Northern Irish Shortcross Gin 'something rather special'

Northern Ireland's Shortcross Gin has won a recommendation from one of the UK's authorities on spirits. The small batch gin producer, based at Crossgar in county Down, has been included by author Ian Buxton in his latest publication 101 Gins to Try Before You Die. Buxton, a former marketing director of oneof Scotland's best-known single malts, describes Shortcross Gin as "something rather special". The Northern Irish gin, launched by husband and wife team David and Fiona Boyd-Armstrong in 2012, has also been listed at Belfast International Airport by Aelia, the operator of the Duty-free retailzone in the Departures Lounge. It follows an earlier listing at Dublin International Airport. David Boyd-Armstrong says: "We're delighted to be featured in Ian Buxton's latest book, 101 Gins to Try Before You Die. It's a marvellous boost for Shortcross, a relatively recent addition to theglobal gin catalogue. It's tremendous that Buxton has had tasted and enjoyed our gin," A widely respected industry consultant, Buxton has written a series of books on spirits including 101 Whiskies to Try Before You Die over the past 20 years. He was elected a Keeper of the Quaich in 1991, the highest honour of the Scotch Whisky industry and is also aLiveryman of the Worshipful Company of Distillers. He is a member of the international tasting panel for Whisky Magazine's 'World Whisky Awards' annual awards and Conference Director of the World Whiskies Conference, which he created. Shortcross Gin has been launched by Rademon Estate Distillery, a craft distillery, the region's first gin for over a century and is described by the company as "an aromatic and exceptionally long, smooth gin that redefines what an Irish gin should be". The handcrafted gin is based on fresh apples, elderberries and wild clover distilled with other botanicals including juniper, coriander,orange peel, lemon peel and cassia. Shortcross Gin is currently being distributed in Northern Ireland and is now available in leading bars and restaurants. The company isimplementing plans to sell the gin outside Northern Ireland especially in Great Britain and the Republic of Ireland. It is driven by a small batch philosophy. It uses the finest handpicked botanicals, fresh water drawn from the estate itself and distilled in a bespoke copper still. Bottling and labelling are carried out byhand.