An Cala Ciùin is located in The Mishnish Ross Caithness, the chef behind the fine dining Mull restaurant, An Cala Ciùin, located in The Mishnish Hotel on Tobermory's iconic seafront street is paying tribute to two stand-out local suppliers. Cold smoked salmon from Tobermory Fish Company, just up the road from The Mishnish Hotel (home of the restaurant) crowns one of the canapés for the Taster Menus. This exceptional local produce is combined with confit lemon, cucumber and beetroot gel and served in a crisp savoury cone topped with caviar. Meanwhile, the ten-year-old heavily peated Ledaig is the local whisky used as a palate cleanser in the Ledaig Sour Sorbet.   An Cala Ciùin is Mull's newest innovative fine dining restaurant and Ross said: “Nearly four months in, and our diners and critics have given us fantastic reviews. They’ve been very impressed with our menu which is very much the best of the Island‘s larder on a plate.” Ross added that one of the best things about being located on the iconic Tobermory seafront is the seafood. “The langoustines I get from the local fishermen are out of this world! You simple can’t get fresher - it makes all the difference to the finished dish.” Ross with Sally MacColl from Tobermory Fish Company Sally MacColl, from the Tobermory Fish Company , said: “We are delighted that Ross enjoys using our smoked salmon – I have tried the canapé and it’s beautiful. We love that Ross is supporting our wonderful larder here on Mull. His imagination is to be commended, and we wish him continued success with An Cala Ciùin.” Visitor Centre Manager at Tobermory Distillery, Olivier MacLean, said: “Ross must surely take the prize for one of the most unusual uses of our ten-year-old Ledaig. Ross assures us that it works, with the Ledaig containing all the tasting notes he needs to perfectly balance the dish.”    “The restaurant is doing well attracting attention from the various food critics he has had trying his food, so it’s good news for Tobermory, and its vibrant food and drink producers generally.” Read the Bite Mag review of An Cala Ciùin here   An Cala Ciùin is open Wednesday to Saturday. Lunch is served from 12-2:30 pm and dinner from 5.30-9 pm. Ledaig Sour Sorbet Ledaig Sour Sorbet  40ml Ledaig 10-year-old whisky  500g caster sugar  500g water  325ml sparkling water  5 ½ lemons (juiced)  90g egg whites    In a small pot boil and flame the whisky till the alcohol burns off  Add the water and caster sugar and bring to a boil then leave to cool  Mix in the lemon juice and egg whites to sugar syrup Add the sparkling water and blend Churn in an ice cream machine and freeze

An Cala Ciuin, The Mishnish Hotel (yellow building) An Cala Ciuin, situated at The Mishnish Hotel on the vibrant main street in Tobermory, offers a captivating tasting menu curated by chef Ross Caithness. One of the standout dishes is the Crystal Bread, which delicately dissolves in a whimsical puff, leaving behind a burst of fresh crab and sea herbs. This unique 'snack' sets the stage for an unforgettable dining experience. We have informed our host Jamie that it may be necessary to share some of the courses, as tasting menus can be quite filling. Nevertheless, the multiple starter dishes on this 9-course meal are remarkably light and delicate, leading us to conclude that we can handle the entire experience without any issues. Nautical touches The first-floor dining room provides a tasteful and serene setting, offering beautiful sea views and incorporating nautical touches. The restaurant's name, which means "port" or "haven" in Gaelic, perfectly captures the ambiance. Our crab dish’s exceptional freshness is matched by tender Langoustines in a tomato consommé with a magical tomato flavor. The culinary journey continues with a Scallop caramelized in pig fat, enhanced by sweet orange and butternut squash. Transitioning to Mediterranean flavors, we enjoy white Cod and Squid on a soil of black olive tapenade. The briny taste of the olives cleverly complements the fish. It's worth noting that the Italian influence in this dish likely stems from Ross's experience cooking in Italy. Chef has also previously worked for Martin Wishart and Tom Kitchen, and in our subsequent dishes, he skilfully combines local Scottish produce with French techniques. The Glengorm Estate, located just a short drive away, provides Highland beef, Blackface lamb, and wild venison. Ross was enticed to Mull by the allure of the local larder. Ross will change the menu to accommodate the best ingredients on offer. Crystal bread Roast Partridge is served with a confit leg, salsify, and truffle, while Wild Venison is accompanied by chanterelles and a Jerusalem artichoke stuffed with lemon and crumbs. These dishes showcase seasonal cooking at its finest, and each is served with a delightful jug of jus, ensuring that every bit of produce is utilized. To cleanse the palate, comes Ledaig, the local whisky, in the form of a deconstructed Whisky sour-themed sorbet. For a truly indulgent finale, Millefeuille with milk chocolate, hazelnuts, and popcorn ice cream, which we share and savour. When we visit Jamie and Ross are preparing for the upcoming season, working together to showcase and present the best of Scottish food.  They are deeply passionate about promoting Scotland's natural larder, despite the challenges that everyone in hospitality faces.  If you have the opportunity to visit Mull, we highly recommend a visit to An Cala Ciuin, where culinary expertise meets the very best Scottish produce in a Hebridean island setting. (S. Wilson) Mishnish Hotel, Tobermory, PA75 6NU - Tel: 01680 309106. Wednesday - Saturday12:00 - 14:30 17:30 - 22:00 Extra helpings: We also ate at The Mishnish bar which serves excellent and cheap homemade pub grub and pizza. Haggis and goat's cheese pizza had a thin crispy base and Steak Pie was filled with Glengorm estate beef and served with a pile of mash and fresh broccoli and cabbage. Look out for Tyson the extremely handsome nomadic cat. You will find him prowling the streets or even nosing around the bar. We found Tobermory to be a very friendly community not least the staff at The Mishnish. The owners of this iconic building are Les and Meg McLeod and there have only been two sets of owners in 160 years.

Cobost, Skye A long-term feature on the culinary wishlist, on a recent visit to Skye , my partner and I finally made it to The Three Chimneys , keen to see if this destination dining venue can live up to the hype (spoiler alert: it does). On arrival, the vibes are cosy and welcoming, in keeping with the traditional cottage exterior (this place is nearly as old as I am after all). We are running late due to a combination of island-related factors – slow campervans, confused tourists, livestock in the road – but are assured on arrival that “time runs differently on Skye”. We happily adjust to island time and need little encouragement to indulge in an aperitif. We choose, from the list of locally inspired cocktails, a Rhubarb & Sweet Cicely Fizz with Raasay Gin and a Penicillin featuring Talisker Storm whisky – both are delicious, well-balanced, and warm us up nicely for what is to come. First up is the ‘Snack’, a staple of the tasting menu and usually the single best mouthful of the entire meal – this one features trout pastrami and Talisker and is bursting with bright flavours – an impactful and promising start. However, it is the first course of the five that assures us we are in the best of hands. An unassuming list of ingredients – Asparagus, Jersey Royals and Potted Butter – yet it is the touch of cayenne that makes the dish sing, matched perfectly with a Kent Chardonnay. Our server explains that the chef is passionate about using high-quality, seasonal produce that is not overcomplicated, and he has certainly brought out the best in these simple veggies. The chef in question is Paul Green, who left his life in Edinburgh in January to return to the restaurant where his career started 20 years ago. Since then, his CV has become particularly impressive, having worked across Europe and New York at two and three Michelin star restaurants, and we can sense that wealth of knowledge in his menu. Course two is a combination of two dishes, as interestingly, this is where the bread course comes in; however, once we taste the bisque with the Lobster Ravioli, we can see why the bread is needed. The provenance of each dish is stated on the menu, and this Dunvegan lobster couldn’t be more local. The warm rolls are made with black garlic, onion and oregano and are sweet and indulgent. Thankfully, the wine pairing is a slightly smoky white wine from Santorini that cuts through the rich flavours beautifully. Destination dining not to be missed After a short but welcome break, the third course is a perfectly-cooked Sconser Scallop in a sticky ginger, orange, and Raasay whisky sauce, a zesty combination very different from the previous course, paired with a complex Spanish Chardonnay/Gewurtztraminer blend that enhances the floral notes of the dish. The fourth and main course is Hogget (a sheep between 1 and 2 years old, we learn) served with more wild garlic, potato fondant and haggis, a hearty plate that is brought to new levels with the accompaniment of a rich Georgian red wine. Not someone with a hugely sweet tooth, even I am excited for the dessert – a Choux Bun filled with local strawberries and vanilla cheesecake – and it is every bit as good as it sounds. Once again, the pairing is bang on, an exquisitely light Italian Moscato that in no way overwhelms the delicate flavours. Our meal has lasted a surprising three hours, so with a taxi to wait for, we are escorted to the lounge in the hotel to enjoy a dram. This is truly a special dining experience and a taste of the abundance enjoyed on the island that I would come back to this corner of Skye for in a heartbeat. The food certainly could not be faulted – it is easy to see why the restaurant earned the ‘Restaurant of the Year’ title at the ‘National Hotels of the Year Scotland Awards’ 2025 – and our only criticism was some slightly odd pacing between the courses, which was amply made up for by the easy friendliness of the service. The five-course menu at £120 is well worth treating yourself to, but if you don’t fancy splashing out that much, they also serve lunch from their fixed-price a la carte menu at £60 for two courses or £75 for three courses. The Three Chimneys and The House Over-By, Colbost, Dunvegan, Isle of Skye, IV55 8ZT - +44 (0)1470 511258 Paul Green is at the helm

Caleño White Coconut Pineapple Juice Serve Non-alcoholic spirits brand Caleño is bringing a taste of Colombia to Waitrose with its new White Coconut rum liquid, launching this month in over 100 stores nationwide with an introductory offer of £15 (RRP £18). The launch comes as non-alcoholic rum is projected to be one of the fastest-growing market segments.  Additionally, rum-based cocktails have seen a 12% increase in popularity in bars and restaurants globally over the past year while Waitrose reported a 28% increase in No/Low sales during January 2024 compared to 2023. Caleño’s White Coconut Rum captures the smooth and sweet exotic taste of fresh coconut with subtle notes of vanilla and pineapple and is perfect for creating alcohol-free Piña Coladas and tropical mocktails. Sarah Holland, Low and No Buying Manager at Waitrose says: "Our customers are increasingly seeking out innovation in this space, and Rum is a category we expect to grow in 2025. Caleño's new 'White Coconut' brings something truly unique to our shelves - perfect timing as tropical flavours become the drink trend of 2025". Ellie Webb, Founder of Caleño, adds: "With rum alternatives projected to outpace non-alcoholic gin by 2026, we're excited to bring our Colombian-inspired White Coconut to Waitrose customers. The launch timing couldn't be better as Brits seek daily moments of tropical escapism and non-alcoholic varieties of their favourite tropical cocktails" The White Coconut rum alternative (50cl) was launched in 120 Waitrose stores on 6th January at an introductory price of £15 until 22nd January, before moving to RRP £18. Caleño White Coconut| Simple Serve - 50ml Caleño White Coconut - 200ml Pineapple juice (or Coke) Instructions: Fill a glass with ice, add all ingredients and stir with a cocktail spoon.   White Coconut Piña Colada Caleño | White Coconut Piña Colada - 50ml Caleño White Coconut - 20ml Agave - 80ml Coconut Milk         - 80ml Pineapple Juice  - 15ml Lime Juice Instructions: Combine ingredients in an ice-filled shaker, shake until cold, then strain into a chilled glass. Garnish with fresh pineapple.

Wiltshire truffle bun, medlar preserve, Windslade cheese Craig Grozier was an early pioneer of hyper-local foraging and bringing ancient Scots techniques of fermenting, dry-ageing, pickling and preserving to contemporary cuisine. When we first met in 2009 and he was chef at the late-lamented Heart Buchanan deli kitchen in Glasgow’s west end, he introduced me to his home-aged pine oil and, later, his ground-breaking hare blood custard (a savoury sauce made with the blood of a small Perthshire hare mixed with local juniper berries and gin and cooked with cream to accompany his Perthshire hare haunch dish for a pop-up dinner at Studio93 in Glasgow). Since then he has collaborated with many of Scotland’s most progressive chefs and as a freelance consultant, working mainly with the Bruichladdich distillery on Islay. Now, for the first time in 26 years of cooking, he has established his own restaurant Fallachan Kitchen in Glasgow. It’s immediately clear that the meticulous research and development he is known for continues apace.   Fallachan Kitchen is situated under the railway arches that run along the River Clyde in an area that, thanks mainly to the funky SWG3 arts and music venue - a group of red-brick warehouses around a former galvaniser’s yard - comes with the indelible stamp of industrial chic. I love that we are greeted at Fallachan - whose open kitchen is on the same level as its big communal dining table - to the soundtrack of the Clash’s Should I Stay or Should I Go?  I know there is no turning back from my first sip of the signature Dirty Fig Martini, whose sliver of unripe fig foraged from a West End garden and fermented in a salt and whey solution convincingly echoes the taste of green olive. Briny, sharp, cloudy and cold, it is an appetite-sharpening wake-up call for what is to come. Kelvinside Fried Partridge A dinky rustic ceramic pot bears a flavoursome broth of grilled ceps that have been slow-cooked overnight. Wee cylinders of pasta made with old house sourdough pulverised into flour and bound with beef fat add texture - and interest. This mouthful of autumn comfort (described by our dining neighbours as “posh Bovril”) is paired with a warm choux truffle bun that surprises with its sharp centre of Medlar preserve and topping of a Winslade cheese and East Lothian truffle. To describe this delicious duet as delivering umami doesn’t do it justice. It really is a flavour trip in its own right.   A lighter-than-light butter made with house crème fraîche inoculated with the wash from the Bruichladdich distilling process tastes like super-charged mature cheese but has the mouthfeel of spun silk. It simply slides onto our dark Octomore sourdough, made using a 200-year-old German starter and whose malt is sourced directly from an Islay farmer. And then comes what I dub 'essence of Grozier': a plate of cured meats and house pickles that showcases chef’s skill with charcuterie, gained from his time in France, Spain and Italy. A flush of mesmerising flavours start with dry-cured blood sausage of wild Scottish spices, mushrooms, house Bere barley miso and back fat that is surprisingly aromatic; moves to a salami of Islay hare with flowering currant leaf; the thinnest slices of an Islay pork coppa, and cured mangalitsa pork belly with juniper, whose glistening layer of fat melts exquisitely in the mouth. Savoured with preserved green strawberry, fermented sea leek, pickled blackcurrant leaf and fermented white asparagus, I could stop right here. A dish dotted with white crab dressed with brown meat in dulse and horseradish mustard changes the pace. Its smoked cobnut sauce and Jerusalem artichokes with brined quince are unusual in both flavour and texture, delivering hints of pan-Asian influences. This is followed by a meaty grilled Barra scallop, split in two and served with a sauce made from rose root, scallop skirt and squash trim, finished with rose hip purée - and topped with an awesome tuna ham of the first Bluefin tuna caught in Scottish waters last year. Sweet, salty and sublime. Another change of gear is signalled by a crown of beautifully cooked Borders partridge with red kale, chanterelles and Lingonberry mostardo complete with a foam of partridge offal, mead and barley koji. But what really has diners gasping is the unannounced addition KFP or, as chef puts it, Kelvinside Fried Partridge. This is a whole leg glazed in birch sap and birch vermouth, and dotted with black walnuts pickled in Tennents lager. You simply have to pick it up and lose yourself in the moment. House charcuterie and pickles Dessert is simply named Epicure Apple; its base a caramelly set cream, a kind of cheesecake/crème brûlée blend, achieved by cooking out whey to get brown cheese curds. Served frozen, the complex flavours gradually reveal themselves as it thaws. Topped with a tuille of dried apple over apple balls, puffed caramelised barley and caramelised apple sauce seasoned with yeast, it tastes like a grown-up toffee apple, without the cloying sweetness. The Fallachan experience is like taking a journey back to the future with a thoughtful, highly intelligent driver. From under that old railway arch, this is urban Glasgow gastronomy at the highest level. Fallachan Kitchen: Open for Thursday, Friday and Saturday dinner at 7 pm; Saturday lunch at 12.30 pm. kitchen@fallachandining.co.uk Arch 15, 8 Eastvale Place, Glasgow.

The Leddie, Aberlady With the current focus in hospitality moving to the quality of service front of house - the director of the Michelin Guide UK recently stated that “the choice of the product is the responsibility of the chef, but the ambience and the presentation of his work is down to service” - I’d say The Leddie is on point. From the minute we entered the contemporary open-plan lounge of the recently re-opened boutique hotel in Aberlady, East Lothian - all high-end muted greens, blues, dark woods, stone and terracotta - we were struck by the warm professionalism of our welcome. Staff are young, smart and engaging, and it was lovely to be offered a turn-down service, morning newspaper, and a welcome glass of Louis Roederer champagne and homebaked scone to be enjoyed in our room or the lounge. Wow. All part of the service, apparently. Chef Sean Lund With views through the well-staffed lounge and dining room from reception, you got the impression of a cohesive team whose attention is trained on the guests. A gentle soundtrack of Dave Brubeck, Otis Redding and Paolo Nutini created a relaxed, sociable mood. East Lothian is, of course, one of the more affluent areas of Scotland and as Scotland’s Golf Coast has 22 golf courses - which explains why many of our dining companions were players. Shaun Lund is the new chef here - his credentials include Crieff Hydro, Duchaly Country Estate and Ballathie House Hotel - and his contemporary menu clearly champions local produce: a starter of crispy East Lothian partridge breast with black pudding came as a trio of wee croquettes cross-crossed with roasted squash purée. It looked pretty on the plate, but I felt the delicate partridge was a little obscured by its crispy coating. But a broccoli, leek and Blue Murder tart lifted the palate with the zingy saltiness of the cheese and earthy greens in delightfully crispy pastry. Venison The Belhaven Smokehouse in Dunbar supplied the smoked haddock for my curried kedgeree. Generous flakes of the dry fish were served on top of the flavoured rice and topped with a beautiful orange-yolked softly poached egg. A tasty and unusual way of preparing this on-trend late winter dish. A roasted loin of East Lothian venison was perfectly cooked - pink in the middle, tender and soft - and served with celeriac, kale, and red wine sauce was quite delicious. I wasn’t so sure about my dessert of whisky parfait with in-house salted caramel honeycomb and poached early rhubarb. It was an intriguing and unusual idea, but I was too full to appreciate the journey it took me through the maze of sweet, salty, malty, citric flavours and soft, crunchy textures. I much preferred the rhubarb served with my perfectly prepared porridge with Scottish honey the next morning with toast and plum jam made with fruit from a neighbour’s garden. This after a night in a blissfully quiet room that was the height of luxury, helped along by the shot of Glenfiddich 12-year- old that was an unexpected part of the turn-down service. The Leddie has the huge advantage of location, and not only for golfers. It’s only a few steps away from the stunning Aberlady Bay Nature Reserve made famous by the novelist Nigel Tranter. From the wooden bridge overlooking the salt marsh and sand dunes, we saw redshanks, egrets, curlews, widgeon and skylarks. Over the three-mile round walk to Gullane Point, we spotted woolly black Hebridean sheep, roe deer and swathes of seabuckthorn bushes, which are native to the area: culinary inspiration, surely, and enough to make me want to return to the lovely Leddie one more time. The Leddie, W Main Street, Aberlady EH32 0RE (01875 440644). Email: hello@theleddie.com

Tony Singh and Kerry Teakle Scottish celebrity chef Tony Singh has announced the launch of a range of beers working in collaboration with Scottish Brewery of the Year, Fierce Beer. Attending the launch at the rooftop bar at the Moxy Hotel on Fountainbridge, was a nostalgic trip back in time, not only for Tony but also for me. Tony started his career as a YTS for Scottish and Newcastle many years earlier and its brewery, now demolished, has made way for the Moxy Edinburgh - Fountainbridge with its stunning rooftop bar, and amazing city views. Meanwhile, I moved to Edinburgh in 1999 to work for Scottish Courage as Brands PR Manager and loved the city so much, ended up staying. As one of the UK’s best-loved chefs, this is Singh’s first foray into the drinks market. The beers perfectly reflect his vibrant personality, style and his knack for spotting a gap in the market. Tony explains: “I’ve been looking to create something different and felt there was a gap in the market for a range of premium beers with a distinctly Indian twist that are great on their own but could also complement curries. I wanted to have a bit of fun with ingredients and flavours.” Two beers have been developed - an Indian Lager infused with cardamom, and Citrus Pale Ale infused with lemon zest and coriander seed, with the refreshing character at the heart of each beer. Both are smooth and easy to drink, even for non-beer lovers. I wasn’t sure about the beer cocktail though – it was too sweet for me and why mess with a great product. The beers shine on their own. And just to prove Tony’s point about the beers mixing well with curry, we were served up his crispy pakora, topped with coriander mint chutney, tamarind sauce and spiced yoghurt. Definitely, on the spicy side, thank goodness for the refreshing Citrus Pale Ale, to cool the heat! And if you haven’t already tried Tony’s fabulous Radge Chaat menu, it’s now been served at Bonnie & Wild. Citrus Pale and Indian Lager I loved the colourful packaging and striking designs which include a paisley print as a nod to both Tony’s Indian and Scottish roots. Working with the Aberdeen based team at Fierce Beer, who won 11 awards as well as the coveted Scottish Brewery of the Year at the Scottish Beer Awards last October, means that a distribution network is already in place. Managing Director of Fierce Beer, Dave Grant said: “We’re proud to be producing this range for Tony and we feel there’s nothing else quite like it in the marketplace. We know consumers are looking for something different and aren’t afraid to be experimental, so we believe these beers will be well received.” An initial contract has been secured with the Marriott brand Moxy, who will be the first hotel group to stock the beers, kicking it off in their brewery themed hotel at Moxy Edinburgh, Fountainbridge. Currently available as 30-litre kegs and fully recyclable 440ml cans, they can be purchased directly from Fierce Beer at www.fiercebeer.com . Future plans are already underway to extend the range further over the next 12 months.

Sherry and Scotland have a deeply connected past with Edinburgh’s first records of drinking it dating back to 1548. The city even has its own Cadiz street, named after the Spanish port where Sherry barrels were dispatched out of before being shipped into Leith. It’s a fascinating past and for Scotland, these barrels offer greater meaning as when they arrived in town the wine would be poured into bottles and the casks snapped up by eager whisky merchants who discovered by refilling the empty barrels with their spirit, it would impart beautiful Sherry flavours into the end dram - which ignited the world’s love affair with sherry-matured whiskies. In celebration of this symbiotic relationship, The Scottish Malt Whisky Society (SMWS) held a screening at Scotsman Picturehouse, inside The Scotsman Hotel, to showcase their new film ‘ Scotch and Sherry: A Flavour Odyssey ”, exploring how the Society’s sherry-matured whisky gets its flavour. Producer, Richard Goslan , Single Cask Writer, SMWS , explains: “We wanted to tell the story of both of these kinds of casks, taking viewers on a journey back to the oak forests of Galicia where the trees are felled, the sawmills where the staves are created, the cooperages of the ‘Sherry Triangle’ in Andalucia where the casks are created, and the bodegas where the sherry is produced and our casks are seasoned. … There’s so much to learn about what we call a ‘sherry cask’, and we hope this documentary goes some way towards helping people understand this fascinating world of sherry flavour.” On arrival, guests enjoyed a drinks and canapés reception featuring an SMWS-filled Whisky Highball or a glass of unfortified Spanish white wine, Ximénez-Spinola, intriguingly made with Pedro Ximenez grapes, ones typically reserved for producing sweet Sherry. The white wine’s apricot sweetness and balanced acidity is the popular choice of the night and a perfect companion to a couple of rich mouthfuls of chorizo. Moving inside the cinema each table sports three Society whiskies, two Sherry’s and a chunky box of popcorn for snacking. We tuck into the Sherry wines as the film kicks off and are instantly transported to the oak forests of Green Spain before moving to the fiery cooperages and cathedral-designed bodegas of Jerez. The formal tasting begins as the credits roll and sees the film’s star - Euan Campbell, SMWS’s, Head of Whisky Creation, speak to his experiences abroad and the three drams: Scarlett Marzipan, Cask-Strength Lapsang Souchong , “ One fancies a Sherry ” (one does indeed;, all being matured in Sherry Butts seen in the film. The film is a great exploration of two similar cultures and the hard work, vision and dedication that goes into making the end Scottish spirit. It will appeal to anyone who likes history and of course to Scotch and Sherry lovers. Please contact SMWS to view the film.

Rum Union - blended rum Grog is what was given to sailors. It is rum diluted with water, sometimes sweetened with sugar and laced with lime to prevent scurvy. James Lind conducted the first ‘clinical trial’ by giving sailors lime in their liquor. Naval heritage and rum are established bedfellows and South Queensferry is an apt place to set sail and learn all about the launch of a modern un-grogged rum, Rum Union . It is the place where David Balfour in Robert Louis Stevenson’s Kidnapped travels with Alan Breck and Stevenson of course also authored Treasure Island featuring rum swilling pirates. As we board The Maid of the Forth at Hawes Pier for a trip along the Firth, we are served some grog, as a refreshing, long cocktail. From the first sip it is clear Rum Union is a premium spirit with a complex and intense flavour profile. A blend which marries the flavours of three non-traditional rum producing countries, The Philippines, Vietnam and Ghana hence ‘Union’. I am joining a press gang to taste a series of rums from the Holyrood Distillery who have extended their portfolio from being experimental gin and whisky makers. The series of specialised cask rums are known collectively as Elizabeth Yard named after the distillery’s warehouses in Kirkliston, which were once used as the storehouses for the Royal Navy. On our sunset sail Nick Ravenhall, Managing Director of Holyrood Distillery, explains: “ We are working with rum in order to push ourselves as whisky makers. Rum asks challenging questions on raw material and fermentation, questions that don't get asked in single malt whisky production. We are greatly inspired by the rum makers and that is why Holyrood is on this journey, to learn more and push ourselves further.” The unique taste of the range comes from exploring differing maturation techniques and wood types. Somewhere in the process magic happens. Holyrood Distillery just won a clutch of awards for their rums with at the International Wine & Spirit Competition 2022. Elizabeth Yard Diamond Distillery 10 YO Ungrogged American Oak Octave Rum took the category Trophy. Elizabeth Yard range The launch of Rum Union is an extension of this work and the team are excited to bring their working style, ethos and skills as whisky makers to blended rums. Sugar cane juice harvested from Vietnam, creates a highly aromatic and floral rum post distillation; which when blended with the powerful pot still from Ghana and a molasses-based rum from the Philippines, results in a signature caramelized banana note. By bringing together three single estate rums create a naturally complex flavour, that does not require any additional colourings, flavours or additives and is non-chilled filtered. It was a pleasure to nose the rums as we sailed the waters around Inchcolm and the seal and cormorant inhabited rocks while detecting flavours imparted by maturation in different casks. Rum Union also breathes premium life into classic cocktails such as an Old Fashioned and The Daiquiri. Holyrood Distillery aims to challenge traditional makers' mindsights and bring a modern narrative to the rum category. (S. Wilson) Sold in a 70cl bottle and priced at £39.99 and is currently available to buy on the Holyrood website.

Gary Bradley As the mercury falls to sub-zero, the alcohol I am distilling reaches 78 degrees and the hydrometer measuring the strength of my gin shoots to 45%. Don’t panic though, all is above board as I am distilling my gin under the licensed supervision of Gary Bradley who runs Sip Antics micro-distillery and gin school in a cosy, downstairs room at the Cumberland Bar in Edinburgh’s Georgian New Town. Gary has been General Manager at the popular 56 North Bar in West Crosscauseway for more than a decade but as a fun side project educates willing pupils about Scotland’s juniper revolution. Book this drinks experience with Sip Antics and you can expect a G&T, gin cocktail, gin tasting, three hours of fun and educational chat and for the grand finale *drum roll* you get to make your very own bottle of gin to take home. Botanicals The experience encompasses history, chemistry, botany, cookery, and taste. I particularly like the Gin School Botanical Chart which is laid out like the Periodic Table. As with the gin bottles that line the walls of the private room, the botanicals are categorised by their flavour profiles: floral, herby, citrus, pepper, unusual and spicy. There are 77 botanicals in total and Liz and I are challenged to detect some of them in a blind tasting of three gins. After our (somewhat poor) efforts we enjoy a freshly shaken White Lady cocktail before progressing to our next task of choosing botanicals for our own recipe (along with the key ones of juniper, coriander, angelica, and citrus ) for our signature bottles of gin. Gary has several mini stills and once Liz and I have sniffed and selected 7-10 botanicals we infuse all the ingredients and wait for the alcohol to boil, cool and vaporise. Freshly distilled Beira Gin We then add water and pour our very own Mother’s Ruin (mine is spicy, Liz’s more delicate) into bottles. We name the gins Gin Genie and Beira (Scottish goddess of winter). As the wax seals cool on our bottles three hours have flown by. This experience would suit all types of groups and is full-on gin-fuelled fun. Sip Antics – The Cumberland Bar, Cumberland Street, Edinburgh, EH3 6RD. ​ info@sipantics.com .

Inaugral whisky The pride and excitement are palpable at Holyrood Distillery on Friday 6 October for the launch of the distillery’s inaugural whisky, 'Arrival', one of the first single malts to be produced in the city of Edinburgh in a century. Holyrood Distillery was established in 2019 in the former Innocent Railway terminal. Although the brand has gained a good reputation for its award-winning rum Elizabeth Yard , Height of Arrows gin, and barley spirit Charmed Circle, it was clear that Arrival is the flagship product and each of these was a step along the way to perfecting their art. The overwhelming feeling at the Arrival launch is that this is a moment of huge satisfaction for the company and the staff, but that it is also just the beginning of an exciting new chapter. Holyrood promises to take “bold new approaches to flavour” with a focus on innovation and experimentation, and a playful approach to ingredients and fermentation techniques. The words ‘Test, Learn, Improve, Repeat’ is in lights on the wall of the ‘the lab’ to emphasise this point, and the white boards around are covered with scribbled notes on the success, or otherwise, of the latest combination. This experimentation is particularly apparent in the distiller’s use of different types of yeast, an area where Japanese whisky distilleries are way ahead of their Western counterparts. The team has so far experimented with 90 different recipes to find the perfect combination of yeast and says this will be an ongoing exploration. READ MORE: The Port of Leith Distillery is now open And what about the dram itself? It is surprisingly smooth for its just three and a half years maturation, perhaps something to do with the carefully selected malts and the fact it has been aged in four different ways – in Olorosso butts, Pedro Ximenez hogsheads, bourbon barrels, and rum barriques. The flavour is long-lasting and brings to mind the best of autumn: sticky toffee pudding, ginger spice, apple pie, and red fruits. The distillery is a fascinating and welcoming building. Drawing on its industrial heritage, but with modern sophistication, it will make a welcome addition to Edinburgh’s distilling heritage and old-town tourism.

Worq Hospitality, the Scottish hospitality venture that operates numerous high-end brands including El Santo Latin American Bar & Restaurant in Glasgow’s Merchant City, has announced an exciting new collaboration with one of Scotland’s up-and-coming gin brands.   The brainchild of Glaswegian wedding filmmaker, Andy Samuel, Shipyard Gin – launched in October 2021 is now available across several of Worq Hospitality properties including El Santo, 55 Bearsden Cross, and Riva Boutique Hotel in Helensburgh.   An expertly crafted classic London dry gin distilled in Scotland, award-winning Shipyard Gin has perfumed citrusy aromas of orange, lemon, and lime. The palate is dominated by citrus, herbaceous flavours, and floral notes like gorse and elderflower, well-balanced with alcoholic warmth.   With a long-held aspiration to formulate his own distinctive gin, Andy wanted to pay homage to the rich tapestry of Scottish shipbuilding, particularly in the West of Scotland. The pandemic proved to be a catalyst for his ambitions, with his newfound free time providing him with the perfect opportunity to turn his long-cherished dream into a reality.   “My vision was to create a high quality, exceptional gin brand that celebrates success and resilience, rather than decline,” he said. “My grandfather's tenure as a plater at Scotts Shipbuilding in Greenock, together with my firsthand experiences in the 1990s, witnessing the industry's decline and its devastating impact on the community, fuelled my desire.” “The closure of the shipyards set many shipbuilding areas into a downward trajectory, a spiral they have been struggling to reverse ever since,” he continued. “The goal with Shipyard Gin was not just to commemorate history, but to actively contribute to the revival of these areas by creating a successful brand that creates jobs,” added Andy. “Ultimately, a longer term aim with the business is to attract visitors through a distillery & heritage centre, something of a tourist destination that will include event space and a tasting room, all while celebrating our proud past as world class shipbuilders.”                                           “We are delighted that we are launching internationally into the USA market in March.” Having spent December working behind the bar at El Santito, El Santo’s hidden premium speakeasy cocktail bar, Andy has curated a bespoke Shipyard Gin cocktail called Pineapple Mint Fizz, exclusively for the venue. Containing pineapple, which is indigenous to South America, it will be on the menu at El Santito, which showcases several leading spirits brands including Patron Tequila, in its drinks range, until the end of February. Shipyard Pineapple Mint Fizz 50ml Shipyard Gin 25ml Pineapple Juice 25ml Lime Juice 25ml Mint Syrup Splash of Ginger Ale Garnished with mint leaves and a pineapple wedge   Place all ingredients apart from the ginger ale into a shaker with ice. Shaken then strained into a highball glass with ice, topped up with a splash of ginger ale. Garnish with fresh mint leaves and a pineapple wedge