Scottish gins with Cassia
Cassia bark sits beside cinnamon and is often used interchangeably — warm, slightly sweet, adds depth to spicier gins.
6 gins · sorted by TasteSCOT rating
NB Gin
Made at NB Distillery in North Berwick, on the East Lothian coast. NB London Dry is a precise, citrus-forward London Dry made the slow way — small batches, single shots, no shortcuts. The Navy Strength bottling at 57% is the bottle bartenders order.
Isle of Harris Gin
The bottle that launched a thousand Instagram posts. Isle of Harris Gin uses sugar kelp hand-harvested from sea lochs around Harris as its signature botanical. The community-owned distillery in Tarbert has done more for the island’s economy than any other single business.
Caorunn
Made at Balmenach whisky distillery on Speyside, Caorunn (pronounced "ka-roon") uses five Celtic botanicals on top of the classic six. Vapour-infused in a unique copper berry chamber, with a clear apple note that sets it apart.
Misty Isle Gin
Made on Skye by Isle of Skye Distillers, with honey from the distillery’s own bees as a signature botanical. A young brand that punches above its weight on character — gentler and sweeter than the heavy-juniper Skye whisky next door at Talisker.
McLean's Gin
A Glasgow-made London Dry gin that leans into juniper and spice rather than the floral/herbal direction most Scottish gins have taken. The cinnamon is the distinguishing feature — it's present without being overwhelming, adding warmth to the finish. Produced in small batches in Glasgow's south side. Available in most Glasgow bars and specialist shops, and increasingly in Edinburgh and online.
Glaswegin
A young Glasgow gin made in Springburn that has gained shelf space fast. Soft, citrus-led, and more affordable than most premium contemporaries — Glaswegin is the gin you reach for at a barbecue rather than a martini.