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A unique London Dry gin created in collaboration with Royal Botanic Garden Edinburgh, and defined by complex herbaceous notes and spice.

Bringing together the natural connection between botany and gin distilling, Edinburgh Gin 1670 is the result of an innovative partnership with Royal Botanic Garden Edinburgh (RGBE).

This gin draws inspiration from the unearthing of the ‘1670 Physic Garden’, originally created as a source of botanicals for use in medicinal remedies by two pioneering Edinburgh doctors, Robert Sibbald and Andrew Balfour. The result is a contemporary gin that is rooted in a fascinating chapter of Edinburgh’s history.

This natural partnership saw our Head Distiller and RGBE’s Head Botanist work for over 12 months to experiment with and refine the recipe. Many of the botanicals in this unique gin would have been found in the original Physic Garden. This includes fennel (seeds and leaves) and sweet cicely, alongside exotic plants such as Piper Leaf, Tasmannia Lanceolata leaf and Tasmanian Mountain Pepper, all freshly picked from RBGE.

Bottled at 43% ABV, this distinctive gin can be enjoyed in a classic G&T, served with premium Indian Tonic Water and garnished with a fresh basil leaf. Its crisp notes also complement classic cocktails such as the RBGE Martini, mixed with lemon bitters and garnished with fennel fronds.

  • IWSC silver award 2018 IWSC silver award 2018
  • Scottish Gin awards Innovation of the year winner 2018 Scottish Gin awards Innovation of the year winner 2018

Tasting Notes

  1. 1

    The Nose

    Aromatic with herbaceous – almost floral – notes

  2. 2

    The Palate

    Smooth and well-rounded with hints of peppery spice and an abundance of classic juniper

  3. 3

    The Finish

    Soft sweetness with a lively finish

Signature Botanicals

  • Coriander Seed

    Coriander Seed

    Adds a dry spiced, lemony citrus tang.

  • Liquorice Root

    Liquorice Root

    A distinctive aniseed flavour that naturally adds sweetness.

  • Cardamom


    A spicy flavour that perfectly complements juniper and coriander.

  • Tasmannia Lanceolata Leaves

    Tasmannia Lanceolata Leaves

    Provides a sweet but spicy aftertaste and a tingle reminiscent of mint.

  • Tasmannia Lanceolata Berries

    Tasmannia Lanceolata Berries

    Peppery, warming and aromatic.

At Edinburgh Gin we are constantly striving to create new, classic gins with a modern twist. Working so closely with Royal Botanic Garden Edinburgh and Botanist, Dr Greg Kenicer, enabled us to experiment with a range of handpicked botanicals to create an enticingly aromatic gin with lively herbaceous – almost floral notes – with added peppery spice.
- David Wilkinson, Head Distiller