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When we launched our first ever single malt whisky, we were amazed at just how quickly Scotch-loving Angels gobbled it up. It wasn’t long before we were on the phone to Rupert, asking what he’d got planned as an encore. And as luck would have it, he had just the whisky in mind hiding away in his cellar, which he can’t wait to share with you.
Just like Rupert’s first single malt, this one is also from Speyside but just a wee bit richer, meatier and sweeter in flavour. The nose is alive with tantalising fruit aromas of orange and lemon complemented by lovely toffee and vanilla notes. And the palate follows on really well with sweet flavours of citrus, apple, pear and butterscotch. The texture is soft, smooth and creamy, with a nice long finish.
Dailuaine is very rarely made as a single malt, it usually ends up in famous Scotch whisky blends, including Rupert’s own Trade Mark X. But Rupert thinks whisky this good deserves the chance to shine on its own. Which is why he was so keen to bottle it for Angels as his second single malt. Just one word of warning - this is a proper small batch whisky, we only have around 1,000 bottles to go around. So you’ll need to act quick to secure your share.
Our first-ever Norwich gin makers debut gin is a coastal-inspired number with lots of lovely flavours and aromas you’d traditionally find on the Norfolk coast. It’s the same recipe that won Silver at the IWSC awards as well as Best English Contemporary Gin at the World Gin Awards in 2021.
“We use lots of rock samphire, we use dulse seaweed - a really nice, kind of red, slightly smoky seaweed - and then lavender, bay leafs, lots of citrus - grapefruit which is fresh and kind of a dried lemon which creates a bit more of a jammy kind of citrus - and then some pepper and a little bit of spice as well. So it’s kind of savoury, herbal, floral, and spicy. And a little bit of salt after the distillation which brings out all those other botanicals more.”
And it’s not just delicious, it’s also our first-ever paper bottle! Made out of 94% recycled paper and an inner recyclable plastic pouch, its carbon footprint is about 6 times smaller than a traditional glass bottle while still being 100% recyclable. It’s light as a feather too and looks the part.
Husband and wife team David and Fiona Armstrong, forage wild clover and juniper from their sprawling 500-acre historical estate in Co. Down, Northern Ireland, and draw fresh water from their historical well to make their handcrafted Irish craft gin.
The gin mellows in copper pots, infusing the oils from the botanicals. This gives the gin a round, smooth texture, whilst apples picked from David and Fiona’s walled garden, contribute fresh and lively sweet notes.
You’ll be struck by beautiful aromas of orange peel, lavender, star anise, cardamom and chamomile in perfect harmony with the fresh citrusy flavours. Their Garden Gin has been blended exclusively for Angels with your comments and reviews at its heart!
- It was very exciting for us to develop a Mediteranean gin just for Angels!
- We have a small, artisan distillery and couldn’t have realized this project without the collaboration of Naked Wines and their Angels.
- Our Rambla 41 gin has a fruity feel, with a fine creamy texture thanks to the herbs and almonds. Rambla 41 is non-chill filtered, so you might notice a slight cloudiness to the gin, which is completely harmless to drink, and only adds to the flavour!
Stefan Lismond, Ginmaker
- Thanks to the success of our first Angel-funded gin, we decided to make a limited edition version using the same base gin to share with you this year.
- Rambla 41 Lot d'Hivern is a smooth and fruity gin, with a balance of aromas including juniper and figs amongst the flavours you should experience.
- It has been non-chill filtered, so you might notice a slight cloudiness to the gin, which is completely harmless to drink, and only adds to the flavour!
Stefan Lismond, Ginmaker
- We love creating fine spirits that stand out. Thanks to Angel funding we've been able to create our first ever exclusive gin just for you - we hope you can taste the passion we put in!
- Our artisan gin is made from the highest quality wine spirits, purest water from the Franschhoek mountains and 23 native South African botanicals.
- We like to drink it over ice, with (good quality) tonic, a chunk of pineapple and a few curry leaves. Or if that’s too Wilderer for you, lots of citrus and a few sprigs of mint.
Christian & Andre - Ginmakers
We sipped our way through 20 different gins in one day to pick out the perfect one. In the end, Stefan Lismond’s brand new Lemon version of his Angel-favourite Rambla 41 came out on top.
Citrus fruits and gin are a classic combo - think gin, tonic, slice of lemon/lime… magic - and Stefan has access to wonderful fruit working where he does on the Mediterranean. He sourced local lemons from the hills around Barcelona and, with his famous care and attention to detail, he imparted their bright, refreshing flavours straight into your craft Gin.
This is a standout citrus Gin, beautiful aromas of lemon thyme and orange peel on the nose. And when you take a drink it’s like sipping the freshly squeezed juice of lemons, orange and grapefruit. With all that soft, juicy citrus on the palate. For a special G&T experience, mix this with your natural tonic water from Bermondsey, then pop your feet up on the sofa and sup away to some classic telly.
- Husband and wife team David and Fiona Armstrong forage wild clover and juniper from their sprawling 500-acre historical estate in Co. Down, Northern Ireland, before drawing fresh water from their historical well to make their handcrafted Irish craft gin.
- Like the name suggests, their Angels' Edition Gin has been blended especially with Angels in mind. To add a lovely balance and make the local botanicals sing, David blended Australian lemon myrtle for creaminess and Grains of Paradise for a sweet and spicy kick.
- The gin mellows in copper pots for one-and-a-half days, infusing the oils from the botanicals and giving the gin a round, smooth texture. Elderflowers & elderberries combine to create both uplifting floral notes and smooth sweet flavours, while apples that David and Fiona pick from their estate's walled garden, contribute fresh aromas and lively sweet notes.
After Rupert Patrick uncovered the secret to his family’s ancient blend, he needed a Master Blender to revive it and headed straight to Norman Mathison’s door. Using the same malts and grains in the blend as the Eadie family used over 150 years ago, (including some famous names like Aberlour, Talisker, Glendronach and Blair Athol for the whisky pros amongst you), they created a smooth, complex, smoky whisky that boasts a beautifully long finish.
It’s already making waves in the industry, picking up a gold medal at the World Whisky Awards and 90/100 points from ScotchWhisky.com - the ultimate bible of Scotch. This was the highest score ever awarded to a blend under £60. Boom.
- Angels and Archangels alike have all trekked up to Scotland to help bring this ancient blend back to life and Rupert is so grateful for such enthusiastic and heartfelt support. All that’s left to do now is pour yourself a wee dram and take a true sip back in time…
At Christmas 2013 we organized a cocktail party in Barcelona to showcase the first gin I ever made...
- This new adventure took a fabulous turn when Naked came into the picture in 2015. In honour of our relationship we botted an exclusive, limited edition, of my first gin creation; BCN GIN!
- It’s an elixir of Priorat grapes combined with the purity of fresh cut Mediterranean botanicals. Made exclusively for Angels. Salut!
Stefan Lismond, Ginmaker