Launched by Stuart McIvor and his brother in 2018 with their core product, the Original Recipe Biggar Gin, a London dry gin that has proven popular for the classic G&T serve with an original tonic and a bit of fresh orange peel to garnish.
The Biggar Gin Company Biggar Strength
A whopping 57% “navy stregth” gin for the brave and creative. Try this amazing Biggar Martini, recipe courtesy of the lovely folk at Biggar gin:
50ml Biggar Strength Gin
15ml Cocchi Americano
Lemon peel to garnish
In a mixing glass or cocktail shaker filled with ice, combine the gin and Cocchi Americano.
Stir well for about 30 seconds then strain into the martini glass.
Garnish with a lemon twist and serve.
Biggar is about as far from the sea as it is possible to get in central Scotland so giving this gin a maritime or naval name just didn’t feel right. That’s why it is quite simply called Biggar Strength. That recognises its higher ABV but also the spirit of a town that consistently punches above its weight.The original Recipe London Dry Gin relies on 3 local botanicals (rowan berry, rosehip and nettles) all of which are grown at Biggar Gin HQ. For Biggar Strength there was a desire to draw on an additional local botanical found in the the nearby woodland. There were a number of choices but they finally went with the hawthorn berry. The hawthorn berry has traditionally been used to flavour brandy but could definitely add something the to gin. The berries if juiced are not dissimilar to cranberriy in flavour and in dried form have a hint of apple. Distilled you can pick up on that fruitiness but with an underlying tartness.
It’s a nice coincidence that the botanical name for Hawthorn is Crataegus which is derived from the Greek kratos which means strength. The ancient Greeks prized the wood of the hawthorn tree for its strength.