Our Collaborations
We partner with St Andrews' finest to create unique spirits.
With the Seafood Ristorante, we crafted Ciao Amaro, a complex bitter liqueur made by macerating botanicals like gentian root, star anise, and citrus peels.
For The Criterion pub, we developed their Criterion Gin, a vibrant, fruity gin made by repurposing the blackcurrants from our liqueur production. To mark their centenary, 100 Chimes Rum is a lightly spiced rum infused with vanilla pods, sweet orange peel, and allspice berries.
Frequently Asked Questions
Q1: Are these spirits limited edition?
For the time being, all the spirits you see in our collaboration collection are part of our ongoing range. We do occasionally produce special, one-off batches, and these will always be clearly marked as 'Limited Edition' on the product page.
Q2: Where did the inspiration for these spirits come from?
Each one began with a conversation and a unique challenge. The Ciao Amaro was inspired by the Seafood Ristorante's desire for a classic Italian digestif. For The Criterion pub, they approached us for our distilling expertise to create their house gin and rum. This led to their signature Criterion Gin, a unique, fruity spirit made by sustainably repurposing our liqueur berries, and their 100 Chimes Rum, which is named after the famous 100 bell peels from St Andrews' Holy Trinity Church.
Q3: What do you mean the Criterion Gin is made by 'repurposing' berries?
As part of our commitment to sustainability, nothing delicious goes to waste. After we macerate Scottish blackcurrants to create our liqueurs, the fruit is still full of vibrant flavour. We take these leftover berries and re-distill them, creating the unique, fruity base for the Criterion Gin. It’s a brilliant way to be sustainable while creating a delicious spirit.
