We are delighted to introduce another release from Crossbill's Seasonal Range – Spring 2024. For this gin, we sought out botanicals that often go unnoticed, yet possess remarkable flavours waiting to be discovered. The delicate rowan buds, reminiscent of almondy marzipan, and the tangy Japanese knotweed with its lemony rhubarb undertones are prime examples of the hidden gems that thrive in Scotland’s nature's bounty.

Focusing on rowan, we aimed to capture the essence of the overlooked trees that are so abundant in the UK. While rowan berries often steal the spotlight, it is the young buds and leaves that take centre stage in this exceptional release.

Harvested with care and precision by the foragers from Coeur Sauvage, these tender buds infuse Crossbill Spring 2024 with a subtle sweetness and delicate notes of almonds and vanilla. Drawing inspiration from the natural bounty that sustains countless creatures, this gin pays homage to the vital role rowan trees play in the ecosystem. From providing pollen and nectar for bees and other pollinators to serving as a rich source of autumn sustenance for birds, martens, and foxes, the rowan tree's contributions are vast and varied all around the year. 

Embracing the beauty and potential of Japanese Knotweed, this innovative release transforms a plant with a notorious reputation into a source of liquid delight. Originally introduced to Europe in the mid-19th century, Japanese Knotweed has long been regarded as a formidable foe due to its rapid growth and destructive capabilities. Yet, beneath its intimidating facade lies an interesting plant full of culinary possibilities and healing properties waiting to be explored.

With a commitment to sustainability and spirit innovation, we have embraced Japanese Knotweed's potential by harvesting its tender young shoots in mid-spring. These shoots, reminiscent of tangy rhubarb in flavour and versatility, are transformed into a delicious liquid that defies expectations and pleases the taste buds.

Tasting Notes

On the nose, notes of blossoming garden and ripe raspberry with subtle hints of frangipane adding a layer of sweetness, reminiscent of freshly baked almond pastries

On the palate, sweet almond takes centre stage, evoking memories of marzipan and almond confections. Yet, it is perfectly balanced by the bright tang of tart rhubarb

On the finish, warmth of roasted almonds lingers gently on the palate

Serving Suggestions

Spring 2024 is a perfectly fresh, springtime gin for sipping on sunny evenings, best served with a light tonic, and a sprig of mint and a fresh raspberry as a garnish.

Why japanese knotweed?

Japanese knotweed was introduced to the UK in the 19th century, admired for its resilience and ornamental beauty. However, its rapid spread across the countryside soon revealed its darker side. Today, it is recognized as one of the most invasive plants in Scotland, threatening native flora and causing significant ecological and economic damage.

In an effort to combat the overabundance of Japanese knotweed, we decided to explore its potential as a resource rather than a nuisance. Remarkably, this plant has been gaining traction in the culinary world, appreciated for its tangy, rhubarb-like flavour and versatility. Inspired by its use in various restaurants across the country, we saw an opportunity to incorporate it into our gin.

While Japanese knotweed is a part of Scottish nature due to its historical introduction, we see our use of this plant as a way to honour and protect the local environment. By turning an ecological challenge into a liquid delight, we demonstrate that sustainability and exceptional quality can go hand in hand.

By using Japanese knotweed in our gin, we're contributing to the control of this invasive species. Each batch of our gin helps to reduce the proliferation of knotweed, thus protecting native ecosystems and reducing the strain on local biodiversity. This initiative aligns with our broader commitment to sustainability and environmental stewardship.

We work with qualified foragers who harvest young shoots of the plant and subsequently oversee the site according to Scottish law. The young shoots at stored in bags and do not come in contact with anything until they are used in the distillery, where they are boiled in 80% alcohol which destroys them. Only then they are disposed of.