quick glance at the
website of the Biggar
Gin Company will lead
you to find much about ‘Biggar
mentality’ and with the company
recently celebrating their first
anniversary, SCRUM spoke to
Stuart McVicar, who co-owns the
business with his brother Euan, to
find out more.
Stuart explained more about how
the company, which celebrated
its first anniversary in April this
year, came about. He said: “The
company was founded after we
returned from a family holiday
on the Isle of Arran – a favourite
destination for our family over
the decades. During that break
we decided to try and make our
own gin.”
Based on the foot of Tinto Hill, a
few miles from Biggar in South
Lanarkshire, Stuart explained
more about ‘Biggar mentality’,
adding: “We wanted to sum up
the values of the town. Biggar
mentality is all about a small-
scale, rare, batch philosophy
that reflects a passion, ambition
and taste which is big. Local
botanicals have inspired us to
think big.
“The town punches above its
weight and we feel the product
does too.”
Such has been the success of
the business that they won the
London Dry Gin category at
the Gin Guide Awards on 2018,
while they are also nominated
for the 2019 Scottish Gin
Awards.
Their award-winning effort
last year was described as
“a flavoursome and moreish
London Dry gin with complexity
and impressive balance
between sweet and savoury,
freshness and spice, florals and
woodiness.”
Stuart also explained more
about the product: “The aim
was to produce a gin that we
would want to drink ourselves,
but something that made the
customer want to go back for
another.
“We also wanted to produce
something that was smooth, so
for those who liked neat spirits
they could appreciate the taste
without the harshness that you
often get with neat spirits.
“There is a mix of citrus, floral,
herb, and spice in the recipe, but
some of the flavours and notes
are quite subtle, so we think it’s a
well-balanced gin.”
The co-owner is delighted to
help support Biggar RFC through
sponsorship and revealed further
plans for the business later in
the year.
“The Clyde Valley has a long
history with fruit growing and
we are working on a recipe that
involves at least one locally
grown fruit. This will be available
towards the end of the year inthe run up to the festive season.
“There will also be more
products out in the near future- all still firmly gin products, we
have no intentions of moving
into the liqueur or whisky
markets as yet.”
With their third anniversary falling
in October, Stuart is delighted
with the success of the business
so far and hopes that effectively
harnessing Biggar mentality will
allow them to continue to go
from strength to strength.
For more information:
http://www.biggargin.comA
BIGGAR GIN COMPANY
PUNCHING ABOVE ITS WEIGHT
ISSUE 116 2019 • WWW.SCRUMMAGAZINE.COM • 139GIN