The new Edinburgh Gin Rhubarb & Ginger Gin has been announced by the UK-based brand as a new option that builds on the success of the original gin liqueur and canned cocktail.
Featuring a 40% ABV, the full-strength gin has the flavor of premium rhubarb and gin in the mix to make it perfect for infusion into your choice of cocktail recipe. The spirit will speak to the rising popularity of gin amongst consumers seeking botanical-forward flavors from their libations.
Addressing the new full-strength Edinburgh Gin Rhubarb & Ginger Gin, Ian Macleod Distillers UK Marketing Director Neil Mowat said, "Since launching our original rhubarb & ginger gin liqueur in 2014, Edinburgh Gin has been category defining within flavored gins and gin liqueurs. We’re excited to now offer consumers our original rhubarb & ginger flavor profile as a full-strength gin, alongside the versatility of the much-loved gin liqueur and the convenience of our ready-to-drink can.”
What's Driving This Trend
- Botanical-forward Flavored Spirits
- The rise in popularity of flavored gins showcases an opportunity for other botanical-forward spirits to capture consumer interest.
- Canned Cocktails
- The success of the Edinburgh Gin canned cocktail highlights the potential for other brands to develop and market convenient, ready-to-drink options.
- Premium Infusion Ingredients
- The use of premium rhubarb and ginger in the Edinburgh Gin Rhubarb & Ginger Gin presents an opportunity for other brands to experiment with high-quality infusion ingredients.
Who This Affects Most
- Craft Distilleries
- Craft distilleries can explore the creation of botanical-forward flavored spirits to tap into the growing consumer demand for unique and innovative libations.
- Canned Beverage Industry
- The success of the Edinburgh Gin canned cocktail demonstrates the potential for the canned beverage industry to expand its offerings by incorporating popular spirits into convenient, portable formats.
- Premium Ingredient Suppliers
- Suppliers of premium ingredients, such as rhubarb and ginger, have a chance to capitalize on the increased demand from distilleries and other beverage manufacturers looking to create high-quality flavored spirits.
