Achi news desk-
The idea for the collaboration came after The Criterion’s co-owners, Steve and Hazel Latto, noticed how popular berry flavors were among customers. After promoting local suppliers such as Tayport, who were already producing blackcurrant liqueur, the idea was hatched to create their own gin in partnership with the award-winning distillery. Soon after, Alasdair McDougall, Tayport’s head distiller, developed a recipe for a bespoke gin infused with local berries.
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Mr Latto said: “Launching the Criterion Gin has been a dream of ours since we took over the bar. Our team is always talking to customers and getting an insight into what they like and don’t like, and this really shaped how we wanted the gin to come out.
“With most of the hard work being done by the extremely talented Tayport Distillery team, together we have created a unique gin which has been carefully curated using nine botanicals such as juniper, coriander, cassia, angelica, orange peel, orris. root, hibiscus, black currant and raspberry.
“Distilled with precision and passion in small batches, we believe our collaboration has delivered a modern gin that will stand the test of time, much like The Criterion itself. Criterion Gin can be enjoyed neat, on the rocks, with tonic or as a base for inspired cocktails, this is a versatile gin that embodies the spirit of St Andrews and the surrounding areas.”
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A statement said drinkers can expect “a warm mouthfeel… full of berry flavors, along with citrus notes and a juniper base” when drinking the gin neat. It is recommended to be served in a 50ml measure poured over ice with a slim tonic and fresh local raspberries and blackberries to garnish.
The Criterion said the drink is already proving popular, with several deliveries being made in the first few days since its launch.
Duncan McDougall, co-owner of Tayport Distillery, said: “Tayport Distillery was delighted to be asked by The Criterion to collaborate on this project. When The Criterion team mentioned using local berries, we were excited to get back into the way we started – distilling using real fruit. The black currants are grown locally, and distilled with the other gin botanicals and this is what gives this gin its unique and delicious taste.”
