Juniper and coriander are first steeped in base spirit for 24 hours before being distilled. Once distilled, the small family team vapour infuse angelica, lemon peel, almond, bayleaf and wild rose, which is foraged from the bank of the Tay River.
|Where's it from?||Tayport, Fife, Scotland|
|Garnish||A slice of orange, light tonic and ice|
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