Edinburgh Gin Rhubarb & Ginger

Rhubarb & Ginger began as Edinburgh Gin's best-selling liqueur, and this is the full-strength gin it inspired — a bolder, drier version at 40% ABV built for cocktails rather than lemonade. Distilled in small-batch copper stills in Edinburgh's Old Town, it starts with the classic Edinburgh Gin — a juniper-led Scottish dry gin with citrus and a whisper of Highland heather — and infuses it after distillation with spring-harvested rhubarb and stem ginger. The pairing is a British kitchen classic for a reason: rhubarb's tartness against ginger's warmth. The Gin Cooperative describes a fruity, slightly tart but jammy profile with some sweetness and distinct warming, aromatic, earthy, spicy notes from the ginger on the palate and finish. Expect fresh rhubarb and candied ginger on the nose over the gin's juniper and citrus, opening into a palate where the rhubarb reads bright and tangy rather than syrupy, the ginger adds a gentle glow, and the juniper keeps it recognizably gin, finishing smooth and full with a lift of spice. Edinburgh's serve is Mediterranean tonic with a kaffir lime leaf and a lemon or rhubarb twist. Honest note: it's a flavored gin, gently sweetened, and juniper purists should reach for the Classic or Cannonball. For everyone else it's a genuinely versatile bottle: long summer serves, a Rhubarb Collins, a Gin Sour, or a Martini with a twist of ginger. Scotland's favorite dessert pairing, in a glass.

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