Arbikie Kirstys Gin
Arbikie Kirstys Gin is a creamy, potato-based spirit that balances bright citrus and juniper with a salty coastal minerality and the soft, jammy sweetness of Scottish blaeberries.
Type
Country
Producer
Featured Flavours
Alcohol %
43%
Serving Size
- 25ml
Suggested with
In Cocktails
Arbikie Kirstys Gin
Arbikie Kirstys Gin is a “field-to-bottle” spirit characterized by its unique base of estate-grown potatoes, which provides an exceptionally smooth, creamy, and pillowy texture. Named after Master Distiller Kirsty Black, the gin is designed to capture the essence of the Angus coast through three primary local botanicals: kelp, carline thistle, and blaeberries (Scottish blueberries).
Aromatic Profile
The experience begins with a fresh and crisp nose that leans into a distinct “seaside character.” You can expect bright aromas of piney juniper and citrus zest, layered with fragrant floral notes of rose water. A subtle, wild florality is balanced by an earthy undertone and a hint of black pepper spice, with some reviewers noting an almost “iodine tang” reminiscent of fresh sea air.
Palate and Flavor Development
On the palate, the gin is well-rounded and heavy with essential oils. The potato base spirit creates a rich, buttery mouthfeel that carries the following flavors:
Floral & Citrus: Early notes of lemon zest and delicate floral sweetness.
Fruitiness: Warm, fruity midtones derived from blaeberries (bilberries), which offer a soft, jammy sweetness without being overwhelming.
Earthy Spice: The carline thistle introduces a brawny, grounded quality with a touch of cracked black pepper and liquorice.
The Finish
The finish is notably smooth and long, defined by a trace of kelp minerality. This coastal salinity provides a clean, slightly salty conclusion that cuts through the initial creaminess. It ends on a dry, spicy note of coriander seed and a lingering “glow” of juniper.
The history of Arbikie Kirsty’s Gin is rooted in a mix of 18th-century tradition and modern sustainability, driven by the Stirling family and their Master Distiller, Kirsty Black.
The Stirling Family Legacy
The Stirling family has been farming in Scotland since the 1660s. They moved to the Arbikie Highland Estate on the Angus coast in the 1920s, where they have farmed for four generations. While they were primarily known for barley and potatoes, the three brothers—John, Iain, and David Stirling—conceived the idea for a distillery while sitting in a bar in New York. They realized that while many spirits were “Scottish,” few were truly “single-estate.”
Reviving a 1794 Tradition
The brothers discovered an old estate map from 1794 that identified a specific corner of the land as a distillery. This historical precedent inspired them to return to the “field-to-bottle” methods of the 18th century, where every ingredient was sourced from the surrounding fields. They converted an old cattle shed on the farm into the distillery, which officially opened in 2013.
Master Distiller Kirsty Black
The gin is named after Kirsty Black, who joined the project at its inception. After a career in engineering, she earned a Master’s in Brewing and Distilling from Heriot-Watt University. She spent years researching which local botanicals could best represent the Angus landscape, eventually settling on the signature trio of kelp, carline thistle, and blaeberries.
Key Historical Milestones
1794: First recorded distillery on the Arbikie Estate.
2013: The Stirling brothers establish the modern Arbikie Highland Estate Distillery.
2014: The distillery produces its first spirit, Tattie Bogle Vodka (Scotland’s first potato vodka), using “wonky” potatoes that were rejected by supermarkets.
2015: Kirsty’s Gin is launched, notable for being Scotland’s first “single-estate” gin where the base spirit (potato) and botanicals are all handled on one site.
Today: The distillery is a leader in sustainable spirits, having recently achieved B Corp certification and pioneering the world’s first hydrogen-powered distilling process.
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