Porter’s Gin from Aberdeen is made with juniper, angelica, almond, coriander, liquorice, lemon, orange, buddha’s hand, pink peppercorn, orris root, cassia bark and cinnamon. It’s named after Professor Andrew Porter from Aberdeen University who sourced the team’s rotary evaporator, used to cold distill some of the more delicate botanicals (including citrus) under vacuum whilst others go into a traditional copper pot still with the help of G&J Distillers. The team includes Ben Iravani of Monkey Bars Aberdeen (with the cold distillation equipment residing in top Aberdeen cocktail bar Orchid in Langstane Place) and Alex Lawrence from the award-winning DandeLyan.
Nose: Elegant and juniper forward, with good earthy depth and fresh citrus top notes enhanced further by fragrant buddha’s hand.
Palate: Again juniper is at the heart of proceedings, as it should be, supported by warming pink pepper, cinnamon and anise with citrus never far away.
Finish: Quite clean with lingering sweet nutmeg.
Overall: An Aberdeen gin from a talented team, using the best of modern and traditional techniques, with cocktails and mixing opportunities very much in mind.