Perfect as an aperitif, the Auld Pal is made with Dalwhinnie 15 year old, vermouth, suze gentian, dandelion & burdock bitters, chamomile and gorse flowers.
MAC & WILD
A dark sultry take on an espresso martini with Talisker 10 infused with Edinburgh’s own artisan roast Janszoon coffee beans; coffee liquer, amaro & cold brew. Resulting in a smoky, salty and sweet dram with a deep dose of coffee.
Mac & Wild Foraged Old Fashioned 5cl
Monkey Shoulder whisky, pine tincture, heather honey, barrel aged bitters.
Heather honey and plenty of spice accompany the smooth creamy vanilla of Monkey Shoulder whisky.
Best enjoyed by the roaring fire on a brisk evening, or simply chill and serve 50ml.
Ready to drink Redcastle Gin and Tonic with a hint of lime.
A smooth blend of Monkey Shoulder whisky, foraged pine needle tincture, double infused heather honey and finished with barrel aged bitters.