Ncn’ean, Scotland’s first 100% organic distillery, created an expression that takes the form of a malt spirit that is described as being "not whisky, not gin." The Ncn’ean Botanical Spirit is made with fresh grapefruit and a vibrant selection of locally foraged herbs and flowers, including bog myrtle, heather, coriander and juniper.
The new expression is distilled twice at Ncn’ean and then a third time at the Beinn an Tuirc distillery and finally bottled at 40% ABV. For the initial run of this product, the organic whisky distillery is limiting production to just 5,000 bottles.
Creating the Ncn’ean Botanical Spirit signature serve involves mixing a portion of the malt spirit with tonic water, Angostura bitters and topping it all off with a slice of grapefruit as a refreshing fruity garnish.
What's Driving This Trend
- Foraged Malt Spirits
- Opportunity for distilleries to experiment with locally foraged herbs and flowers in their spirits, creating unique flavor profiles.
- Organic Distilleries
- Growing demand for organic spirits presents an opportunity for distilleries to differentiate themselves in the market and appeal to health-conscious consumers.
- Alternative Spirit Categories
- The rise of expressions like the Ncn’ean Botanical Spirit blurs the lines between traditional spirit categories, opening the door for innovation and experimentation in the industry.
Who This Affects Most
- Craft Distilleries
- Craft distilleries can leverage the trend of foraged malt spirits to create small-batch, artisanal products that cater to niche consumer preferences.
- Herbal and Floral Suppliers
- Suppliers of locally foraged herbs and flowers can tap into the demand from distilleries for unique botanical ingredients in their spirits.
- Organic Beverage Industry
- The popularity of organic distilleries like Ncn’ean highlights the potential growth opportunities in the organic beverage industry, including spirits, juices, and functional beverages.
