How Gin is made at Glendalough | Botanical Tour, Mazeration, Distillation

Not only regional but also seasonal herbs and fruits are collected for the Glendalough gin. Spring botanicals include sweet and aniseed-like sweet umbel, cowslip, which is also slightly sweet, minty-fresh water mint and spicy sorrel. Summer botanicals include sweet elderflowers, floral wild roses, fresh water mint, pea-like clover blossoms, raspberries, blackberry leaves, tart pine shoots as well as floral daisies and yarrow. Autumn fruits and herbs that are used in Glendalough Gin are apples and rose hips, as well as blackberries, elderberries and rowanberries as well as sweetish-tart meadowsweet flowers. The winter botanicals at the Irish distillery also include apples and rose hips, as well as sour-sweet hawthorn berries, sloe and fruity-resinous Douglas fir needles. Head distiller Ciaran "Rowdy" Rooney freshly distills the botanicals with the spirit without drying them beforehand, as is often the case in other distilleries.

Time stamps:
00:00 Intro
02:05 Botanicals
06:39 Mazeration + Stills
11:00 Interview

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