May / June 2024 In The Spotlight (Spirits) Licensed Trade Promotions Dunns Food and Drinks

1st May - 30th June 2024

In The Spotlight

Handcrafted Hebridean gin combining ten carefully chosen botanicals, including Raasay juniper, sweet orange peel, rhubarb root and our triple distilled Isle of Raasay spirit.

10 Botanicals

Juniper

Sweet Orange Peel

Lemon Peel

Rhubarb

Root Coriander Seeds

Cubeb

Orris Root

Angelica Root

Liquorice Root

Triple Distilled Isle of Raasay

Malt Spirit

HILLS & HARBOUR GIN MADE TASTY by the SECLUDED FORESTS & COASTLINES of GALLOWAY

Our heavily awarded Hills & Harbour Gin delivers a vibrant and smooth taste of the forests and coastline of Galloway, and is elegantly packaged in an innovative and eco-friendly bottle.

With local Noble Fir needles and Bladderwrack Seaweed, it leads with juniper and is balanced with hints of forest fir, tropical fruit, citrus spice, tangy sherbet and a subtle scent of the shore.

REFRESH YOUR GIN SELECTION WITH BROCKMANS

WELCOME TO THE SUBLIME WORLD OF BROCKMANS

BROCKMANS G&T

A dance of traditional juniper & citrus with untraditional blackberry and blueberry.

A revelation of unexpected, individual taste for gin enthusiasts & novices alike.

50ml Brockmans Gin

150ml Premium tonic water

Grapefruit peel & blueberry garnish

In The Spotlight

Since 2009, Caorunn Gin has been handcrafted in small batches at Balmenach Distillery in the Scottish Highlands. Drawing on Scotland's natural pantry and avoiding the use of any artificial flavourings or colourings, Caorunn infuses five handpicked Celtic botanticals with six traditional gin botanicals to achieve its iconic flavour.

Caorunn Gin is distilled in the world's only working Copper Berry Chamber for maximum flavour.

Caorunn Original

41.8% ABV 70cl

Caorunn is a modern London

Dry gin infused with classic Celtic soul, in the form of 5 locally foraged botanicals.

serve

1 part Caorunn Gin

2 parts Fever-Tree Indian tonic water

Method: Build over ice.

Garnish: Red apple slices

Caorunn Scottish Raspberry

41.8% ABV 70cl

The invigorating dry, crisp taste of Caorunn is enhanced by a natural raspberry sweetness.

serve

1 part Caorunn Scottish Raspberry Gin

2 parts Fever-Tree Indian tonic water

Method: Build over ice.

Garnish: Raspberries & red apple slices

Caorunn Blood Orange

41.8% ABV 70cl

The infusion of zesty blood orange, matched with a light fieriness, creates this vibrant, refreshing, and citrusy gin.

serve

1 part Caorunn Blood Orange Gin

2 parts Fever-Tree Indian tonic water

Method: Build over ice.

Garnish: Slices of Orange

More cocktails

Please enjoy Caorunn responsibly caorunngin.com

FLAVO UR

A cabaret of stone fruit flavours seduces with wild waves of light, fruity freshness that is rounded out by sweet aromatic herbs for a deliciously smooth, distinctly different, fragrantly fruity finish.

HENDRICK’S GRAND CABARET IS A NEW LIMITED RELEASE GIN FOR DREAMERS, ARTISTS AND FREE-SPIRITED SOULS.

Inspired by reading about stone fruit spirits that gained popularity at fashionable parties in Paris in the early 1900s, Hendrick’s Master Distiller, Lesley Gracie, has created a decadently delicious, pleasure seeking expression of Hendrick’s that’s ideal to add a refreshing elegance to glorious gatherings together.

SE RV E

SE RV E

Hendrick’s Grand Cabaret is a bright, bold gin that has a rich depth and layers of flavour, and yet is still refreshing and lightit’s ideal in a Hendrick’s Grand Cabaret and Tonic.

Ingredients

30ml Hendrick’s Grand Cabaret

30ml Cranberry Juice

15ml Lime Juice

Champagne or Sparkling Wine Method

Combine all ingredients in a Champagne flute.

Top with Champagne or Sparkling Wine.

Lightly stir and garnish with Orange Peel and Cucumber.

GRAND CABA RET ROYALE

GRAND CABA R E T AND TONIC

The Perfect Margarita. Jose Cuervo® tequila, Agave syrup, lime juice, ice. Garnish with a wedge of lime.

FIRST B CORP CERTIFIED TEQUILA

AWARD-WINNING, ULTRA PREMIUM TEQUILA NO ADDITIVES, JUST AGAVE, WATER & YEAST

CUSTOMERS

OUR BARLEY

Lochlea ‘Our Barley’ is our first core single malt whisky. It is made from and inspired by our barley, grown here on Lochlea Farm. With a recipe carefully honed by Production Director John Campbell, the result is a dram full of depth and complexity. First-fill Bourbon, Oloroso Sherry and STR casks, no chill filtration, no added colouring.

Just honest, delicious whisky.

Bottled straight from the cask without dilution. First-fill Bourbon & Oloroso Sherry casks. 60.1% ABV.

Sweet and smoky 100% ex-Islay barrels 46% ABV PLOUGHING SOWING THIRD CROP Bright and fresh. 100% first-fill Bourbon barrels.

Creamy and fruity. Port, STR and firstfill Bourbon barrels. 46% ABV

In The Spotlight

£112.50

Scott Adamson, Blender & Global Ambassador

I began working at Tomatin in 2012 as a research intern while I was still at university, looking into the distillery’s history. The team was very small back then and our Master Distiller, Graham Eunson, would regularly bring samples over to the office. I don’t know how it happened, but before long I was writing the tasting notes for all our new products.

In 2018 I became the company’s Global Brand Ambassador and was offered the opportunity to work more closely with Graham in cask selection and blending; it was a no brainer.

Today, I am Tomatin’s Blender and Global Brand Ambassador. In my capacity as blender, I am responsible for developing new products and ensuring the consistency of our established products. Being one of the few distilleries in Scotland with our own on-site cooperage helps deliver a first-class wood policy to match our versatile spirit.

For me, a good Tomatin is a whisky that balances cask influence with distillery character. Our production team craft a remarkable spirit that has evolved over the past 127 years, and we use our wood policy to enhance it. Regardless of what cask we use there should always be that sweet malty backbone and complex mix of fruity aromas and flavours that are the hallmark of the distillery character.

“This balance is really on show in the Tomatin 12-Year-Old.

Around a third of the whisky is matured in oloroso sherry casks and that brings in all of those incredibly rich aromas of dried fruit and spice. Another third will be matured in bourbon barrels, this is where the sweetness comes from; vanilla, honey and crème caramel. The final third is matured in refill casks. These casks allow the spirit to mellow and evolve, allowing the distillery character to shine.“

Tomatin 12 Year Old

In The Spotlight

£41.11

CREATION #6

PEDRO XIMÉNEZ + JAMAICAN RUM

CASKS

Creation #6 can be described in two words: RUM + RAISIN. Our sixth Creation marries Pedro Ximénez casks and Jamaican rum casks with our smoky spirit resulting in flavours of toasted Jamaica ginger cake, Bonfire Toffee, spiced plum jam, Amaretto cherries and Daim bar.

CASK

PEDRO XIMÉNEZ

JAMAICAN RUM

CHARACTER

BONFIRE EMBERS, MOLASSES, OLD LEATHER + DRIED FRUIT

BANANA MILKSHAKE, LEMON CURD + DRIFTWOOD

700ML | 46% ABV | NON-CHILL FILTERED | NATURAL COLOUR | NON-AGE STATEMENT

£61.20

DÙN CANA SHERRY QUARTER CASK RELEASE

A new addition to our core single malt range, Dùn Cana is our peated and unpeated spirit matured first in the strong foundations of our American rye casks with a second maturation in a Pedro Ximénez and Oloroso sherry quarter casks.

A BV

52%

CASK TYPES

First maturation in American rye casks

Second maturation in Pedro Ximénez and Oloroso sherry quarter casks

FLAVOUR PROFILE

This whisky boasts hints of peppery spice, roasted nuts and sweet fruit and vanilla.

SPIRIT TYPES

Peated (55%) and unpeated (45%)

FIRST EDITION RELEASED 2023 C.14,000 BOTTLES GLOBALLY

Distilled, matured, bottled and shipped directly from the Isle of Raasay. Isle of Raasay population: 161 people.

£39.60

Our flagship Isle of Raasay Single Malt Whisky, 46.4% ABV, natural colour, non-chill filtered. Lightly peated with rich dark fruit flavours.

Two Isle of Raasay spirits – peated and unpeated –are matured separately in first fill Rye whiskey, fresh Chinkapin oak and first fill Bordeaux red wine casks. Our six recipe casks marry together to create the perfect dram with real elegance, complexity and depth.

Distilled, matured, bottled and shipped directly from the Isle of Raasay. Island population: 161 people.

UNLOCKING CATEGORY GROWTH

Premiumisation drives growth within Rum, building category momentum ahead of all ultra premium dark spirits. Brugal 1888 is a leading ultra premium rum brand witnessing exceptional growth globally, perfectly positioned to recruit dark spirits drinkers into the ultra premium rum category.

130 YEARS RUM MAKING EXPERTISE

For over 130-years, the craft of making Brugal has been passed down 5 generations within the Brugal family, pushing the boundaries to produce the best possible, not just what's possible.

Maestro’s Welcome

50ml Brugal 1888

10ml coconut syrup (Monin coconut)

1 dash of coffee bitters (or 5ml coffee liqueur)

Method

Add all ingredients and simply stir over ice. Add coffee beans to garnish

£13.50

In The Spotlight

Produced in Barbados by the award-winning, Foursquare Rum Distillery

Taylor’s Velvet Falernum was first created by John D Taylor of Bridgetown in 1890. This Barbadian liqueur has a Rum base and is made with sugar cane, lime, almond and cloves. At 11%, it’s highly versatile and is considered a back bar essential for cocktails. . .

Green Swizzle

25ml Taylor’s Velvet Falernum

50ml Doorly’s 5YO Rum

25ml Freshly Squeezed Lime Juice

5ml Chartreuse Élixir Végétal

Gayle Seale Daiquiri

15ml Taylor’s Velvet Falernum

50ml of Doorly’s 5YO Rum

10ml Simple Syrup

Juice of Half a Fresh Lime

3 dashes of Angostura Bitters

Shaken with lots of ice. Strain. Garnish with lime peel £1.50

Corn n’ Oil

15ml Taylor’s Velvet Falernum

60ml Doorly’s 5YO Rum

3 dashes of Angostura Bitters

£2.00 OFF A 70CL BOTTLE *

INGREDIENTS

50 ml Limoncello Di Capri

150 ml Tonic water

Sprig of mint Lemon zest

PREPARATION

Pour all the ingredients into a highball glass filled with ice. Stir and garnish with a sprig of mint and a lemon zest.

*Whilst stocks last.

INGREDIENTS

75 ml Prosecco

50 ml Limoncello Di Capri

25 ml Soda

Sprig of mint Lemon twist

PREPARATION

Pour all the ingredients into a white wine goblet, add ice cubes and stir. Garnish with a sprig of mint and a lemon twist.

The Place. The Process. The Spirits.

MURMICHAN

Scotland’s first absinthe. A traditional recipe with a Scottish twist – smooth and strong with just a hint of wicked!

HAROOSH is an old Scottish word for a high-spirited gathering. A heavenly meld of local whisky, brambles and honey, delicious neat or in a cocktail.