Juniper berry aficionados love the rife taste of the berries hand-foraged from the wild forests on the Scottish Isle of Skye, where the Storr Lochs water in the recipe originate. Enticing aromas of licorice root, coriander and lemon allure and as your tastebuds bewitch, hints of orris root, black cubebs, grains of paradise and cassia bark subtly emerge.

Best served simply, with a splash of Scottish tonic water and a generous twist of fresh orange peel.