the vibrant scottish craft distilling scene. ”