CARDRONA DIS­TILLERY

Dish - - Review -

Some­times a per­sonal cri­sis can lead to won­der­ful things. That was cer­tainly the case for De­siree Reid – af­ter a re­la­tion­ship break up, a lot of soul search­ing led her to brain­storm ideas for her fu­ture. Spirit al­co­hol made the list, a seed of an idea that was planted back when she was 21, run­ning an up­mar­ket pub in Lon­don. Af­ter tak­ing some cour­ses, the idea took hold and she spent the next two and a half years re­search­ing and learn­ing the art and science of dis­til­la­tion, from some of the world’s most renowned mas­ter dis­tillers. She then tena­ciously set about mak­ing her dream come to fruition – sell­ing her farm and find­ing a site for the dis­tillery at Cardrona (her par­ents are also 50 per cent own­ers in the ven­ture) and sourc­ing the very best equip­ment. Serendip­ity then placed Ash Whi­taker in her path – the pair met and were mar­ried four days be­fore the con­struc­tion of the dis­tillery was due to start. Ash even­tu­ally sold his con­tract­ing busi­ness and put all he had into the dis­tillery, on the con­di­tion that they would make gin. A wise de­ci­sion given their The Source Gin won gold at the 2016 New York World Wine and Spir­its Com­pe­ti­tion, one of the most pres­ti­gious in the world. All their spir­its are made from scratch in the Cardrona Val­ley and dis­cern­ing drinkers can choose from their sin­gle malt The Reid vodka – “it tastes like no other on the mar­ket,” says De­siree – The Source Gin, in­clud­ing a Bar­rel Aged ver­sion, and their Rose Rab­bit cherry and or­ange liqueurs. cardronadis­tillery.com

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