Shifting spirits reveal experimental trends
Drinks producers are becoming more experimental and using un-conventional methods to make gin and vodka, said the BBC Food and Farming Awards judges.
Examples included vodka being aged in oak barrels, or redistilled into gin, said judge and drinks writer Henry Jeffereys.
“There are gins aged in old whisky barrels that are taking on traditional Scotch flavours and un-aged whisky varieties being produced in Scotland are more like vodka but with some of the cereal flavours associated with whisky,” he said.